Tuesday, July 31, 2012

Rainbow Cake

This is the birthday cake that accompanied the tie dye cookies. The cake itself has a tender crumb but holds well when sliced.  The cake is best eaten the same day but if it has to be refrigerated, make sure to let it thaw for at least 30 minutes to get the best flavor.

Source:  Baking From My home to Yours ( Perfect Party Cake)


2 1/4 cup cake flour
1 tbsp baking powder
1/2 tsp salt
1 1/4 cups whole milk or buttermilk
4 large egg whites
1 1/2 cup sugar
2 tsp grated lemon zest
1 stick unsalted butter, room temperature
1/2 tsp lemon extract

For the frosting I used swiss meringue buttercream.


  • Preheat the oven to 350 degrees.  Butter two 9 inch by 2 inch round cake pan. Grease and line the pan with parchment paper. ( In this case I made mine six layers, just reused my 2 pans)
  • Sift together the flour, baking powder and salt.
  • Whisk together the milk and egg whites in a bowl.
  • Put the sugar and lemon zest in a mixer bowl and using a paddle mix slowly. Add the dry ingredients and butter and beat with medium speed until butter and sugar are very light. Beat in the extract then add half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated.  Add the rest of the milk and egg mixture beating until the batter is homogeneous then add the last of the dry ingredients.  Finally give the batter a good 2 minute to ensure that is it thoroughly mixed and well aerated.  Divide the batter between the two pans and smooth the tops with a rubber spatula.
  • bake for 30 to 35 minutes or until the cakes are well risen and springy to the touch.  Transfer the cakes to a cooking rack and cool for 5 minutes and unmold them and peel off the paper liners. Invert and cool to room temperature right side up.  The cooled cake layers can be wrapped air-tight and stored at room temperature or frozen for up to 2 months.

Frost with your favorite frosting.

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