Rainbow Cake
Baking and Desserts • Author's
Description
The finished cake can be cut into layers and spread with sour cream frosting (half a cup of sugar for 200 grams of sour cream). Thank you for the recipe, Emily Smith!
Ingredients
- Sugar 1½ glasses
- Chicken Egg 3 pieces
- Sour Cream 5 oz
- Wheat Flour 1½ glasses
- Butter 0 oz
- Salt ½ spoons
- Activated Baking Soda ½ spoons
- Red Food Coloring to taste
Step-by-Step Guide
Step 1
Melt the butter and let it cool to room temperature. Whisk the eggs with the sugar until frothy. Then add the sour cream, melted butter, salt, and baking soda (dissolved in vinegar). Whisk everything again and only then add the mixture to the sifted flour (you can add a little vanilla powder to the flour). Mix until you have a smooth batter without lumps. The mixture should be similar to sour cream.
Step 2
Now divide the dough into as many parts as you have colors, placing them in separate bowls. Next, add the food coloring to the bowls (for guidance on using food coloring, refer to the instructions on the packaging).
Step 3
Take a baking dish and grease it with vegetable oil. Carefully pour the batter of one color into the center. Let it spread a little. If it doesn't spread, make gentle circular movements with the dish to evenly distribute the batter. Similarly, carefully place the mixture of another color in the center, followed by a third color, and so on. Take your time; it's important to allow the batter to spread.
Step 4
All that remains is to place the dish in a preheated oven at 200–480°F and check the pie's readiness after about 30–40 minutes.
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