Rainbow Layered Sponge Cake

Rainbow Sponge Cake

You  read the post title and you must have thought I was kidding. A rainbow cake? Fat-free? Seriously? Well, exquisite as the title may sounds, my Rainbow Layered Sponge Cake is not exquisite. Its rather simple with little frosting (which actually is just custard cream) and batter but it takes much patience and good technique.

But the problem is it looks like a toy. It looks inedible. That’s something I did wrong I guess. I should have made the layers thicker instead and cut the cake with a knife instead of using my coca cola can. Lazy me. Haha. I actually made this cake for my cell sister who loves the colour rainbow (which actually isn’t a colour but rather a colour combination). It was her birthday in January, together with my cell leader’s so I made two cakes, one for each of them. This recipe is just enough for the two cakes. It tastes really simple.

Rainbow Layered Sponge Cake

Ingredients

(Sponge cake batter)

A
 Cake Flour 60g
 Egg Yolks 4
Milk 30g
Powdered/Caster sugar 15g
B
Egg Whites 4
Powdered/Caster sugar 35g
Colourings
Purple 2 drops red and 2 drops blue food colouring
Dark Blue 4 drops blue food colouring
Light Blue 2 drops blue food colouring
Green 3 drops green food colouring
Yellow 3 drops yellow food colouring
Pink 2 drops red food colouring

 

 

 

 

 

 

 

 

 

  

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 Method:

1.      Whisk egg yolks and sugar from A with hand/stand mixer till pale yellow. Add in milk and sift in flour. Mix till even.

2.      Whisk B together till the mixture forms a stiff peak with hand/stand mixer.

3.      Pour 1/3 of the mixture from step 2 and fold it in evenly. Then add in the remaining 2/3 and fold in evenly again.

4.      Have 5 bowls ready and scoop equal amounts of mixture from step 3 into each bowl.

5.      To each bowl, add a different colouring and fold the colouring in till even.

6.       Pour the mixtures into separate tins and bake at 200°C for 6 minutes

 (Custard Cream)

Egg yolk 1
Sugar 50g
Cake flour 18g
Milk 200ml

In a bowl, add in egg yolk, sugar, sifted cake flour, 20ml of the 200ml milk. Stir in flour till mixture becomes smooth, and then add in remaining 180ml of milk.

Sieve the resulting mixture from above into a pot. Starting from medium heat, gradually turn up the heat while continuously stirring the mixture. As soon as the mixture starts to thicken, turn off the heat. Scoop the mixture into a bowl and leave to cool.

Refrigerate before using.

Assembling the cake

1. cut each baked cake into two layers

2. combine the 1 set of 5 different- coloured layers by filling the custard cream between layers.

3. to pipe the letters, I used skinless adzuki bean paste bagged in a plastic bag.

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