Indradhanush Rainbow Cake Recipe
Inspired by the vibrant cultural significance of the rainbow in Fiji, this egg-free Indradhanush Rainbow Cake is a showstopper for any special occasion. With seven colorful layers and a rich chocolate ganache, it’s as beautiful as it is delicious.
Equipment
- 7 small bowls for cake batter
- 2 13cm cake tins
- Baking parchment
- Sieve
- Mixing bowls
- whisk,
- measuring spoons,
- Wooden toothpicks
- Scales
- Cling film
Ingredients
- For the Sponge Cake Layers:
- 280 g self-raising flour
- 2 teaspoons baking powder
- 1 teaspoon bicarbonate of soda
- ¼ teaspoon salt
- 400 ml condensed milk
- 250 ml water
- 2 tablespoons white wine vinegar
- 2 teaspoons vanilla extract
- 60 g unsalted butter melted
- Food coloring: red orange, yellow, green, blue, purple, violet
- For the Ganache:
- 400 ml double cream
- 700 g dark chocolate 70% cocoa solids, chopped
Instructions
- Preheat the oven to 170°C (Gas Mark 3).
- Grease two 13cm cake tins and line them with baking parchment.
- Sift the flour, baking powder, bicarbonate of soda, and salt into a large bowl.
- In another bowl, mix together the condensed milk, water, vinegar, and vanilla extract.
- Whisk the wet ingredients into the dry ingredients until smooth.
- Stir in the melted butter and mix until well incorporated.
- Divide the batter evenly into two bowls.
- Add a different food coloring to each bowl, mixing until the desired shade is achieved.
- Pour the batter into the prepared cake tins and bake for 20-25 minutes, until the sponge springs back when lightly pressed.
- Allow the cakes to cool, then carefully remove them from the tins.
- Repeat the process two more times, using different colors, until all 7 layers are baked.
- For the ganache, heat the double cream in a saucepan until it just begins to boil.
- Pour the hot cream over the chopped chocolate and let it sit for 1 minute.
- Whisk gently until the ganache is smooth and shiny.
- Cover the ganache with cling film and refrigerate for 1 hour, or leave it overnight at room temperature to firm up.
- Once cooled, sandwich the cake layers together with a thin layer of ganache between each.
- Place the assembled cake in the fridge for 2 hours to set.
- Use the remaining ganache to cover the top and sides of the cake, using a palette knife to create ridges and ruffles.
- Serve and enjoy the delightful surprise of rainbow colors when sliced.
Notes / Tips / Wine Advice:
Pair with a sweet dessert wine like Moscato d’Asti or a glass of champagne for a celebratory touch.
Nutritional Information
Calories: 650 kcal | Carbohydrates: 80 g | Protein: 8 g | Fat: 35 g | Fiber: 3 g | Sugar: 55 g | Salt: 300 mg
