Rainbow Cake

(9-inch, 7-layer, close to 3kg)

525g Plain Flour
2 tsp Baking Powder
2 tsp Baking Soda
0.5 tsp Salt
340g Unsalted Butter, softened at room temperature
675g Caster Sugar
6 Large Whole Eggs
440g Fresh Milk
2.5 tsp Vanilla Extract

Wilton gel colouring - red, orange, yellow, green, blue, purple, pink

1. Preheat oven to 170 degrees Celsius. Grease all the cake pans available, and line them with parchment paper. Set aside.

2. Sift flour, baking powder, baking soda and salt into a large bowl. Mix well and set aside.

3. Cream softened butter until light and fluffy (using an electric mixer fixed with the paddle attachment, medium-high speed).

4. Add sugar gradually and beat till well combined and fluffy.

5. Reduce mixer speed to medium and add in eggs one at a time until just blended.

6. Reduce mixer speed to low, slowly add the flour mixture in 3 additions, alternating with milk, until just blended. Add the vanilla extract. Stop to scrape down the sides of the bowl with a spatula as necessary.

7. The total weight of the batter is about 2320g. Divide into 7 portions (each about 328g - 330g).

8. Add food colouring to each portion using a toothpick, bit by bit to the desired colour tone. Mix thoroughly to ensure all the colouring is well blended with the batter.

9. Pour batter into cake pans and smooth the surface. Bake for about 13 to 15 mins.

10. Place the cake pans on a wire rack to cool for 15 mins. Invert the cakes onto the rack and let cool completely. If not frosting immediately, wrap each layer individually with cling wrap. Repeat the baking process till all 7 layers are completed.

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