Rainbow Cake (Natural Colours)

This is the first rainbow cake I've made and not a drop of synthetic colourings are used! Though not a perfect cake and rather a shabby job, but is still a pleasing looking cake…self consoling ^0^ But I am rather pleased with the sweet appearance of the cake layers by using only natural coloring extract from flower and vegetables! 

Not a perfect cake as you can see the purple layer is missing! It actually turn out greenish blue >.<" I tinted the batter using purple cabbage juice and it turned out greyish therefore I added some baking soda hoping it will 'change' color after baking. But alas think I've overdose that layer with baking soda resulting a greenish blue instead hahaha…..Yes I am too stingy just to get a box of expensive blackberry (original recipe uses blackberry juice which turn out well) Now I'm thinking will it turn out better if purple carrot juice is used! 

Let's come to the texture and taste…..Do not know why the red and orange layer are too dense compared to the rest of the cake layer!  I should have weighed each batter (before tinted) properly rather than using a measuring cup. I actually tasted each layer individual to see whether can distinctive 'raw vegetable' flavour hehehehe….thank goodness it just taste like normal cake, no weird aftertaste whatsoever ^.^ My kids and hubby are so kind by happily eating up the slices of cake served to them. 

Overall is a good experience for me and still have lots room for improvement this cake! I must remembered to be more generous on splatting more cream in between the layers and hopefully can achieved the purple layer for the next attempt…yes using purple carrots not blackberries hahaha! 

Curious what are the natural coloring extract I've used on the cake? Red (red yeast rice powder), Orange (carrot juice),  Yellow (egg yolk), Green (spinach juice), Blue (dried clitoria flower), Purple (purple cabbage)

Simple frosting by using frosty whip

Get the birthday boy to put on the candles and chocolate candies :D

Recipe source : Hostess with the Mostess

Ingredient

Natural Colourings :

Red : dissolves 1/2 tbsp red yeast rice powder in 2 tbsp hot water, strained

Orange : 2 tbsp carrot juice

Yellow : 1 egg yolk + 1 tbsp milk

Green : 2 tbsp spinach juice

Blue : 1 heap tbsp dried clitoria flower, soaked in 2 tbsp hot water, strained

Purple : 2 tbsp purple cabbage juice / purple carrot juice*

White Cake 

• 440gm plain flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 250gm sugar
• 60gm butter
• 1.5 tbsp oil
• 2 egg whites
• 250ml milk 
• 125ml natural yogurt
• 2.5 tsp vanilla paste
• 150-200gm frosty whip powder for frosting

Method

1. Cream butter, oil and sugar for 2 mins.
2. Add in egg whites and beat well for 2 mins.
3. Add in vanilla, milk and yogurt, alternately with sifted flour, baking powered and baking soda. Do not over mix.
4. Divide six 1/2 cup cake batter into separate bowls. Mix in natural colorings into each bowl. (there is actually balance of some cake batter, if you want a thicker layer cake, it can be increased to six portions of 3/4 cup cake batter, but have to adjust the amount of coloring used accordingly)
5. Pour each tinted batter into a lined 6"round cake pan.
6. Bake in preheated oven at 160 deg cel for 15 mins or until a toothpick inserted comes out clean.
7. Cool cake in pan for 5mins. Loosen the edge with a knife and unmould the cake gently and cool completely on a wire rack.