Some of my friend has been asking ahkak the recipe of this gorgeous and colorful rainbow cake and I decided to post it out here so everyone can copy this recipe and its easy for me some more..
i have been drooling for this rainbow cake for quite some time until i have the courage to bake it on last thursday. Thank god it turns out to be good! errrr except for the almond flavor that i used instead of lemon flavor..me no likey the almond flavor, it gives me headache.hahah.. next attempt, vanilla flavor it is!
Rainbow Cake
Adapted from Dorie Greenspan
Ingredients
2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
4 large egg whites
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
4 large egg whites
1 1/2 cup sugar
2 teaspoons grated lemon zest
120gm unsalted butter, softened
1/2 teaspoon pure lemon extract
Gel or powder food coloring
1. Preheat the oven to 375 degrees F and put a rack in the middle or upper third of the oven. Butter two 5 inch pans and line with buttered parchment paper.
2. Sift together the flour, baking powder, and salt. In another bowl, whisk together the egg whites and buttermilk. I whisked the mixture using hand for about 1 minute.
3. Cream the butter and sugar in a mixer on medium speed for a full 3 minutes until very light and fluffy.
Beat in half of the egg-buttermilk mixture, then flour mixture, then the last of the egg-buttermilk mixture, and finally the last of the flour, beating until the batter is smooth. Beat the entire batter on medium high for two minutes until completely smooth and mixed.
4. Divide the batter in 6, dye each batter with different colour. Bake 20 minutes, rotating halfway through, or until a thin knife inserted in the middle comes out clean. Cool in the pans five minutes, then turn out onto a cooling rack. To ensure moistness, once the cakes are cooled, wrap immediately and chill.
2 teaspoons grated lemon zest
120gm unsalted butter, softened
1/2 teaspoon pure lemon extract
Gel or powder food coloring
1. Preheat the oven to 375 degrees F and put a rack in the middle or upper third of the oven. Butter two 5 inch pans and line with buttered parchment paper.
2. Sift together the flour, baking powder, and salt. In another bowl, whisk together the egg whites and buttermilk. I whisked the mixture using hand for about 1 minute.
3. Cream the butter and sugar in a mixer on medium speed for a full 3 minutes until very light and fluffy.
Beat in half of the egg-buttermilk mixture, then flour mixture, then the last of the egg-buttermilk mixture, and finally the last of the flour, beating until the batter is smooth. Beat the entire batter on medium high for two minutes until completely smooth and mixed.
4. Divide the batter in 6, dye each batter with different colour. Bake 20 minutes, rotating halfway through, or until a thin knife inserted in the middle comes out clean. Cool in the pans five minutes, then turn out onto a cooling rack. To ensure moistness, once the cakes are cooled, wrap immediately and chill.
For the Cream Cheese Frosting:
4 ounces butter, at room temperature
4 ounces cream cheese, at room temperature
4 ounces mascarpone cheese, at room temperature
1 cup powdered sugar
1 tablespoon vanilla extract
To make the frosting: Using the whisk attachment, whip the butter and cheese on high speed for about 5 minutes, scraping the bowl down as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.
4 ounces butter, at room temperature
4 ounces cream cheese, at room temperature
4 ounces mascarpone cheese, at room temperature
1 cup powdered sugar
1 tablespoon vanilla extract
To make the frosting: Using the whisk attachment, whip the butter and cheese on high speed for about 5 minutes, scraping the bowl down as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.
Meriah tak kek ahkak u olsssss??? kalau tak meriah awassss!! (this is Kak Senduk version) wakakaka..he's so funny..
i think i should learn how to watermark my picture.. barula vassss ala2 food blog .. tak gittew ahkak2 sekalian? muahaha..
okay darlsss...thats it for today..hope u try the recipe and feel free to ask me anything..much love.
keney nok wak kek ni. comam lajok :D
ReplyDeletep/s: waaa kecik sengoti dunio ni.. saem ami loni jadi spupu ipar zee. hehe.. kalu ami g knuri ari tu mesti buleh jupo zee dih.. xdey sebab spupu ami pun nikoh jugok hari tu.. kempunan nok tengok bini faiz
Hehe..buat la mi..
ReplyDeleteZ xgi umah ami ari tu..z gi maso imah faiz kat pasir mas jah..
*umah.. Silap taip tadi
ReplyDelete