Rare beef with mustard Yorkshires
Roast beef is always an impressive dish to bring to the table, make it extra special with Sara Buenfeld's recipe
Rainbow cake
- Preparation and cooking time
- Prep:
- Cook:
- A challenge
- Cuts into 18 slices
Skip to ingredients
You'll need 3 x these ingredients for six sponges
- 125g buttersoftened, plus a little extra for the tin
- 225g self-raising flour
- 150g golden caster sugar
- 3 medium eggs(very important to use the correct size)
- 1 tsp baking powder
- pinch of salt
- 1 tsp vanilla extract
- 1 tbsp milkoptional if batter is too stiff
- edible food colouring- red, orange, yellow, green, blue and purple, plus optional pink (see below)
For the icing
- 1 tsp vanilla extract
- 750g soft cheeseor mascarpone
- 350g icing sugar
Nutrition: per slice
- kcal614
- fat30g
- saturates18g
- carbs75g
- sugars46g
- fibre2g
- protein9g
- salt1.36glow
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Butter 2 x 20cm round sandwich tins and line the bases with baking parchment. Tip all the sponge ingredients, apart from the food colouring, into a mixing bowl, then beat with an electric whisk until smooth.
step 2
Working quickly, weigh the mixture into another bowl to work out the total weight, then weigh exactly half the mixture back into the mixing bowl. Pick two of your colours and stir a little into each mix. Keep going until you are happy with the colour – the colour of the batter now will be very similar to the finished cake, so be brave! Scrape the different batters into the tins, trying to spread and smooth as much as possible – but try not to waste a drop of the batter – a rubber spatula will help you. Bake on the same oven shelf for 15-20 mins until a skewer poked into the middle comes out clean. Don't worry if the sponges are thin, there are many layers.
step 3
Gently turn the cakes out onto a wire rack to cool. Wash the tins and bowls thoroughly, and start again from step 1 – this time using another two colours. Unless you’re making the optional pink layer, repeat one more time to get 6 sponges, all of different colours. Leave them all to cool.
step 4
To make the icing, very briefly beat the vanilla and soft cheese or mascarpone with an electric whisk until smooth. Sift in the icing sugar and gently fold in with a spatula. Be careful – the more you work it, the runnier it will get, increasing the chance of splitting.
step 5
Smear a little icing on your cake stand or plate – just a splodge to stick the first sponge. Start with the red, then spread with some icing right to the very edge. Repeat, sandwiching on top the orange, yellow, green, blue and finally purple sponges. Spread the remaining icing thickly all over the sides and top of the cake. For more expert advice on how to create the perfect rainbow cake, check out our tips, below.
