Rainbowangelcake Recipes

RAINBOW CONFETTI ANGEL FOOD CAKE

Steps:

• For the rainbow confetti angel food cake: Preheat the oven to 350 degrees F and place a rack in the center of the oven.
• Place the egg whites, vanilla, 1 teaspoon water, and the cream of tartar in a stand mixer fitted with a whisk attachment (or in a large bowl, using a whisk). Whip on medium speed for 2 to 3 minutes (or 5 to 6 minutes by hand) until you can see the wires of the whisk leaving a slight trail in the whites.
• With the mixer still on medium, or while continuing to whip vigorously by hand, slowly add 3/4 cup (150 grams) of the sugar, a few tablespoons at a time. After adding a little sugar, let it whip into the whites for 10 seconds or so, then add more sugar, then again wait about 10 seconds. Continue this way until all the sugar is added; that should take at least 1 minute. Once all the sugar is added to the whites, whip on medium-high for 2 to 3 minutes more (5 to 6 minutes by hand), until the whites are glossy and shiny and hold a peak when you slowly lift the whisk straight up and out of them.
• Stir together the cake flour, the remaining 3/4 cup (150 grams) sugar, the sprinkles, and salt in a small bowl. Carefully sprinkle the flour mixture on top of the whites and gently and quickly fold it in. When the everything is entirely mixed in, scrape the batter into an ungreased 9-inch angel food cake pan. Use a spoon or offset spatula to even off the top of the batter.
• Bake for 30 to 40 minutes, rotating the cake pan midway through the baking time, until the entire top of the cake is light golden brown and the cake springs back when you press it lightly, and a cake tester inserted into the middle of the cake comes out clean. Immediately remove the cake from the oven and turn the pan upside down. (This ensures that the cake does not deflate and compact onto itself; since the cake pan is not greased, the cake won't fall out.) Leave the cake upside down until it is entirely cooled, at least 2 hours.
• When the cake is cool, make the frosting.
• Turn the cake pan right side up. Remove the cake from the pan by first running a knife around the outer edge of the cake and then around the inner tube of the pan; pop out the removable bottom along with the cake, then run a knife along the bottom of the cake to separate it from the pan. Turn the inner tube and pan bottom upside down and remove the cake carefully and quickly, then turn the cake right side up again onto a serving plate. Frost the sides, top, and inner tube with the frosting. Use an offset spatula or knife to smooth the frosting. Use a blowtorch to carefully torch the frosting all over to create a golden brown surface. If you do not have a torch, place the frosted cake on a baking sheet under the broiler and rotate it every few minutes until the sides and top are toasted, 8 to 12 minutes total. Serve immediately, or store at room temperature and serve within 6 hours at the very longest. (The frosting will not last for more than 6 hours at room temperature, and the cake itself does not store well in the fridge.)
• For the fluffy marshmallow frosting: In a small metal or heatproof glass bowl, whisk together the sugar and egg whites to make a thick slurry. Place the bowl over a small pot of simmering water (make sure the pot is small enough that the bowl sits above the water and not directly touching it, or you may end up with scrambled egg whites) and cook, whisking occasionally, until the mixture is very hot to the touch, 6 to 8 minutes. (When you stick your finger in the mixture it should be so hot you immediately remove your finger.) It will thin out a bit as the sugar melts.
• Scrape the sugar-egg white mixture into a stand mixer fitted with a whisk attachment and whip on medium-high speed for 6 to 8 minutes, until the frosting cools, is fluffy and glossy, and looks like shaving cream. Add the vanilla and salt and whip until mixed in. Use immediately.

RAINBOW ANGEL CAKE

Steps:

• Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, water and lemon peel with electric mixer on low speed 30 seconds; beat on medium speed 1 minute.
• Divide batter evenly among 3 bowls. Gently stir 6 to 8 drops of one food color into each of the batters. Pour red batter into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.) Spoon yellow batter over red batter. Spoon green batter over top.
• Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours. Run knife around edges of cake; remove from pan to serving plate.
• Spoon 1/2 cup of the frosting into microwavable bowl. Microwave uncovered on High about 15 seconds or until frosting can be stirred smooth and is thin enough to drizzle. (Or spoon frosting into 1-quart saucepan and heat over low heat, stirring constantly, until thin enough to drizzle.) Drizzle over cake.
• Place remaining frosting in decorating bag with writing tip. Pipe a ribbon and bow on each candy square to look like a wrapped package. Arrange packages on top of cake. Store loosely covered at room temperature.

RAINBOW ANGEL CAKE RECIPE - (4.6/5)

Steps:

• Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, water and lemon peel with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Divide batter evenly among 3 bowls. Gently stir 6 to 8 drops of one food color into each of the batters. Pour red batter into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.) Spoon yellow batter over red batter. Spoon green batter over top. Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not under-bake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours. Run knife around edges of cake; remove from pan to serving plate. Spoon 1/2 cup of the frosting into microwavable bowl. Microwave uncovered on High about 15 seconds or until frosting can be stirred smooth and is thin enough to drizzle. (Or spoon frosting into 1-quart saucepan and heat over low heat, stirring constantly, until thin enough to drizzle.) Drizzle over cake. Place remaining frosting in decorating bag with writing tip. Pipe a ribbon and bow on each candy square to look like a wrapped package. Arrange packages on top of cake. Store loosely covered at room temperature.

RAINBOW CAKE

Steps:

• Preheat the oven to 375 degrees F. Spray the bottom and sides of six 8-inch round cake pans; dust with flour and tap out excess.
• Whisk together the flour, baking powder and salt in a medium bowl; set aside.
• Beat the butter, sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, one at a time, then the vanilla seeds, until combined.
• Transfer the creamed mixture to a very large mixing bowl, then alternate folding in the flour mixture and the milk with a spatula, adding the flour in 3 additions and the milk in 2, starting and ending with the flour, just until smooth. Divide the batter equally among 6 mixing bowls. Using gel food colors, tint each bowl with one of the colors of the rainbow. Pour each color into its own prepared cake pan.
• Bake, rotating the pans halfway through, until a toothpick inserted in the centers comes out clean, 18 to 20 minutes. Cool the cakes in the pans on a rack for 10 minutes, then remove the cakes to the rack to cool completely.
• Level the tops of any cake layers that have domed by slicing the domes off with a serrated knife. Put some buttercream into a pastry bag fitted with a large round tip. Put the bottom cake layer onto a cake plate. Pipe around the edge of the cake layer to create a frosting "dam." Fill the center with a thin layer of jam (about 1/2 cup). Top with another cake layer and repeat until you have stacked and filled all the layers. Frost the outside of the cake with the remaining buttercream and decorate as desired.
• In the bowl of a stand mixer, combine the confectioners' sugar, butter, milk, vanilla seeds and salt. Beat on low speed for a while. When the sugar is incorporated, turn the speed up and beat until the buttercream is fluffy and smooth. If it's too wet, add a bit more confectioners' sugar. If it's too stiff, add a bit more butter. Be sure to scrape the sides of the bowl once or twice to make sure everything is combined.
• Use immediately or store in an airtight container at room temperature for up to 24 hours or in the fridge for up to 2 weeks. Rewhip cold buttercream before using.

RASPBERRY ANGEL CAKE

Steps:

• Add boiling water to gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Add raspberries; stir until thawed. Pour into 9-inch round pan sprayed with cooking spray.
• Arrange cake slices in concentric circles over gelatin, with slices overlapping as necessary to completely cover gelatin.
• Refrigerate 3 hours or until gelatin is firm. Unmold onto plate; top with COOL WHIP.

RAINBOW CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch square pans.
• Beat eggs in mixing bowl until frothy. Gradually beat in 1 cup sugar. Beat until light colored and thick.
• In another bowl, mix flour, baking powder, and salt together. Fold into egg mixture.
• Into hot milk, stir vanilla and butter until melted. Fold milk mixture into batter. Divide batter in 3 equal parts into separate bowls.
• Add a few drops of red food colouring onto one batter. Stir to mix. Spread into a prepared pan. Add a few drops of yellow food colouring into another batter. Stir to mix. Spread into a prepared pan. Add a few drops of green food coloring into remaining batter. Stir to mix. Spread into remaining pan. To summarize, make three different coloured batters, and pour each into a prepared pan.
• Bake in oven for about 10 to 15 minutes until an inserted wooden pick comes out clean. Let stand 8 to 10 minutes. Turn out onto racks to cool.
• Trim cake layers of rough edges. Cut each layer into 2 even layers.
• Mash apple or crabapple jelly with fork. Spread some over 1 pink layer on tray. Spread 1 green layer with jelly, and place on top. Spread yellow layer with jelly, and place on top of green strip. Repeat with remaining 3 layers in same order, making 6 layers. Spread jelly on top and sides if preferred, but it is not necessary. Trim edges if needed.
• To Make Strawberry Fluff: Place 1 egg white, 1/2 cup sugar, thawed strawberries, and 1/8 teaspoon salt into top of double boiler. Beat with electric beater to mix well. Place over rapidly boiling water. Continue beating while it cooks until stiff peaks form when beater is lifted. Remove frosting from heat, and spread over cake.

RAINBOW ANGEL BIRTHDAY CAKE

Steps:

• Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, water and lemon peel with electric mixer on low speed 30 seconds; beat on medium speed 1 minute.
• Divide batter evenly among 3 bowls. Gently stir 6 to 8 drops of one food color into each of the batters. Pour red batter into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.) Spoon yellow batter over red batter. Spoon green batter over top.
• Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours. Run knife around edges of cake; remove from pan to serving plate.
• Spoon 1/2 cup of the frosting into microwavable bowl. Microwave uncovered on High about 15 seconds or until frosting can be stirred smooth and is thin enough to drizzle. (Or spoon frosting into 1-quart saucepan and heat over low heat, stirring constantly, until thin enough to drizzle.) Drizzle over cake.
• Place remaining frosting in decorating bag with writing tip. Pipe a ribbon and bow on each candy square to look like a wrapped package. Arrange packages on top of cake. Store loosely covered at room temperature.

RAINBOW CAKE

Steps:

• Heat the oven to 350 degrees. Lightly grease three 9-inch round cake pans with nonstick cooking spray, then add a couple tablespoons of flour to each pan. Shake and rotate each pan until the flour fully coats the inside. Discard the excess flour.
• In a medium bowl, whisk the 3 2/3 cups flour with the baking powder and salt to combine. In a separate medium bowl, whisk the egg whites vigorously until lightly foamy, about 1 minute. Add the milk and whisk to combine.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the sugar, oil and butter on medium speed until light and fluffy, 4 to 5 minutes, scraping down the sides as needed. Reduce the speed to low. Add the vanilla extract and mix to combine.
• Add a quarter of the flour mixture to the bowl and mix on low speed until combined. Add a third of the egg white mixture and mix until combined. Continue to add the dry and wet ingredients, alternating until both are fully incorporated and the batter is smooth, scraping the sides as needed.
• Divide the batter evenly among the three cake pans. (You'll want about 2 1/3 cups/575 to 600 grams of batter in each pan.) Spread the batter in each pan into an even layer. Bake until the surface is evenly golden brown, the cake appears to have pulled away from the pan at the top edges and the center of the cake springs back gently when touched, 30 to 35 minutes.
• While the cakes bake, make the frosting: In a medium saucepan over medium heat, combine the milk with 1/2 cup/100 grams granulated sugar, stirring occasionally, until the mixture comes to a simmer. Meanwhile, whisk the remaining 1 cup/200 grams granulated sugar with the cornstarch and salt in a large bowl until combined. Add the egg yolks and whisk until smooth.
• Pour about 1 cup of the hot milk into the yolk mixture and whisk to combine. Add the yolk mixture to the saucepan and whisk to combine. Reduce the heat to low. Cook, stirring constantly with a silicone spatula, until it thickens enough to coat the back of the spatula, 3 to 5 minutes.
• Strain the mixture through a fine-mesh sieve into a medium heat-safe bowl. Cover the surface directly with plastic wrap or a wet paper towel and refrigerate until no longer warm, about 1 hour. If making the piped version, make a separate half-batch of the custard now (see Tip 2).
• When the cakes are baked, cool them in the pan for 10 minutes, then invert them onto a cooling rack to cool completely.
• When the custard has cooled, finish the frosting: Transfer the custard to the bowl of an electric mixer fitted with the whip attachment, and beat on medium speed until smooth, about 1 minute. With the mixer running and a splash guard attached or a kitchen towel draped over your mixer to contain splashes, add the butter about 2 tablespoons at a time, mixing until the butter is combined between each addition, about 20 seconds.
• Increase the speed to medium-high. The mixture may look uneven and lumpy, but keep whipping until it becomes silky smooth and lightens in color, 5 to 7 minutes. Add the vanilla and mix to combine. (If making the piped version, finish the extra half batch of frosting now. Combine batches before dividing, coloring and frosting.)
• Use a serrated knife to slice each cake horizontally into two even rounds to form six cake layers: Place the first cake on a cake decorating turntable or flat plate. Use the knife to cut into the cake by holding the knife horizontally with the sharp side facing the cake, halfway up the side of the cake. Lightly cut into the cake by slicing into the outer perimeter of the cake all the way around, rotating the turntable or plate as you score it. Once you've created a marker around the outside of the cake as a visual guideline, continue rotating and moving the knife deeper into the cake to divide the cake into two even layers. Repeat with the other two cakes.
• Evenly divide the frosting into six bowls (you should have about 1 1/4 cups each). Use food coloring gel or paste to color the frosting red, orange, yellow, green, blue and purple. Start with a few drops and add more as needed. Mix thoroughly.
• Working with one cake round on the cake decorating turntable or flat plate, use a pastry brush to brush away any extra crumbs that have collected before frosting. Scrape about 1/3 cup red frosting on top of the cake layer, in the center, and use a medium offset spatula to spread it into an even layer, spreading it all the way to the edge of the cake. Wipe the spatula clean. Top with another layer of cake, bottom-side up, then scrape about 1/3 cup orange frosting on top of the cake layer, in the center, and spread into an even layer. Continue this process, spreading three more cake layers with 1/3 cup of the yellow, green and blue frostings and wiping the spatula clean after each application. Top with the final cake layer, bottom-side up. (You'll use the purple frosting later.)
• Run a clean offset spatula around the sides of the cake to flatten the edge and smooth out excess frosting between layers that has leaked out on the sides. Refrigerate for 20 minutes to help the frosting set.
• Starting at the bottom of the cake, use a small offset spatula to apply a 1-inch thick stripe of red frosting. Wipe the spatula clean and repeat this process just above the red frosting with the orange frosting. Repeat, wiping the spatula clean between each application, with the yellow frosting, green and blue. The blue should be at the top edge of the cake and around the outer edge of the top surface of the cake. Cover the remaining top of the cake with the purple frosting. (If making the piped version, refer to Tip 3.)
• Hold a clean spatula horizontally flush against the top surface of the cake and slowly rotate the cake to smooth the surface. Clean the spatula and do the same to the sides of the cake, holding the spatula vertically. The colors will blend together to create an ombré effect. Add extra frosting to fix smudges and smooth the surface again. If desired, chill another 15 minutes before serving (this will make it easier to slice).

RAINBOW LAYER CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter 2 x 20cm round sandwich tins and line the bases with baking parchment. Tip all the sponge ingredients, apart from the food colouring, into a mixing bowl, then beat with an electric whisk until smooth.
• Working quickly, weigh the mixture into another bowl to work out the total weight, then weigh exactly half the mixture back into the mixing bowl. Pick two of your colours and stir a little into each mix. Keep going until you are happy with the colour - the colour of the batter now will be very similar to the finished cake, so be brave! Scrape the different batters into the tins, trying to spread and smooth as much as possible - but try not to waste a drop of the batter - a rubber spatula will help you. Bake on the same oven shelf for 15-20 mins until a skewer poked into the middle comes out clean. Don't worry if that sponges are thin, there are many layers.
• Gently turn the cakes out onto a wire rack to cool. Wash the tins and bowls thoroughly, and start again from step 1 - this time using another two colours. Unless you're making the optional pink layer, repeat one more time to get 6 sponges, all of different colours. Leave them all to cool.
• To make the icing, very briefly beat the vanilla and soft cheese or mascarpone with an electric whisk until smooth. Sift in the icing sugar and gently fold in with a spatula. Be careful - the more you work it, the runnier it will get, increasing the chance of splitting.
• Smear a little icing on your cake stand or plate - just a splodge to stick the first sponge. Start with the red, then spread with some icing right to the very edge. Repeat, sandwiching on top the orange, yellow, green, blue and finally purple sponges. Spread the remaining icing thickly all over the sides and top of the cake. For more expert advice on how to create the perfect rainbow cake, check out our tips, below.
• Heat the oven to 180C/160C fan/gas 4. Butter 2 x 20cm round sandwich tins and line the bases with baking parchment. Tip all the sponge ingredients, apart from the food colouring, into a mixing bowl, then beat with an electric whisk until smooth.
• Working quickly, weigh the mixture into another bowl to work out the total weight, then weigh exactly half the mixture back into the mixing bowl. Pick two of your colours and stir a little into each mix. Keep going until you are happy with the colour - the colour of the batter now will be very similar to the finished cake, so be brave! Scrape the different batters into the tins, trying to spread and smooth as much as possible - but try not to waste a drop of the batter - a rubber spatula will help you. Bake on the same oven shelf for 15-20 mins until a skewer poked into the middle comes out clean. Don't worry if that sponges are thin, there are many layers.
• Gently turn the cakes out onto a wire rack to cool. Wash the tins and bowls thoroughly, and start again from step 1 - this time using another two colours. Unless you're making the optional pink layer, repeat one more time to get 6 sponges, all of different colours. Leave them all to cool.
• To make the icing, very briefly beat the vanilla and soft cheese or mascarpone with an electric whisk until smooth. Sift in the icing sugar and gently fold in with a spatula. Be careful - the more you work it, the runnier it will get, increasing the chance of splitting.
• Smear a little icing on your cake stand or plate - just a splodge to stick the first sponge. Start with the red, then spread with some icing right to the very edge. Repeat, sandwiching on top the orange, yellow, green, blue and finally purple sponges. Spread the remaining icing thickly all over the sides and top of the cake. For more expert advice on how to create the perfect rainbow cake, check out our tips, below.

RAINBOW ANGEL CAKE

Steps:

• Move oven rack to lowest position (remove other racks). Heat oven to 350ºF. In extra-large glass or metal bowl, beat cake mix, water and lemon peel with electric mixer on low speed 30 seconds; beat on medium speed 1 minute.
• Divide batter evenly among 3 bowls. Gently stir 6 to 8 drops of one food colour into each of the batters. Pour red batter into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.) Spoon yellow batter over red batter. Spoon green batter over top.
• Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours. Run knife around edges of cake; remove from pan to serving plate.
• Spoon 1/2 cup of the frosting into microwavable bowl. Microwave uncovered on High about 15 seconds or until frosting can be stirred smooth and is thin enough to drizzle. (Or spoon frosting into 1-quart saucepan and heat over low heat, stirring constantly, until thin enough to drizzle.) Drizzle over cake.
• Place remaining frosting in decorating bag with writing tip. Pipe a ribbon and bow on each candy square to look like a wrapped package. Arrange packages on top of cake. Store loosely covered at room temperature.

WIL'S MOM'S RHUBARB ANGEL FOOD CAKE

Steps:

• Cook 2 1/2- 3 cups cut rhubarb with 2 tbsp water (should make one cup of pulp when cooked and drained) To the still-warm pulp add: 1/3 cup sugar and 1 1/2 cup mini marshmallows- blend the pulp until the marshmallows are melted.
• Chill thoroughly.
• Whip one cup whipping cream until very stiff.
• Take half of the whip cream and blend it with the chilled rhubarb mixture.
• Cut the angel food cake into four layers.
• Take one cup of the rhubarb mixture and spread 1/3 cup between each layer of the cake.
• Take the remaining half cup of whip cream and add it to the remaining rhubarb mixture.
• This will make a lighter tasting icing for the entire cake.
• Ice the cake.
• Chill and serve.

EASY SIX-LAYER RAINBOW CAKE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease six 9-inch round cake pans and dust with flour.
• Sift together the flour, baking powder, and baking soda.
• Beat 3/4 cup plus 2 tablespoons butter, milk, sugar, egg whites, and vanilla extract in a large bowl with an electric mixer until smooth. Stir in flour mixture and mix until just combined.
• Divide cake batter evenly between 6 bowls. Mix in different food coloring to each bowl, creating 6 different colored batters. Start with just 1 to 2 drops of food coloring in each bowl, then mix; you can always add more.
• Bake each cake in the preheated oven, until a toothpick inserted in the center comes out clean, 15 to 20 minutes. Set aside to cool.
• Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Stir together confectioners' sugar and mascarpone cheese in a separate bowl, then fold gently into the whipped cream until smooth.
• Spread frosting on each layer of cooled cake, placing one on top of the other. Cover the top and sides with the remaining frosting. Refrigerate for 2 hours before serving.