At a glance
You're creating a showstopping rainbow cake that kids will absolutely love. The key to success is dividing your fluffy sponge batter into six bowls and tinting each one a different color before layering them into the tin – just remember that gel colors are potent, so a light touch with the skewer goes a long way. Once baked and cooled, you'll layer it with a simple mascarpone cream and let it chill overnight, which helps the colors stay vibrant and the cake slice beautifully.
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Egg yolk mixture and whipped whites
Separate the eggs into yolks and whites. Whisk the yolks with the sugar, and whip the whites into a stiff foam (adding a pinch of salt).
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Fold the yolks and whipped whites into the flour
Mix the flour with the baking powder and sift it through a fine sieve into a bowl. Add the sweetened yolks, then gently fold in the whipped egg whites.
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Six colourful bowls
Divide the batter among six smaller bowls and tint each one to the shade you want. A little food colouring really goes a long way – I actually overdid it with some layers, which could have turned out much lighter.
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How it went
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