Baking
Kerrygold Rainbow Cake
Ingredients
For the Layers
- 750g Kerrygold Original Irish Butter, room temperature
- 750g sugar
- 9 eggs
- 750g wheat flour
- 15g baking powder
- 2-3 tsp vanilla extract
- 1 good pinch of salt
- Food colouring in purple, blue, green, yellow, orange and red
For the Frosting
- 9 egg whites
- 425g sugar
- 525g Kerrygold Original Irish Butter, room temperature and diced
- 2 tsp vanilla extract or 2 tsp lemon zest
- Sugar sprinkles to decorate
Directions
For the Layers
1. Grease and flour a 20cm diameter baking pan and set aside. Preheat the oven to 160°C for circulating air. Alternatively, 180°C top/bottom heat.2. Put the butter with the sugar in a large mixing bowl and, using a food processor or hand mixer, beat until white and foamy for 5-8 minutes. Now add an egg and mix in completely followed by the next egg. Continue until all the eggs have been used.
3. Put the flour with the baking powder in a bowl and mix. Add the butter and egg mixture and stir in slowly until all ingredients are combined.
4. Weigh the dough and divide it into 6 equal parts. Colour the dough vigorously with the food colouring and then place it in the prepared baking pans. Spread evenly and bake for 20-25 minutes. Remove from the oven, allow to cool for 5 minutes and then turn out of the mould.
For the Frosting
5. Put the egg whites together with the sugar in a bowl and heat them to 70°C over a bowl of hot water while stirring. The sugar should completely dissolve.6. Now whip the egg white-sugar mass with the food processor or the hand mixer and continue until the bowl feels cool from the outside. The mass must come to room temperature.
7. Add the butter piece by piece and mix in completely. Stir until stiff peaks form. Finally, stir in some vanilla extract and the lemon zest and set aside.
For the Construction
8. The layers must be trimmed to look as neat as possible. To do this, remove the top parts of the cakes with a cake saw. The layers should be about 1.5cm - 2cm thick. Place a plate about 18-19cm in diameter on top of the bases and trim with a sharp knife until evenly thick.9. Stack the cake first with purple. But two tablespoons of the frosting on top, smooth and place the next base. Continue until the last layer is on then spread a thin layer of frosting over the cake and place in the fridge for 15 minutes to cool.
10. Put some frosting in an icing bag with a star tip. Spread the remaining frosting on top and spread it thickly over the cake. Decorate the cake with sprinkles and return to the fridge.
Note: if you do not have enough baking tins, you can divide the recipe into thirds and mix the dough one after the other and always insert two baking tins into the oven at a time.
Tip: never throw away the leftovers of the cake layers. Layer them with the leftover frosting in glasses to enjoy as a separate dessert.
