Rainbow Cake Version II

Rainbow Cake

For sure many are very fond of rainbow cake. This delicious and tempting cake becomes a trend nowadays but do you know the history of this cake?

Kaithlin Flannery, she’s an American woman who has high passion in the field of writing, photography and cooking. In August 19, 2009 she made ​​rainbow cake for a friend's farewell party. She knew that her friend was very happy with rainbows and lemon taste. Therefore, she came out with an idea to bake a cake which when it cut will appear colorful rainbow in it and spreads with lemon aroma frosting.

The next day, she wrote in her blog about the party and the uniqueness of the colorful cake until the discussion became popular in social networking conversations. The story finally reached to Martha Stewart ears, host of a well known cooking program on American TV.  Martha invites Kaithlin to her show and shared with the audience on how to make the scrumptious colorful cake and you can find the recipe here

To prepare 6 layers of different colors sometimes takes a longer time. However, there’s another easiest method in preparing this cake. Before that, let me share with you my own recipe that a little bit moist, heavy and colorful.

Ingredients

300gm Castor Sugar
250gm Unsalted Butter
5 eggs
200gm Soft flour or multipurpose flour
1 cup of fresh milk
1 tsp Vanilla Essen
1 tsp Baking Powder
1 tsp Bicarbonate Soda
½ tsp salt
Food Coloring ~ Purple, Red, Blue, Green, Yellow & Orange

Whisk the butter and sugar until smooth and fluffy. Add Vanilla Essen followed by egg gradually. Beat for another 3 to 4 minutes before adding the dry (flour, baking powder & bicarbonate soda) alternately with fresh milk until combined.

Divide the batter as evenly as possible between 6 bowls and color each of them using food coloring. Pour the batter to prepared baking pan (greased and floured or lined on the bottom with parchment paper) start with purple followed by blue, green, yellow, orange and the last one is red or whichever goes first according to your liking. Bake for about 30-45 minutes with 180 degree celsius.

For topping, I would normally use cheese cream frosting because I love cheesy taste with a little drop of lemon juice. However, Swiss and Italian Meringue buttercream taste good too and less cloyingly sweet than traditional buttercream.

If you want to try this decoration, at least 3 x 250gm Philadelphia cream cheese needed. 4 cups of icing sugar or if you like sweet, a little bit of sugar can be added. You also need 250gm unsalted butter & 2 tbsp of lemon juice. Whisk all together until smooth. On how to decorate, you can refer to Ann Reardon tutorial.