Rainbow Cake
For today, I will tip a little extra bit of rainbow colouring into my sponge and smile to myself at an Ireland I am happier to be a part of.
SERVES
16
PEOPLE
PREP TIME
60
MINUTES
COOKING TIME
25
MINUTES
Ingredients
for the cake:
420g butter, soft
420g caster sugar
8 eggs, lightly beaten
2 tsp vanilla
420g self raising flour
for the icing:
420g butter, soft
840g icing sugar
2 tsp vanilla
a dash of milk
Method
Preheat your oven to 160ºC/gas mark 3 and line five 8-inch round spring form tins with parchment.
Beat the butter and sugar until light and fluffy.
Add the vanilla to your eggs.
Turn your mixer down low or use a wooden spoon to add half of the eggs into the butter and sugar.
Add a tablespoon of the flour and then add the rest of the eggs.
Add in the rest of the flour until combined.
Scoop the mixture into five bowls and add a drop of different colour food colouring to each bowl and combine.
Scoop each of the mixtures into the five prepared tins.
Bake the cake for 25 minutes until baked through.
Allow to cool in the tins until cool enough to handle then place onto wire racks to cool completely.
To make the icing, whisk the icing ingredients until light and fluffy.
Once the cakes have completely cooled, trim them and sandwich them together with the buttercream, one on top of the other, in a neat pile.
Add a thin layer of icing to the outside of the cake and let it cool.
Cover the outside of the cake in icing and smooth it out.
