Rainbow Cake

Ingredients

Flour/Maida - 2 Cups

Baking Soda - 1/4 Teaspoon

Baking Powder - 1/4 Teaspoon 

Condensed Milk (400 grams) - 1 Tin 

Butter - 1/2 Cup

Oil - 2 Tablespoons 

Vanilla Essence (Optional) - 1/4 Teaspoon 

Milk - 3/4 Cup 

Edible Colors of Your Choice

Floral Effect 

A Slice Of Rainbow Cake

Another Slice Of Rainbow Cake

Side View Of The Decorated Rainbow Cake

Decorated Rainbow Cake

Preparation

1. Beat butter, oil and condensed milk till the mixture becomes smooth. Add vanilla essence and mix once.

2. In a separate bowl, sieve maida, baking soda and baking powder.

3. Add a tbsp of flour and mix, alternating with a tbsp of milk. Repeat the process till the flour blends well with the wet ingredients. If the batter is too thick, you can add more milk.

4. Take 6 small bowls. Pour 2 heaped tablespoons of plain batter into each of the 6 bowls. I used 6 colors. Add few drops of each of the edible colors in each bowl. Mix well.

Note: You can use how many ever colors you want. Even using three colors will come out well.

5. Preheat the oven to 200 C. Apply butter on the baking pan. The most important part is assembling the cake batter in a baking pan. It is fun too.

6. Pour 1/2 tbsp of plain white batter in center of the baking pan. Allow it to spread a little. Pour a tsp of one of the colored batter (First Bowl) on top of it and allow to spread a little. Again pour a little less than 1/2 tbsp of plain batter on top of it. Next add a tsp of another colored batter (Second Bowl) on top of it and pour less than 1/2 tbsp of plain batter on it. Next add a tsp of another colored batter (Third Bowl) and on top of it add less than 1/2 tbsp of plain batter. Keep repeating this process till the batter is complete.

7. Remember to pause for a while for each of the colors to spread before adding the next layer. You can also run a toothpick on top to create a floral effect.  You can see the floral effect in my picture.

8. Bake for 10 minutes at 200 C and reduce temp to 175 C and bake for another 40-45 minutes. 

Note. Do not check the cake in between by opening the oven for the first 20 minutes.

Insert a toothpick into the center of the cake and it should come out clean. Remove from the oven. Leave aside for 30 mins and invert the cake onto a cooling rack. Turn the cake back over and cool further.

Now, Rainbow Cake is ready!!!

First Place In Recipe Competition