Ingredients:
- Vegetable shortening
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 sticks (1 cup) unsalted butter, room temperature
- 2 1/3 cups sugar
- 5 large egg whites, room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 cups milk, room temperature
- Red, orange, yellow, green, blue, and purple gel food coloring.
Method:
- Preheat oven to 350 degrees.
- Brush six 9-inch-round cake pans (or as many 9-inch cake pans as you have, reusing them as necessary) with shortening.
- Line bottom of each cake pan with parchment paper; brush again and set aside.
- In a large bowl, whisk together flour, baking powder and salt; set aside.
- In the bowl, 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 and mix until well combined.
- 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 the first colored batter to the cake pan. Transfer to oven and bake for about 15 minutes. Insert a toothpick into the center of the cake & see if comes out clean. Let it cool completely.
- Repeat the baking process for the rest of the colored batters one by one.
- Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate. Place the one of the colored layers on the cake plate. Spread a scant 1 cup buttercream filling over the first layer with a small offset spatula so it extends just beyond edges. Repeat process with the other layers.
- Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover the top and sides with a thin layer of frosting. Refrigerate until set, about 30 minutes.
- Your rainbow cake is ready...Enjoy!!
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