Rainbow Cake
 
 
They say "Eat The Rainbow" - I say eat this rainbow cake!
Yield: 1 8-inch layer cake
Ingredients
For the cake
  • 2¼ cups cake flour
  • 1 cup whole milk
  • 6 large egg whites, at room temperature
  • 2 tsp almond extract
  • 1 tsp vanilla extract
  • 1¾ cups sugar
  • 4 tsp baking powder
  • 1 tsp kosher salt
  • 12 tbsp unsalted butter , softened but still cool
  • Red, orange, yellow, green, blue, and purple gel food coloring
For the frosting/filling
  • 1¼ cup sugar, divided
  • ¼ cup water
  • 5 egg whites
  • 2 cups unsalted butter, room temperature
  • 4 tbsp honey
Instructions
  1. For the cake, heat oven to 350F. Grease 3 8-inch cake pans with baking spray. Line with parchment paper and grease again. Set aside.
  2. Pour the milk, egg whites, almond extract, and vanilla extract into a 2-cup measuring cup. Whisk until blended. In the bowl of a stand mixer fitted with the paddle attachment, mix together the cake flour, sugar, baking powder, and salt. Add in the butter and beat at a low speed until the mixture forms moist crumbs. Add all but ½ cup of the milk mixture to the mixer bowl and beat at medium speed for 1½ minutes. Add the remaining ½ cup of milk and beat for 30 seconds more. Scrape the sides of the bowl and mix again on medium speed for 20 seconds.
  3. Divide the batter evenly between 6 bowls. Add enough of each food gel to each bowl to get the desired colors. Transfer each to a cake pan, depending on how many cake pans you have. Bake for 15-25 minutes, or until a cake pan inserted in the center comes out clean.
  4. Let cool in the pan for 3 minutes. Invert onto a parchment-lined wire rack. Clean out the cake pans and repeat until all of the colors have been baked. Allow cake layers to cool completely.
  5. To make the frosting, combine 1 cup of the sugar and the water in a medium saucepan. Boil until they reach a temperature of 245F. Meanwhile, start the meringue.
  6. In a clean stand mixer bowl fitted with the whisk attachment, whip the egg whites with the remaining ¼ cup of sugar until they form soft peaks. Slowly pour in the hot sugar/water mixture while the mixer is running on high. Beat the frosting for 10 minutes or until the outside of the bowl has cooled to room temperature.
  7. Beat in the butter by the tablespoon. Pour in the honey. Mix for about a minute, or until the frosting comes together.
  8. To assemble, using a serrated knife, trim the tops of the cakes so they are level. Place the purple layer on an 8-inch cardboard round. Scoop ½ cup of buttercream over the first layer and spread so that it goes just beyond the edges of the cake. Repeat with the blue, green, yellow and orange layers.
  9. Place the red layer on the top, bottom-side up. Using an offset spatula, cover the tops and sides with a very thin layer of frosting (the crumb coat). Place cake in the freezer for 5 minutes so the frosting can set. Cover the cake with the remaining frosting.
Notes
Cake from Love & Olive Oil, frosting adapted from these cupcakes
Nutrition Information
Serving size: 1 slice
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2015/04/rainbow-cake-2.html