Rainbow Cake

Ingredients list for Rainbow Cake

• a few drops Edible colours
• for coating Refined flour (maida) 1½ cups +
• for greasing Butter 1½ cups +
• 1½ cups Castor sugar (caster sugar)
• 5 Eggs
• 1 teaspoon Vanilla essence
• 1½ teaspoons Baking powder
• as required Milk
• as required Sugar syrup
• as required Whipped cream
• as required Chocolate candies

Method

1. Preheat oven to 180ºC. Grease 7 baking tins with some butter and dust with some refined flour.
2. Chop butter and put into bowl of a cake mixer. Add castor sugar and process still light and creamy. Add eggs, one by one, and whisk well after each addition. Add vanilla essence with the last egg and whisk again.
3. Sift together refined flour and baking powder into the butter-sugar mixture and fold in gently, making sure not to over mix. Add some milk and fold in well.
4. Transfer the batter into a bowl and weigh on a weighing scale and divide into 7 equal portions and put into 7 different bowls.
5. Add few drops of one edible colour to the batter in one bowl and mix well. Add a few drops of another colour to the batter in another bowl and mix well. This way use up all the colours to make 7 different coloured batters. If you do not have a particular colour, then prepare it by mixing required 2 colours.
6. Put the coloured batters, one into each greased baking tin and tap. Place the baking tins in the preheated oven and bake for 20-25 minutes. Take the tins out and let them cool down to room temperature.
7. Demould and trim the crust on the top of each cake.
8. Spread a little whipped cream on the base of a turntable and place the cakes in the order of a rainbow that is vibgyor. So first place a violet cake, dab it with some sugar syrup, cover with some whipped cream and repeat the process keeping indigo, blue, green, yellow, orange and red cake one over the other.
9. Trim the hard sides of the cakes and cover the rainbow cake with whipped cream on top as well the sides all around. Dip a palette knife in hot water and level out the cream all over.
10. Put the remaining cream into a piping bag fitted with a star nozzle and pipe out rosettes on top as well all around the bottom of the cake. Decorate all the rosettes with colourful chocolate candies.
11. Halve the cake vertically and gently separate the two halves so that you see the different coloured layers. Cut into wedges and serve.