Sophie’s Birthday Rainbow Cake
5 from 1 vote
Course Dessert
Cuisine baking
Ingredients
- 280 g caster sugar
- 10 large eggs
- 280 g plain flour
- A few drops of selection of food colouring
- 300 g butter
- 600 g Icing Sugar
- ½ tsp vanilla paste
- Sugar flowers decoration - optional
Instructions
- Preheat the oven to 160˚C/325F/Gas Mark 3.
- Grease 4 x 20cm/8inch sandwich tins and line the bottom of the tins with a round of baking paper or a dust of flour.
- In a large mixing bowl or a food mixer, beat the eggs with the sugar until creamy, light and fluffy.
- Remove from the food mixer, and sieve over the flour. Gently fold until fully combined. Separate the batter in 4 bowls and stir in the colouring.
- Transfer each batter into the prepared sandwich tins.
- Bake for 25-30 minutes or until a skewer inserted in the centre comes out clean. Remove from the oven and transfer to a wire rack. Allow to cool.
- Next, prepare the butter cream. In a mixing bowl, beat the soft butter with the icing sugar and vanilla paste until light and fluffy.
- Layer the first coloured cake onto a small plate and spread some butter cream. Repeat the same step until the 4 cakes are staked together. Cover the top cake with a final layer of buttercream. Smooth well using a warm spatula and decorate the cake with some sugar flowers or your preferred topping.
- Keep aside until ready loosely covered with parchment or foil to allow the icing to create a lovely crust!