Rainbow Cake - Kids special 

(7", 4 layer, recipe from Whisk Kid)

 

Ingredients

213g plain flour

2 tsp baking powder

1/4 tsp salt

113g unsalted butter, slightly softened

213g caster sugar

3 egg whites (I use 2 x 60g eggs and 1x 50g egg), room temperature

1 tsp vanilla extract

180g fresh milk, room temperature

Red, green, yellow, blue gel colouring

Steps

 

Set the oven's temperature to 175°C. Line four 7-inch cake pans with parchment paper and grease them. Alternatively, coat the cake pans with oil, liberally sprinkle with flour, and then remove any surplus flour by tapping. Put aside.

Into a large mixing basin, sift together the flour, baking powder, and salt. Stir thoroughly and reserve.

Beat together the sugar and butter until frothy and light.

Gradually whisk in the egg whites and vanilla essence, mixing until well combined.

In three additions, add the flour mixture and milk in turn, until barely combined. Pause and use a spatula to scrape down the bowl's sides as needed.

The batter weighs roughly 830g in total. Cut into 4 equal parts (205–208 grams each).

 

Using a toothpick, gradually add food colouring to each part to achieve the appropriate colour tone. Make sure the batter and colouring are evenly combined by giving it a good stir.

After adding batter to the cake pans, level the tops. For roughly 13 to 15 minutes, bake.

 

After 15 minutes, place the cake pans on a wire rack to cool. Turn the cakes over onto a rack and allow to cool fully. If frosting isn't done right away, cover each layer separately with clingfilm.

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