The light rainbow cake is as light and delicate as it is delicious, cheerful, and colorful. I decided to offer it to you in a light version after these wonderful three years of blogging together with you. It is always perfect for children’s parties and with friends to amaze guests with a cheerful slice of unexpected colors.
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 223.33 (Kcal)
- Carbohydrates 29.57 (g) of which sugars 21.58 (g)
- Proteins 4.87 (g)
- Fat 9.84 (g) of which saturated 0.00 (g)of which unsaturated 0.15 (g)
- Fibers 0.25 (g)
- Sodium 112.28 (mg)
Indicative values for a portion of 52 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 6 egg whites
- 3/4 cup sugar
- 2/3 cup all-purpose flour
- 1 packet baking powder (vanilla for cakes)
- to taste salt
- 1 cup heavy whipping cream
- 1 orange essence (1 vial)
- 6 food colorings (to taste)
- 1/2 cup almond milk
- 1 shot glass rum (1.35 fl oz)
Tools
- 6 Small Bowls
- 1 Mixing Bowl
- -1 Piping Bag
- 1 Beater
- 1 Baking Pan 8.7-inch diameter
- 1 Brush
- 1 Small Pot
- 1 Bowl
- 6 Teaspoons
- 1 Spoon
Preparation
Heat the egg whites for a minute over moderate heat on the smallest burner.
Pour them into a mixing bowl and beat until they turn white.
Add sugar and salt.
Continue beating until the egg whites are stiff.
Mix the baking powder with the flour.
Then add the flour mixture to the rest of the ingredients, mixing carefully from the bottom up to avoid deflating the egg whites.
Add the orange essence.
Divide the batter into 6 small bowls.
Pour food coloring of the chosen color into each bowl.
Mix until reaching the desired color.
Grease the baking pan.
To achieve the rainbow effect, pour the darkest colors first, always pouring them into the center of the pan.
Each time, move to the next color, continuing to pour it in the center, until you have concentric circles as shown in the attached images.
Place the pan in the oven at 375°F for 25 minutes.
Remove it gently.
Whip the cream and place it in the fridge for 30 minutes in an open container to harden it.
Mix the almond milk and rum before soaking the cake.
Decorate by covering with whipped cream.
Leave the rainbow cake in the fridge for at least 1 hour before serving it cold.
Looking for more cake recipes? Discover them here:
Also discover the recipe for the fireworks cake and crema catalana or the apple and raisin cake with annurca apples or even the marbled gianduja cake and so delicious!
Additional notes:
Quantities for a pan with a 8.7-inch diameter.
For baking, I always remind you I use a gas oven, so always check the end of cooking to avoid overcooking. Generally, if you use a convection oven, you should lower the temperature by about ten degrees.
Variation of the topping:
If calories are not a concern, you can use buttercream for the final topping.
If it’s for children: how to replace rum
If it’s for children, I recommend replacing the rum with 2.7 fl oz of almond milk or simple water and sugar. 🙂
Summary video of the preparation:
Here you can also find a simple summary video:
Steps of the preparation of the light Rainbow Cake
Calories:
183 (per serving)
