It was my daughter’s 15 th Birthday recently and I was faced with the task of making a special cake for her big day. Every year I try to come up with a cake that my daughter’s will love and that is somehow special to them and this year I thought a rainbow cake would fit Siobhan’s birthday because she loves the different colours in rainbows.
It is a bit of a time consuming cake and if you are making this in advance you can make the sponge layers the day before and wrap in cling film, and then it’s just a case of assembling the cake the next day. To get the bright bold colours you need to use food colouring paste as it gives a more intense colour.
When it came to cutting the cake we just didn’t have a knife big enough to cut neatly, so it all looked a little uneven, but tasted amazing. So my tip for a cake of this size is to have a decent size knife to cut neat even slices, I will have to make sure that I do this next time.
Siobhan loved the cake and the frosting too and had a brilliant birthday, and now I only have a year to think up what cake I am going to make for her sweet 16!
For The Sponge Cakes – (Makes 2)
- 200 g butter at room temperature
- 200 g caster sugar
- 3 large eggs at room temperature
- 205 g self-raising flour
- 1.5 teaspoon vanilla extract or vanilla paste
- 1 vanilla pod the seeds scraped off into a bowl and set aside
- Food colouring paste
For The Meringue Icing
- 10 medium egg whites
- 450 g golden caster sugar
- 3 tablespoons cornflour
- 500 ml double cream for whipping
- Edible glitter
- Edible confetti
- In a food mixer add the butter and the sugar and beat until pale and creamy.
- Add the vanilla seeds and extract and combine.
- Beat the eggs and add gradually with the food mixer on a slow setting.
- If you find it starts to curdle add a spoonful of the flour to the mixture.
- Once the eggs are combined, add the flour gradually and mix thoroughly.
- Add the food colouring, a little at a time using a toothpick or skewer, until the desired colour is reached.
- Spoon into the cake tins and level, and bake for 35-40 minutes.
- Remove from the oven and place on a wire rack to cool.
- Repeat the steps until you have the desired amount of sponge layers.
- Whip the cream to a spreading consistency.
- Once you have baked and cooled all the layers of cake, place the first layer on a cake stand and spread the cream on with a palette knife.
- Keep adding the cream until you have got to the top layer.
- To make the meringue Icing you need a clean bowl, whisk the egg whites until stiff peaks are formed.
- Combine the caster sugar and the cornflour and add 1 tablespoon of the mixture to the whisked egg whites and continue to whisk until the mixture is thoroughly mixed, which will take only a few minutes.
- With the food mixer on a low setting, slowly add the rest of the sugar and cornflour and mix until fully combined.
- The meringue icing is ready to use straight away, spread over the cake with a palette knife and pipe all around the base of the cake for an attractive finish.
- Add the edible glitter and the edible confetti and serve.