I posted about rainbow cake previously along with a recipe and instructions (which you can see here). After a couple of goes making it, I decided that while it looked amazing it didn’t taste quite as amazing. So I tried a new base recipe which is super duper tasty and the cake came out brighter than before (if you can believe it).
I have decided not to take down the previous recipe as this one resulted in a more swirly rainbow effect (as you can see above) so before making a rainbow cake, decide whether you want perfectly straight lines or a swirly effect. Personally, having tasted both, I’ll be sticking with my swirls.
- 450g (3 cups) self-raising flour
- 150g (1 cup) plain flour
- 440g (2 cups) caster sugar
- 300g butter, cubed, at room temperature
- 310ml (1 1/4 cups) milk
- 6 eggs, at room temperature
- 3 tsp vanilla essence
- Preheat oven to 140°C.
- Brush a round 25cm (base measurement) cake pan with the melted butter to lightly grease. Line base and sides with non-stick baking paper. I also greased the baking paper to be sure it wouldn’t stick and as my cake tin is 21cm, I made cupcakes as well.
- Weigh your mixing bowl before you put any mixture in it and write down the measurement.
- Place the self-raising flour, plain flour, sugar, butter, milk, eggs and vanilla essence in a large mixing bowl.
- Use an electric beater to beat on low speed for 30 seconds or until just combined.
- Increase the speed to high and beat for 1-2 minutes or until the mixture is thick and all the butter is incorporated.
- Weigh your mixture (minusing the weight of the bowl) and divide by 6 (or however many colours you have).
- Divide up your mixture into 6 parts, gradually getting smaller (so start out with a slightly large portion).
- Colour your portions.
- Put your first colour into the middle of the pan in a blob. This recipe is runnier than the previous one (which is why it doesn’t stay in layers) so it spreads out a bit easier.
- Add the second colour on top of the first one, in the middle, and let the natural weight of the second colour spread the first one out.
- Add each colour in this same method. I put them in this order: Purple, blue, green, yellow, orange, red.
- Bake in preheated oven for 2 1/2 hours or until a skewer inserted into the centre of the cake comes out not quite clean (don’t wait until it’s completely clean, your cake will be dry).
- Remove from oven and set aside for 10 minutes.
- Turn onto a wire rack for 2 hours or until completely cool.
To make the cup cakes use the same method but only bake for approximately 20 minutes or until the knife comes out almost clean.
- 2 x large egg whites
- 3 tbsp lemon juice
- 3 cups (330g) icing sugar (add extra in summer)
- Add lemon juice to your egg whites & beat until combined.
- Add sifted sugar & beat on low speed until combined and shiny.