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Rainbow cake

Rainbow cake

So. This is it. The last for a short while, of recipes on sweets. I’m ready to go for some savoury foods after this one. Which is, in fact, nothing difficult (if you remember how many times you need to do the batch for the batter….) it’s just mixing and mixing again and stacking, crumbcoating… 😉 BUT! This cake made the person it was presented to and all the guests go “oooohhhhhhhh” so, I’d say, mission accomplished 😉


  • 4x a normal cupcake batch and only egg whites instead of whole eggs, so it’ll be 16 egg whites
  • 800g flour
  • 600ml milk
  • 760g sugar
  • salt
  • 2 bags baking powder
  • lemon aroma
  • 200g butter
  • 500g butter
  • 800g icing sugar
  • vanilla aroma
  • food coloring gel


  1. separate the eggs and mix the egg whites with the sugar, add the butter and after that alternating, the milk and the flour with the baking powder;
  2. separate into 6 portion and color, bake until cooked at 180 °C (mine took forever, but only because I cooked 2 at a time);
  3. let them cool completely, at best you bake them a day ahead;
  4. prepare the buttercream adding some vanilla aroma as well and crumbcoat the staked cake;
  5. put in the fridge to set for 15/20 minutes;
  6. put a second coat of frosting and decorate with the cotton candy.


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