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Sophie’s Birthday Rainbow Cake

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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!