Fair Trade Rainbow Cake Recipe
No matter whether you’re spoiling your family to a surprise dessert, or simply after something sweet and satisfying to accompany your afternoon cuppa, this fair trade rainbow cake recipe is a real show-stopper.
For cake (The following ingredients make two layers, so you will need these measurements x3)
225g plain flour
150g Traidcraft golden caster sugar
3 medium eggs, locally sourced if possible
A pinch of salt
1 tsp baking powder
1 tsp vanilla extract
Natural food colouring – red, orange, yellow, green, blue, purple
1 tsp vanilla extract
3 x 250g tubs of mascarpone or cream cheese
350g icing sugar
- Pre-heat your oven to 180°C (160°C fan). Grease two 20cm round sandwich tins and line the bases with baking parchment.
- Add all 125g butter, 225g flour, 150g sugar, 3 eggs, salt, baking powder and vanilla extract (for two sponges) into a large mixing bowl and beat with an electric whisk until your mixture is smooth.
- Weigh your mixture, then separate it into exactly half. Pick two food colouring colours and stir a little into each mix (adding additional drops for a deeper colour). Note: the colour of the batter will remain similar once baked, so be brave with the food colouring!
- Scrape the batter from the two mixtures into the two baking tins and smooth the top as much as possible with a rubber spatula. Bake on the same oven shelf for 12 mins, or until a skewer poked into the middle of each cake comes out clean. Gently turn the cakes onto a wire cooling rack.
- Wash the tins and bowls thoroughly, and repeat steps 1-4, this time using different colours, until you have six circular cakes.
- To make the icing, beat the vanilla and mascarpone/cream cheese with an electric whisk. Sift in the icing sugar and fold in gently. At this point you should be very careful not to overwork the icing; you don’t want it to be runny.
- Scatter a little icing sugar on a cake stand or plate, then place your bottom layer of cake as a base. Spread some icing onto the top of the first layer with a spatula, making sure to get the icing right to the edge, before placing your next coloured layer on top. Repeat this process until all layers are used and then spread the remaining icing thickly over all the sides and top of your cake.