Rainbow Cake

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• Step 1

  Preheat the oven to 180ÅãC/350ÅãF/Gas mark 4. Grease and line five 23 cm (9 in) loose-base sandwich tins (pans).

• Step 2

  sponge
  To make the cake, in a large bowl, mix the eggs and sugar until pale and creamy. Add the butter and beat the mixture until thick and creamy. Meanwhile, warm the milk and vanilla together in a microwave until lukewarm, or in a small pan over low heat. Sift the flour and baking powder into the egg mixture and fold in slowly until just combined. Slowly pour in the warmed milk and vanilla while mixing. Stir until pale and fluffy. Divide the batter evenly between five bowls. Add a few drops of a different food colour to each bowl and mix until each is uniformly tinted. Tip each batter into a different prepared tin and level the top. Bake all the cakes at the same time, for 10 minutes. Leave to set in the tins for a few minutes, before turning out on to a wire rack to go cold.

• Step 3

  Buttercream
  To make the buttercream, in a large bowl, beat the butter and add the icing sugar a little at a time until pale and fluffy. Add the vanilla and mix again. Decide on the order you would like to assemble the rainbow cake. Place the bottom layer on a
  serving plate and spread buttercream in a thin, even layer over the surface. Place the next cake on top, and coat the top with buttercream as before. Repeat until all the layers are assembled and stacked, then slowly spread the remaining icing around the
  sides and top of the cake. Smooth the icing by dipping a knife in hot water and smoothing over the surface, then decorate the border with mini smarties.

Comments

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Naomi K. 3rd November 2014

Just wondering, you say the size of the eggs, but not how many to use! Hugs Naomi

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