Rainbow Cake | Rainbow Unicorn Cake
Rainbow Cake, A colourful vibrant layer cake which brightens your day even you look at it. Make this for special occasions and make the day even more brighter.
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Servings: 10 servings
Calories: 340kcal
Ingredients
FOR CAKE:
- All Purpose Flour / Maida – 3 cups / 360 grams
- Sugar - 3 cups / 600 grams Powdered I used granulated sugar which i powdered
- Eggs - 4
- Oil - 1 cup / 240 ml I used refined oil
- Milk - 1 cup / 240 ml
- Vanilla Essence - 1 tblspn
- Baking Powder - 2 tsp
- Salt - ½ tsp
- Food Colours as needed
FOR WHIPPED CREAM
- Whipping Cream powder - 500 grams
- Ice Cold Water - 1 to 1.5 cups
- Food Colours as needed
FOR SUGAR SYRUP:
- Sugar - ¼ cup
- Water - ¼ cup
Instructions
- Preheat oven to 180 degree C.
- Line three 8 inch round cake pan with parchment paper and set aside.
- Take flour, salt, baking powder in a bowl. Use a whisk to mix. Set aside.
- Take sugar and eggs in a bowl. Use a electric beater to whip it for 1 min or so till combined.
- Add vanilla and mix well.
- Add in oil and mix well.
- Add in half of the flour mix, half of the milk and mix.
- Add remaining flour and remaining milk and mix well.
- Now divide the batter between 7 bowls.
- Add food colour into each bowl and mix gently.
- Now pour the batter into the cake pan. I baked three cakes at a time.
- Place the cake pan in a preheated oven and bake the cake for 7 to 10 mins.
- Don't over bake the cakes. Bake until the cakes are just baked.
- Remove and cool for 5 mins. Un mould and peel off the parchment paper. Set aside in a cooling rack to cool.
- Now bake all the cakes like this and set aside to cool completely.
- Meanwhile whip the cream. Take cream powder and water in a large cold bowl. Whip it till stiff peaks form.
- Mix sugar and water and stir till sugar is melted.
- Now assemble the cakes. Take one layer of cake in a cake stand. Apply syrup.
- Spread cream on top. Stack each cake and repeat.
- Cover the entire cake with cream and put this in fridge for few hours till set.
- Divide the remaining cream between small bowls and mix food colours. Set aside.
- Take the cream in a piping bag, i used star tip.
- Now decorate the entire cake with the cream as you wish.
- Let the cake set for at least 5 to 6 hours.
- Slice and serve.
Video
Notes
1)Don't over mix the batter, else it may get rubbery.
2)Never over bake the cakes. The cakes are thin so it requires very low time to bake.
3)Every oven varies. So the baking temperature varies accordingly.
4)I used whipping cream powder, you can use frozen non dairy whipping cream as well.
5)If you are using whipping cream, add some icing sugar and vanilla and whip till stiff.
6)Use best quality natural food colours.
7)Always keep the cream cold. so it is easy and pipeable.
8)If the cream gets liquid after adding food colour, whip it again for few minutes and then use.
9)Use gel food colour for best result.
10)You can decorate the cake as your wish.
11)Soak the cake in syrup to keep the cake moist and soft.
2)Never over bake the cakes. The cakes are thin so it requires very low time to bake.
3)Every oven varies. So the baking temperature varies accordingly.
4)I used whipping cream powder, you can use frozen non dairy whipping cream as well.
5)If you are using whipping cream, add some icing sugar and vanilla and whip till stiff.
6)Use best quality natural food colours.
7)Always keep the cream cold. so it is easy and pipeable.
8)If the cream gets liquid after adding food colour, whip it again for few minutes and then use.
9)Use gel food colour for best result.
10)You can decorate the cake as your wish.
11)Soak the cake in syrup to keep the cake moist and soft.
Nutrition
Serving: 1g | Calories: 340kcal
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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