Tuesday, 27 September 2016

Somewhere over the rainbow: Rainbow Cake recipe

Baking has never been my forte. It's one of those past times which, if I'm being frank, is the bain of my life when I try and attempt it- exactly why I never do it.

So when I do bake something, and it actually turns out like what it's meant to, there's no chance I could miss the opportunity to scream, shout, and let it all out, about this once in a lifetime experience. Fancy impressing your family and friends with a show stopper even Mary and Paul would be proud of (if they were judging a child's baking competition that is), well then, this Rainbow Cake recipe is for you...

What you'll need for the cake mix:
The following ingredients create seven cake sponges (which need to be seperated out equally throughout the baking process)

  • 437.5g butter (softened) with a little extra for greasing the tins
  • 337.5g plain flour
  • 525g golden caster sugar
  • 11 medium eggs
  • 3.5 tsp vanilla extract
  • 3.5 tsp baking powder
  • Edible food colouring in red, orange, yellow, green, blue, purple and pink
  • A few pinches of salt
And for the icing:

  • 1 tsp vanilla extract
  • 350g icing sugar
  • 3 x 250g tubs cream cheese (or mascarpone)

Ready, set, bake!
1. Pre-heat your oven to 180C and grease two 20cm round sandwich tins well. Pour all of the sponge cake ingredients, except from the food colouring, into a large mixing bowl. Beat the ingredients with an electric whisk until smooth. 
2.  As quickly as possible, weigh out half of the mixture into another bowl. Choose two of the colours and stir a little into each mix. You can add as much colouring in as you like - the more colour, the brighter the cake, and if you're anything like me you'll add lots!

Pour the different mixtures into the cake tins, spreading the mixes as smoothly as you can. Bake both cakes on the same oven shelf for 10 - 12 minutes (bake until you can poke a skewer into the middle  of the cake and it comes out clean).
3. Once the cakes are baked, gently turn the cakes out onto a wire rack, allowing them to cool. Next, thoroughly wash the cake tins and the bowls and start from step 1 all over again - using two different colours of course! Repeat one more time, and then use the final cake mix left over to create the last cake. Leave them to cool off.
4. Now on to the icing...

Briefly beat the vanilla extract and cream cheese with an electric whisk until smooth. Gently sift in the icing sugar, slowly folding in with a spatula (although I used a wooden spoon). It's important to be careful with the icing, as the more you work it, the runnier it will get!

5. Place a wee bit of icing on a plate, or a cake stand if you have one, to stick the first sponge too. Starting with the red sponge, spread icing all over it to the edge and repeat, sandwiching the other colours on top. Following a 'traditional' rainbow the next colour should be orange, yellow, green, blue, purple and pink to finish it off. Spread any remaining icing all over the top and sides of the cake. Sprinkle hundreds and thousands all over the cake to finish it off nicely. You can even add edible glitter if you're feeling adventurous!
6. Finally, slice, plate up, and devour. Job done.

  For Now...

Just Julia


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