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Rainbow Cake Recipe
|Sifted white flour||4 Cup (64 tbs)|
|Baking powder||3⁄4 Teaspoon|
Serving size: Complete recipe
Calories 3497 Calories from Fat 79
% Daily Value*
Total Fat 9 g14.5%
Saturated Fat 1.5 g7.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 571 mg23.8%
Total Carbohydrates 733 g244.5%
Dietary Fiber 25.9 g103.7%
Sugars 2.6 g
Protein 99 g198.3%
Vitamin A Vitamin C
Calcium 42% Iron 249.8%
*Based on a 2000 Calorie diet
Beat together: 14-lb.
less 3 tblspns, butter 1 -3/4 cups castor sugar 3/4-cup evaporated milk Beat till light and fluffy and beat some more.
Then, just for luck, beat it some more.
(All the sugar must be dissolved and the mixture must be really light).
Mix together 1 cup plain milk and 1/3-cup buttermilk or sour milk.
Mix the flour mix- ture, alternately with the milk mixture, into the butter mixture, to which you have added either — grated rind of 1 orange and a pinch of nutmeg or grated rind of 1 lemon or flavouring of your choice.
Lastly add the cup of flour to which you have added the Bi-carb.
Divide the dough into three parts.
Into part one add pink colouring.
Into part two add green colouring.
Leave part three alone, or colour it lemon.
Butter three round cake tins and flour them.
Pour each of the coloured batters, one at a time, into each tin.
Take a fork and gently swirl the mixture together, till they are but slightly mixed.
Bake at 375° F for about 30 mins.
When cold, sandwich together with your favourite filling and/or frosting.