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| 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
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.
