Rainbow Cake

Mon, 19 June 2017

 

Ingredients: All In One Sponge (6 Sponges Required for Rainbow Cake, Recipe makes 1 Sponge)

2 eggs (medium)

100g Castor Sugar

100g Self Raising Flower

100g Butter

Rainbow Colour Gels

Flavour of Choice: examples - Vanilla Extract, Lemon Zest, Orange Zest, Coffee Powder, Cocoa Powder (replace 10g of flour with 10g of Cocoa Powder)

 

Method:

Put all ingredients in to a mixing bowl. The butter should be soft, but NOT melted.  Mix all ingredients together until a smooth batter is achieved.

Place in a lined 7” round Sandwich cake tin.

Bake in a pre-heated oven at 180 degrees C (Gas Mark 4, 350 degrees F) for 20 - 25 minutes, until inserted knife comes out clean.

Leave to cool on a wire rack.

 

Ingredients: Buttercream Icing

500g Soft Butter

1kg Icing Sugar

Flavour of Choice: Vanilla Essence

 

Method:

Place butter and half the sugar and flavouring in a mixing bowl, slowly mix until it comes together. Gradually add the remaining sugar.  Continue to mix, increasing speed, until a light and fluffy consistency is achieved.

Assembly:

Trim the edges off each Sponge.  Sandwich sponges together with Buttercream Icing in the following order from bottom to top: Purple, Blue, Green, Yellow, Orange, Red.  Top with a final layer of Buttercream Icing and decorate with Rainbow Sweets, ribbons, or whatever takes your fancy!!