Rainbow Cake By Chef Aakshar – H&S Easter Recipe Of The Week
Cooking With A Twist: Bringing To You Recipes From Our Brilliant Chef, Chef Aakshar
We decided Easter needs to be colourful and can’t be complete with Chef Aakshar’s Rainbow Cake. This is an easy cake to make and is completely soft and moist. The buttercream is also easy to make is perfect to decorate this bright coloured cake. For a bright Easter, make sure you have this Rainbow cake on your list!
RAINBOW CAKE
RAINBOW CAKE RECIPE
HOW TO MAKE THE BUTTERCREAM
METHOD
Beat sugar and butter together at a ratio of 1:1.
INGREDIENTS FOR THE CAKE
2 cups white sugar
1 cup butter
4 eggs
6 different food colours (rainbow colours)
3 cups flour
2 1/2 tsp baking flour
1 cup milk
METHOD
STEP 1
In a bowl, beat the sugar and butter then add eggs one at a time.
STEP 2
Blend soaked cashew nuts, sun-dried tomatoes, 50ml of cream & adjust seasoning.
STEP 3
Sift in the flour and baking powder into the mixture and mix.
STEP 4
Separate the above mixture into 6 parts equally.
STEP 5
Separate the milk into 6 equal portions and add each different colour into the 6 different portions.
STEP 6
Now mix in each colour with each batter portion.
STEP 7
Layer the 6 different coloured batters into a greased baking tray or tin & bake at 175 degrees until done. Use a skewer to check the cake is ready.
STEP 8
If you want a buttercream filling in between each layer you can either bake each layer separately or cut through each baked layer.
Decorate your cake with this buttercream with toppings of your choice, before you serve!