Rainbow Cake with Coloured Layers and Marshmallow Frosting
Rainbow Cake with Coloured Layers and Marshmallow Frosting
The Rainbow Cake with Coloured Layers and Marshmallow Frosting is a spectacular cake, perfect for birthday parties, celebrations or any occasion that deserves an explosion of colour and sweetness. This cake is composed of several layers of soft sponge cake, each dyed a vibrant colour, which together create a stunning rainbow effect. The marshmallow icing adds a creamy, light touch, perfectly balancing the sweetness of the coloured layers.
Ingredients
- 400 g of 00 flour
- 300 g of caster sugar
- 250 g of butter at room temperature
- 4 eggs at room temperature
- 240 ml of whole milk
- 2 teaspoons of vanilla extract
- 2 teaspoons of baking powder
- 1 pinch of salt
- Food colouring gels red, orange, yellow, green, blue, violet
- For the Marshmallow Icing
- 300 g of sugar
- 120 ml of water
- 1 teaspoon of vanilla extract
- 4 egg whites at room temperature
- 1 pinch of salt
- 1/4 of teaspoon of cream of tartar optional, helps stabilise egg whites
Instructions
- Preparing Coloured Layers
- Preheat the oven: Preheat the oven to 180°C. Grease and flour six 20 cm diameter cake tins or line them with baking paper.
- Prepare the basic dough: In a large bowl, whip the butter with the sugar until light and fluffy. Add the eggs one at a time, continuing to whisk after each addition. Add the vanilla extract.
- Add the dry ingredients: In a separate bowl, sift together the flour, baking powder and salt. Gradually incorporate the dry ingredients into the butter and egg mixture, alternating with the milk. Stir until the mixture is smooth.
- Divide and colour the dough: Divide the dough into six equal parts, transferring them into separate bowls. Add a small amount of food colouring gel to each bowl, mixing until uniformly coloured. Prepare the colours of the rainbow: red, orange, yellow, green, blue and violet.
- Bake the layers: Pour each coloured mixture into the prepared cake tins. Bake in the preheated oven for about 15-18 minutes, or until a toothpick inserted in the centre comes out clean. Let the cake layers cool completely on a wire rack.
- Preparing Marshmallow Icing
- Prepare the sugar syrup: In a small saucepan, mix the sugar and water. Bring to the boil over medium heat, stirring until the sugar has completely dissolved. Continue to cook until a temperature of 115°C ('high wire' point) is reached on a sugar thermometer.
- Whip the egg whites: While the syrup is boiling, start whipping the egg whites with the salt and cream of tartar (if using) until fluffy. When the syrup has reached temperature, pour it slowly over the whipped egg whites, continuing to whisk at low speed.
- Complete the icing: Increase the speed and whip until the icing is glossy and forms firm peaks. Add the vanilla extract and continue whipping for a few more minutes.
- Assembling the Cake
- Filling the cake: Place the first layer of cake (purple) on a serving plate. Spread a thin layer of marshmallow icing on top, then add the second layer (blue) and continue like this until all layers are complete.
- Cover with icing: Once all the layers are assembled, cover the entire cake with marshmallow icing, smoothing the surface and sides with a spatula.
- Decorating the cake: If you wish, you can decorate the cake with colourful decorations or sprinkles to add a festive touch.
- Service
- The Rainbow Cake with Coloured Layers and Marshmallow Frosting is now ready to be served. This cake is perfect for surprising your guests with its colourful layers and soft, sweet icing. Store the cake in the refrigerator if it is not to be eaten immediately, but remember to leave it at room temperature for about 20 minutes before serving to best appreciate its texture and flavour.
Notes
This Rainbow Cake with Coloured Layers and Marshmallow Frosting is a masterpiece of colour and sweetness that will delight children and adults alike. Perfect for special occasions, it is a cake that brings joy and charm to your table.
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