Layers upon layers of rainbow cake and whipped cream are the things of dessert-filled dreams.
215 grams flour
1 1/2 teaspoon baking powder
132 grams sugar
187 milliliters milk
65 milliliters oil
60 grams butter
1 tablespoon yogurt
1/2 teaspoon vanilla extract
1 teaspoon cotton candy essence, or any type of essence you'd like
1 drop purple food gel
2 drops pink food gel
1 drop blue food gel
3 maraschino cherries
1 1/2 cups thickened/whipping cream
1/2 cup sweetened condensed milk
1 teaspoon vanilla extract
Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a large baking tray with oil spray and baking paper.
In a large mixing bowl, add the flour, baking powder, caster sugar and salt. Use a hand mixer or hand whisk to mix on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
Next, add milk, eggs, yogurt, oil, cotton candy essence and vanilla extract in a large jug and whisk well.
Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds. Split batter into 4 bowls. Colour one bowl with pink, another with purple and pink, another with blue and leave the 4th as un coloured batter.
Spoon one tablespoon of each coloured batter in random spots on your pre-prepared baking tray.
Bake for 20-25 min or until a toothpick inserted comes out clean. Allow to cool completely on a wire cooling rack. Once cooled use a circle cutter which is a little smaller than the width of your jar. Cut out as many circles as you can.
Add cream, condensed milk and vanilla extract into a large mixing bowl and whip to stiff peaks using a hand mixer.
Add a swirl of whipped cream on the bottom of each serving jar. Add a layer of cake followed by cream until you reach the top. Finish with cream, sprinkles and a maraschino cherry.
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