Rainbow Cake
Rainbow Cake is a six-layer sponge that looks dramatic when you cut into it and feeds a crowd of 48. Each layer is the same vanilla batter, split into bowls and tinted one colour at a time, so there is only one sponge to master. Gel colouring gives much stronger shades than liquid, and stirring it in gently keeps the crumb tender. Stacked with buttercream, it suits birthdays and large parties.
Instructions
Heat the oven to 190 °C (374 °F). Grease six 20 cm (7.9 in) round cake tins and line them with baking paper.
Beat the butter, superfine sugar and vanilla in a large bowl until soft and fluffy. Beat in the eggs two at a time. Mix the flour and baking powder together, then fold them into the batter until just combined.
Divide the batter evenly among six bowls. Add one colouring to each bowl a drop at a time, stirring gently until you reach the shade you want. Mix only as much as needed, since extra stirring after the flour is in can toughen the cake.
Spread each colour into its own tin. Bake two cakes at a time for 25 minutes, until a skewer pushed into the centre comes out clean.
Turn the cakes onto a wire rack, remove them from the tins and let them cool completely.
For the icing, beat the butter in a bowl until soft. Add half of the powdered sugar, 1 cup at a time, beating after each addition. Beat in the milk and vanilla, then add the remaining sugar 1 cup at a time, beating until smooth.
Spread one-eighth of the icing over the purple cake and set the blue cake on top, pressing down gently. Continue layering with icing between each cake in rainbow order, finishing with the red layer on top.
Cover the whole cake with the remaining icing. Scatter sprinkles over the top if you like.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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