GETTING READY

1. Butter and flour four 9-inch cake pans and set aside.

2. Preheat oven to 350 degree F.

MAKING

3. In a very large bowl, beat butter and sugar together using medium speed of an electric mixer until light and fluffy. Set aside.

4. In a separate large bowl, combine flour, baking powder, and salt.

5. Add flour mixture to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well on medium speed of mixer after each addition, scraping sides as and when needed.

6. Add vanilla and stir well.

7. In a large separate bowl, beat egg whites until stiff peaks form.

8. Gently fold beaten egg whites into batter. Apportion batter equally into 4 medium bowls.

9. Now, use 4 separate gel paste food colors to color each apportionment of batter, obtaining an intense, bright color for each portion.

10. Pour each bowl of batter separately into the prepared cake pans.

11. Pop in oven and bake on two racks that are placed toward the center of the oven for 20-30 minutes or until a toothpick comes out clean.

12. Remove from oven and let them cool in pans for 10 minutes. Remove from pans and let cool completely on wire racks.

SERVING

13. Spread rainbow cake frosting on cake. Serve and enjoy!