Sunday, 26 February 2012

Sweet Caramel Rainbow Cake

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     Like it? I love it.  It is full of creamy, rainbow goodness.  I have been looking for the recipe of this cake for ages and finally one of my Facebook friend gave it to me with steps on how to do it.  I couldn't tried it fast enough.  The result is stunning and I promise you, for those who are Cream Caramel's lovers, will not regret.  This cake is very addicting.  My son loves it when it is still warm but I prefer it when its been chilling in the fridge for at least 3 hours.

    For those who are reading this from all around the world, I suggest that you try it.  It is not so hard to do but it takes patience if you want a beautiful rainbow cake.  Good news, this time I remembered to snap pictures for every step of the cake making..yay.  You can look at the full recipe without me yapping on my recipe page okay. Here, I'll show you all the pictures.  First of all you don't have to grease the tin and you have to make the caramelize sugar.  You only need 1 1/2 tablespoon of sugar and put it in a round 9 inch tin.  Heat the tin over low heat until the sugar dissolved and turns golden, turn off heat and spread it around the tin.

Next, to make the cream caramel layer, mix 3 egg yolks and 2 whole eggs. Stir them slowly because you don't want any bubbles forming, it will make the caramel bubly and not smooth when cooked.  Slowly add in 140 gm sugar and 400 ml milk.  Add in a teaspoon of vanilla.  Push through a sieve into another clean bowl and pour the mixture into the tin with the cooled caramelized sugar.  You will hear cracking sound at this stage and it means that you're doing it right. Don't worry ok.

Now the cake mixture, beat 3 egg yolks, 130ml water, 50 ml oil and 70 gm sugar until fluffy.  Sift 140 gm cake flour with 1 tsp baking powder and add to the yolk mixture.  Set aside.  Meringue 6 egg whites, 70 gm sugar and 1 tsp cream of tartar.  Fold it into the yolk mixture in three stages.

Sorry if the picture not so good, I'm snapping with one hand and holding the spatula with the other.  So, this is the texture you're looking for.  Okay now for the fun part, divide the mixture to three and colour them.  Like this.

All done, then spoon 6 tbsp of purple mixture on the caramel that was set aside earlier.  The batter will float around so be patient, just follow it around okay.  Then spoon 6 tbsp of pink in the middle of the purple, again the batter will keep on moving around and you have to follow it and spoon the pink right in the middle.  Then spoon in 6 tbsp of green in the middle of the pink.  The batter will spread and it will be easy to aim for the middle.  Do 6 tbsp for 2 rounds then lessen it to 5 tbsp for 3 rounds after that 4 tbsp for another 3 rounds and then 3 tbsp until the batter finished.  Here's how it will look like.

Beautiful right? I just love it.  Now, you bake it in a water bath at 150`C for 1 hour.  The cake will spring back when touched when it is ready.  Cool it for 15 minutes in the oven with door ajar.  Take it out and let it cool for another 30 minutes.  The cake will loosen itself from the tin.  Then turn the cake onto a plate and dig in.  Yum yum.

Okay, that's it.  Please tell me if one of you decided to try it.  I would love to hear from you.  Well, I'm off.  I'm going to bake one right now.  Bye.



Nazayiena said...

Cantiknya caramel rainbow cake nie.....

Anonymous said...

loving it looks real nice and tastefull
text for free at

Corporate to Kitchen said...

This is so beautiful:) I feel like having it right away. So tempting & beautifully made. thx for sharing this recipe & I am going to make this tomorow. Btw do we need to steam the caramel pudding first & than put the cake batter on top? I am a lill confused here.

Sue said...

Thanks for your comments. I answer your question first, you don't have to steam the caramel first. When you drop the sponge cake batter, it will float on top of the caramel mixture. As you go, you need to tap your cake tin on the table a few times so the batter will be flat if not it will be like a hill and it won't turn out nice when baked. Try tell me when you have, I'll come by your site to see it..don't worry, when you try it you'll find that it is actually pretty easy...good luck!

mowmow Mow said...

what do you mean by water bath? like do you put in a bowl and in the oven or? sorry haha i'm baking this for my mums birthday cake :p x

Sue said...

Thanks for asking. Water bath is actually hot water in a tray in a hot oven..after you have finish making the rainbows with the sponge batter then you put the cake (the cake in the cake tin with the sponge batter...haha) into the water tray...literally into ok..don't put the water tray under your wire rack..the cake tin must be in the tray of hot water honey...hope I can get that to see your cake..thanks.

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