In celebration of the Sultanate of Oman’s 43rd National Day, a team of eight expert pastry chefs at Shangri-La’sBarr Al Jissah Resort & Spa baked the largest strawberry peach sponge cake in the country, measuring five metres by two metres. The commemorative cake was unveiled on 17 November 2013 at the resort’s Sablah area amidst hundreds of the resort’s in-house guests, employees and invited guests.
The 10-metre-square cake took four days to complete from the initial stages of acquiring the vast amounts of ingredients to the final stages of the baking process. In celebration of it being the 43rd anniversary, the number ‘43’ was the ingredients’ theme with the cake being prepared using 4,343 eggs, 434.3 kilograms of sugar, 434.3 kilograms of flour, 100 kilograms of butter, 150 kilograms of peach, 110 kilograms of strawberries, 200 kilograms of cake icing and a 43-kilogram Omani chocolate castle sculpture featured in its centre.
The students of Safanah Yiti School in Muscat – which the resort supports as part of its commitment to the local community – were invited to celebrate the cake’s unveiling.
“The idea behind creating the largest cake in Oman was to celebrate the Sultanate’s 43rdNational Day in an extraordinary way,” said Marc Cibrowius, the resort’s Executive Chef. “The National Day brings pride to all citizens and residents of Oman, a time when everyone celebrates the country and their own achievements. We have an exquisite team of chefs who were able to achieve this massive project and it’s these chefs that strive continuously to prepare and cook nothing but the best for our valuable guests.”
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