Rainbow cake with colored icing
Votes: 7
Time: 5 hours 35 minutes
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
This recipe describes a simple way to give a cake a striking rainbow look, not only on the outside but also on the inside. Instead of food coloring, use different colors of dry jelly, which are diluted separately with water, drizzled over the finished cake layers, and immediately refrigerated to set. This method will give the colored sponge cake not only a pleasing color but also an interesting texture. Assemble the cake by frosting the rainbow cake layers with white whipped icing, and then create rainbow patterns on the surface using other colors of icing.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 package (517 g) of dry mix for making white sponge cake (see recipe for white sponge cake). Here)
- 1 and 1/4 cups of water
- 1/3 cup vegetable oil
- 3 egg whites
- 0.5 tsp vanilla extract
- 1 tbsp each of dry jelly flavors: lemon, orange, cherry, grape, lime, and blue raspberry
- 2 cups of boiling water
- 2 jars of 340 g. white whipped cake icing
- Colored decorative glaze: yellow, orange, red, purple, blue, green
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Recipes with similar ingredients: cake mix, eggs, vanilla extract, gelatin, cream
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Spray 2 8-inch (20cm) cake pans with cooking spray.
- In a large bowl, beat the cake mix, water, vegetable oil, egg whites, and vanilla with a mixer on low speed for 30 seconds. Use a spatula to scrape down the sides of the bowl and beat on medium speed for 2 minutes.
- Pour the batter evenly into the prepared pans and bake for 32-36 minutes, or until a toothpick inserted into the center of the cake comes out clean. Using oven mitts, remove the pans from the oven and let the cakes cool for 10-15 minutes before turning them out onto a wire rack to cool completely. Trim the tops of the cakes to create a smooth surface.
- Place 1 tablespoon of each dry jelly into small bowls. Add 1/3 cup of boiling water to each bowl and stir until the gelatin is completely dissolved. Sprinkle the cut sides of the cakes with the different types of jelly, covering the entire surface. Wrap the cakes individually in plastic wrap and refrigerate for 3-4 hours.
- Remove the cake layers from the refrigerator and unwrap them. Place one cake layer on a plate or stand and spread white frosting evenly over it. Place the second cake layer on top and frost the entire cake, top and sides, with the remaining white frosting. Spread large spoonfuls of frosting in different colors randomly over the entire surface of the cake. Use a small offset spatula to create swirls in the frosting to create a rainbow or tie-dye effect.
Categories:
recipe / Desserts / Cakes / Sandra Lee
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