- 2/3 cup butter, unsalted and softened
- 1 1/3 cups confectioners sugar
- 5 egg whites
- 1 3/4 cups all-purpose flour
- Rainbow food colours (red, yellow, pink, green, purple,
- and blue)
- Coconut oil, for greasing
- 7 egg whites, at room temperature
- 1/3 cup granulated sugar
- 2 cups ground almonds
- 2 cups confectioners sugar, sifted
- 1 tbsp vanilla extract
- 1/2 cup all-purpose flour
- 1 stick of butter, melted
- 2 cups whipped cream
- 1/2 cup strawberries
- 1/2 cup raspberries
- 1/2 cup blueberries
- To decorate: Whipped cream and sprinkles
- Line 3 baking sheet trays with baking parchment paper, and brush with coconut oil.
- Trace a spiral design onto 1 piece of parchment. On the other, trace slightly diagonal lines of about three-quarters of an inch wide, leave the third plain.
- Cream the butter and sugar until light and fluffy. Then gradually, add the egg whites, beating well between each addition.
- Sieve the flour into the mixture, and fold in.
- Divide into 6 small bowls, placing roughly half a cup in each bowl.
- In each bowl, mix in the food colouring, until you have rainbow colours.
- Place each colour into a piping bag, and pipe the paste onto your parchment paper. You may need to use a paintbrush to completely cover the design. (You don’t want air bubbles in the design.)
- When finished, put the parchment paper into the freezer until required.
- Preheat the oven to 425 F.
- Whisk the egg whites until they form soft peaks.
- Add the granulated sugar, and continue whisking until medium-stiff peaks are formed.
- While the egg whites are whipping, in a separate bowl, beat the almonds, confectioners sugar, vanilla, and eggs for 5 minutes, until the mixture is light and fluffy. Sieve the flour into the mixture.
- Then use the electric whisk to beat into the mixture until just combined.
- Gently, fold in the meringue mixture using a metal spoon.
- Next, gently, fold the melted butter into the mixture. Split the mixture evenly between 2 bowls. You may find the scales helpful here!
- Remove the colourful designs from the freezer, and place into the baking trays. You will have 2 patterned trays and a third plain tray. Pour a third of the mixture over each tray, and smooth with an offset spatula.
- Bake for 5 to 8 minutes, until the cakes are cooked and springy to the touch.
- Turn out each cake onto a clean tea towel, and peel off the paper. Leave to cool.
- When cooled, cut strips of the rainbow striped cake to line the sides of a 7-inch springform cake pan, ensuring the pattern is facing outwards against the sides of the tin.
- Cut a circle out of the middle of the spiral cake to line the top. Set aside.
- Cut a second circle to make the bottom of the cake, and start to line the bottom. You will have to use offcuts of the cakes you have just cut. Cut 2 circles out of the plain cakes, and set aside.
- Place a third of the whipped cream into the bottom of the cake.
- Then, top with the strawberries, and place 1 of the plain cake circles on top.
- Next, repeat the layering process, adding a third of the cream, the blueberries, and the second circle of plain cake.
- Finish with the final third of cream and the raspberries, then place the patterned cake circle, pattern side on top.
- Place the cake in the fridge for at least 4 hours to set.
- When ready to serve, pipe with whipped cream, and decorate with sprinkles.