White Chocolate Rainbow Cake Say It With Cake
Say It With Cake White Chocolate Rainbow Cake Say It With Cake by Edd Kimber ‘Edd Kimber brings baking back into British homes.’ Vo gue Author of The Boy Who Bakes, which has sold over 35,000 copies 325g plain flour 50g cornflour 4½ tsp baking powder ½ tsp salt 400g caster sugar 2 tsp vanilla extract 4 medium eggs, lightly beaten 300ml whole milk gel food colouring in red, yellow, orange, purple, blue and green For the white chocolate Italian meringue frosting 150g white chocolate 300g caster sugar 6 medium egg whites 540g unsalted butter, at room temperature Edd also blogs to an avid audience at www.theboywhobakes.co.uk. ‘Baking requires skill and perfection, and Edd’s got it.’ mary berry 1. Preheat the oven to 180°C (160°C fan oven) mark 4, then grease and line three 20cm round cake tins with baking parchment, greasing the parchment too. In a medium bowl, whisk the flour, cornflour, baking powder and salt together to combine, then set aside. 2. Put the butter into a large bowl and, using an electric mixer, beat on medium–high speed until smooth and light. Add the sugar and beat until light and fluffy, about 5 minutes, then add the vanilla and mix to combine. With the mixer on medium speed, add the egg yolks, one at a time, beating each until fully combined before adding the next. With the mixer on low, sift in the flour mixture in three additions, alternating with the milk, starting and finishing with the flour. 3. Put the egg whites into a clean, grease-free bowl and whisk until they hold soft peaks. Add the whites to the cake batter and gently fold together until just combined and there are no streaks of white. Divide the batter equally between six small bowls. Add a small amount of each colouring to each bowl, enough to make it a vibrant colour. Add the first three bowls to the prepared tins and bake for 15 minutes or until they spring back when lightly touched. Allow to cool in the tins for 10 minutes before turning out onto a wire rack to cool completely. Repeat with the remaining three portions of batter. For lots more recipes visit Waterstonescard.com Cover design by Anita Mangan 4. To make the frosting, melt the chocolate in a heatproof bowl set over a pan of gently simmering water, making sure the base of the bowl doesn’t touch the water. Remove from the heat and allow to cool. Author photograph by Simon Kimber Food Photography by Georgia Glynn Smith Kyle Books • www.kylebooks.com 5. Put 190ml water and the sugar into a pan over medium heat. Bring to the boil and have a sugar thermometer ready. Meanwhile, put the egg whites into a clean, grease-free bowl (this is best done using a freestanding electric mixer). Start whisking the whites on high speed when the syrup in the pan reaches about 115°C on the sugar thermometer. Cook until the syrup registers 121°C. With the mixer still running, pour the syrup in a slow stream down the side of the bowl containing the whites, avoiding the beaters. Continue whisking on high speed until the meringue is at room temperature. With the mixer on medium–high speed, add the butter a few pieces at a time, beating until fully combined. When adding the butter it can sometimes look curdled; if this happens don’t worry, just keep mixing and eventually it will smooth out to form a light buttercream frosting. With the mixer on medium speed, pour in the melted chocolate and mix until fully combined. 6. To assemble the cake, put the purple cake layer on a cardboard cake board or serving plate and top with a thin layer of frosting. Repeat the process with the other cake layers in the order of a rainbow (purple, blue, green, yellow, orange, red) and then spread the remaining frosting across the top and sides of the cake. e dd Kimber Winner of BBC2’s Great British Bake Off e dd K i m b e r 225g unsalted butter, at room temperature, plus extra for greasing Edd Kimber was the winner of the first series of the Great British Bake Off in 2010. His bestselling first cookbook, The Boy Who Bakes, was published in 2011. Edd now runs macaron classes in London, has appeared on numerous TV shows, including The Alan Titchmarsh Show and Perfect..., and is a regular at the BBC Good Food Show and other food festivals across the country. S ay i t W i t h C a K e Serves 18 This cake is a monster – it has six layers and uses a lot of butter, but do keep in mind that it will serve a lot of people, and it will make a spectacular cake for a birthday or any other occasion. The beauty of this cake is that, apart from being rather large, it looks quite innocent from the outside, because the white frosting hides the multicoloured rainbow inside. Imagine people’s reactions when it is first cut into – it’s well worth the effort. There’s nothing m homemade cake. wow your friends money than by b special? Impress y Valentine’s Day w Cookies, whip up Rainbow Cake for or create an ama Wedding Cake. Edd Kimber’s sho and mouthwateri impressive but ar Featuring recipes world, he include cakes, biscuits, cu meringues, pies, Edd also includes assembly and pre show off your ba recipes include T Cake, Blackberry Caramel Truffles, Key Lime Cake, G Cherry Pie. From simple, deli as Iced Biscuits an Flapjacks to the m & Cherry Battenb Ripple Choux Bun something to love birthdays, weddi to Christmas, Eas really is somethin Step-by-step instr colour photograp start baking toda Celebrate with over 80 cakes, puddings, pies and more from the original Boy who Bakes P h o t o g r a P h y b y g e o r g i a g ly n n S m i t h Publisher:Kyle Books ISBN:9780857830975 Hardback 176 pages Text © 2012 Edd Kimber. Photographs © 2012 Georgia Glynn Smith. Design © 2012 Kyle Books. Available in Waterstones shops and online at Waterstones.com. £18.99
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