Serves:Makes one colorful cakeNutrition facts:200 calories20 grams fat
Ingredients
We flavored each colored layer with strawberry-, orange-, peppermint-, tutti-frutti- and cherry flavoring to add a surprise to the taste.
4 extra large eggs
275 g (310 ml) caster sugar
300 g (500 ml) flour
15 ml (1 tablespoon) baking powder
5 ml (1 t) salt
250 ml (1 cup) milk
100 g (100 ml) butter
6 different gel-dyes and colors
basic meringue frosting
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.