Rainbow cake in a jar



Ingredients 13
Servings 1
Minutes 00:45

Ingredients

Serving Change
  • 75
    g
    unsalted butter, softened, plus extra for greasing
  • 75
    g
    caster sugar
  • 1
    large egg
  • 75
    g
    self-raising flour
  • pinch of fine salt
  • 1/4
    tsp
    vanilla extract food colouring pastes (purple, blue, green, yellow, orange and red)
  • FOR THE ICING:
  • 50
    ml
    double cream
  • 1
    tsp
    icing sugar, sifted
  • 1/4
    tsp
    vanilla extract
  • 1
    tsp
    rainbow sprinkles/ edible confetti
  • YOU WILL NEED:
  • 1 x 400
    ml
    thick or sturdy ovenproof jar
 

Method

00:45
 
Preheat the oven to 180°C/gas mark 4.

Using an electric hand whisk, beat the butter and caster sugar together in a medium bowl until light and fluffy. Add the egg, beating well, then sift in the flour and salt and fold through evenly with a spoon. Stir in the vanilla extract until combined.

Divide the mixture between six small bowls. Stir a little food colouring paste into each portion. Spoon the coloured cake mixtures into the prepared jar, spooning them one on top of the other and working your way through the rainbow – purple, blue, green, yellow, orange and red.

Bake for 20–25 minutes, or until a skewer inserted into the centre comes out clean. Set the jar aside to cool completely.

For the icing, whip the cream, icing sugar and vanilla extract together in a small bowl until soft peaks form. Once the cake is cold, spoon the icing over the cake and scatter with rainbow sprinkles before serving.

Extract from Rainbow Bakes by Mima Sinclair. Published by Kyle Books and distributed by Jonathan Ball Publishers. Available in all good book stores.



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