Ultimate Eggless Rainbow Cake Recipe

Eggless Rainbow Cake – I had the egg version few weeks ago and I was planning for the eggless version. However, due to the preliminary lockdown period, I couldn’t get the ingredient for egg substitute. So there you go, eggless friends out there. Since it’s eggless, I have decided to use whipping cream so that the cake isn’t so sweet and heavy to use the typical buttercream frosting. I hope you’re inspired to make this cake for birthday occasion for your little ones. They will be thrilled to see this pretty looking cake. Enjoy!

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Ingredients:
Sponge Cake (3 sheets)
I am using (3) 7-inch pans

250g (2 cups) cake flour
1 ¼ tsp baking powder
½ tsp baking soda
¼ tsp salt
113g (1/2 cup) unsalted butter
100g (1/2 cup) fine sugar
1 tsp vanilla extract
123g (1/2 cup) plain yogurt
123g (1/2 cup) whole milk

Whipping Cream Frosting
480g (2 cups) whipping cream
32g (2 tbsp) fine sugar

Cake Deco
80g (1/2 cup) white chocolate, melted [you may use white chocolate melts or compound chocolate]
Rainbow color food colorings (6 total)
Assorted colors sprinkles

Piping tip: 1M

Instructions:
Sponge Cake (3 sheets)
1. Preheat oven at 170°C/340°F
2. Grease and flour three 7-inch pans. Set aside.
3. Sift the dry ingredients. Set aside.
4. In a large bowl, add butter and sugar. Mix until cream, fluffy and pale.
5. Add vanilla extract and then yogurt. Mix respectively until well combined.
6. Add in the sifted dry ingredients, alternate with the milk. Add in the 2 batches both respectively. Use a spatula to fold in instead of using the electric mixer. Do not over mix, just until they are combined.
7. Using a weighing scale (recommended for getting even layers), divide the batter in thirds. Add in red, orange and yellow for each one third, mix until combined.
8. Transfer batter onto the prepared pans. Tap the pans few times on the table to release air bubbles.
9. Bake in preheated oven at 170°C/340°F for about 25-30min or until the inserted skewer comes out clean.
10. Let cake to cool completely while working on the next 3 sheets.
11. Repeat the steps above for another 3 sheets for green, blue and purple.
12. Trim off the layers to get flat surface if necessary.

Whipping Cream Frosting
1. Add whipping cream and sugar in a chilled bowl.
2. Place the bowl over another bowl of ice. This is to get the whipping cream firm and stable.
3. Mix until soft peaks formed.
4. Transfer half the cream into another bowl. Cover and refrigerate. This frosting will be used for covering the cake later.
5. For the existing half, continue to mix until stiff peaks formed. This frosting will be used for the fillings. Fillings we will need a stiffer frosting to hold the cake.

Assemble the cake

Decorate the cake
1. Melt the white chocolate.
2. Divide the chocolate into six for 6 colors.
3. Add the each of the six food colorings with one drop of coloring. Mix until well incorporated.
4. Transfer each into a small piping bag.
5. Start decoration with chocolate drips.
6. Piping dollops around the cake and spread some colourful sprinkles around the cake top.
7. Chill the cake for 30 min before cutting.

Cake is ready to serve.

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