SEVEN WONDER RAINBOW CAKE PASTRY

How-to make

History and origins

Rainbow cake (cookies) were first introduced by Italian-American bakeries in the late 19th or early 20th Century and have become popular in both Italian-American and mainstream bakeries. These cookies are especially enjoyed during the Christmas season.

Although many Italian sweets use almond paste or almond flour as a base, rainbow cookies are a unique creation that originated in the Italian-American community. While there isn’t a direct equivalent of rainbow cookies in Italy, food historian Mary Taylor Simeti suggests that they might have been inspired by tri-colored gelato di campagna, which is a nougat with layers of the same colors.

To make a rainbow cake, gather the following ingredients:

• 2 ½ cups all-purpose flour
•  ½ teaspoons baking powder
• ½ teaspoon salt
• 1 ½ cups granulated sugar
• ½ cup unsalted butter, softened
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 ¼ cups milk
• Food coloring: Red, green, blue, orange, yellow, and purple
• Buttercream frosting (or frosting of your choice)

Follow these steps to make the rainbow cake:

• Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, or line them with parchment paper.
• In a medium-sized bowl, whisk together with the flour, baking powder, and salt. Set aside.
• In a separate large bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer until the mixture becomes light and fluffy.
• Beat in the eggs one at a time, ensuring complete incorporation of each egg before proceeding to the next.
• Add the dry ingredients to the wet ingredients in small batches, alternating with the milk, and gently fold until well combined. Start and finish with the dry ingredients, and mix until just combined. Avoid overmixing the batter.
• Divide the batter equally into six separate bowls. Add a few drops of a different food coloring to each bowl, ensuring each bowl has a vibrant color. Stir well to incorporate the coloring.
• Starting with one color, pour the batter into the center of one of the prepared cake pans. Allow it to spread naturally before adding the next color on top. Repeat this process, layering each color on top of the previous one until you’ve used all the batter.
• Bake the cakes in the preheated oven for around 20–25 minutes, or until they are golden and spring back when lightly touched. Test for doneness by inserting a toothpick into the center of the cakes – it should come out clean or with a few moist crumbs attached.
• Once baked, take the cakes out of the oven and allow them to cool in the pans for approximately 10 minutes. Afterward, carefully invert the pans to remove the cakes and place them on a wire rack to cool completely. This will ensure even cooling and prevent the bottoms from becoming soggy.
• Now you can proceed to assemble and frost the cake as follows:
• Place one layer of cake on a serving plate and spread a layer of buttercream frosting on top. Repeat with the remaining layers, spreading frosting between each layer as well as on the sides and top of the cake.
• Add any desired decorations such as sprinkles, fondant decorations, or additional frosting on top.
• Your homemade rainbow cake is now ready to be sliced and served. Enjoy the beautiful, colorful layers!