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Rainbow Cake - Orgran


  • Prep Time: 30m
  • Cook Time: 30m

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Ingredients

Cake Ingredients:

  • butter or salt reduced monounsaturated margarine
  • 1 1/4 cups caster sugar
  • 1/4 teaspoon vanilla essence
  • 4 eggs
  • 2 1/2 cups ORGRAN All Purpose Plain Flour
  • 2 1/2 teaspoons gluten free baking powder
  • 3/4 cup milk
  • pink food colouring or other colour of your choice
  • 2 tablespoons cocoa, sifted
  • 2 tablespoons hot water

Cream Filling Ingredients:

  • 2 teaspoons butter or salt reduced monounsaturated
  • margarine
  • 1 tablespoon ORGRAN All Purpose Plain Flour
  • 2/3 cup milk
  • 2 tablespoons butter or salt reduced monounsaturated
  • margarine (extra)
  • 2 tablespoons caster sugar
  • 1/4 teaspoon vanilla essence

Icing Ingredients:

  • You can vary the ingredients to change the colour and flavour
  • as desired. For instance for strawberry, change the lemon
  • essence to strawberry and the yellow colouring to pink. Use strawberry jam in place of the curd filling.
  • soft butter or salt reduced monounsaturated margarine
  • 2 tablespoons boiling water
  • 1/4 teaspoon vanilla essence
  • a few drops of lemon essence
  • a few drops of yellow food colouring
  • 2 cups sifted pure icing sugar

Method

Cake Method:

  • Preheat oven to 180°C (350°F).
  • Prepare three 20cm (8“) round cake tins by spraying with
  • cooking spray. Line base of tins with baking paper.
  • Cream butter, sugar and vanilla. Add 3 eggs, one at a time,
  • beating well after each addition. Sift gluten free flour and baking
  • powder into a medium sized bowl. Stir sifted dry ingredients and
  • milk alternately into creamed mixture, beating well after each
  • stir into cake mixture. Divide mixture into 3 portions. Colour one
  • portion pink. Mix the cocoa and hot water to a smooth paste.
  • Add it to another portion and leave the remaining portion plain.
  • Spread each cake mixture into one of the prepared tins. Place
  • cakes into a moderate oven and bake for approximately 30
  • minutes or until cooked in the centre when tested. When cooked
  • remove from oven and leave in tins for 20 minutes before
  • turning out onto a fine wire rack to cool. While cake is cooking
  • prepare cream filling and icing. Allow to cool before assembling.

Cream Filling Method:

  • Place the 2 teaspoons of butter into a small saucepan. Melt
  • over a gentle heat. Remove from heat and mix in flour.
  • Gradually add milk and mix well after each addition. Stir over a
  • gentle heat until mixture thickens and boils. Set aside to cool.
  • In a small bowl, cream the 2 tablespoons butter, caster sugar
  • and vanilla. While creaming is in progress add one teaspoon at
  • a time of cooled flour mixture beating well after each addition.

Icing Method:

  • Place butter into a small bowl. Stir in boiling water, vanilla and
  • lemon essence and pink colouring. Gradually stir in sifted
  • icing sugar. Mix to a smooth soft consistency adding a little
  • more boiling water if necessary.

To Assemble Cake:

  • Join each cake with a layer of lemon curd and cream filling.
  • Top cake with icing. Allow to set and dry. Decorate as desired.