|Makes one 9-inch-round six layer cake|
3 cups all-purpose flour
4 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, room temperature
2 1/3 cups sugar
5 large egg whites, room temperature
2 teaspoons pure vanilla extract
1 1/2 cups milk, room temperature
gel food coloring: red, orange, yellow, green, blue and purple
1] Preheat oven to 180 degree celsius. Brush six 9 inch pans with shortening. Line bottom of each pan with parchment paper, brush again and set aside.
2] In a large bowl, whisk together flour, baking powder and salt. Set aside.
3] In the bowl of an electric mixer fitted with paddle attachment, cream butter and sugar. Slowly add egg whites and mix until well combined. Add vanilla and mix until fully incorporated. Add flour mixture and milk in two alternating additions, beginning with flour and ending with the milk. Mix until well combined.
4] Divide batter evenly into 6 medium bowl. Color batter. Pour batter in each pan. Bake for 15 minutes.
5] Let each cake cool.
|Rainbow in rainbow butter cream|
7] Place the red layer, bottom side up. Cover the top and sides with a thin layer of frosting (crumb coat). Refrigerate for about 30 minutes.
8] Using an offset spatula, cover cake again with remaining frosting.
|And the verdict!|