Eggless Rainbow Cake with Fresh Cream & Pineapple Cherry Frosting – Chocolate Rasoi – Part 2
I’d never ever baked a cake & decorated with whipped cream. Always believed that this is a task meant for outer world species. ;) I decided to join them when I had support (read – mom & sister to help me in any misadventures). Both my mom & sister have fair amount of experience in baking & frosting in which I sadly never participated earlier. To be just, I did not do a wow job but it wasn’t a bad job either. I strongly believe in practice, practice till you succeed and baking is such an aspect for me where I need tremendous amount of practice.
Whenever I make family recipes or even Italian, I am confident of the product as well as taste, irrespective of what the photo might say. But whenever I bake anything I am so unsure of myself. I literally reach out to all the baking goddesses – Dorie Greenspan, Rose L Beranbaum, please help me. :)
For this attempt I chose a recipe which was tried and tested. Too many unknown factors.. naaah! During the Chocolate Rasoi workshop, we had done a Blackforest Cake, I doubled the recipe & adapted it to plain Cake. The technique followed to decorate also was taught in the workshop. I’ve followed the same as I was familiar with it, just adding pineapple slices to it.
I gave the cake a twist by making it in a rainbow of colors, 5 color batter & beautiful insides. I wanted to add blue color as well to complete the rainbow but sadly that was not available in the local market.
Eggless Rainbow Cake –
Recipe Source – Loosely adapted from Chocolate Rasoi Workshop
- 2 cups – All Purpose Flour
- 1 tsp – Baking Powder
- 1 tsp – Baking Soda
- 400 g – Milkmaid
- 4 Tbsp – Unsalted Butter
- 200 ml – Plain Soda (you can use left-over soda which has lost it’s fizz)
- 1 tsp – Vanilla Essence
- 1 tsp each – red, yellow, green, orange color
- Pre-heat oven to 180 C. Line* & grease an 8 inch round pan.
- Sieve flour, baking powder & soda together 2-3 times.
- Beat together butter, milkmaid & essence**.
- Mix flour mixture using soda water into wet ingredients. Add soda & dry ingredients alternatively, starting with flour & ending with flour.
- Divide the mixture into 5 equal parts. Add 1 color each to a part, so that you have plain, yellow, orange, green & red colored batter. The quantity of color will determine the depth of color in cake, however too much color will leave the smell of burning after baking so avoid a lot of color.
- Now pour the white batter into the pan. Follow with green, yellow, orange & red. Ensure to drop all the batters in the center of the pan, as you pour the next batter, the lower layer will be further pushed automatically towards the sides of the pan.
- Bake for 30-40 mins or until toothpick comes out clean.
- Remove from oven and allow to stand in pan from 10 minutes. Then gently demould.
- Allow to completely cool on wire rack.
Assembling the Cake – Technique loosely adapted from Blackforest Cake*** of Chocolate Rasoi.
- 400 gm- Whipped Cream, stiff peaks
- 1/2 tin – Sliced Pineapples
- 1/4 cup – pitted & split cherries
- 4 Tbsp – Cherry Syrup
- 10-12 – Sugar Coated Candies (gems)
- Using a serrated knife, carefully slice the cake horizontally. Giving you 2 beautiful looking layers in a flowery pattern.
- Level the cake to get layers with even top.
- Now the inside of top layer – spread a very thin layer of any fruit spread or cream & place on a base on which you will decorate. Jam/ spread allows the cake to stay in one place while you frost. When you place the cake on the base, the inside layer of the cake is now the bottom & the leveled top layer is middle of the cake.
- Using a toothpick or a fork, gently pierce the cake. Soak the layer in sprite/ fruit juice/ coke. I soaked it in syrup from cherry tin.
- Apply a layer of whipped cream all-over the cake. Place chopped pineapple & cherry pieces.
- Place the second layer of cake such that side which was base of the cake is now the middle & the inside of the cake is now the top.
- Apply the whipped cream all over the cake and decorate as you please with pineapple slices, cherries.
My nephew was active part of the whole assembling process & wanted to give his touch by adding some sweet candies. The cake was good, soft, moist & just enough sweet. I love pineapple pastry & hence liked the crunchy taste of pineapples pieces in between layers a lot. Cutting the cake was a great pleasure, looking at all the beautiful colors peeping from inside made my effort worthwhile.
This cake really looks awesome from inside. My elder sister bullied me into not leveling the layers as she said it was a waste of good cake and they would even out with each others weight eventually. Though there was and is logic to her argument but the brown layer & dome shape peeping from sliced cake slightly takes away from a beautiful looking cake. I learnt a lesson – NOT to be bullied by elder sister. I guess I am total case of being bullied with people around me – first husband and now elder sister. They don’t let me create. :(
* I usually line my pans with plain brown paper which was something taught to us in Home Science classes. I have continued to do so, as so far they have worked for me and I get to recycle brown bags which come into house from various shopping trips.
** Tip by Chocolate Rasoi – For uniform & stronger flavor, essence should be added in oil medium rather than in the end.
*** Replace 2 Tbsp Flour with 2 Tbsp unsweetened cocoa powder to get Blackforest Cake. You can add 1/2 tsp Chocolate color for darker shade & replace vanilla with chocolate essence.