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Rainbow Cake

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Taste this gorgeously layered rainbow cake with the goodness of fresh and dried fruits. Well you can even throw in some of your favorites to add flavor to the rainbow!
Ingredients
  Sifted white flour 4 Cup (64 tbs)
  Salt 1 Pinch
  Baking powder 3⁄4 Teaspoon
Directions

Sift this together and then take out of it 1 cup and add to this cupful 1/2 tspn.
Bi-carb.
Beat together: 14-lb.
less 3 tblspns, butter 1 -3/4 cups castor sugar 3/4-cup evaporated milk Beat till light and fluffy and beat some more.
Then, just for luck, beat it some more.
(All the sugar must be dissolved and the mixture must be really light).
Mix together 1 cup plain milk and 1/3-cup buttermilk or sour milk.
Mix the flour mix- ture, alternately with the milk mixture, into the butter mixture, to which you have added either — grated rind of 1 orange and a pinch of nutmeg or grated rind of 1 lemon or flavouring of your choice.
Lastly add the cup of flour to which you have added the Bi-carb.
Divide the dough into three parts.
Into part one add pink colouring.
Into part two add green colouring.
Leave part three alone, or colour it lemon.
Butter three round cake tins and flour them.
Pour each of the coloured batters, one at a time, into each tin.
Take a fork and gently swirl the mixture together, till they are but slightly mixed.
Bake at 375° F for about 30 mins.
When cold, sandwich together with your favourite filling and/or frosting.

Recipe Summary

Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Vegetarian

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