Wednesday, June 19, 2013
I made these cakes for my girl to bring to her class party.
I used food colouring this time. Not natural pigments as the outcome with natural pigments is not that easy to control with the long baking time
Actually it wasn't supposed to be 'cakes' but just 'cake'.
The first cake didn't dislodge very well from the pan, and hence, split to half, horizontally. I was soooo heart broken because the rainbow was almost perfect. Determined, I made it again the next day.
|oh my.... the upper half ... see the almost perfect rainbow from my 1st Attempt.. Grrrrr....|
But this itchy butt decided to do things slightly different and layered the colours slightly differently. I piled them on right on top of each other without distributing the piping to the side as much as I did for the first time.
So, the rainbow effect wasn't as good. Hard for the explain.. but just let me rant, haha.
But I told myself, I'm not going to make this anymore!
Can't take anymore surprises.
|2nd attempt, I reduced the food colouring|
But I'd say, I love the texture of this cake.
I hope that you can make a better looking cake than I did.
Food colouring intensifies in an acidic batter. So be sparing with the colours.
I think a thick layer of butter and a thick dusting of bread flour, then freeze the pan as you prepare the batter will create a better non stick effect than the spray, because when we pile on the batter the pressure actually pushes the 'grease' to the the top.
So, do be careful and share pics with me if youv'e tried this recipe, I'd love to have more rainbows everyday
Rainbow Bundt Cake
375gm cake flour
1 Tbsp baking powder
½ tsp baking soda
250gm eggs (5 grade B)
1 tsp vanilla extract
250gm plain natural yogurt (I used homemade Indian Yogurt/Tairu)
Food colours : Red, Orange, Yellow, Green, Blue and Purple
1. Sift flour + Baking Powder + Baking soda together twice. Set aside.
2. Cream butter and sugar until pale and fluffy.
3. Beat in eggs one by one, beating well after each addition.
4. Put in orange flavouring or vanilla extract and beat for a while.
5. Put in half the sifted flour and mix on low speed until well incorporated.
6. Pour in yogurt in 2 additons, mixing well after each addition.
7. Put in balance of flour and combine until smooth on low speed.
8. Prepare a 12-cup/10 inch bundt pan and spray generously with baking spray. Wipe around with fingers to ensure each nook and cranny is greased.
9. Divide the balance of batter, into 230gm (red), 190gm (orange), 150 (yellow), 110 green, 80g 9blue), 50 (purple) and tint accordingly. There will be some balance of batter.
10. Preheat oven at 150(fan)/170C.
11. Place 450gm of plain batter into bundt pan and shake it left and right.
12. Starting with Red, place tinted batter into clean bags (can use ziplock or piping bags), snip one corner off and pipe a ring on top of the plain batter. Continue to pipe the batter right on top of each other until the batter is used up. Let the batter in pan rest for 1 minute or 2. Then pipe another colour right on top of the previous colour. Continue to do so, right until the last colour, purple.
13. Lastly pipe the remaining plain batter on top of the purple ring.
14. Bake for 50-60 minutes or until skewer comes out clean.
15. Place cake on a rack to cool. Let cake cool in pan for 10 minutes. When you see the cake sides start to pull away from the pan, gently pry the cake away from the sides, invert the cake and it will fall out.
|2nd attempt, actual colour slightly less strong|