Hey there! It has been a long time! But I’m back and I have
a colorful recipe to share with you. Today, we’re making Rainbow Cake. It’s so
bright and fun to make. I’ve really
enjoyed baking it so I hope you like it. So let’s get cooking!
- For each cake:
- 75g flour
- 1tbsp corn starch
- 1 tsp baking powder
- 75g sugar
- 3 eggs
- 1 tsp vanilla extract
- Food coloring: purple, blue, green, yellow, orange, red (if you’re using powdered
colors, use some milk to dissolve them first)
(you’ll need 6 of these measures)
- 300g Chantilly cream (dream whip kind)
- 600ml cold milk (I reduced the amount of milk mentioned on the pack)
- You’ll also need 3 tbsp honey + 15ml warm water while assembling the cake
Let’s start:
I found it easier to bake one cake at the time, so be patient haha.
- Preheat your oven on 160°C and get your baking tin (Ø 21 cm) ready by greasing it with butter and dusting it with flour and line the bottom with parchment paper.
- In a bowl, sift together the dry ingredients: flour, baking powder and whisk to combine.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs and sugar together on high speed until it triples the volume and you get a white fluffy mixture.
- Transfer the eggs’ mixture into another bowl (because to be honest it’s easier to rinse a plastic bowl than the big one each time). Then, add the dry ingredients and gently fold them together with a spatula, until well combined and no lumps remain.
- Add a good amount of food coloring to the batter and mix it in gently. You want your batter to have a nice bright color.
- Pour the batter in the tin and gently tap it few times on the table (be careful, don’t overdo it!).
- Bake the cake for about 20 min, until it is firm and when a toothpick or a knife is inserted into the centre of the cake, it comes out dry.
- Let it aside a little bit and then get it out of the tin and let it cool completely.
- Repeat the previous steps 5 more times using the other colors.
Pour the milk on the Chantilly cream powder and whipped it on high speed until it gets firm and fluffy (This recipe requires a lot of cream, so if your bowl isn’t big enough, you can whip it on batches). Place it in the fridge until ready to use.
- Step 3: The fun part: assembling and decorating the cake:
- So, now that your cakes cooled completely, they’re ready to be assembled. But first you need to trim them. If they are a little domed, slice off the excess of sponge and create a flat surface using a sharp serrated knife or a cake lever. You also have to trim the sides to remove the crusty outer shell which doesn’t look so bright. You need to make sure that your cakes have the same height and diameter. You’re going to end up with a lot of crumbs, keep it aside for decoration later.
- Spread a bit of the cream in the centre of your serving plate and then place the purple cake (it will help the cake to stick better to the plate).
- Mix the honey with the warm water, drizzle some on the cake and let it soak a bit (you’ll repeat this for each layer).
- Then put a good amount of cream and spread it evenly to the edges. Then, place the blue cake, lightly press it to help it stick better to the previous layer and put it in the freezer for about 10 min, you don’t want the cream to melt and the cake to fall apart while you’re decorating it.
- Repeat those steps until all your layers are done: green, yellow, orange and finally red (sing the rainbow song to help you remember the cakes’ order haha).
- After that, use a bit of cream to cover the cake with a fine coat of cream -known as the crumb coat : it helps to lock the crumbs of the cakes to get a nice neat look in the end- and let it chill in the freezer for about an hour.
- Spread the rest of the frosting on the sides and top of the cake and smooth it until you get a nice uniform coat.
- Finally, sprinkle it with the crumbs you kept earlier and let it in the fridge until you’re ready to serve it.
Thank you for stopping by and I really hope you'll give this recipe a try!
Bon Appétit
