Briony-rainbow-cake

Briony Williams’ rainbow cake

Sweet and colourful, this is the ultimate celebration cake

By , 30 May 2019

(13 votes)

Briony Williams’ rainbow cake
  • Cook: 2 Hours
    Plus cooling

  • Serves: 44

Nutritional Info
Each 69g serving contains
  • Energy

    1189KJ

    284KCAL

    14%
  • Fat

    14.8g

    high

    21%
  • Saturates

    5.9g

    high

    30%
  • Sugars

    24.8g

    high

    28%
  • Salt

    0.33g

    med

    6%
of your reference intake.
Typical energy values per 100g: 1724kJ/412kcal.
Ingredients
  • 500g caster sugar
  • 400g Asda Best for Baking Cakes
  • 400g self-raising flour
  • 1tsp baking powder
  • 7 large eggs
  • 2tbsp whole milk
  • 2 of each Dr. Oetker Extra Strong Food Colour Gel in blue, green, yellow, orange and red
  • 3 x 400g Asda Vanilla Flavour Frosting
Method
  • Preheat the oven to 200C/180C Fan/Gas 6. Grease and line 5 x 20cm round sandwich tins.

  • Put 400g of the sugar, the Best for Baking Cakes, flour and baking powder into a large bowl. Crack in 5 of the eggs and add the milk

  • Beat with an electric whisk until fluffy. Divide into 5 bowls. Add 1⁄2 tube of blue food gel to one, then repeat with the other colours. Mix gently until coloured evenly.

  • Spoon each batter into a separate cake tin and level the tops. Bake for 18-20 mins until a skewer inserted comes out clean. Cool fully on wire racks.

  • Meanwhile, reduce the oven to 140C/120C Fan/ Gas 2. Line 2 baking trays with baking paper.

  • Separate the remaining 2 eggs and put the whites in a large, clean bowl (save the yolks for another recipe). Beat with an electric whisk until soft peaks form. Beat in the remaining 100g sugar, a spoonful at a time, until incorporated, then beat on high until thick and glossy.

  • As shown in the images below, using a clean, wet paint brush, paint stripes of each colour of food gel up the inside of a large piping bag. Put the meringue in the bag. Cut off a 2cm hole at the end and pipe 18 meringue ‘kisses’ onto the trays. Bake for 30 mins then turn down to 120C/100C Fan/Gas 1 and bake for a further 45 mins. Leave to cool.

  • To assemble, sandwich the layers together with frosting, starting with the blue cake on the bottom, then green, yellow, orange and red. Coat the outside in a thin layer of frosting and chill for 30 mins.

  • Reserve some frosting for the top of the cake then divide the rest between 5 bowls. Use 1⁄2 tube of each food gel to colour each one. Divide into 5 piping bags then cut off each bag 2cm from the tip. Pipe a 2cm-deep line of each icing around the cake, starting with blue on the bottom.

  • Smooth with a cake scraper or palette knife.

  • Ice the top of the cake with the reserved frosting. Top with the meringues just before serving.