RAINBOW SPONGE CAKE

Wishing every reader a BLESSED CHRISTMAS AND HAPPY NEW YEAR 

This will be my last post for 2013. I will be taking a short break till 2014. 

It is less than 2 week now before my son's wedding dinner and suddenly there seems to be hundred of little details to look into! One of them was to test and bake some cupcakes and a cake for the center-piece of my cupcake tower. 

I did a Red Velvet Cake for my nephew's wedding and this time I decided on a Rainbow Cake.

Tested this recipe from the Flavours Magazine.  It is a basic sponge cake recipe.   

The food colour is to be added separately to the cake batter and to be divided and bake separately.  As I have only  one 6" cake tin, decided to put them together.  I used only 3 colours and this is the way of layering the cake batter.  

A spoonful of the first colour is ladled into the centre of the cake tin.   Add another spoonful of 2nd colour into the centre of the first colour batter and continue till all the cake batter is used up.

 Bake the sponge cake at 180C for around 15 minutes till golden brown.

The colourful hues of the cake really stand out pretty well.  Though  the cake texture is really soft and fluffy and eggy flavour rather strong, I find it to be a bit plain and ordinary for the occasion.
It will still be a rainbow cake and I am looking into several possibilities.  

Meanwhile over the weekend I took  out the cupcake tower and revamp it for the Big Day!. 

Enjoy your holidays.