Pink Rainbow Cake...Yeay!

Hmmm...this seem to be another cake that the peeps around KL talk about! I have seen this in a few blogs, but they are all in the true sense rainbow colours red, yellow, blue, purple......I have seen this recipe in Dorie Greenspan's Baking From My Home To Yours, too...and apparently it is dubbed as the best party cake!

I needed a breather from my macaron making last night...and a fellow blogger twitbian had asked me if I can show how to make this rainbow cake.....so, what's next other than me getting my sleeves up, putting my apron on and gripping my red spatula...to get this done.....in about 45 minutes! But, I made one recipe, and divided them between 4 cake rings of the size of  5 inches...and dyed the batter in four shades of pink...I'm a woman...pink is my colour...rainbow colours are for kids LOL...anyway....here goes...

...ooops a peek of the colour the cake board...gold which I wrapped in aluminium foil....gold doesn't go with pink, haha!

Ingredients

2 1/4 cups cake flour

1 tbsp baking powder

1/2 tsp salt

1 1/4 cups buttermilk

4 large egg whites

1 1/2 cups sugar, I used 1 cup only

2 tsp grated lemon zest

1 stick (8 tbsp or about 113g) unsalted butter, I used salted Tatura

1/2 tsp lemon extract, I used lemon juice! I added 1/2 tsp vanilla....just loved vanilla!

I used Wilton's pink gel colour

# Recipe from Dorie Greenspan's Baking From My Home To Yours

Method

Prepare cake tins, I used 4, 5 inches cake rings. This batter will make a nice pair of 8 inches cakes.Preheat oven at 170C.

Sift together cake flour, baking powder, salt. In another bowl whisk together egg white and buttermilk.

Cream butter, sugar, zest, vanilla until light and fluffy.

Beat in half the eggwhite buttermilk mixture, add the flour mixture. Repeat this with the remaining eggwhite buttermilk mixture and flour mixture. Give a final 2 minutes blitz to ensure all are incorporated.

Divide the batter amongst the cake tins. Bake for about 30 minutes.

I decided to layer the cakes with starwberry jam..St Dalfour was what I used! And i covered the cake with ordinary buttercream.... 

That was my breakfast this morning...this cake is akin to angel cake except that the egg white is not beaten stiff....to me it was a tad too sweet...I take only half tsp of sugar with my coffee you see...I only love to make all this desserts, but stay away from them, enough for me to taste to give a verdit of my produce haha! Think it'd be lovely to serve this Swiss or Italian Meringue Buttertcream...nevertheeless the texture and the colour were simply gorgeous....I perasan you see LOL!

It is simple to make this cake apart from dividing them...am a lawyer I hate counting of whatever means, precision is not my thing I deal with facts only!!Haha...have a pink day peeps!