Rainbow Cake Recipe by Hui Chin

{Yields 2- thick 8 inch layers, or 36 Standard Cupcakes}

Preheat oven to 170 degress C

Ingredients:-

All Purpose Flour 400g
Butter 200g (I use salted)
Caster sugar 200g
Baking Powder 15g (around 1 TBsp)
Salt 2g (1/2teaspoon)
Vanilla essence 1 TBsp
Egg Whites 200g
Milk 240ml /8fl oz 

Method:-

- Cream the butter with the sugar until light and fluffy
- In a medium bowl combine the egg whites, milk and vanilla essence together and set aside
- Meanwhile in another bowl, sift together the all-purpose flour, the baking powder & salt
- Once the butter and sugar has been creamed well, add in about 1/3 of the flour mixture (start from low when using a hand mixer or stand mixer to prevent flour flying everywhere lol)
- Once the dry ingredients has been incorporated on medium speed, begin to add in half of the liquid ingredients slowly, while continuing to mix on low speed
- Stop to scrape down the sides of your bowl to make sure everything is mixed well
- Once the liquid has been mixed, add your dry ingredients again (1/3), repeat with the remaining liquid  and then the last addition of dry ingredients until you have mixed in all the ingredients to a smooth, silky white cake batter. Do not overmix. This is the alternative method - remember it's dry/wet/dry/wet/dry
- Weigh your batter and divide them into 6 portions (I weighed mine to ensure all layers will be almost balanced)
- Mix in the colours purple, blue, green, yellow, orange & red ( I used Wilton colour gels)

For cupcakes:-

- Scoop your batter in this order - purple, blue, green, yellow, orange & red
- Try to scoop the batters into the liners neatly & carefully
- Do not try to spread with your spoon else it will be mixed and the layers will hardly hold their place
- Fill your cupcake liners up to slightly more than 1/2 (I did alil' below 3/4 as I wanted the batter to rise slightly above the top

For round cakes:-

- Grease your pan and line a baking paper at the bottom
- Pour batter into prepared pans
- Bake at 170 degrees C for approximately 25-35 minutes depending on the pan sizes you are using or until the cake needle comes out clean