This Rainbow Layer Cake has Vertical Stripes: Learn How | Women's Weekly Food

Name: This Rainbow Layer Cake has Vertical Stripes: Learn How | Women's Weekly Food
Ingredients: Equipment; 23cm x 29cm swiss roll pan; balloon whisk; 35cm round wooden cake board; serrated knife; offset metal spatula; Rose pink vertical stripe cake (you're making six of these); 3 eggs; 1/3 cup (75g) caster (superfine) sugar; 3/4 cup (110g) plain (all-purpose) flour; 1/2 teaspoon baking powder; 30 grams butter, melted; 2/3 cup (150g) caster (superfine) sugar, extra, for sprinkling; rose pink food colouring; Butter cream; 750 grams unsalted butter, softened; 1 1/2 kilograms icing sugar; 1 cup (250ml) milk; 3 teaspoons almond essence; Swiss meringue butter cream; 6 egg whites; 1 1/2 cup (330g) caster sugar; 500 grams unsalted butter, softened, cut into cubes; 1 teaspoon vanilla extract

www.womensweeklyfood.com.au

This rainbow layer cake is an absolute showstopper, and easier to make than you might think. Make it for your next special occasion.

View full recipe on www.womensweeklyfood.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.

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