Makes 1 - 6 - inch cake
Preheat oven 350F. Butter and flour 2 - 6 inch baking pans, line the bottom with parchment. Or use nonstick spray and line the bottom with parchment.
In a large bowl whisk together flour (1 and 1/2cup), salt (1/4tsp) and baking powder (1tsp), set aside
TIP : You can also use a cake flour for a finer crumb, if desired.
In a clean bowl, whip egg whites ( 4 egg whites) with a pinch of cream of tartar or 1/2tsp lemon juice/white distilled vinegar(optional). Beat until foamy. Then gradually add 1/2 of the granulated sugar (1/2cup). Beat until stiff, shiny and moist peaks are formed. Don't over beat of meringue will be dry.
Gently scrape the meringue into another bowl. Set aside. Now we are going to prepare egg yolk mixture, no need to clean the mixer bowl.
TIP : Wipe down the bowl with vinegar to remove any greasy residue.
Place egg yolks (4 egg yolks) into the mixing bowl you just used for making the meringue. It is okay, it doesn't have to be spotless. Add remaining granulated sugar (1/2cup) to the egg yolks. Beat using wire whip attachment. Beat the egg yolks at medium-high speed. Scrapping the bowl once or twice to ensure all egg yolks are well blended in. Beat until ribbon stage is reached. About 5-6 ,minutes. Mixture will be thick, doubled in volume and pale in color.
Gradually in one continuous pour add oil, mix well. The gradually add warm water. Scrape the bowl in between. Beat in vanilla extract and beat for 2 more minutes. Turn off the mixer.
Using fine mesh strainer sift about 1/3 of flour mixture into the egg yolk mixture and carefully fold the flour in with a spatula, then add about 1/3 of meringue and fold in. Continue with the rest of the flour and meringue until no streaks are visible. Then make last 3 folds, making sure you go with the spatula all the way to the bottom of the bowl. Be gentle and don't over mix. You are looking for a light and airy batter.
Fill your prepare baking pans and bake until tooth pick inserted in the center comes out clean, about 25-30 minutes.
Let the cake cool for 5 minutes in the pan. Invert it on a cooling rack and let cool completely. Wrap the in a food safe plastic wrap.
Store undecorated/unfilled cake covered in the fridge for up to 5 days until ready to use.
On low speed and with a whisk attachment beat room temperature (5 sticks, 565 grams) butter until smooth, about 2 minutes. Then gradually add powdered sugar (7 cups), 1 cup at a time.
Once powdered sugar is mixed in increase the speed to medium and beat well for about 2-3 minutes. Then add Vanilla Extract (1 tablespoon) and heavy cream/milk/water (2 to 4 tablespoons). You can add more cream if thinner icing is desired. Whip until smooth and silky.
TIP : If your powdered sugar has lumps, be sure to sift it before using.
Divide buttercream into 7 portions. Color 6 with rainbow food gel colors. And continue cake decorating process using step by step tutorial listed in the blog post or watch the video.
Absolutely. Make the cake 3-4 ahead, store in the airtight cake cover in the fridge until ready to serve. If preparing cake ahead of time it might be a good idea to use some simple syrup on cake layer, to keep them moist.
It can be kept at room temperature for up to 2 days.
Recipe by Hanielas.com