i am in LOVE with this cake!! it looks sooo yummy and like the perfect shower cake!!
In English:
I love making cakes that contain a little surprise on the inside, but are really simple on the outside. This is one of those cakes. I have long thought of making a rainbow cake because they are so stunning, but I wanted to use a cohesive color scheme. I didn't really use much coloring, but if you don't like the idea of coloring your cake, I'm sure you can switch some of the water for pureed berries or juice from beetroot. Or just keep it natural! It's all good.
Swiss meringue frosting
Makes enough to frost a 15 cm or 20 cm cake. Add 225 grams of butter to make Swiss meringue buttercream
•5 large egg whites
•200 grams sugar
•1 tsp vanilla extract
Put egg whites and sugar in a heat-proof bowl in a double boiler. The water in the saucepan should be simmering. Whisk with a hand whisk continously until the mixture reaches 65 degrees C. Remove from heat. Start whipping the egg whites with a stand or hand mixer until they become fluffy and white and the bowl is cool, this can take about 10 minutes.
Vanilla cake
Makes five 15 cm, or four 20 cm layers
This recipe is adapted from Sweetapolita.
•1/2 cup (113 grams) butter
•2 cups white sugar
•3 1/2 cups flour
•1 teaspoon salt
•3 teaspoons baking powder
•1 1/2 cups ice water
•1 teaspoon vanilla
•4 egg whites beaten stiff
Add sugar to the butter and beat until light. Sift dry ingredients and add alternately with ice water and flavourings, beating thoroughly after each addition. Fold in the beaten egg whites. Pour into greased layer pans and bake at 350 degrees F (175 degrees C) for about 30 minutes.
