I’ve been meaning to make a rainbow cake for almost a month now. This cake, which made the twitter rounds yesterday, finally inspired me to do it. I used the same basic cake recipe, but cheaped out and used ready-made “white” frosting. I didn’t want to use the last of my butter and eggs making frosting. Especially since the cake itself used 5 egg whites and the frosting recipe was going to push the egg white usage over a dozen if i used the full amount. I went light on the frosting as well, because nothing makes me sick quite like over-frosted cake.
My only regret is how “meh” the purple came out. It came out very gray, which isn’t very appetizing at all. I think I have to chalk the subpar performance of the red and purple dye up to the fact that I bake using white whole wheat flour which has a pretty strong brownish cast. The red came out all right in the finished cake, but i used about half my tube of gel. The purple is definitely a lost cause. It’s a good thing that it’s on the bottom.
Rainbow Cakefrom Whisk Kid
2 sticks butter
2 1/3 c sugar
5 egg whites
2 teaspoons vanilla
3 c flour
4 tsp baking powder
½ tsp salt
1 1/2 c milk
food coloring ( i prefer gel, it doesn’t rape the consistency of the batter as much as liquid)
Gather all ingredients, letting all refrigerated ingredients come to room temperature, and as many 9″ cake pans as you have. Unless you’re mightily blessed in the way of cake pans, you’ll be greasing and flouring the same ones multiple times. Preheat to 350.
Think now about how you are going to portion your batter out into 6 equal amounts. If you’re going to do it by weight, measure your mixer bowl now. I did not do this, and promptly dirtied every single bowl in my entire kitchen.
Cream the sugar and butter until light and fluffy. While that’s going, sift your dry ingredients together. Pour the eggwhites into the creamed mixture in a small, steady stream. It will fluff up considerably, and you will likely have to scrape down multiple times. I have the 4.5qt kitchenaid and this batter really tested its limits.
After all the eggwhites are incorporated, add the vanilla and mix thoroughly. Then add the dry ingredient mixture, alternating with the milk until thoroughly mixed. All pretty standard “I’m making a cake” stuff.
Now divide the batter into 6 equal portions and color them accordingly. I colored all the batches at once and then put them into the pans and smoothed them out with as little molestation as possible so they would still rise in the oven. By the time I cooked my third batch (I only have two usable cake pans), the baking powder had already given all the leavening power it had and my last layer baked up pretty flat. Bake for 15ish minutes.
I also only have two, small, cooling racks. I didn’t let the cake sit in the pan to cool because I didn’t have the time as I was baking 3 batches. I jiggled the cake around in the pan and immediately turned it out. Those cakes would stay on the rack for the time the next batch would take to bake, then would be piled on a plate on top of waxed paper.
I would recommend baking purple – red for maximum efficiency. I baked red – purple and realized at the construction stage that it would have gone faster the other way, so my base layers would be cool and ready to frost as the top layers were cooling.crossposted from fuzzdecay.com.