Nov 022011
 
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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.

Ingredients

  • 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

Method

  1. Preheat oven to 140°C.
  2. 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.
  3. Weigh your mixing bowl before you put any mixture in it and write down the measurement.
  4. Place the self-raising flour, plain flour, sugar, butter, milk, eggs and vanilla essence in a large mixing bowl.
  5. Use an electric beater to beat on low speed for 30 seconds or until just combined.
  6. Increase the speed to high and beat for 1-2 minutes or until the mixture is thick and all the butter is incorporated.
  7. Weigh your mixture (minusing the weight of the bowl) and divide by 6 (or however many colours you have).
  8. Divide up your mixture into 6 parts, gradually getting smaller (so start out with a slightly large portion).
  9. Colour your portions.

    The colours were so bright the orange is actually blowing out the pic!

  10. 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.
  11. 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.
  12. Add each colour in this same method. I put them in this order: Purple, blue, green, yellow, orange, red.

    All coloured, no need to press this mixture

  13. 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).
  14. Remove from oven and set aside for 10 minutes.
  15. Turn onto a wire rack for 2 hours or until completely cool.

    cupcakes

    Cooling Down

Notes

To make the cup cakes use the same method but only bake for approximately 20 minutes or until the knife comes out almost clean.

I wasn't very neat when making the cupcakes, but it was 10pm!

Inside the Cupcake

Finished Cupcakes

Royal Icing

Ingredients

  • 2 x large egg whites
  • 3 tbsp lemon juice
  • 3 cups (330g) icing sugar (add extra in summer)

Method

  1. Add lemon juice to your egg whites & beat until combined.
  2. Add sifted sugar & beat on low speed until combined and shiny.

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