- 150g egg
- 200g caster sugar
- 100g water
- 210g plain flour
- 7g baking powder
- Food colouring
- BAILEY'S BUTTERCREAM
- 1500g icing sugar
- 800g butter, soft
- 100g Baileys irish cream
- 200g double cream
- 33 strawberries
If you want celebrate #PrideMonth is style why not have a go at this fabulous recipe for a Rainbow Cake. It may take a little effort but the result is definitely worth it.
- Make each coloured sponge separately to make sure they are all even.
- Whip the egg and sugar together in a stand mixer until they are light and fluffy.
- Weigh out the plain flour and baking powder in a separate bowl.
- Mix the colour with the water, you want the sponge to have a strong colour in each sponge (see picture) so adjust the amount of colour accordingly.
- Spread out on a flat tray and bake in the oven at 150C for 12 min.
- Take a piece of parchment paper, lay out on a cool tray.
- Sprinkle caster sugar over and tip the cooked sponge onto the parchment paper.
- Carefully take off the parchment paper that the sponge was cooking on.
- Sprinkle the cake with caster sugar and cover with a new piece of parchment paper.
- This will keep the moisture in the cake.
- Repeat with all 6 sponges.
- Dice the butter into smaller pieces and make sure they are soft and at room temperature.
- Sift the icing sugar into the bowl of a stand mixer,
- Add the butter and start at a slow speed to whisk the butter and icing sugar.
- Increase the speed once the sugar is incorporated to the butter.
- Whisk until soft and creamy.
- Add the Baileys Irish cream in small batches and continue to whisk until soft.
- Lay the purple sponge at the bottom. Spread buttercream evenly on to it.
- Lay the blue one on top and repeat the process until all layers are on have been finished with buttercream on the top.
- Put in the freeze to let the cake set.
- Take out and portion in to roughly 65g portions.
- When serving the cake, garnish with whipped cream and ½ strawberry.