Celebrate Pride season in lockdown with this delicious rainbow cake recipe
BY ROXY BOURDILLON
Cake ingredients
360g butter
360g caster sugar
360g self-raising flour
Six large eggs
40ml milk
Four tsp vanilla extract
Food colouring in red, orange, yellow, green, blue and violet
Six sandwich tins (20cm diameter)
Icing ingredients
200g butter
220g full-fat cream cheese
700g icing sugar, sieved
Multicoloured sprinkles
Can you handle these hot buns?
Method
Get your oven all hot and bothered by turning her on (ooh-er) to 180°C
Grease and line three sandwich tins with gusto
Mix 180g butter, 180g caster sugar, 180g flour, three eggs, 20ml milk and two tsp vanilla extract
Beat until creamy, light and lovely. Go on, put some welly in!
Separate the mixture into three beautiful bowls
Add 1/4 tsp red food colouring to one, orange to the next, and yellow to the third
Keep adding 1/4 tsp and mixing, until you get the perfect rainbow hue
Lovingly pour each bowl into the sandwich tin you cleverly prepared earlier
Smooth out the mixture to make it level. Spread ’em!
Bake all three until fetchingly firm (12-15 mins should be about right). Place on a rack to cool
Repeat the process with leftover ingredients to make three more sponges in green, blue and violet. You’re on a (bread) roll!
It’s time for the icing on the cake – literally
Mix butter and cream cheese in a bowl and stir until it’s smoother than a lesbian lothario
Gradually add icing sugar and keep on beating that batter
Battle stations, baker! The moment has arrived to get this rainbow cake assembled
Place the violet sponge on a plate and spread with icing. Put the blue sponge on top and don’t you dare stop spreading
Carry on until you have a colourful tower of cakes (violet is the bottom, red is definitely the top)
Sensually smother icing around the sides and chill until fabulously firm
Spread your leftover icing on the top and sides. We don’t want any cracks around here, thank you very much!
Apply sprinkles and chill until tantalising to the touch
Ta-dah! You did it, you dirty-minded dough-puncher, you
You should feel very proud. And pretty soon, you should also feel very full.
This recipe first appeared in the July 2018 issue of DIVA – grab your digital copy right here!
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