White Chocolate Rainbow Cake Say It With Cake

Say It With Cake
White Chocolate
Rainbow Cake
Say It With Cake
by Edd Kimber
‘Edd Kimber brings baking back into British homes.’ Vo gue
Author of The Boy Who Bakes, which has sold over 35,000 copies
325g plain flour
50g cornflour
4½ tsp baking powder
½ tsp salt
400g caster sugar
2 tsp vanilla extract
4 medium eggs, lightly beaten
300ml whole milk
gel food colouring in red, yellow,
orange, purple, blue and green
For the white chocolate
Italian meringue frosting
150g white chocolate
300g caster sugar
6 medium egg whites
540g unsalted butter, at room
temperature
Edd also blogs to an avid audience at
www.theboywhobakes.co.uk.
‘Baking requires skill and perfection,
and Edd’s got it.’ mary berry
1. Preheat the oven to 180°C (160°C fan oven) mark 4,
then grease and line three 20cm round cake tins with
baking parchment, greasing the parchment too. In a
medium bowl, whisk the flour, cornflour, baking powder
and salt together to combine, then set aside.
2. Put the butter into a large bowl and, using an electric
mixer, beat on medium–high speed until smooth and
light. Add the sugar and beat until light and fluffy, about
5 minutes, then add the vanilla and mix to combine. With
the mixer on medium speed, add the egg yolks, one at a
time, beating each until fully combined before adding the
next. With the mixer on low, sift in the flour mixture in three
additions, alternating with the milk, starting and finishing
with the flour.
3. Put the egg whites into a clean, grease-free bowl and
whisk until they hold soft peaks. Add the whites to the
cake batter and gently fold together until just combined
and there are no streaks of white. Divide the batter
equally between six small bowls. Add a small amount of
each colouring to each bowl, enough to make it a vibrant
colour. Add the first three bowls to the prepared tins and
bake for 15 minutes or until they spring back when lightly
touched. Allow to cool in the tins for 10 minutes before
turning out onto a wire rack to cool completely. Repeat
with the remaining three portions of batter.
For lots more recipes visit Waterstonescard.com
Cover design by Anita Mangan
4. To make the frosting, melt the chocolate in a heatproof
bowl set over a pan of gently simmering water, making sure
the base of the bowl doesn’t touch the water. Remove from
the heat and allow to cool.
Author photograph by Simon Kimber
Food Photography by Georgia Glynn Smith
Kyle Books • www.kylebooks.com
5. Put 190ml water and the sugar into a pan over medium
heat. Bring to the boil and have a sugar thermometer ready.
Meanwhile, put the egg whites into a clean, grease-free bowl
(this is best done using a freestanding electric mixer). Start
whisking the whites on high speed when the syrup in the pan
reaches about 115°C on the sugar thermometer. Cook until
the syrup registers 121°C. With the mixer still running, pour the
syrup in a slow stream down the side of the bowl containing
the whites, avoiding the beaters. Continue whisking on high
speed until the meringue is at room temperature. With the
mixer on medium–high speed, add the butter a few pieces at
a time, beating until fully combined. When adding the butter it
can sometimes look curdled; if this happens don’t worry, just
keep mixing and eventually it will smooth out to form a light
buttercream frosting. With the mixer on medium speed, pour
in the melted chocolate and mix until fully combined.
6. To assemble the cake, put the purple cake layer on a
cardboard cake board or serving plate and top with a thin
layer of frosting. Repeat the process with the other cake
layers in the order of a rainbow (purple, blue, green, yellow,
orange, red) and then spread the remaining frosting across
the top and sides of the cake.
e dd
Kimber
Winner of BBC2’s
Great British Bake Off
e dd K i m b e r
225g unsalted butter, at room
temperature, plus extra for
greasing
Edd Kimber was the winner of the
first series of the Great British Bake
Off in 2010. His bestselling first
cookbook, The Boy Who Bakes, was
published in 2011. Edd now runs
macaron classes in London, has
appeared on numerous TV shows,
including The Alan Titchmarsh Show
and Perfect..., and is a regular at the
BBC Good Food Show and other food
festivals across the country.
S ay i t W i t h C a K e
Serves 18
This cake is a monster – it has six layers and uses a lot of butter, but do keep in mind that
it will serve a lot of people, and it will make a spectacular cake for a birthday or any other
occasion. The beauty of this cake is that, apart from being rather large, it looks quite
innocent from the outside, because the white frosting hides the multicoloured rainbow
inside. Imagine people’s reactions when it is first cut into – it’s well worth the effort.
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Celebrate with over 80 cakes, puddings, pies
and more from the original Boy who Bakes
P h o t o g r a P h y b y g e o r g i a g ly n n S m i t h
Publisher:Kyle Books
ISBN:9780857830975
Hardback 176 pages
Text © 2012 Edd Kimber.
Photographs © 2012 Georgia
Glynn Smith. Design © 2012
Kyle Books.
Available in
Waterstones shops and
online at Waterstones.com.
£18.99