RAINBOW CAKE RECIPE

Rainbow cake recipe

Rainbow cake recipe

Rainbow cake Ingredients:

4 eggs, separated
1 tsp baking powder
½ tsp vanilla essence
1 cup flour
1 cup white sugar
food colouring

Rainbow Cake Recipe Instructions:
First of all preheat oven to 175°C. Grease a small springform, round, loaf or heart-shaped tin.
And then Using a mixer, beat egg whites until firm, then add baking powder and vanilla.
Next is to put the mixer on low speed and slowly add the egg yolks.
Sift the sugar, then add it one tablespoon at a time until all combined.
Sift the flour, and add it in the same manner as the sugar.
Remove bowl from the mixer and give a final gentle mix with a spoon to ensure all is combined.
Divide the mixture into as many bowls as you would like colours.
Add about ½ tsp of liquid colouring into each bowl of cake mix.
Pour each bowl into baking tin, dropping each into the centre of the tin - they will spread outwards to fill the tin.
Bake for about 20-25 mins. Cool and then slice.
You could also bake each colour in a separate tin and then once cool, stack them using icing or whipped cream and jam to keep the layers together...enjoy the rainbow cake !

Yummy Rainbow Cake

Yummy Rainbow Cake
Ingredients

18 1/4 ozs cake mix (white)
1 1/4 cups water
1/4 cup vegetable oil
3 egg whites
1/2 cup sprinkles (multicolored, jimmies)
8 ozs frozen whipped topping (thawed)
2 cups candy (chocolate pieces)

Rainbow Cake Instructions
1 First of all Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
2. And then Combine cake mix, water, oil and egg whites and beat for 2 minutes until blended. Fold in sprinkles. Pour batter into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool in pans for 30 minutes.
3. Next is to Frost cake layers with whipped topping and assemble on platter. Cover top of the cake with as many chocolate candies as possible, and surround the bottom of the cake with remaining candies. Enjoy !

Rainbow Sherbet Cake

Rainbow Sherbet Cake

Rainbow Cake Ingredients :

1 angel food cake (9 inch)
1 pt sherbet (orange, softened)
1 pt raspberry sherbet (softened)
1 pt sherbet (lime, softened)
12 ozs frozen whipped topping (thawed)

Rainbow Cake Instructions:
First of all Slice angel food cake crosswise to make four layers. Place the bottom layer on a serving plate, and spread orange sherbet evenly on top. And the Repeat with remaining cake layers and raspberry and lime sherbets. Finish with final layer of cake. Frost sides and top with whipped topping, and place in freezer for 1 hour, or until firm...enjoy the cake !

RAINBOW CLOWN CAKE

RAINBOW CLOWN CAKE

Rainbow Cake Ingredients

3 egg whites
18 1/4 ozs cake mix (white)
1 1/3 cups water
2 tbsps canola oil
Coloring

Rainbow Cake Instructions
1. First of all Preheat an oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
2.Next is to Beat the egg whites with an electric mixer until frothy, about 1 minute. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed.
3. And then divide the cake batter into six separate bowls. Use a toothpick to scoop a dab of food coloring into one bowl of batter and stir; add more food coloring, if necessary, to reach the desired shade. Repeat with the remaining colors and bowls of batter.
4 Scoop spoonfuls of batter into the prepared pans, alternating the colors. Use a toothpick to gently swirl the colors for a marbled effect.
5 Bake in the preheated oven until a toothpick inserted into the cake comes clean, about 30-35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
blueberry-rainbow-cake

Blueberry Rainbow Cake

Blueberry Rainbow Cake
Rainbow Cake Ingredients:

For the White Velvet Cake
135 gram egg whites (about 4 1/2 large egg whites)
240 gram milk
1 1/2 teaspoons vanilla
300 gram flour (plain)
300 gram sugar
1 1/3 teaspoons baking powder
1/4 teaspoon salt
170 gram butter, soft
Blue icing color (I used Wilton sky blue and royal blue)
300-600 grams lemon curd (I used 300 grams for half a batch white velvet cake)
Blueberries

Rainbow Cake Instructions
Preheat oven to 175°C (350°F)

In a small bowl, whisk together egg whites, milk and vanilla. Set aside.
In a large mixing bowl, combine flour, sugar, baking powder and salt. Add the soft butter and mix on low speed. Add 1/3 of the egg mixture and mix until well combined. Repeat twice.

For 3 layers: Divide the batter into three bowls. In the first bowl add a tiny drop of icing color. In the second bowl add two tiny drops and so on. Use 8-inch cake pans and bake in the oven for 25-30minutes.

For 6 layers: Divide the batter into 6 bowls. In the first bowl add a tiny drop of icing color. In the second bowl add two tiny drops and so on. Stir and pour into 6-inch cake pans (about 15 cm). Bake in the oven for about 15 minutes or until a cake tester inserted into the center of each cake comes out clean

For 12 layers or 2 small cakes: Divide the batter in 12 bowls. In the first bowl add a tiny drop of icing color. In the second bowl add two tiny drops and so on. Use 4-5-inch cake pans (10-12cm) and bake in the oven for about 8-10 minutes.

Let the cakes cool in the pans for about 10 minutes. Loosen the sides with a small spatula and invert cakes onto wire racks.

Place the layer who only had one tiny drop of color on a cake plate. Spread lemon curd with a spoon or small spatula over the first layer, make sure it’s well covered . Repeat process with the layer who hade two tiny drops of color and so on. Finish with a layer of lemon curd on the top and decorate with blueberries. Enjoy it !

Rainbow Cake in a Jar

Rainbow Cake in a Jar
Ingredients

1 Betty Crocker Super Moist white cake mix
1 Tub Betty Crocker Whipped Ready to Spread white frosting
3 egg whites (for cake mix)
1/3 cup vegetable oil (for cake mix)
1 1/4 cup water (for cake mix)
Betty Crocker NEON food colors in neon pink, neon blue and neon purple
Regular food colors in yellow, green, red and blue
3 (1-Pint) wide-mouth glass canning jars
Non-stick cooking spray

Rainbow Cake Directions

    1Preheat oven to 350 degrees. Wash canning jars and dry thoroughly. Set lids and rims aside. Spray inside of each glass jar with a generous amount of non-stick cooking spray.
    2Make cake batter according to directions on cake mix box.
    3Divide batter evenly between 5 bowls (approximately 1 cup of batter in each bowl).
    4Add 15 drops of neon pink food coloring to the 1st bowl. Stir to blend well.
    5Add 14 drops of regular yellow food coloring to the 2nd bowl. Stir to blend well.
    6Add 24 drops of regular green food coloring to the 3rd bowl. Stir to blend well.
    7Add 7 drops of neon blue food coloring to the 4th bowl. Stir to blend well.
    8Add 8 drops of regular red + 7 drops of regular blue + 3 drops of neon purple food coloring to the 5th bowl. Stir to blend well.
    9Spoon about 1/4-cup of each color batter into each of the jars, layering the colors in this order: purple (first), blue, green, yellow, pink (last). Use a paper towel to wipe any spills or drips from the jars.
    10Place the jars in a glass baking dish. Add 1/4" of water to the bottom of the dish surrounding the jars. Bake for 35-40 minutes. Cake tops should spring back to the touch when done, but don't bake so long that the cakes are brown. You can also use a long bamboo skewer to test doneness if you have one.
    11Allow cakes to cool completely, about one hour, before frosting.
    12Spread frosting over top of cake and decorate as desired...enjoy the rainbow cake !

Rainbow Cake-2

Rainbow Cake-2
Rainbow Cake Ingredients :

3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter at room temperature
2 1/3 cups sugar
4 large egg whites at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups milk at room temperature

Red, Yellow, Green, and Blue, food coloring, the purple and orange can be made with the primary colors.
vegetable shortening and parchment paper for preparing the pan

Buttercream and Frosting Recipe
for the filling

9 large egg whites
1 3/4 cups white granulated sugar
2 cups unsalted butter, cut into small pieces, room temperature
1 teaspoon vanilla

for the frosting

4 large egg whites
1 cup white granulated sugar
1 cup unsalted butter, cut into small pieces, room temperature

Rainbow Cake Instructions
    Preheat oven to 350 degrees. For this recipe you will need 9-inch-round cake pans. This cake has 6 layers so if you have 6 cake pans use those otherwise re-use the same cake pan as necessary. Line the bottom of each cake pan with parchment paper and brush with vegetable shortening.
    In a large bowl, whisk together flour, baking powder and salt and set aside.
    In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Slowly add egg whites and mix until well combined. Add vanilla and mix until fully incorporated. Add flour mixture and milk in two alternating additions, beginning with the flour and ending with the milk.
    Divide batter evenly between six medium bowls. Add enough of each color of food coloring to each bowl, whisking, until desired shade is reached.
    Transfer each color to an individual cake pan. Transfer to oven and bake for 10-15 minutes then remove the cakes and transfer to a wire rack and let cool for at least 10 minutes.
    Make the butter cream by cooking the egg whites and the sugar in a small saucepan over medium heat, whisking constantly until sugar is completely dissolved. Then transfer to the bowl of an electric mixer fitted with the whisk attachment; mix on high speed until the egg whites peak. With the mixer on medium-low, add butter, one piece at a time, mixing well after each addition. Then remove the whisk attachment and switch to the paddle attachment. Increase speed to high and beat until buttercream comes together, about 5 minutes; beat in vanilla extract.
    Spread a scant ½-1 cup buttercream filling over the first layer of the cake with a spatula so it extends just beyond edges. Repeat process with blue, green, yellow, and orange layers.
    Make the frosting by repeating step number 6.
    Place the remaining red layer on top. Using an offset spatula, cover the top and sides with a thin layer of frosting. and refrigerate until set, about 30 minutes.