EGGLESS
RAINBOW CAKE
| ULTIMATE EGGLESS RECIPE
Eggless Rainbow Cake – I had the egg version few weeks ago and I was planning for the eggless version. However, due to the preliminary lockdown period, I couldn’t get the ingredient for egg substitute. So there you go, eggless friends out there. Since it’s eggless, I have decided to use whipping cream so that the cake isn’t so sweet and heavy to use the typical buttercream frosting. I hope you’re inspired to make this cake for birthday occasion for your little ones. They will be thrilled to see this pretty looking cake. Enjoy!Eggless Rainbow Cake – I had the egg version few weeks ago and I was planning for the eggless version. However, due to the preliminary lockdown period, I couldn’t get the ingredient for egg substitute. So there you go, eggless friends out there. Since it’s eggless, I have decided to use whipping cream so that the cake isn’t so sweet and heavy to use the typical buttercream frosting. I hope you’re inspired to make this cake for birthday occasion for your little ones. They will be thrilled to see this pretty looking cake. Enjoy!
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Ingredients:
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Sponge Cake (3 sheets)
I am using (3) 7-inch pans
250g (2 cups) cake flour
1 ¼ tsp baking powder
½ tsp baking soda
¼ tsp salt
113g (1/2 cup) unsalted butter
100g (1/2 cup) fine sugar
1 tsp vanilla extract
123g (1/2 cup) plain yogurt
123g (1/2 cup) whole milk
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Whipping Cream Frosting
480g (2 cups) whipping cream
32g (2 tbsp) fine sugar
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Cake Deco
80g (1/2 cup) white chocolate, melted [you may use white chocolate melts or compound chocolate]
Rainbow color food colorings (6 total)
Assorted colors sprinkles
Piping tip: 1M
Instructions:
Sponge Cake (3 sheets)
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Preheat oven at 170°C/340°F
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Grease and flour three 7-inch pans. Set aside.
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Sift the dry ingredients. Set aside.
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In a large bowl, add butter and sugar. Mix until cream, fluffy and pale.
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Add vanilla extract and then yogurt. Mix respectively until well combined.
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Add in the sifted dry ingredients, alternate with the milk. Add in the 2 batches both respectively. Use a spatula to fold in instead of using the electric mixer. Do not over mix, just until they are combined.
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Using a weighing scale (recommended for getting even layers), divide the batter in thirds. Add in red, orange and yellow for each one third, mix until combined.
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Transfer batter onto the prepared pans. Tap the pans few times on the table to release air bubbles.
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Bake in preheated oven at 170°C/340°F for about 25-30min or until the inserted skewer comes out clean.
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Let cake to cool completely while working on the next 3 sheets.
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Repeat the steps above for another 3 sheets for green, blue and purple.
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Trim off the layers to get flat surface if necessary.
Whipping Cream Frosting
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Add whipping cream and sugar in a chilled bowl.
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Place the bowl over another bowl of ice. This is to get the whipping cream firm and stable.
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Mix until soft peaks formed.
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Transfer half the cream into another bowl. Cover and refrigerate. This frosting will be used for covering the cake later.
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For the existing half, continue to mix until stiff peaks formed. This frosting will be used for the fillings. Fillings we will need a stiffer frosting to hold the cake.
Assemble the cake
Decorate the cake
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Melt the white chocolate.
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Divide the chocolate into six for 6 colors.
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Add the each of the six food colorings with one drop of coloring. Mix until well incorporated.
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Transfer each into a small piping bag.
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Start decoration with chocolate drips.
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Piping dollops around the cake and spread some colourful sprinkles around the cake top.
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Chill the cake for 30 min before cutting.
Cake is ready to serve.
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