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Cooking
Colourful Rainbow Kids' Cake
· 10 servings
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).
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.
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.
Pouring into the tin
Pour the colours one by one into a cake tin greased and dusted with flour. I use spray oil for greasing, which means there's no need to dust the tin with flour afterwards.
Bake
Bake in an oven preheated to 180°C for about 7 minutes.
Filling cream
What you use to fill and cover the cake is really down to personal taste. I used whipped mascarpone with sour cream and a bit of sugar.
Decorate and let it rest
Keep the cream pure white – it makes a lovely contrast against the colourful sponge layers. Layer the cake with the cream, cover it, and leave it in the fridge, ideally until the next day.