Rainbow Cake is one of the most aesthetically appealing cakes. This is a favorite with kids and adults alike.
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One of the drawbacks of making a rainbow cake is that it requires 7 different pans, and they need to be baked separately.
It might take 2 or three batches of baking, depending on the size of the home oven. This problem is solved in this easy one-pan rainbow cake preparation method.
Ingredients
Directions
Preheat your oven to 175°C and lightly coat 2 8-inch round cake pans with butter and line with parchment paper.
Separate the eggs and add the egg whites to a large mixing bowl.
Start beating the eggs at low speed and then increase the speed once the egg starts to become foamy.
Add sugar in 4 to 6 additions and continue beating until it's light and fluffy or until it stiffens. (beating until stiff is not mandatory in this recipe as we are using baking powder and soda.)
Add the egg whites and beat further.
Add Oil, Milk, and Vanilla and beat until it is combined well.
Now sift in the dry ingredients - the flour, baking powder, and baking soda. You can add it in 3 additions and fold it in gently. You can use the mixer at a low speed to make this step easier. Make sure you don't overmix the batter. Beat until just combined.
Divide the batter into 5 or 6 (or as per the number of different colors you choose to use) equal portions and transfer to small bowls.
Add a few drops of food colors of your choice to each of the bowls and mix well.
Pour half of any colour into the middle of the pan, add the next colour batter on top of it and repeat the process with all the colours.
Repeat the process in the second pan as well.
Bake in the oven's middle rack for 30-35 minutes or until a toothpick, knife, or cake tester n inserted into the middle comes out clean. Remove from the oven and allow the cake to cool slightly about 5 minutes.
Transfer the baked rainbow cakes to a wire cooling rack and let them cool completely before you decorate.
You can decorate with Cream Cheese Frosting, Buttercream Frosting, or simply with fresh whipped cream.
Tips:
For the best color, use clear vanilla extract and gel color.
Gel food coloring is easier to work with than liquid. Particularly when coloring cake batter, icing, or frosting.
Chilling your cake before decorating makes it so much easier! You can wrap the individual cake layers tightly in cling film and chill them in the refrigerator before applying the crumb coat.
It can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week (depending on your choice of fillings and/or toppings).
Do try the recipe and let me know how it turned out. If you like it please like and share.
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