Rainbow Cake was very popular since a few years back and many of my friends were posting pictures of rainbow cake slices they ordered whenever they have their 'coffee/tea' time. To surprise my girl who loves rainbow, I decided to bake a Rainbow Cake for her birthday.
I bought some Disney princess figurines for the cake decoration since she was into everything princessy. I gathered children would love Polky sticks (well, I did…even till now. Lol!), so I decided to have pink, purple and peach Polky sticks round the cake like a Charlotte Cake.
It was a delight to see the kids' expressions and their "Oooohs and Ahhhhs" exclamation from seeing the exterior of the cake to realising that it was a Rainbow Cake! As I added custard powder to the whipped cream filling, the cake has a very fragrant smell and the cake was a hit with the teachers and children.
Charlotte Rainbow Cake
makes a 8" round cake
For the Cake
226g unsalted butter
5 large egg white
2 tsp vanilla extract
426g plain flour (can replace with cake flour)
4 tsp baking powder
1 1/2 cup milk
1. Preheat oven at 180ºC.
2. Cream butter and sugar till light and fluffy.
3. Beat in egg white a little at a time, ensuring it's well mixed.
4. Mix in vanilla extract.
5. Add 1/3 of the sifted flour and baking powder and mix well.
6. Add 1/3 of milk. Mix well.
7. Repeat step 5 & 6 until all well incorporated.
8. Divide into 6 equal portions.
9. Add colouring to the 6 divided portions (Red; Orange; Yellow; Green; Blue; Violet)
10. Pour each colored batter into individual 8" round pans and bake for 15 minutes.
11. Cool all cake layers completely before assembly.
For the Filling and Frosting
120g dairy whipping cream
2 tsp instant custard powder
1. Beat whipping cream with sugar till firm and stiff (I beat in a cold metal bowl so that it becomes stiff easier)
2. Add in custard powder and mix well.
1. After the baked cake layers are completely cooled, frost each layer with the custard whipped cream starting with Violet layer at the bottem, followed by Blue, Green, Yellow, Orange and then the Red layer on top. Do note to put in the fridge to allow the whipped cream to harden and 'glue' after each layer is frosted and assembled for about 10-15 min before moving on to frost and assemble the next layer.
2. After all the 6 layers are assembled, leave in fidge for another 10 min before frosting and top and the sides. (I frosted the sides with chocolate ganache for its stronger holding power and because I love chocolate!)
3. Decorate the cake as desired.
1. Keep cake chilled as the whipped cream may 'melt' and the layers may 'slide' off. That has not happened but I always have this fear.
2. I used the custard whipped cream for filling the layers and toppings only. For the sides, I used chocolate ganache to frost.
3. I finished off the decoration with Polky Sticks around the sides of the cake like a Charlotte cake.
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