Rainbow Cake Recipe
Ingredients
| 1 recipe Light White Cake | ||
| 1/3 cup Raspberries red food coloring | ||
| Blueberries | 1/3 Cup (16 tbs) | |
Directions
Follow the recipe for Light White Cake, but before folding in egg whites, divide batter into three parts.
Leave one part plain.
Add raspberries and red food coloring to another part, beating to blend.
Add blueberries to third part, beating to blend.
Divide egg whites evenly between the three batters.
Fold in thoroughly.
Pour each cake part into a 9 in. (23 cm) cake pan.
Pans should be greased and their bottoms lined with greased waxed paper.
Bake at 375°F (190°C) for 25 to 30 minutes or until done.
Cool in pans for 5 minutes.
Transfer to racks, peel off paper, and cool completely.
Frost as desired.
Leave one part plain.
Add raspberries and red food coloring to another part, beating to blend.
Add blueberries to third part, beating to blend.
Divide egg whites evenly between the three batters.
Fold in thoroughly.
Pour each cake part into a 9 in. (23 cm) cake pan.
Pans should be greased and their bottoms lined with greased waxed paper.
Bake at 375°F (190°C) for 25 to 30 minutes or until done.
Cool in pans for 5 minutes.
Transfer to racks, peel off paper, and cool completely.
Frost as desired.
Chef
