Rainbow cake

Instructions

Italian meringue frosting

Enough to cover one big cake

1 Beat 110 g egg whites with an electric mixer until soft peak stage and add 30 g caster sugar.
2 Heat 300 g caster sugar and 100 ml of water over low heat in a small saucepan.
3 Turn the heat to high and bring to 113 ° C.
4 Pour the sugar syrup in a steady stream to the egg whites and beat until the mixture is completely cool.

Preheat the oven to 180 ° C.

1 Grease 3 x 17.5 cm cake pans with butter and line with baking paper.
2 Cream the eggs and sugar until pale yellow, smooth and fluffy.
3 Sift the flour, baking powder and salt together and fold into the egg mixture.
4 Heat the milk and butter in a saucepan over low heat. Stir the milk mixture and vanilla essence in the batter. Divide the dough into three equal parts and color each a different color.
5 Divide equally between the pans and bake for 10-15 minutes. or until a skewer comes out clean. Let the cake cool for 10 minutes in the tins before turning out on a cooling rack.
6 Spread a thick layer of icing on the three cakes.
7 Place the cakes together and press lightly. Spread the cake with icing and place in the refrigerator until needed.