We've all seen variations of the rainbow cake. Layers of gorgeous, jeweled colours smothered with fluffy frosting. They're almost too spectacular to eat. Almost.
This is my variation on the rainbow craze, a birthday cake for my colourful, crazy friend. The sponge is raspberry flavoured and the buttercream is laced with white chocolate. Instead of several different coloured layers, I've gone for the lazy and slightly psychedelic pools within the sponge layours.
White Chocolate and Raspberry Rainbow Cake
Ingredients
225g unsalted butter, very soft
225g caster sugar4 large eggs
200g self-raising flour
25g cornflour
3-4 tablespoons milk
Raspberry Extract
A variety of food colourings.
150g soft unsalted butter
1tsp vanilla extract
375g icing sugar
150g white chocolate (melted)
Method
Preheat the oven to 180C / gas mark 4 and line two sandwich tins.
Cream the butter and sugar together then add the raspberry extract.
Add the eggs one at a time, adding a spoonful of flour between each. Fold in the rest of the flour and the cornflour.
Add a little milk to loosen the mixture slightly.
Separate the mixture into as many different bowls as you have colours. Add colours!
Spoon each colour into the sandwich tins. Feel free to create crazy patterns. I opted for one colour inside another until they formed rings.
Bake for 25 minutes, until a cake tester comes out clean.
Turn them out and leave on a wire rack to cool.
Whisk the melted chocolate, vanilla extract and butter together.
Sieve in your icing sugar gradually and whisk until you have a light and fluffy buttercream.
Ice your cake!
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