Challenge #4: Rainbow Cake

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I actually squealed with delight when I sliced into this cake and caught my first glimpse of the vivid rainbow colours inside.  Until that moment, I couldn’t quite believe it was going to work.  While it’s not technically difficult at all, this cake is not for the faint-hearted – I was so nervous and tense while I was assembling it and waiting for it to set, it was a level of tension I had not experienced since the bunker scene at the end of the first series of Homeland.

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This challenge was set by my friend Jen (as these challenges continue it will become clear how many friends I have who share my name, not to mention how fond we all are of baked goods), a woman who knows about good food and has finally landed the dream for all nomadic English teachers:  a real oven!  Armed with a Nigella book, I’m sure she will be putting me to shame in no time.

Jen and I used to share a flat in Italy – a flat at the top of a hill which seemed to rival Everest as we dragged ourselves home at 9:30pm every night.  Monday night would be an ‘early’ 8pm finish, when we’d have a bit more of a spring in our step as we marched home to spend the rest of the evening dissecting the day over our tea and watching episodes of Jersey Shore in open-mouthed horror.  This cake could bring cheer to any situation, but I’m sure it would be best served alongside a good gossip with an amazing friend (and optional trashy TV).

Rainbow Cake

Ingredients:

2 batches of the Victoria sponge batter

6 different gel food colourings

2.5 batches vanilla buttercream

Method:

1.  Preheat the oven to 190C, and butter and base line 3 20cm cake tins.

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2.  Make up one batch of Victoria sponge batter as the recipe states.

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3.  Divide it between three separate bowls (I weighed mine for accuracy).

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4.  Use a gel colouring to dye your batter the colours of the rainbow.

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5.  Pour the batter into the separate cake tins, level the tops as best you can and bake for 15-20 minutes.

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6.  Cool on wire racks, turn out to cool completely.

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7.  Whip up another batch, dye it the other three colours and bake as above.

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8.  When the sponges have cooled, make the vanilla buttercream following the recipe.

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9.  To assemble the cake, place the purple sponge on a plate or cake board.  Spread a thinnish layer of buttercream on top.

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10.  Fix the blue sponge on top, repeat as above until you’ve placed all the sponges on – mine had a bit of a leaning tower look to it!

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11.  Slap a thin layer of buttercream on the top and sides of the cake – I’ve seen this referred to on some websites as the “crumb layer” because it gathers up a few rainbow coloured crumbs.  Don’t worry about how (un)attractive this looks – it’s just to hold it in place and help the cake set.  Stick the cake in the fridge for at least 30 minutes.

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12.  Now use the rest of the buttercream to generously coat the cake.  You could add some Smarties or glitter or anything else you fancy to decorate it.

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3 Responses to Challenge #4: Rainbow Cake

  1. Mission accomplished! AMAZING!

  2. Pingback: Jerk Sweet Potato & Black Bean Curry | Herbivores' Heaven

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