Rainbow Cake
00h 35
00h 22An impressive showstopper, this rainbow cake has 4 layers of coloured sponge and is decorated with fresh fruit.
Ingredients and Method
Ingredients
- 450g Self-raising Flour
- 450g Butter, softened
- 450g Golden Caster Sugar
- 2 tsp Vanilla Extract
- 8 Eggs
- 1 kg Icing Sugar
- 500g Butter
- 4 x Food Colouring
- Fresh fruit, to decorate
Method
- Heat the oven to 180°C/350°F/Gas mark 4 and grease and line 4 x 20cm/8in sandwich tins or bake in 2 batches.
- To make the basic cake mixture, beat the butter and sugar together in a large mixing bowl until light and fluffy.
- Beat the eggs in a little at a time and stir in the vanilla extract. Fold in the flour until fully combined.
- Divide the mixture evenly between 4 separate bowls. This does not have to be exact, but you can weigh the filled tins if you want to check that they are even.
- Add a few drops of food colouring to each of your cake mixtures – these will form the layers on your cake. Keep adding colour to the mixture until you are happy with the result. Once all four mixtures are ready, pour into the prepared cake tins.
- Bake in the oven for 18-22 minutes, or until golden brown and a skewer inserted in to the cakes comes out clean. Remove the cakes from the tin and leave to cool fully on a wire rack.
- For the icing, beat the butter until pale, light and fluffy. Then, slowly sift the icing sugar into the butter until fully combined. If the mixture is stiff, add a few drops of milk to loosen the buttercream.
- Spread a small amount of icing on your cake stand or plate. Place the first layer on to the cake then spread with some icing to the edge. Repeat with all the layers. Finally, spread the remaining icing all over the sides and top of the cake.
