Father's Day Recipe
On this occasion of Father's Day, bring smile on your father's face with a beautiful Rainbow cake.
Ingredients:-
Eggs - 4
Castor sugar - 1 1/2 cups
Self raising flour - 2 cups
Cornflour - 2 tbsp
Salt - a pinch
Butter - 100 gm
Milk - 1 cup
Baking powder - 1 1/2 tsp
Yellow food colour - 1 drop
Pink food colour - 2 drops
Dark cocoa powder - 2 tbsp
Warm milk - 2 tbsp
Butter cream for icing (recipe given below)
Dessicated coconut - 2 tbsp
Method :-
1. Beat butter until light and glossy with an electric mixer or blender.
2. Gradually beat in the castor sugar for few minutes.
3. Add the eggs one at a time, beating after each edition.
4. Sift together flour, salt and baking powder.
5. Fold the flour to the butter mix, alternating with the
milk.
6. When the flour and the milk are thoroughly mixed,
divide the batter into three equal portions.
7. Add pink colour into one portion.
8. Mix cocoa with the 2 tablespoon warm milk. Add to
the second portion.
9. Mix yellow food colouring to the third one.
10. Pour the mixture into three medium sized tin, buttered
and lined on the base. Bake in a moderate oven until done. Carefully turn out on a rack and allow to cool.
11. When cold join the cakes together with the butter cream.
Spread it on the top also and sprinkle with dessicated
coconut.
Butter-cream icing recipe
Whisk together 2 egg whites and 1 cup sifted icing sugar in a bowl over hot (not boiling) water. When firm and glossy, remove from hot water and whisk until firm enough to pipe. (You can also use electric blender for beating) Cream 100 gm unsalted butter lightly and fold in the meringue (egg white and sugar mixture) until smooth. (Home made butter can also be used.)
If made carefully, this butter-cream icing comes out great!! You all will really love it!!!
On this occasion of Father's Day, bring smile on your father's face with a beautiful Rainbow cake.
Ingredients:-
Eggs - 4
Castor sugar - 1 1/2 cups
Self raising flour - 2 cups
Cornflour - 2 tbsp
Salt - a pinch
Butter - 100 gm
Milk - 1 cup
Baking powder - 1 1/2 tsp
Yellow food colour - 1 drop
Pink food colour - 2 drops
Dark cocoa powder - 2 tbsp
Warm milk - 2 tbsp
Butter cream for icing (recipe given below)
Dessicated coconut - 2 tbsp
Method :-
1. Beat butter until light and glossy with an electric mixer or blender.
2. Gradually beat in the castor sugar for few minutes.
3. Add the eggs one at a time, beating after each edition.
4. Sift together flour, salt and baking powder.
5. Fold the flour to the butter mix, alternating with the
milk.
6. When the flour and the milk are thoroughly mixed,
divide the batter into three equal portions.
7. Add pink colour into one portion.
8. Mix cocoa with the 2 tablespoon warm milk. Add to
the second portion.
9. Mix yellow food colouring to the third one.
10. Pour the mixture into three medium sized tin, buttered
and lined on the base. Bake in a moderate oven until done. Carefully turn out on a rack and allow to cool.
11. When cold join the cakes together with the butter cream.
Spread it on the top also and sprinkle with dessicated
coconut.
Butter-cream icing recipe
Whisk together 2 egg whites and 1 cup sifted icing sugar in a bowl over hot (not boiling) water. When firm and glossy, remove from hot water and whisk until firm enough to pipe. (You can also use electric blender for beating) Cream 100 gm unsalted butter lightly and fold in the meringue (egg white and sugar mixture) until smooth. (Home made butter can also be used.)
If made carefully, this butter-cream icing comes out great!! You all will really love it!!!
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