Rainbow Chiffon Cake

Group A:

6 egg yolks

2 whole eggs

100g sugar

Group B

70ml oil

120ml milk

1 tsp vanilla

Group C

140g Top flour

1 tbsp cornflour

1 tsp baking powder

Group D

7 egg whites

1/2 tsp cream tartar

70g sugar

Food coloring - Purple, Blue, Green, Yellow, Orange, Red

Directions/Instructions:

1. Line two 8"x 8" square tray with parchment paper. Prepare four additional baking papers for the other layers of the rainbow cake.
2. Whisk group A until whitish and fluffy.  Then add in group B and mix well.
3. Sift in group C and fold well.  Set aside.
4. Whisk group D until stiff and glossy.  Fold the meringue into the yolk mixture.
5. Divide the batter into 6 portions at 170g-180g.  Tinted each batter with food coloring accordingly (Start with the darkest - Purple, Blue, Green, Yellow, Orange, Red).  Carefully fold the mixtures.
6. Spread the batter into the prepared square baking pan and bake at 160 degrees C for about 12-14 mins (Note:
7. Peel off the baking paper from the bottom and place it onto the cake to allow latent heat to escape.  Then, quickly line the trays with new baking papers and pour in the next two-colored batters to bake.  Continue until all 6 layers of cake are baked.
8. After all the cake layers have cooled, the rainbow cake can be assembled. Trim the sides of the cake with a cake ring square, then frost with a thin layer of whipped cream before laying the next cake layer.
9. Repeat the process for the rest of the cake layers.  Refrigerate the cake and let it sit for about 30 minutes.  Chill the cake before serving.

Rainbow Lapis Cake (Layer)

7" Pan

Ingredients:
400g butter ~ softened @ room temp
120g condense milk
1 tsp vanilla extract
100g plain flour
2 tsp rempah kueh
15 egg yolks
5 egg whites
200g caster sugar
Gel food coloring: Red, Orange, Yellow, Green, Blue, Violet

Directions:

1. Beat egg yolks with 160g caster sugar until pale & creamy
2. Mix butter & condense milk together until smooth.  When egg yolk mixture is ready, slowly mix in butter mixture.
3. Sift flour & rempah kueh together & slowly add it into the mixture at low speed.  Stir in vanilla extract until just combined.
4. In another mixing bowl, beat egg whites with remaining 40g sugar until stiff peaks & the fold into the mixture batter.
5. Divide batter into 6 equal portions @200g each.  Add food coloring into each bowl of batter until the desired color is achieved.
6. Grease the bottom & sides of 7" square pan with butter & line the bottom of the pan with parchment paper.
7. Preheat oven to grill function at 220 deg C and place baking tray in the oven to preheat as well.
8. Starting with the violet layer, spread 1st half (100g) of the batter on the bottom of the pan.  Grill until the surface is cooked & golden brown for about 5 mins.
9. Remove pan from oven & press down the cooked layer with a flat tool to remove air pockets.  If there are huge air bubbles, poke the bubble with a skewer then press down to remove the air.
10. Spread remaining violet batter on top of the first layer & grill for 5 mins.  Repeat steps until all the batters are used up.  For the final layer, change the oven function to fan & bake for 10 mins.
11. Allow the cake to cool slightly, then loosen the sides of the cake with a knife & invert the cake onto a wire rack.  Leave the cake pan on to prevent the cake from drying out while it cools completely.
12. Slice & serving or cling-wrap & store in the fridge.

Ally's Trio Velvet Cupcakes

Ingredients:
320g AP flour
200g sugar
1 tbsp cocoa powder
1 tsp salt
1 tsp baking soda
2 eggs
220g canola oil
240g buttermilk
1 tbsp white vinegar
1 tsp vanilla

Food coloring
1 tsp Noel Red
1 tsp Sky Blue
1 tsp Green leaf

Directions:

1. In a large bowl, sift all the dry ingredients together & set aside.
2. In a measuring jug, mix all the wet liquid together.  Whisk to incorporate.
3. Pour the dry mixture into the wet mixture.  Whisk together till all the dry mixture well incorporate.
4. Divide the batter into 3 equal portion batter (ea 350-370g).  Then add the food coloring into the individual batter.
5. Preheat the oven to 180 deg. C.  Line a cupcake liner in a cupcake pan.
6. Scoop 1 tbsp (Blue) into each cupcake liner & bake for 4 mins.  Then the next top with 1 tbsp (Green) batter evenly & bake for 4 mins.  Last layer, scoop 1 tbsp (Red) batter evenly & bake for 15 mins or until insert toothpicks in the middle comes clean.

Cream Cheese Frosting

250g Philadelphia cream cheese

125g butter

125g icing sugar

1 tsp vanilla

Direction:

Beat the cream cheese and butter till creamy.  Then add the icing sugar & vanilla & beat again till well incorporated.

Egg White Steamed Rainbow Cake

Ingredients:
500g egg white
325g castor sugar
1 tbsp cake emulsifier (ovalette)
1/2 tsp salt
100ml evaporated milk
50g melted butter or oil
1 tsp vanilla
1 tsp baking powder
200g AP flour
50g cornflour
25 milk powder

Rainbow Paste
1 tsp pandan
1 tsp mocca
1 tsp lemon
1 tsp strawberry

Direction

1. Whisk egg white, sugar, salt & cake emulsifier/ovalette till light & fluffy (about 10 mins on medium high speed)
2. Sift dry ingredients & set aside.  Mix melted butter/oil & evaporated milk & set aside
3. Add melted butter mixture into egg white mixture & mix till well combined.
4. Then add in dry ingredients a little at a time.
5. Divide the batter into 4 portions (weight 320g each) & add each portion with the paste
6. Prepare steamer, greased 20x20 square pan (8"x8") 
7. Steam 7 mins for each layer on medium high heat.  Start with 1st layer pandan, 2nd layer mocca, 3rd layer lemon & last layer strawberry.
8. Steam further 15 mins.  Remove pan from steamer & let it cool completely.  Unmould, slice & serve.

McDonald's Rainbow Sponge Cake

Ingredients:
6 large eggs ~ separated
100g sifted cake flour
1/4 tsp baking powder
1/4 tsp salt
200g granulated sugar ~ divided (135g/65g)
1 tsp vanilla extract
2 tbsp water
Zest of Lemon
3/4 tsp cream of tartar

3 cups Heavy whipping cream
1 tbsp sugar

Food color ~ Pink/Orange/Yellow/Green/Blue/Indigo/Purple

Directions:

1. Preheat oven 180 deg C.  Prepare lined parchment paper for 10" & 8" round pan.
2. Place the egg yolks & 135g of sugar in the bowl of an electric mixer, fitted with the paddle attachment.  Beat on high speed until it turns thick, fluffy & light-colored.  Then beat in the vanilla extract, water & lemon zest.  Set aside.
3. In a clean bowl, with the whisk attachment, whip the egg whites until foamy, add the cream of tartar & continue beating until soft peaks form
4. Gradually add 65g sugar & continue beating until the egg whites are shiny & just form stiff peaks.
5. Sift the flour mixture over the beaten egg yolks & gently but quickly fold into the egg yolk batter.  Then fold 1/3 of egg whites into the batter until incorporated.
6. Scoop a couple of spoon for the base of 2 10" round pan.  Add pink color & mix well.  Then pour into 2 10" round pan & bake for 15 mins.  Remove & immediately invert the pan.  allow the cake to cool completely & set aside.
7. Divide the balance batter (see below picture) & bake for 25-28 mins or until a toothpick inserted comes out clean.  Remove from oven & immediately invert the pan.
8. Whip heavy cream & iced the cake (see below picture).

1st outer layer: Bottom (yellow) Top (orange)
2nd inner layer: Bottom (green) Top (blue)
3rd middle layer: Bottom (indigo) Top (violet)

 

Rainbow Cake (Betty Crocker)

Using 6" pan

Ingredients
1 box Super Moist Cake Mix - White (Betty Crocker)
Rainbow color ~ Purple / Blue / Green / Yellow / Orange / Red

Fresh Cream
1 box Whip Topping

Directions:

1. Preheat the oven to 160 deg C.  Prepare paper liners for the 6" round pan.
2. Follow the instruction behind the box.  Divide into 6 bowls (140-142g ea).   Add individual colors & mix well.
3. Bake the cake for about 15-18 mins.  Cool on the wire rack for 10 mins & invert on the rack to cool completely.
4. Divide the fresh cream (100ml ea) into 6 bowls & add the food colors.  Whip till stiff peak.
5. Stack the cake begins with purple & top with purple whip.  Then stack another cake (blue) with blue whip cream and continue till all the cakes are stack.
6. Decorate the side with individual whip cream colors as show in the picture.

Rainbow Cake ~ Betty Crocker "SuperMoist Cake Mix" (White)

Ingredients:
2 boxes Betty Crocker ~ SuperMoist Cake Mix "White"
Rainbow food colors ~ Violet / Blue / Green / Orange / Yellow / Red

Directions:

1. Following the instruction on the box.
2. Preheat the oven at 170 - 180 deg C.  Lined the parchment paper on a square baking pan (8x8x1) & set aside.
3. Weight each batter between 290 - 300g & add the rainbow food colors individually, then pour on the baking pan.
4. Bake for about 12 - 15 mins.  Cool on the wire rack for about 10 mins & remove from the baking pan.

Rainbow Chiffon Cake

Ingredients (A):
100g AP flour
25g Cornflour
1/2 tsp baking powder
30g castor sugar
60g fresh milk
30g vegetable oil
5 egg yolks
1/2 tsp vanilla essence

Ingredients (B):
5 egg white
1/2 tsp salt
100g castor sugar

Rainbow color: 1/8 tsp each - Red/Orange/Yellow/Green/Blue/Violet

Directions:

1. Mix (A) into a smooth batter.
2. Whisk (B) till slightly forthy then gradually spoon in the sugar till finish.  Whisk at high speed until stiff peak form.
3. Fold beaten egg white mixture into (A) mixture.
4. Divide the batter into 6 parts (each weight 130g) for rainbow colors.
5. Pour the batter into a 23cm chiffon cake pan as in a rainbow colors (Violet/Blue/Green/Yellow/Orange/Red).   Bake for about 60 mins at preheated oven at 150 C deg or until cooked.
6. Remove cake from oven & invert the pan onto a wire rack & leave it to cool completely.
7. Remove cake from pan & serve.

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.

Rainbow Cake with Lemon Buttercream

Source: Zan's Treats

Ingredients:
375g butter
350g fine sugar
3/4 cup fresh milk
375g Self-raising flour
3 tsp vanilla essence
1-1/2 tsp Ovalatte
7 eggs
Food Colour (Violet / Royal Blue / Kelly Green / Lemon Yellow / Orange / X'mas Red)

(Note: If using unsalted butter, add 1/2 tsp salt)

Directions:

1. Preheat the oven to 180 deg.  Line paper parchment on 9"/10" round pan (6 round pans for 6 different colors)
2. In an electric stand, beat the butter till soft/light.  Stream in the sugar on low speed, then beat on medium speed till light & fluffy.
3. Then add the eggs (one at a time) to incorporate & add in the vanilla essence.
4. Add the Ovalatte & beat the batter together.
5. Lastly, add flour alternately with milk.
6. Divide the batter into 6 bowls & add the food coloring.
7. Pour each colored batter into the round pan & bake for 15-20 mins.
8. Remove from the oven & let it set once the cake pulls from the pan, immediately remove & cool on the wire rack.

Lemon Buttercream:

400g butter

350g icing sugar

1 tbsp lemon juice (or more)

1/2 tbsp lemon zest

1-2 tbsp milk

Directions:

Cream the butter for about 7 mins.  Then add the icing sugar, lemon juice & lemon zest.  Beat for another 6 or 7 mins.

Rainbow Cake with Cream Cheese Frosting

 Ingredients:
3 cup AP flour
4 tsp baking powder
180g butter
2 cup castor sugar
5 egg whites (Grade A)
2 tsp vanilla essence
1-1/2 cup fresh milk
Rainbow Color ~ Violet/Blue/Green/Yellow/Orange/Pink/Red

Directions:

1. Preheat oven to 170 deg C.  Line wax paper of 7" round pan.
2. Sift flour & baking powder together & set aside.
3. In a stand mixer, beat butter & sugar till light & fluffy.   Add egg white slowly & beat the batter till thicken.
4. Then add flour alternately with milk & ends with flour.   The last flour, use spatula & fold gently till the batter are well combined.
5. Divide the batter into 7 portions (300g ea) & each batter add few drops of food color.
6. Pour the batter in a lined round pan & bake for 15-20 mins or till cooked.

Cream Cheese Frosting:
125g cream cheese
125g butter
5 cups icing sugar
1 tbsp lemon juice
2 tsp fresh milk

Directions:

1. In an electric stand mixer, beat butter & cream cheese together with lemon juice on high speed for about 5 mins.  The mixture should be whipped buttery cream texture.
2. Add 1/3 of icing sugar into the cream cheese mixture & mix on low speed.   Gradually add 2/3 icing sugar while mixing.
3. Then add the milk & turn the speed to high & beat for another 5 mins.