Rainbow Cake

This post dedicated to my friend Ching, as she was sharing with me about Cocos frosting, which combination of Lindt Cocos white chocolate with cream cheese. It’s very kind of her to send me the chocolate from overseas and thanks to her that my family have a chance to try and enjoy it :) It’s super fragrant and delicious.

I’ve been wanted to try on Rainbow cake, searching around for easy recipe. Thanks to Rieke for sharing this soft and delicious recipe. Actually, the original recipe is actually for 9 inch square tin, however, I modified the recipe to serve smaller cake (5.5 inch).



 

Source : Rieke's Ordinary Kitchen with modification

Ingredients:

4 Egg yolks
5 Eggs
120 gr Sugar
10 gr Sponge gel / Emulsifier
pinch of salt

100 gr Cake flour
10 gr Milk powder

1 Tsp Vanilla essence

60 gr Butter, melted combine with
40 gr Oil

Colour paste : purple, blue, green, yellow, orange, red

Method:

- Preheat oven 190C.
- Beat egg, sugar, sponge gel and salt with medium speed until incorporated.
- Add the flour, milk powder and vanilla starting the mixer with low speed until incorporated, then increase to high speed … beat until batter thick or ribbon stage.
- Then add in butter and oil and mix well until batter is shiny.
- Divide into the batter by 6 and add in different colour separately, mix until well blended.
- Pour the batter into the line 14 cm pans and bake for 10-15 mins.
- Leave to cool on the wire rack.

Cream Cheese Frosting:

125 gr Cream cheese
125 gr Unsalted butter
40 gr Icing sugar
100 gr White Chocolate, melted
80 gr Whipping cream frosting

Method:

Whisk cream cheese, butter and icing sugar until light and smooth. Beat in the melted white chocolate until smooth, then add whipping frosting, cream it until well incorporated using high speed.

Assembly:

Simply put the cream cheese frosting in between each layers and cover the whole cake with the remaining frosting