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Rainbow Cake with Italian Meringue Butter Cream Recipe

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This recipe for Rainbow Cake with Italian Meringue Butter Cream is from The Shade Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 Sticks Unsalted Butter (Room Temp)
2 cups Sugar
5 Egg Whites (Room Temp)
1 1/2 ts. Vanilla
1/2 cup Sour Cream (Room Temp)
3 cups All Purpose Flour
Tbs. Baking Powder
ts. Baking Soda
1/2 ts. Salt
cup Milk
FROSTING
12 oz. Sugar
3 oz. Water
5 Egg Whites (Room Temp)
18 oz. Unsalted Butter (Room Temp)
Directions:
Directions:
Oven 350º
Butter & line with Parchment Paper (butter paper too)
Sift Flour, Baking Powder, Baking Soda & Salt
Cream Butter, Add Sugar beat till light in color
Slowly add Egg Whites
Add Vanilla & Sour Cream
Alternate Flour & Milk starting with Flour and ending with Flour
Weigh Batter and divide by 6 (that's the number of layers)
Add Color** and bake 12-13 minutes
FROSTING
in saucepan mix Sugar & Water stir (looks like wet sand) DO NOT STIR AGAIN
Cook till Candy thermometer reaches 245 º
with mixer, Whisk Egg Whites till foamy
Slowly add Sugar, whip till bottom of bowl is almost room temp
Add Butter little at a time
Whip till smooth & creamy
PUTTING THE CAKE TOGETHER
Now you have 6 different color layers of cake
use 1/4 cup frosting on each layer and stack
put a crumb coat (light coat of frosting) & refrigerate 15 minutes
put on final coat
Personal Notes:
Personal Notes:
** always use Food Gel to color cakes or cupcakes

 

 

 

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