Rainbows are visions….

” Why are there so many songs about rainbows and what’s on the other side?
Rainbows are visions, but only illusions, and rainbows have nothing to hide …..”

Rainbow connection by Kermit, one of my girl’s favourite song. Since young, Nat has been fascinated by rainbows. She has been pestering me to make one rainbow cake for weeks.

I have been lazy for weeks as I am fully aware that baking a rainbow cake is definitely a test for me. My patience.

So, I decided to bake the epic rainbow cake.

I spent 4 hours baking, stacking, frosting, chilling and frosting the cake. Terribly tired and flustered. But from the smile on Nat’s face, I knew everything was worth it.

The cake recipe,  is adapted from Martha Stewart. (Makes one 9-inch-round six-layer cake.)

  • 2 sticks (226 g) butter, room temp
  • 2  cup sugar
  • 5 egg whites, room temp
  • 2 teaspoons vanilla extract
  • 3 cup flour
  • 4 tsp baking powder
  • ½ tsp salt
  • 1 1/2 cup milk, room temp
  • Red, orange, yellow, green, blue and purple GEL food coloring. Liquid will not be vibrant enough!

Preheat the oven to 190C degrees. Oil and line how ever many 9” cake pans you have. I used 6 disposal aluminum pans.

Sift together the flour, baking powder and salt. Set aside. Sifting is always one of the important yet neglected step in baking.

Cream the sugar and butter, then add the egg whites. Add them a little at a time, after incorporated. Add the vanilla and mix until fully incorporated. Then, alternating between wet and dry, add the milk and flour mixture and ensure the whole cake mixture is smooth.

Divide the batter among 6 bowls. I estimated 250 ml (1 cup) for each cake pan. Whisk a fair amount of the right food color into each bowl. Pour into the pans and bake for 15 minutes each.

Once ready, remove them from the oven, let them rest on the cooling rack, in the pan, for ten minutes. Cool them in the fridge to quicken the process. Each layer has to be totally cooled before frosting.

Next is the Lemony Swiss Meringue Buttercream, adapted from whisk kid. Lots of butter and egg whites used.



To fill and crumb coat:

  • 9 egg whites
  • 1 ¾ cup sugar
  • 4 sticks butter, room temp
  • 2 tsp lemon extract

To frost:

  • 5 egg whites
  • 1 cup sugar
  • 2 sticks (226 g) butter, room temp
  • 1 tsp lemon extract

The butter used should be cut into small cubes to allow for easy incorporation. Cook the egg whites and sugar in a small saucepan over medium heat, whisking constantly, until the sugar is completely dissolved . Pour into another bowl (a stand mixer is preferable) and whip on high speed until room temp.

Then, on a medium-slow speed, add the butter, each piece is completely incorporated before adding the next. After all the butter has been added, turn the mixer back to high speed and whip until it has come together, about five minutes. Add the extract, beat briefly and then use.

*If the buttercream seems soupy after all the butter is added and does not come together after whipping, refrigerate for 5 to 7 minutes and continue whipping until it becomes fluffy and workable.* Very good piece of advice from the whisk kid.

Stack the layers in your preferred order with the butter cream applied in between each layer. Then frost the cake and make sure the cake surface is free from crumbs. Once frosted, refrigerate it. Just be sure that the cake is at room temperature when serving.

And there it is, my Nat trying out a slice of her rainbow cake.

Interestingly the sky was dark and gloomy when I was taking these photographs. Looking at the beautiful cake resting peacefully on the cake stand. My mood instantly brightened up. And I know this is not an illusion.

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