RAINBOW CAKE

#1

Rainbow Cake with Original Receipe

  
Cake yang menjadi hits di Jakarta medio April 2012 dikalangan bakul kue terutama NCCers. Pertama kali diperkenalkan dalam acara Martha Stewart (klo ga salah baca yah....hihihi). Resep aslinya menggunakan putih telur namun belakangan telah dimodifikasi sedemikian rupa menyesuaikan dengan selera lidah orang Jakarta....(ini pendapat saya pribadi yah...)

Anyway, RC perdana ini saya menggunakan resep original dari acara tante Martha (bisa diklik di www.marthastewart.com) tsb karena kebetulan memang ada stok pu-tel (putih telur) yang lumayan banyak, jadi ya dimanfaatkan untuk mencoba resep baru ini. Berikut adalah resepnya :

Ingredients

• Vegetable shortening
• 3 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 2 sticks (1 cup) unsalted butter, room temperature
• 2 1/3 cups sugar
• 5 large egg whites, room temperature
• 2 teaspoons pure vanilla extract
• 1 1/2 cups milk, room temperature
• Red, orange, yellow, green, blue, and purple gel food coloring
• Lemony Swiss Meringue Buttercream

Directions

1. Preheat oven to 350 degrees. Brush six 9-inch-round cake pans (or as many 9-inch cake pans as you have, reusing them as necessary) with shortening. Line bottom of each cake pan with parchment paper; brush again and set aside.
2. In a large bowl, whisk together flour, baking powder and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Slowly add egg whites and mix until well combined. Add vanilla and mix until fully incorporated. Add flour mixture and milk in two alternating additions, beginning with the flour and ending with the milk. Mix until well combined.
3. Divide batter evenly between six medium bowls. Add enough of each color of food coloring to each bowl, whisking, until desired shade is reached. Transfer each color to an individual cake pan. Transfer to oven and bake until a cake tester inserted into the center of each cake comes out clean, about 15 minutes (working in batches if necessary).
4. Remove cakes from oven and transfer to a wire rack; let cool for 10 minutes. Invert cakes onto a wire rack; re-invert and let cool completely.
5. Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the purple layer on the cake plate. Spread a scant 1 cup buttercream filling over the first layer with a small offset spatula so it extends just beyond edges. Repeat process with blue, green, yellow, and orange layers.
6. Place the remaining red layer on top, bottom-side up. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover the top and sides with a thin layer of frosting (also use any of the excess frosting visible between the layers). Refrigerate until set, about 30 minutes.
7. Using an offset spatula, cover cake again with remaining frosting.

 Sedangkan untuk filling dan frostingnya saya menggunakan resep sbb :

Cream Cheese Frosting

Bahan-bahan :

• 250gr cream cheese 
• 100gr butter unsalted
• 100gr gula halus 
• 250 gr whipcream cair 

How To :

• Kocok whipcream cair sampai kaku, sisihkan
• Campur cream cheese, butter dan gula halus, kocok sampai lembut n fluffy
• Campurkan kocokan whip cream kedalam adonan creamcheese, aduk rata
• Tambahkan essense lemon atau perasan jeruk lemon secukupnya
• Siap digunakan untuk filling dan olesan/frosting RC in

 Noted : Mohon maaf belum diterjemahkan kedalam bahasa Indonesia karena saya ingin menampilkan the ORIGINAL dari yang punya resep. Mudah2an bisa dipahami dan tidak menemui kesulitan yang berarti bagi yang ingin mempraktekkannya (coz it's work on me....)

Warna warni susunan RC

Cream Cheese Frosting

Setelah disusun tapi belum dirapihkan