"Where does the rainbow end, in your soul or on the horizon?” Pablo Neruda
Thought of baking a rainbow cake today and baked I did 💪!
I searched the entire pantry for natural colours and though I had blue pea flower, dried raspberries for red, saffron for yellow, I didn’t have any matcha powder left for green. In the end, I decided to use Wilton colours.
I used six inch silicone moulds for baking individual layers. The recipe is for three sets so you need to repeat it twice to get six layers. If you double the quantity and make it all once, you won’t have enough room in your o en to bake everything together.
Ingredients
Eggs 4
Butter - 1/4 cup
Milk - 1/3 Cup
Salt - 1/4 teaspoon
Sugar - 1/4 cup For yolk and 1/4 cup for whites
Flour - 3/4 cup
Corn flour - 1/4 cup
Baking powder- half a teaspoon
Vanilla - half a teaspoon
Sugar syrup - boil quarter cup sugar in a cup of water with a piece of cinnamon, two cloves and a teaspoon ground ginger
Preheat the oven to 170 degrees Celsius.
Separate the eggs .
Find the weight of your mixing bowl first. Then Beat the yolks with sugar , until creamy. Add butter, milk ,vanilla and salt one by one and mix well and each addition.
Sieve the flours and baking powder together. Fold into the yolk.
Whip the egg whites with sugar until stiff peaks form.
Gently fold the whites into the yolk cream.
Find the mass of the mixture and divide equally into three bowls. Remember to subtract the mass of the bowl. Add three different colours to each bowl, mix well, pour into a greased tin and bake for 15 minutes.
Repeat the entire process one more time to get six colours.
Buttercream frosting.
Butter 250 gm
Icing sugar 150 to 200 gm
Milk about two tablespoons
Beat softened butter till creamy. Add sifted icing sugar, a little at a time and beat till light and fluffy. Add a few drops of milk in between. Beat till the frosting is light, fluffy and shiny.
To assemble, take the purple layer and brush with syrup. Spread a thin layer of frosting and add layers in the order Purple- Blue- Green- Yellow- Orange and Red. Cover the cake thinly with frosting.
Divide the rest of the frosting into three or four small bowls. Add the colours you wish. Fill various piping bags with coloured frosting and pipe rosettes or swirls on the top.
Keep refrigerated to firm the icing.
