Rainbow Cake (V3)

Source: Wedding Cakes by Salwah

Ingredients:
6 eggs
250g sugar
1 tbsp ovalatte

400g butter
1 tsp vanilla essence

350g Hong Kong Flour/Cake Flour
1 tsp baking powder
20g vanilla ice-cream flour

Directions:

1. Cream butter & vanilla till softened.
2. Sift flour & baking powder, add vanilla ice-cream flour.
3. Whisk eggs, sugar & ovalatte till fluffy.
4. Add creamed butter in 3 portions & mix thoroughly
5. Add flour bit by bit till well combined.
6. Divide batter into 6 colors (Red/Orange/Yellow/Green/Blue/Violet).   Each weight 230g.
7. Bake in 8" or 9" round tray separately @ preheated oven 180 deg C for 15 mins. (I used 160 deg C, depending on your oven temperature)

Buttercream:

500g cold butter

200g sugar

100g water

3 egg whites

1 tsp vanilla essence (I use lemon juice)

Directions:

1. Boil sugar & water till 220 deg C.
2. whisk egg white till meringue.  Pour in sugar syrup & continue to whisk till completely cooled.
3. Use "K" beater, & add in butter in portions, cream till light & fluffy.  Mix in vanilla/lemon juice.
4. Layer the sponge cakes with the cream & decorate the cake.