Mon, 19 June 2017
Ingredients: All In One Sponge (6 Sponges Required for Rainbow Cake, Recipe makes 1 Sponge)
2 eggs (medium)
100g Castor Sugar
100g Self Raising Flower
100g Butter
Rainbow Colour Gels
Flavour of Choice: examples - Vanilla Extract, Lemon Zest, Orange Zest, Coffee Powder, Cocoa Powder (replace 10g of flour with 10g of Cocoa Powder)
Method:
Put all ingredients in to a mixing bowl. The butter should be soft, but NOT melted. Mix all ingredients together until a smooth batter is achieved.
Place in a lined 7” round Sandwich cake tin.
Bake in a pre-heated oven at 180 degrees C (Gas Mark 4, 350 degrees F) for 20 - 25 minutes, until inserted knife comes out clean.
Leave to cool on a wire rack.
Ingredients: Buttercream Icing
500g Soft Butter
1kg Icing Sugar
Flavour of Choice: Vanilla Essence
Method:
Place butter and half the sugar and flavouring in a mixing bowl, slowly mix until it comes together. Gradually add the remaining sugar. Continue to mix, increasing speed, until a light and fluffy consistency is achieved.
Assembly:
Trim the edges off each Sponge. Sandwich sponges together with Buttercream Icing in the following order from bottom to top: Purple, Blue, Green, Yellow, Orange, Red. Top with a final layer of Buttercream Icing and decorate with Rainbow Sweets, ribbons, or whatever takes your fancy!!
