Rainbow Cake

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Times just flies by in a flash! It is already coming to end June. This year, I decided to bake a birthday cake for myself. It's a cake I've always wanted to bake - Rainbow Cake. I have put this in my list of to bake and finally, I got to bake it!

This cake recipe was adapted from Dreamersloft. Actually, it wasn't difficult to make, except having to mix the colours. I actually baked it in two batches of 3. I think I might have slightly overbaked it. I also didn't mix the egg whites well. But the rainbow colour made up for it!

Recipe for Rainbow Cake, adapted from Dreamersloft.
(Makes a 7", 6 layers, recipe from Whisk Kid)

Ingredients:
320g plain flour
3 tsp baking powder
3/8 tsp salt
170g Liv unsalted butter, slightly softened
320g caster sugar
4.5 egg whites, room temperature
1.5 tsp vanilla extract
270g fresh milk, room temperature
Red, green, yellow, blue gel colouring (Red, orange, yellow, green, blue, violet)

Method:

1. Preheat the oven to 180C. Grease 3 x 7" cake pans and line with parchment paper. (Alternatively, grease the cake pans and dust generously with flour, then tap away excess flour). Set aside.
2. Sift the flour, baking powder and salt into a large mixing bowl. Mix well and set aside.
3. Cream the butter and sugar until light and fluffy.
4. Add the egg whites gradually, then add the vanilla extract and mix until incorporated.
5. Add the flour mixture in 3 additions, alternating with milk, until just blended. Stop to scrap down sides of the bowl with spatula as necessary.
6. Divide into 6 portions (each about 180g).
7. Add food colouring to each portion using toothpick, bit by bit to desired colour tone. Mix thoroughly to ensure all the colouring is well blended with the batter.

8. Pour batter into cake pans and smooth the surface. Bake for about 13 mins. Remove from the oven and let it cool for a couple of minutes. Remove the cake from the pan and let it cool completely. Bake the other three batters.
9. Place the cake pans on a wire rack to cool for 15 mins. Invert the cakes onto rack and let cool completely. If not frosting immediately, wrap each layer individually with clingwrap.

Frosting
500g Whipping Cream
50g Sugar

1. Put all ingredients in a mixing bowl and beat until stiff peak.
2. To assemble the cake, place one cake layer on a serving plate/tray and spread some whipping cream evenly. Repeat this process until all cake layers are stacked.

3. Crumb-coat the top and sides of the cake, and place the cake into the fridge to chill for 30 mins.

4. Frost the cake and garnish as desired.
5. Chill the cake to set the frosting. Leave in room temperature for at least 1 hour before serving.