Rainbow Cake
4 servings
30 minutes
Rainbow cake is a bright and festive treat created for those who love joy and color. This signature dessert not only captivates with its appearance but also delights with the gentle taste of airy vanilla sponge cake. The origins of such colorful cakes trace back to a culture of vibrant and cheerful culinary experiments where food becomes art. Each layer of the cake is infused with sunny vibes, and thanks to natural colorants, a true palette of emotions can be created. Rainbow cake is perfect for children's parties, themed gatherings, and simply to lift spirits on a gray day. Its texture is soft and airy, while the combination of light sweetness and creamy tenderness makes it a true delight for gourmets. It can be served as a standalone dessert or with fruit sauce for an extra accent.
1
Melt the butter and let it cool to room temperature. Whisk the eggs with sugar until frothy. Then add sour cream, butter, salt, and baking soda (dissolved in vinegar). Whisk again and only then add the mixture to the sifted flour (you can add a bit of vanillin to the flour). Mix until a smooth, lump-free mass is obtained. A sour cream-like mixture should result.
- Butter: 50 g
- Chicken egg: 3 pieces
- Sugar: 1.5 glass
- Sour cream: 200 g
- Salt: 0.5 teaspoon
- Slaked soda: 0.5 teaspoon
- Wheat flour: 1.5 glass
2
Now divide the dough into as many parts as you have colors, placing them in different bowls. Next, add the colorants to the bowls (read the packaging for how to handle food coloring).
- Food coloring: to taste
3
Take a baking dish and grease it with vegetable oil. Carefully pour the batter of one color into the center. Let it spread a little. If it doesn't, make gentle circular movements with the dish to distribute the batter evenly. Also, carefully add the mixture of another color in the center, then a third, and so on. Don't rush; allow the batter to spread.
4
Just place the mold in a preheated oven at 200–250 degrees and check the pie's readiness after 30–40 minutes.