Wednesday, September 4, 2013

Rainbow Cake..... Finally!



The other day, I supposed about few weeks back, Ch8 was doing a variety show on snacks and recommending all sorts of cakes and pastries. 1 of it caught both hubby and my attention - Chocolate Rainbow Cake. 



It is from a cafe, I don't want to name, and I goggle a little bit for reviews as hubby says he would love to have a slice. Looks so appetizing. But going thru the reviews, I felt tt it wasn't worth to really go. Most of the comments did not 'wow' us. And both of us who caught the Salted Caramel poison, I decided to challenge myself to a Salted Carmel Rainbow Cake.

I search for a white cake recipe and found this recipe from Whisk Kid. It looks pretty decent and straight forward. I decided to take the plunge after hearing hubby ask once again, 'When is the rainbow cake coming?' 

I replaced the baking powder to double action baking powder as taught by a FB fren, Jasmine. I have seen her done a rainbow cake numerous times. All makes me so wanna have a slice. Hee~ So I am making a 6-layers rainbow, Pink, Yellow, Orange, Green, Blue & Purple. 




Happy Teachers' Day!! (I baked the 6" for my gal to bring to school celebration. 4" is for our dessert!! And my gal made cards with store bought roses.. 

Verdict: Cake slightly sweet, a bit dense I feel. Maybe I over mix slightly? Or is it cos I eat straight from fridge? Overall, the alternating layer of caramel cream, it is just nice n not too sweet.. Will definetely try again...

Rainbow Cake (adapted from Whisk Kids)
426g Flour
1tsp Double-action Baking Powder
1/2tsp Salt
426g Sugar *i reduce to 300g
226g Butter
5 Whites
2tsp Vanilla
11/2Cup Milk

1) Preheat oven 180deg. I am using 2x6" and 2x4". I greased and lined the bottom of pans.
2) Beat butter and sugar til light and fluffy. Add in vanilla and egg whites. Mix well.
3) Mix dry ingredients in a bowl. Alternating with milk, ending with flour last. Mix in to the butter & sugar mixture til well.
4) Divide batter evenly into 6 bowls. (I use 250g of batter for each colour, using 150g batter for my 6" and balance for 4")
5) Bake for 15-20mins or til skewer comes out clean.

***I frost it alternate layers with whipping cream, salted caramel cream (1scoop whipped cream + 4Tbsp caramel, drizzle thetop with caramel sauce that I made previously

3 comments:

Jeannie Tay said...

Very impressive and so tall! I like this a lot!

Hippomama Lai said...

Love the colors! Is this food coloring that you use?

Priscilla Toh said...

Thanks Jeannie... I had a hard time creaming so ended up just crumb coat since its for own consumption for the 4"
It's is too tall and keep leaning like Pisa Tower..

Hippo mama Lai,
It is Wilton colors. I added a small dot to each batter but feel that I didn't do too well on the colors yet...