Name: Eggless Rainbow Cake recipe by Kartikeya Mishra at BetterButter
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 10
Ingredients: 400 grams all purpose flour; 3 teaspoons baking powder; 3/4 teaspoon baking soda; 1 cup milk; 1 tin sweetened condensed milk; 120 grams caster sugar; 150 grams butter(salted) + for greasing; 1 + 1/2 teaspoons vanilla essence; Food colors - Red, Orange, Yellow, Green and Blue; Whipped cream frosting (as per requirement)

Ingredients Serving: 10

400 grams all purpose flour
3 teaspoons baking powder
3/4 teaspoon baking soda
1 cup milk
1 tin sweetened condensed milk
120 grams caster sugar
150 grams butter(salted) + for greasing
1 + 1/2 teaspoons vanilla essence
Food colors - Red, Orange, Yellow, Green and Blue
Whipped cream frosting (as per requirement)

Instructions

Grease your cake tins with butter and sprinkle flour on it. Preheat your oven to 180C.
In a bowl, mix flour (maida), baking powder and baking soda.
In another mixing bowl, cream together butter and sugar until butter slightly changes it's color. Add condensed milk and vanilla essence and mix.
Add 1/3 of the dry ingredients mixture to butter mixture and also add 1/2 cup milk. Fold in using a spatula.
Add more dry mixture and milk and mix. Add the remaining dry ingredients and 3/4 cup water. Fold until everything is incorporated very well.
You should have a thick cake batter. Divide the batter into five equal parts and add food colors to each part. Mix well.
Pour the colored batters to the cake tins and bake for 35 minutes or until done.
When they are baked, run a knife around the edges of the cake tin and carefully take out the cake. Cool them on a wire rack.
Put cakes on top of one another with some whipped cream frosting in between and decorate as you want to.

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