Even if it is nobody’s birthday – if you need a reason to bake a cake, celebrate spring with this rainbow cake
By MARLO KITSHOFF-CARSTENS
Assistant SUZANNE CROZIER
Photo ANDREA CALDWELL
1 large cake
4 extra-large eggs
250 ml (1 c) caster sugar
500 ml (2 c) cake flour
10 ml (2 t) baking powder
1 ml salt
250 ml (1 c) lukewarm milk
60 ml (4 tbsp) oil
2,5 ml (½ t) vanilla extract
6 different gel food colouring
3 75 g (¾ brick) white Wooden Spoon margarine
at room temperature
1,5 kg (12 c) icing sugar, sifted
2 ml baking powder
125 ml (½ c) full cream milk
7,5 ml (1½ t) vanilla extract
Preheat oven to 180 °C.
1 Beat eggs and caster sugar to light yellow and fluffy.
2 Sift flour, baking powder and salt together.
3 Mix milk, oil and vanilla extract.
4 Stir flour mixture and milk mixture by turns into egg mixture.
5 Divide batter between equally between three bowls.
6 Colour each third with a different gel colouring. Stir until just mixed.
7 Line three round 20 cm cake with baking paper. Spray with food spray.
8 Pour coloured batter into prepared tins.
9 Bake for18 to 20 minutes or until a thin skewer comes out clean.
10 Leave cakes to cool a while before turning out onto cooling rack to cool off completely.
11 Make another batch of cake batter. Divide between thre tins and colour with remaining three gel colourings.
12 Icing Cream margarine, around five minutes.
13 Mix icing sugar and baking powder. Add around 500 ml (2 c) of icing sugar to margarine.
14 Add milk and vanilla to margarine mixture. Beat with electric beater until fluffy, around four minutes.
15 Add icing sugar mixture a little bit at a time and keep on beating until well mixed, around three minutes. The more you beat, the fluffier the mixture will be.
16 Start with purple cake layer and place on a suitable cake plate.
17 Using a measuring cup, measure 80 ml (1/3 c) icing and use between each coloured layer. See photo. Keep going until all the layers have been used.
18 Use remaining icing to ice the outside of the cake.
19 Cut into thin slices and serve.