Name: How To Make Soft Fluffy Rainbow Sponge Cake Recipe
Total time: 82 min
Yield: 12
Cuisine: American

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Layers of soft fluffy sponge cake are frosted with light homemade whipped cream frosting is easier to make than you think. the sponge cakes are made using egg separation method similar to making chiffon cake. 

How to make How To Make Soft Fluffy Rainbow Sponge Cake Recipe

What To Cook Today

Crawler

American

<p>Layers of soft fluffy sponge cake are frosted with light homemade whipped cream frosting is easier to make than you think. the sponge cakes are made using egg separation method similar to making chiffon cake. </p>

Eggetarian

Cake flour

Salt

4 egg yolks from egg with a shell

Granulate sugar

Cooking oil

Whole milk

Vanilla extract

4 egg whites from egg with a shell

Granulated sugar

Lemon juice or vinegar

Red,  yellow,  blue/teal,  green yellow,  blue,  green

Orange:yellow + red

Purple:red + blue

Hot water

Heavy whipping cream

Icing sugar

Cornstarch

Cream cheese softened

Butter do not melt,  softened

Pinch of salt

Food coloring of your choice optional

You need at least 2 round or square cake pans of the same size for easier work flow. If you have three, that's even better. It helps to speed things up.

step 1

Preheat oven to 350 f (180 c). My oven is conventional with bottom heat only. Line the bottom of the pan with parchment paper.

step 2

I have three square pans of the same size and that's what i used. If you use three pans, you can bake the cake 3 trays at a time and only two rounds of baking and you will whip the egg whites twice separately because the meringue can't sit on the counter waiting for the cake to bake.

step 3

Separate the eggs when they are still cold, they are easier to separate. Put two egg whites in one bowl and another two in a different bowl. Make sure the bowls are grease-free. Let them come to a room temperature.

step 4

You will bake the cake 2 trays at a time and three rounds of baking and you will whip the egg whites three times separately because the meringue can't sit on the counter waiting for the cake to bake.

step 5

Separate the eggs when they are still cold, they are easier to separate. Measure the total weight of the egg whites and then, whisk it a bit so you they are easier to divide. Divide into 3 different bowls. Make sure the bowls are grease-free. Let them come to a room temperature.

step 6

Mix cake flour and salt and whisk to combine. In a large mixing bowl, combine egg yolks, sugar, oil, milk, and vanilla extract. Whisk to combine. Sift in cake flour and salt. Use a zig zag motion to combine everything. The yolk batter should be thick but flowy.

step 7

Divide the batter into 6 different medium to large size bowl. When i weighed, it's about 56-60 grams each portion. Depending on how intense or soft the color you want, add the food gel coloring on each batter. I did purple, blue, orange, yellow, green, and pink/red.

step 8

Pour the first portion of egg whites in a mixing bowl of a stand mixer fitted with a whisk attachment or you can use a hand mixer too. Whip the egg whites until foamy, about 1 minute over medium speed (speed 4) and then add the acid and whip for another minute. Add 1/3 of the sugar and beat on higher speed (speed 6) for one minute then add another 1/3 until you run out of sugar. Whip the meringue until stiff peak. Stop halfway to check the consistency so you don't overwhip the meringue. When you lift up the batter with the whisk, it should stand up firmly with just a tiny bent on the tip. Stop beating. If you beat further, it will break and turn foamy.

step 9

Get about 1/3 of the meringue (about 35 grams) and put into one of the yolk batter and start folding the meringue with the batter using a swipe down and fold over motion until the two are combined and increase in volume. You shouldn't see any more white meringue. Pour this into one of the prepared cake pan. Tap on the counter a few times to pop large bubbles.

step 10

Repeat with the next 1/3 of the meringue and put into another yolk batter and continue folding to combine meringue and the yolk batter and pour into the another prepared cake pan. Do the same with the last 1/3.

step 11

Now you have three cake pans filled with cake batter. Put them in the oven, in the middle rack, side by side and bake for 15 minutes or until a cake tester inserted comes out clean and the top is no longer sticky when you touch it.

step 12

When they are done baking, remove from the oven and drop the cake pan on the counter a few times to prevent shrinkage. Let them cool down in the pan for 5 minutes and then remove from the cake pan and place the cake on cooling rack to cool down completely.

step 13

Clean these three pans and line with parchment paper again to get ready to bake the next three cakes.

step 14

Pour the second portion of egg whites in a mixing bowl of a stand mixer fitted with a whisk attachment or you can use a hand mixer and repeat the process again. If you only have two pans, then you will repeat this process one more time later.

step 15

Combine the meringue with the yolk batter again following the steps i mentioned above. Pour into the cake pans and bake these last three side by side at 350 f (180 c) for 15 minutes.

step 16

Let all 6 cakes cooled down completely before you decorate them. You can wrap them up with a plastic wrap after they have cooled down completely and keep at room temperature until the next day to decorate them.

step 17

You can also freeze them for up to one month and simply thaw at room temperature and decorate them. I've done that before and they turned out well. Freezing them is better than keeping them in the fridge, which will dry out the cake.

step 18

For whipped cream frosting (the one i used):chill the bowl and the whisk attachment in the fridge for at least 15-30 minutes if you have the time. Make sure the heavy whipping cream is cold too. Put chilled heavy cream, icing sugar, and cornstarch in the mixing bowl. Start mixing from low speed and gradually increase to high speed and whip until the cream is stiff. Stop whipping. If you whip further it will turn into butter. Cover and let it chill in the fridge if you are not going to use it right away.

step 19

If you want to prepare cream cheese frosting:cream together cream cheese and butter until creamy and smooth. Mix in powdered sugar and vanilla. Cover and chill in the fridge until you are ready to use.

step 20

Make a simple syrup by mixing sugar with hot water to melt the sugar. The simple syrup will keep the cake moist. This is optional if you don't want to do it. I did it.

step 21

The order of the cake should start with purple, blue, green, orange, yellow, pink/red. Dab a small amount of frosting in the middle of the cake stand, cake base, serving plate of whatever you use. So place the purple cake (bottom side facing up). Brush with simple syrup. Apply a thin layer of frosting. Try to spread it out evenly to the edge with offset spatula. Place the blue layer and then repeat all the way until you get to the top layer, red.

step 22

Now get ready to frost the side. Apply a thin layer of frosting all around the sides, we call this crumb coat. This is to seal off any loose crumbs. You will still see the cake, it's okay, we're not done yet. Place the whole cake inside the fridge for about 30 minutes. This will help to set the crumb coat. Remove from the refrigerator and then generously coat the rest of the cake, starting with the sides and then the top. Use your offset spatula or scraper to smooth out the frosting as evenly as you can. If you want to add any decoration to the cake, this is the time to do it. Place the cake back into the refrigerator for at least 30 minutes, to let the frosting set before you cut it. It will have a nice more defined layers.

How To Make Soft Fluffy Rainbow Sponge Cake Recipe

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Ingredients for How To Make Soft Fluffy Rainbow Sponge Cake Recipe

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