Rainbow Cake | Sanjeev Kapoor Khazana

This multilayered cake has all the colour of a rainbow. A delight to watch and yummy to taste.
RAINBOW CAKE
Ingredients
Few drops of edible rainbow colours
1½ cups refined flour + for coating
1½ cups butter + for greasing
1½ cups castor sugar
5 eggs
1 teaspoon vanilla essence
1½ teaspoons baking powder
Milk as required
Sugar syrup as required
Whipped cream as required
Colourful chocolate candies as required
Method
1. Preheat oven at 180ºC. Grease 7 baking tins with some butter and dust with some refined flour.
2. Cream chopped butter and castor sugar with an electric blender till light and creamy. Add eggs and whisk well.
3. Add vanilla essence and whisk again.
4. Sift together refined flour and baking powder in the butter-sugar mixture and fold gently. Add some milk and fold well.
5. Weigh the prepared batter using a weighing scale and divide into 7 equal portions.
6. Add few drops of each of edible rainbow colours to each portion and mix to make 7 different coloured batters. If you do not have a particular colour, then prepare by mixing 2 respective colours.
7. Put the coloured batters into the greased baking tins and tap. Place the baking tins in the preheated oven and bake for 20-25 minutes.
8. Demould and trim the crust of each cake.
9. Place violet cake, sprinkle some sugar syrup, cover with some whipped cream and repeat the process followed by indigo, blue, green, yellow, orange and red cake.
10. Trim the edges and cover the rainbow cake with whipped cream.
11. Fill a piping bag fitted with a star nozzle with whipped cream and pipe out rosettes on and bottom of the cake. Top with colourful chocolate candies.
12. Serve.
Preparation Time: 1-2 hours
Cooking Time: 20-25 minutes
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