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Rainbow Cake Sheeda
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| Rainbow Cake Ingredients | |
| Vegetable shortening | |
| 3 cups | all purpose flour |
| 4 teaspoon | baking powder |
| 1/2 teaspoon | salt |
| 2 sticks | butter, (room temperature) |
| 2 1/3 cups | sugar |
| 5 large | egg whites |
| 2 teaspoons | pure vanilla extract |
| 1 1/2 cups | milk |
Red, orange, yellow, green, blue and purple colour
Directions:-
1. Preheat oven to 350 degrees. Brush six cake pans 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. Cream together butter and sugar, slowly add egg whites and mix until combined. Add vanilla and mix until fully incorporated. Add flour mixture and milk in two alternarting additions. Beginning with flour ending with milk. Mix till well combined.
3. Divide batter evenly between six medim bowls. Add enough of each color . Bake for about 15 mins
4. Remove cakes from oven and transfer to wire rack. Cool for 10 mins.
5. Trims top to make cake level. Place four parchment paperaround perimeter of serving plate. Spread buttercream.
6. Place remaining red layer on top, bottom side up. Gently sweep away any loose crumbs. Using spatula cover the top . Refrigerate till set for 30 mins.
7. Using an offset spatula , cover cake again with the remaining frosting.
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