Rainbow CakePT120Mhttps://img1.recipesrun.com/201907/2019/0815/4a/2/903116/300x200x90.jpg This Technicolor cake is a project, but one you can pull off with a little elbow grease and lots of butter (nine sticks, to be exact). Most rainbow cakes call for coloring the individual layers of cake batter, but here, the frosting is tinted, creating an impressive rainbow inside each slice. The batter uses egg whites for a light, fluffy, just-sweet-enough layer cake, while the leftover egg yolks in the frosting make it smooth and creamy. We’ve included instructions for making the ombré and piped versions of the cake below, but you’ll need to make an extra half-batch of frosting for the piped version. A standard mixer cannot accommodate more than one batch of frosting at a time, so you’ll need to make the half-batch separately, then combine them before coloring and frosting.9 servings
Ingredients:
Colorful food coloring paste or gel1 tbsp. Vanilla extract8 sticks Unsalted butter, at room temperature8 Large egg yolks, at room temperature Pinch of fine sea salt1/4 cup Cornstarch1 1/2 cups Granulated sugar2 cups Whole milk1 tbsp. Vanilla extract1/2 cup Unsalted butter, at room temperature3/4 cup Vegetable oil2 1/2 cups Granulated sugar1 1/4 cups Whole milk, at room temperature8 Large egg whites, at room temperature1 tsp. Fine sea salt1 tbsp. Baking powder3 2/3 cups All-purpose flour, plus more for dusting the pans Nonstick cooking spray
This Technicolor cake is a project, but one you can pull off with a little elbow grease and lots of butter (nine sticks, to be exact). Most rainbow cakes call for coloring the individual layers of cake batter, but here, the frosting is tinted, creating an impressive rainbow inside each slice. The batter uses egg whites for a light, fluffy, just-sweet-enough layer cake, while the leftover egg yolks in the frosting make it smooth and creamy. We’ve included instructions for making the ombré and piped versions of the cake below, but you’ll need to make an extra half-batch of frosting for the piped version. A standard mixer cannot accommodate more than one batch of frosting at a time, so you’ll need to make the half-batch separately, then combine them before coloring and frosting.
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