Rainbow Cake

María Augusta Falconí Sánchez
Rainbow Cake, this is a very tasty cake for the little ones.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
20
Servings
  • 454 flour, sifted
  • 225 grams butter
  • 2 cups cow's milk
  • 6 eggs
  • 1 cup sugar
  • 5 teaspoons baking powder
  • 1 cup pineapple jam
  • 1 cup strawberry jam
  • 1 cup grape jam
  • 3 tablespoons unflavored gelatin
  • 1/2 cups water, fry
  • 3/4 cups glucose syrup, or corn syrup
  • 1/2 cups water
  • 2 cups sugar
  • 1/4 teaspoons salt
  • 1/2 teaspoons vanilla essence, white
  • food coloring, yellow, green, blue, violet, fuchsia, and orange
Preparation
60h
0 mins
Low
  • For the cake: Preheat the oven to 350ºF or 175ºC.
  • Sift the flour together with the baking powder.
  • Separate the 6 egg whites and beat to stiff peaks.
  • Beat the butter with 1 cup of sugar and the egg yolks until white.
  • Add by alternating the milk and flour.
  • Finally, gently fold in the whipped egg whites.
  • Separate the batter into 6 equal portions and add the food coloring to each portion: yellow, green, blue, fuchsia, violet, and orange.
  • Pour each portion into evenly sized molds (18 cm in diameter) that have been greased and floured.
  • Bake at 350ºF until a toothpick inserted comes out dry.
  • Let cool and unmold.
  • Layer each colored cake according to the order of the rainbow colors, using jams.
  • Use pineapple jam for the yellow and green colors. Strawberry jam for the fuchsia and orange, and grape jam for the blue and violet.
  • To prepare the marshmallow: place the unflavored gelatin in the mixing bowl with 1/2 cup of water.
  • Make a syrup to soft ball stage with the water, glucose, and sugar.
  • Turn on the mixer and add the hot syrup in a thin stream.
  • Beat on high speed and add the salt and vanilla.
  • Continue beating until it becomes completely white and takes on the texture of a thick meringue.
  • Immediately cover the cake and use a spoon to create waves.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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