EXCLUSIVE EVERYTHING OZ - RAINBOW CAKE RECIPE!

This cake is the perfect centrepiece to any party; make this for someone's birthday and take great delight in the surprise on their face when they cut the first slice! This is an exclusive free recipe that I created for our new book Everything Oz 

INGREDIENTS

For cake
350g/12 1/2 oz, self-raising flour

350g/12 1/2 oz, caster sugar

350g/12 1/2 oz, unsalted butter, room temperature

5 large egg whites

200ml milk

3 teaspoons baking powder

3tsp vanilla essence

Violet, blue, green, yellow, orange and red natural food colouring

FOR FROSTING & DECORATION

400g/ 14oz, full fat cream cheese

100g/ 3.5 oz, unsalted butter, room temperature

250g / 9 oz sieved icing sugar

2 teaspoons lemon flavouring

Plastic side scraper

Jelly diamonds

You will need one or more 8inch round cake tins

Serves 8-12

METHOD

Preheat oven to 180°C/ 355°F/ Gas Mark 4. Line the base of your tin with baking paper.

In a large bowl, cream together the butter and sugar until light and fluffy. Slowly add the egg whites one by one, then the vanilla essence.

In a separate bowl, combine the flour and baking powder. Add this in three parts to the butter mixture. Finally add the milk.

Divide the batter by 250g/ 9oz into five bowls, for each of your cake layers. Using a few drops of the natural food colouring in each bowl, evenly blend your cake layer colours.

Bake the layers, ideally 2 at a time for 10-12 minutes or until bouncy to touch. Allow to cool fully on a wire wrack.

TO ICE THE CAKE

Blend the cream cheese and the butter, mixing well so there are no lumps. Add the icing sugar, then the lemon flavour.

Place your bottom layer on a sheet of baking parchment, ideally on a spinning cake wheel, a large flat plate or a card cake base. Spoon a large blob of icing on top and smooth down. Repeat this for all the layers until you reach the top.

It is best to crumb ice the cake; this is an under layer of icing to catch all the loose crumbs and leave you with a better finish. Spoon your icing on top and spread evenly down the sides, using your scraper smooth the icing turning your plate or cake wheel as you go. Leave in the fridge for at least 30mins before you repeat the process for your final layer.

Finish with a circle of multi coloured jelly diamonds.

Pin It Now!