Friday, November 13, 2009

Rainbow Butter Cake


5 oz butter, softened
5 oz caster sugar
5 oz self-raising flour, sifted
5 eggs, separated
1 tbsp milk

2 tbsp cocoa powder
red food colouring
1 tsp vanilla extract


  • Lightly grease a 19cm cake tin. Line the base with baking paper.
  • Preheat oven to 160 degrees C for about 15 minutes.
  • With an electric mixer, cream butter and sugar in a mixing bowl until light and fluffy (mixture should looked pale).
  • Beat in egg yolks, one at a time and make sure that each egg is completely incorporated. Scrape down the sides of the bowl before adding the next one. Add vanilla extract and beat until combined.
  • Fold in flour alternately with the milk, beginning and ending with the flour. Stir until just combined and the batter is smooth.
  • Beat egg whites in a clean, dry bowl until stiff peaks form.
  • With a rubber spatula, gently fold about a third of the beaten egg whites into the batter to lighten it; then fold in the remaining whites until just combined. Do not over mix.
  • Divide the batter into 3 portions. Add a few drops of red food colouring to one portion and stir until well combined. Add cocoa powder into another portion and stir to combined.
  • Place alternate spoonfuls of the 3 mixtures into the prepared tin.
  • Bake for about 45 minutes or until a wooden skewer comes out clean when inserted into the centre of the cake.
  • Leave the cake in the pan for 10 minutes before turning onto a wire rack to cool.

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