Homemade Rainbow Cake

Hello everyone!

It has been almost 8 years since I have posted something! I cannot believe it! Anyway, a lot has changes since then. Fighting the Covid-19 has given me new prospective and desire to go back to my blog, so here I am!

If you like me are bored from the current locked down situation due to the Coronavirus Pandemic, than you must have some time to do some baking! Baking is fun! Especially, if you have kids testing your patience at home. My daughter had the best of times helping me bake this cake and the result was amazing for the whole family. 

Follow my steps below and you should get something similar! 

INGREDIENTS (you will need 3 x these ingredients for six sponges) 

• 125g butter, melted, plus a little extra for greasing 
• 225g plain flour 
• 150g catser sugar 
• 3 eggs (medium size) 
• 1tsp baking powder 
• 1/2tsp salt
• 1tsp vanilla extract 
• edible food colouring –  red, orange, yellow, green, blue and purple – I used Dr. Oetker Food Colouring Gel. 

1. 1) Heat oven to 180C/160C fan/gas 4. Grease 2 x 20cm round baking tins and line the bases with baking parchment. Mix the butter with the sugar in a mixing bowl, then add the eggs one by one, followed by the rest of the ingredients, apart from the food colouring, then beat with an electric whisk until smooth.

2. 2) Working quickly, split the mixture into 2 bowls (I used an electric scale to work out the total weight, then weigh exactly half the mixture back into the mixing bowl). Pick 2 of your colours and stir a little into each mix. Keep going until you are happy with the colour – the colour of the batter now will be very similar to the finished cake, so be brave! Scrape the different batters into the tins, trying to spread and smooth as much as possible – but try not to waste a drop of the batter – a rubber spatula will help you. Bake on the same oven shelf for 12 mins until a skewer poked into the middle comes out clean.

3. 3)Gently turn the cakes out onto a wire rack to cool. Wash the tins and bowls thoroughly, and start again from step 1 – this time using another 2 colours. Repeat one more time to get 6 sponges, all of different colours. Leave them all to cool.

4. 4)To make the icing, very briefly beat the vanilla and cream cheese or mascarpone with an electric whisk until smooth. Sift in the icing sugar and gently fold in with a spatula. Be careful – the more you work it, the runnier it will get, increasing the chance of splitting. If you prefer you can use store bought ready icing for cakes. Makes life easier. 

5. 5) Smear a little icing on your cake stand or plate – just a splodge to stick the first sponge. Start with the purple, then spread with some icing right to the very edge. Repeat, sandwiching on top the blue, green, yellow, orange and finally red sponges. Cover the cake with the icing thickly all over the sides and top of the cake. Use your imagination to decorate the cake as you like! Enjoy!