Recipe for rainbow cake
I often baked pound cake as a teenager when I lived at home with my parents, but I actually don’t think I’ve made it in more than 10 years now.
My daughter has just become a big sister, and she is simply so fascinated by rainbows – for example, the one from Ramasjang. That’s where I got the idea to make a rainbow cake out of pound cake!
Rainbow cakes are typically made by stacking a lot of differently colored cake layers on top of each other.
My daughter loves to help in the kitchen, but since she is just over 3 years old, she certainly doesn’t have the patience to help bake 5 – 10 different cake layers that need to be stacked on top of each other.
So I got the idea to do it all in one go. That means first pouring one color into the springform pan and making a hole in the middle where the next color would be, and so on.
Oh yes, I forgot the “edge color” at the beginning, so I just applied it at the end.
It was also my thought that each color should lie more sharply side by side (as they do in a rainbow) and be vertical in the cake’s slice, which would likely have been the case if the batter was thinner.
And I must admit, I remembered the pound cake batter consistency as MUCH thinner.
I think the solution must be to spread each color in the springform pan by first “plastering” one color around the edges of the springform pan followed by the next color and so on – essentially building the cake from the sides inward towards the center.
Even though the cake wasn’t razor-sharp, it was still a HUGE hit: both with our guests but especially with my daughter, who was EXTREMELY proud of her masterpiece and ate a LARGE piece.
We will definitely make it again.
I decorated the cake with a motif of Minnie Mouse – it is made of rice paper. It’s really ingenious what you can decorate your cakes with nowadays.
Rainbow Cake Recipe
Rainbow Cake
Ingredients
Shortbread
- 160 gram Wheat Flour
- 255 gram Sugar
- 200 gram Butter very soft
- 4 Egg
- 10 gram Baking Soda
- 8 gram Vanilla Sugar
- 10 gram Lemon Juice
- 1 pinch Salt
- Paste Color e.g., green, yellow, red, purple, and pink
- Butter for the springform pan
- Sugar for the springform pan
Topping
- 50 gram Milk Chocolate melted
- Cake Decoration e.g., a design on rice paper
Instructions
Pound Cake
- Take the butter out of the fridge in good time so it becomes very soft.
- Pour sugar and the soft butter into a bowl and whisk together with an electric mixer.
- Then add one egg at a time while still whisking. The batter now becomes more and more airy.
- Now add all the remaining ingredients (except the food coloring) and mix thoroughly. Find four clean bowls and divide the cake batter so you have five equal portions.
- Use the food colors to dye each portion a different color.
- Grease your springform pan with butter. My springform pan is 24 centimeters in diameter.
- Sprinkle the edges of the springform pan with sugar.
- Pour each portion of cake batter into the springform pan one by one as shown in the video above.
- Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit) with convection. Bake your rainbow cake in the preheated oven for 40 minutes. The time depends on your oven, but you can check if the cake is done by inserting a skewer or meat needle into the cake. There should not be any cake batter on the stick when you pull it out of the cake.
- Remove the finished cake from the oven and let it cool.
Topping
- Pour melted chocolate on top of the cooled cake and place the rice paper decoration on top. The melted chocolate helps keep the rice paper in place, so the chocolate should not harden beforehand.
- Serve!
- Enjoy.