Simple Rainbow Cake

A Simple Rainbow Cake Recipe

Options Available

This vibrant and fun rainbow cake is a beautiful recipe,making it a perfect fit as your celebration cake. We topped this with out beautiful Swiss Meringue Buttercream Frosting. Love Jinny & Jo x

Ingredients for 6 inch tin 3 layers

250g White Sugar

250g Unsalted Butter

3 Large Eggs

250g Self Raising Flour (OR 250g Plain Flour)

½ tsp Baking Powder (1.5 tsp is using Plain Flour)

1.5 tsp Vanilla Extract

3 tbsp Milk

(Repeat this again for the other three layers)

180C/160C fan/Gas 4/350F for 22-24 mins

Ingredients for 8 inch tin 3 layers

300g Self Raising Flour (OR 300g Plain Flour)

1tsp Baking Powder (2 tsp is using Plain Flour)

300g Unsalted Butter

300g White Sugar

4 Large Eggs

2 tsp Vanilla Extract

4.5 tbsp Milk (1.5 tbsp for each colour)

(Repeat this again for the other three layers)

180C/160C fan/Gas 4/350F for 23-27 minutes

Method

1. As this recipe calls for 6 layers we are going to do this in two batches, if your oven can handle all 6 you can go ahead doubling the above ingredients straight away.

2. Place your butter and sugar into your mixing bowl, using the paddle attachment, mix this up until light and fluffy, this will take around 3-4 mins (If you don’t have a creaming paddle, stop half way to scrape down)

3. Add your Eggs, Flour, Baking Powder and Vanilla in your bowl, using a tea towel over the top of your mixer to avoid spillage, mix on low speed until just combined ( I recommend mixing for 30 seconds then scraping down and then whip again on low for another 30 seconds)

Grab your scales and a bowl. Add all of the batter into the bowl.

1. Weigh your mixture into your bowl to see how much you have, divide this amount into 3 and put each amount into a small bowl. You should have about 260g-280g in each bowl. (Try not to play around with the mix too much as it will knock out your valuable air)

To colour your sponges

1. Take 1 tbsp (1.5 tbsp for 8 inch) of your milk and mix ¼ tsp of colouring into it, (we add the colouring to the milk so we can mix this fully before putting it into the batter)Pour your coloured milk into your batter and fold in but going around the edges and cutting through the middle. Don’t over beat the mixture, be very gentle. Do this with all the colours.

2. Pour your coloured batter into the prepared tins.

3. Bake on middle shelf of oven for 22-24 minutes (6 inch) 23-27 minutes (8 inch)

4. Whilst these are cooling, repeat the process with the other 3 sponges.

5. We decorated this cake using our Swiss Meringue Buttercream.

• Click the Strawberry Crunch Cake Picture for access to our exclusive recipe area