Rainbow Cake

About Rainbow Cake

Ingredients

• Kiwi compote 1 tbsp
• Strawberry compote 2 to 3 tbsps
• Blueberry compote 2 to 3 tbsps
• Carrot puree 2 to 3 tbsps
• Mango compote 2 to 3 tbsps
• Refined flour 2 cups + for dusting
• Butter ½ cup + for greasing
• Castor sugar ½ cup
• Vanilla essence 1 tsp
• Eggs 5
• Baking powder 1 tsp
• Sugar syrup for brushing
• Whipped cream as required
• Colourful chocolate candies as required

How to Make Rainbow Cake (Stepwise Photos)

Method

1. Preheat oven at 180°C. Grease 5 baking tins with some butter and dust some flour.
2. Take butter and castor sugar in a mixing bowl and cream with an electric beater. Add vanilla essence and whisk. Add eggs gradually and whisk well. Sieve flour and baking powder into the bowl and whisk till well incorporated.
3. Divide the batter into 5 equal portions in 5 separate bowls. Add kiwi compote to one bowl, strawberry compote to the second, blueberry compote to the third, carrot puree to the fourth and mango puree to the fifth bowl and mix well.
4. Pour each coloured batter in separate greased tins and tap. Arrange them on a baking tray. Place the baking tray in the preheated oven and bake for 30-35 minutes.
5. Demould and cool. Place the cakes, one at a time, on a turn table and trim off the upper crust with a serrated knife. Pile the cakes on each other and trim off the edges.
6. Fill a piping bag fitted with a star nozzle with some whipped cream.
7. Place the carrot cake on a serving platter, brush some sugar syrup on top and pipe out some whipped cream on top. Place the blueberry cake on top and repeat the process for kiwi cake, strawberry cake and mango cake.
8. Pipe out some swirls of whipped cream on topmost cake and decorate with some colourful chocolate candies and serve.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps