The Rainbow Pride Cake

18 Jul 2017Tasting

The San Diego Pride Parade is just around the corner and Harrah’s Resort SoCal is baking up something especially delicious to show our support. When Pastry Chef Matt Lawa was asked to create a dessert that captured the spirit of SD Pride, we just knew he was going to deliver the jaw-dropping goods.

Sweet, colorful and mouth-watering, say hello to the Rainbow Pride Sponge cake. Bake up this pretty pastry and bask in the glory that is your show-stopping baking knowledge!

Rainbow Pride Sponge Cake:

12 Whole Eggs

24 oz. Granulated Sugar

16 oz. Cake Flour

2 oz. Baking Powder

2 oz. Vanilla Extract

8 oz. Vegetable Shortening

1 Cup Whole Milk

Food Coloring: Red, Orange, Yellow, Green, Blue and Purple

 

Equipment:

Electric mixer (hand or stand mixer)

6 mixing bowls

6 8-inch round cake pans

 

Directions:

1- Combine all ingredients above minus food coloring in a mixing bowl

2- Mix with attachment on low speed for 1 minute

3- Mix at high speed for 6 minutes until batter is light and fluffy

4- Evenly separate batter into 6 bowls 

5- Add a different food coloring to each bowl of batter and mix evenly

6- Pour each bowl of batter into separate 8-inch round cake pans (spray with non-stick before pouring)

7- Bake at 350 degrees for 25 minutes

8- Let cool then place in the freezer for 1 hour

9- Remove cakes from round pans and begin to place in layers by color

10- Apply ½ inch of buttercream between each cake layer

11- Place completed cake in freezer for 1 hour to set

12- Slice and enjoy!

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