Rainbow Steam Cake Recipe
A super-easy Rainbow Steam Cake that comes out of the oven looking like this! That’s right, there’s no need to bake all those different coloured cakes separately & level layers! With this recipe, all you do is trim the edge and pour on the ganache. Really it is that simple!
It’s school holidays in Australia so we’ve had grandparents visiting from out of State. Seeing them in person is much better than phone calls, especially for our littlest one. You can’t have cuddles down the phone, nor can you go to the shops together and come home with an awesome Lego set! (Thanks Nanny and Granddad)
Rainbow Steam Cake Recipe
Deep loose based round cake tin 20.5cm (8.07 inches) x 9.5cm (3.74 inches)
(if you are in AU or NZ you can get one here)
2 cups or 320g (11.29 ounces) plain all-purpose flour
1 ½ cups or 327g (11.53 ounces) sugar
1 Tbsp baking powder
1 tsp salt
1 ½ tsp or 7.5g (0.26 ounces) gelatine (powdered – we are using the gelatine as an emulsifier in this recipe)
1/2 cup or 125millilitres (4.23 fluid ounces) vegetable oil such as canola oil
1 cup or 250millilitres (8.45 fluid ounces) cold water
7 egg yolks
7 egg whites
1/2 tsp cream of tartar
Gel colouring I used purple, blue, yellow and red to make the colours you can see.
Ganache to decorate
50g (1.76 ounces) milk chocolate
50g (1.76 ounces) dark chocolate
30millilitres (1.01 fluid ounces) cream (what cream to use?)
To decorate (optional)
macarons
additional 50g (1.76 ounces) melted chocolate
Preheat the oven to 160C (320 degrees Fahrenheit).
Add the sugar, baking powder, salt and gelatin into the flour and stir it with a whisk.
Make a well in the centre and pour in the oil, egg yolks and water but don’t mix it.
Add the cream of tartar to the egg whites and whisk to soft peaks.
Mix the flour mixture on low until it is just combined.
Mix in a third of the egg whites. Then fold in the rest in two batches until just combined.
Split the mixture evenly between 6 bowls. Add a little colour to each bowl and gently fold through.
Pour the purple mixture into the lined tin and place in the oven on the middle shelf. Put an empty tray on the top shelf to stop it browning and a tin of boiling water on the bottom of the oven. This makes the oven steamy and keeps the cake moist.
After 9 minutes add the next layer and return to the oven for another 9 minutes. Repeat with the remaining layers baking the top one for 11 minutes. Allow to cool in the tin and then tip out.
To make the ganache pouring hot cream over the chocolate and leave for 1 minute, then stir together until smooth.
Place a bowl or something slightly smaller than the cake on top and use it as a guide to cut off a thin layer all the way around.
To make some simple syrup put equal parts of sugar and water into a cup and microwave until the sugar has dissolved.
Using a pastry brush add generous amounts to the cake.
Pour your ganache on top right in the center then let it drip down over the edge.
To decorate the top of the cake dip the base of some macarons in melted chocolate and add them in a circle going around the top of the cake.
Recipe by Ann Reardon
2015
My Cookbook
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All recipe quantities in the book are in grams, ounces and cups.
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Hi,
I was wondering – when you baked BB8 cake, you used baking paper to make additional height for the cake to bake in. I was curious – could I do the same for the cake in a 6cm high spring form? Or is this going to be a complete disaster?
Hi Maria, You could use the deep springform tin, but it would still be a good idea to line it as per Ann’s video.
For what temp should the oven be set for 9 mins?
Hi Katy, The recipe advises you to preheat your oven to 160c.
Hi Ann, can you please help. I have nieces that are celiac and when I substitute flour for GF flour the end result is not the same. Can you please help
Hi Reema, Unfortunately we haven’t tested gluten free alternatives as yet.
Hi Ann! My oven only has 2 racks so can I place the tin in the centre, the water on the bottom and Aluminium foil loosely covering the tin? (Almost like draping it)
Yes Celine, that will work well.
How much should I use flour?
Sorry now i’ve seen it 😀 This will be a great present for my friend I hope she’ll like it 🙂
Ann, can i don’t put a bowl of water under the cake when it is baking?
Hi Ronald, the bowl of water in the oven helps to keep the air in the oven moist.
Hi Ann, can i use other cake recipes instead of using yours but following the baking instructions to make the rainbow cake?
Hi Ronald, you could try that but as every recipe is different it may not work.
Thanks let me try next time
Hello Ann
I’d like to know if its normal for this cake to shrink after it is done baking. I took it out of the oven & 3 minutes later it completely shrank. Thank you.
Just troed this and it was FAB!!!
Thanks so much Ann.
That is great to hear!
can we use a box cake mix? Please reply.
Hi Sb, You possibly could use a number of packet cakes. One would not be enough. Ann hasn’t tested this so you would need to experiment with quantity and cookig time. It is likely that the flavour and texture of the cake would not be anywhere as good as one you make yourself.
Can you please put the recipe up for your jelly crystal frosting.
Hi Kim, That frosting recipe is available on this page: https://www.howtocookthat.net/public_html/little-pony-cake-rainbow-dash/
wow its beatiful i hope i will see uou teach me how to cook that thank you
You are really good great cakes wow From Trinidad
How high and big should the tray be?
Hi Daniel, Ann has gven the dimensions on the blog page above.
Hi i Have a question why should we use tartar ive never really heard about it and want to know if its mandatory?
Hi Maggie, The Cream of tartar or tartaric acid, helps to stabilize the egg whites by creating bonds in the mix. It can be replaced with lemon juice or vinegar, though I find them less effective. You can leave it out but results are considerably more consistent when it is used.
Hi Ann,
Would it be fine if I use baking soda and not powder. Will the macaroons taste good with the cak?
Hi Alayna, Bking powder contains baking soda and tartaric acid to activate it. Baking powder will produce a better result and will not leave a metallic after taste as the powder will. Macarons always taste good.
I am in the UK and we don’t have anything called all purpose flour. We have plain flour or self raising. Is all purpose flour the same as plain flour do you know.
thanks
P.s I love all your tips and I am going to try the marshmallow fondant on my Xmas cakes
Hi Pat, All purpose flour is the same as plain flour.
Hi Ann, I so much enjoy your creations and practical help. I am about to make the rainbow cake and want the bright colours. As I cake decorate I have gels liquid and powder colours. As with the different icings so with the different cake mixes. I have just done a batch of macaroons but the colours were too weak. Is this trial and error or is there a science I getting this right or is it brand?. By the way, I am a kiwi living in the Uk and I got a deep bake tin from Amazon here. Keep up the good work. You are a blessing.Ethne
Hi Ethne, Ann usually prefers to use powdered colours to get more intense colour in the macarons without the addition of much liquid.
hey ann i just wanted to ask that can we use wax paper instead if non stick baking paper
Hi Yasmine, Non stick baking paper will work better.
Hi Ann, your baking keep me going. Thx for sharing.:))))