INGREDIENTS
- 281 gram flour, self-rising
- 281 gram margarine
- 170 gram granulated sugar
- 5 eggs
- 78 ml milk (75g milk)
- 5 ml vanilla extract clear
- 2 drops of 4 of your favorite colours
METHOD/DIRECTIONS
- Heat the oven to 180°C (gas mark 4).
- Lightly grease a 20cm (8in) round cake tin with a little margarine
- Cut a piece of grease proof paper or non-stick baking parchment to fit the base of the tin and the sides.
- Cream margarine and sugar together until soft and fluffy.
- Add eggs one at a time until all blended.
- Add in the vanilla.
- Fold in the flour until mixed.
- Add the milk a little at a time until the required consistency, just to make it smooth.
- Divide the cake batter into 4 bowls and add your desired colour in each of them.
- Pour or spoon mixture into the tin. Create swirls with a skewer or a fork, then smooth the top and bake on the middle shelf of the oven for about 40-50 minutes.
- The cake is cooked when it looks well risen and golden; the top should spring back when lightly touched with a fingertip. Another test is to insert a skewer into the centre of the cake – it should come out clean.
- Let the cake sit in the tin for 5 minutes, then gently run a knife around the edge and turn the cake out onto a wire rack to cool.
- Serve with dusted icing sugar or your preferred frosting.
- See Rainbow Cake images decorated with fondant.
