Baking - sweet

thumbnail image 1
thumbnail image 2
thumbnail image 3
thumbnail image 4
thumbnail image 5
thumbnail image 1 thumbnail image 2 thumbnail image 3 thumbnail image 4 thumbnail image 5
Preparation time
0min
Total time
30min
Portion
12 slice(s)
Level
medium
  • TM 31
published: 2013/01/16
changed: 2019/06/10
Create a variant

Ingredients

Cake Batter

  • 330 grams raw sugar
  • 250 grams Butter, salt reduced, Cubed
  • 4 eggs
  • 15 grams vanilla extract
  • 460 grams Self Raising Flour
  • 260 grams Milk, G
  • Food Coloring, (red, blue, green, yellow, pink, orange)

Meringue Icing

  • 200 grams egg whites
  • 400 grams white sugar
  • 15 grams vanilla extract or essence

Fillings

  • 600 grams cream
  • 100 grams raspberry jam

Topper / Decorations

  • 1 tablespoon 100's and 1000's
Add to shopping list

Accessories you need

  • Butterfly
    Butterfly buy now
  • Spatula TM5/TM6
    Spatula TM5/TM6 buy now

Share your activity

I'm cooking this today

Recipe's preparation

    Cake Batter
  1. Pre-heat oven to 180 degrees Celsius.
  2. Place sugar into Thermomix and blitz on speed 6 for 20 seconds.
  3. Insert cubed butter and set Thermomix for 3 minutes at speed 3. Scrap down sides of the bowl and process for a furtherminute on speed 3.
  4. Keep the Thermomix running, add the eggs one at a time, allow approximately 20 seconds between additions to incorporate the eggs into the batter. Scrape down the sides of the bowl after the last egg is added to the mixture and incorporate for 20 seconds. Process for a further 1 minute. Don't worry if it looks curdled at this time, it will come back together.
  5. Add the remaining ingredients (vanilla extract, self raising flour and milk) and process on speed 6 for 1 minute. Scrape down the sides of the bowl and process on speed 6 for 30 seconds.
  6. Weigh the mixture and divide evenly into 6 portions. Dye one portion each Red, Blue, Green, Yellow, Orange and Pink.
  7. Place cake batter into separate 20cm round cake tins and cook for 15 minutes in your per-heated oven, or until a skewer comes out clean.
    8. Meringue Icing
  8. Insert sugar and blitz on speed 10 until fine.
  9. Insert butterfly. Place all remaining ingredients into the Thermomix. Select temperature 70, speed 4 for 5 minutes. If icing remains grainy, continue mixing for another 1 - 2 minutes. The icing should be white and glossy and have firm peaks.
    10. Fillings
  10. Place cream into Thermomix. Insert butterfly and turn to speed 4. Watch the cream until it gets to the desired whipped cream consistency (it should be firm or stiff peaks) - approximately 30 - 45 seconds.
  11. Clean out bowl (wash, clean and dry).
  12. Place the jam into the Thermomix set to speed 2, reverse speedCounter-clockwise operation"Counter-clockwise operation" , temperature 50 for 1 minute. Keep watch as you are just looking to melt the jam so that it can be easily spread onto the cakes.
    13. Bringing it together
  13. Now for the fun part!Select your serving plate / cake stand, place a small dollop of icing in the centre of the plate/stand.
    At this point, if your cakes are a little uneven (like mine generally are!) clean and level them up to create flat layers.
  14. Place the blue layer cake on top of the dollop of icing. Spread a thin layer of jam onto the cake, on top of this place a reasonable layer of cream onto the cake (approximately 0.5cm in height). Do not spread the cream out to the edge, keep it 1 - 1 1/2 cm inside the outer edge. As you place the next layer on top a slightly press down the cream will spread to the edges.
  15. Repeat this process with the Green, Yellow, Orange and Pink layers of the cake.
  16. Place a layer of icing on top of the cake, slowly dollop and spread the icing around the outside of the cake. You can either go for the rustic look keeping little peaks and troughs all over the cake or create a completely smooth surface - the choice is yours!
  17. Sprinkle the top and sides of the cake with 100's and 1000's.

Tip

I have tried this with only 2 layers of whipped cream, we all agreed it needed all layers to have whipped cream!



Note for Step 6: This batter generally weigh 1.5kgs, and can be divided into 6 equal portions of 250grams each.



Tip for the Meringue Icing: Best to do this in a cool environment! Trial and error has seen it not turn out well in a humid or warm environment (cake fail for a naming day!). It is a very sweet icing, alternatives which would be just as yum: whipped cream, buttercream icing and / or ganache. Pick the one you like best and give it a try tmrc_emoticons.).

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 31

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Recipe's categories:
Baking Creative Birthday Children birthday Party Cake Praline/sweets Dessert

Print recipe

Rainbow Cake
Print:
Print recipe

Comments

  • 9. May 2022 - 13:01

    Gave this a try but my cake didn't rise at all so the layers turned out very flat. I followed the recipe so I have no idea what went wrong tmrc_emoticons.(

  • 29. January 2022 - 11:08

    TristaHoyland: did you ever try gf flour and did it work out?

  • 28. January 2022 - 21:13

    hi, has anyone tried this with gluten free flour, is it straight swap, did it turn out the same? thx

  • 20. March 2021 - 10:00

    Followed the recipe to a T and got flat uneven chewy pancakes Sad I suspect the flour gets overworked and possibly needs the addition of the butterfly attachment when doing the butter and sugar

  • 25. April 2020 - 11:40
    4.0

    Great recipe! Made this for my daughter's 2nd birthday and came out great! I opted for 5 layers but the cake was still pretty tall! Used buttercream icing instead, as was a bit pressed for time and iced it straight away. Jame and cream in between each layer a must!

  • 7. December 2019 - 00:35
    1.0

    Second try no betterSecond try no better
    What a flop... twice!
    Definitely not a fool proof recipe...
    I have made it twice today and all 12 cakes ended not rising!
    Flat as pancakes, tasted like uncooked flour... I'm totally gutted and super stressed that I don't have a cake for my girl's birthday...
    I am not inexperienced neither an expert but usually my cakes turn out well so I really don't know what went wrong...
    I was quite surprised at the amount of mixing of the dough and the speed...
    Generally once the flour is added you shouldn't mix too long and too fast (20s speed 4 seems to be the norm with cakes)... the recipe calls for minutes at speed 6 and I wonder if the dough was overworked...
    Anyway, a one star from me cause you can't put 0 star!
    I would definitely recommend you to try it out before going for the full recipe, just to make sure it works out for you... as others have posted this recipe seems to be a make or break!

  • 21. August 2019 - 14:10
    5.0

    Love is cake it is my go to for colouring layer cakes.
    Has anyone try using GF flour instead? My youngest is gluten intolerant but still want to make a ripper cake for her birthday?

  • 8. July 2018 - 15:52

    Made this for my daughters 2nd birthday and used cream cheese frosting instead of cream in between layers and it was Devine!

  • 19. April 2018 - 21:00
    2.0

    This didn't work out very well for me. The cakes didn't rise and it was dense and flourey. Not sure went wrong but i wouldn't use again.

  • 16. March 2018 - 09:02
    2.0

    Cake looked great but I thought the cake tasted like raw flour even thought it seemed well cooked.

Other users also liked

Show me similar recipes by: