GARGANTUAN SPONGE CAKE DISAPPEARS IN UNDER AN HOUR AT THE SHINDAGHA HERITAGE SITES

A swarm of visitors swooped down upon the Shindagha heritage sites to relish the gigantic 3,000-kilogram sponge cake prepared by the Jumeirah International Group as part of the revelry to mark the 30th National Day celebrations.

The event organized by the Dubai Department of Tourism and Commerce Marketing (DTCM) on the picturesque Shindagha promenade opposite the historic national monument Sheikh Saeed Al Maktoum House was an out-and-out success as large crowds began to gather at the site a good four hours before the cake was given the ceremonial cut jointly by DTCM Manager Heritage Sites and Events, Awadh Al Seghayer, Gerald Lawless, Managing Director, Jumeirah International, Abdin Nasrallah, General Manager, Jumeirah Hospitality and Marwan Juma bin Beyat, DTCM Deputy Manager Heritage Sites and Events.

"Dubai dishes up the most varied and interesting cuisine in the world and this gastronomic feat of enormous proportions is another example of how good food attracts visitors," said Mr. Seghayer speaking to reporters at the venue.

He noted that the giant cake would be enough to serve to more than 10,000 visitors for free as part of the celebrations. 30 chefs who put in more than 3,000 man-hours to accomplish this phenomenal feat, prepared the cake weighing a phenomenal 3000 kg.

The ingredients used to make up this giant feast include 330 liters eggs, 30 liters egg white, 330 kg sugar, 330 kg flour, 330 kg butter, 330 kg mixed peel, 30 kg raisins, 330 kg icing sugar, 30 kg brown sugar, 30 kg castor sugar, 30 kg coffee essence, 30 kg oranges, 30 kg lemons and 30 sugar rocks each weighing three kg.

The swarm of visitors from all nationalities provided ample evidence of the cosmopolitan spirit of Dubai.

The colossal cake measured ten meters by three meters for a total of 30 square meters and had a scaled down edible model of the hotel Burj Al Arab measuring three meters high as its central feature. As many as 3,300 fairy lights were used to decorate the cake.

The atmosphere on site was electric as traditional bands played Arabian music, folklore troupes and local and regional singers performed, while kids enjoyed traditional games and competitions and tourists purchased handicrafts that were on display alongside shops selling traditional Arabic cuisine.

The chefs who supervised the baking (to name a few) include Roland, Peter, Toussara, Sampath, Torik, Jean-Daniel, Felix, James, Nue, Sonkran, Piyal, Anwar, A.A., Sunturn and Sahabuddin.

"The integration of fine food and cultural activities into a combined experience seems well-suited to further boost Dubai's visitor appeal as is evident from the success of this promotion," concluded Mr. Seghayer.