This bright, multihued cake is a festive addition to any party. for a full-color effect, dye the layers to match a rainbow. or let your imagination take flight. Create your own palette by tinting the cake layers to coordinate with the jimmies, nonpareils, or dragées of your choice.
|6 egg whites (about 2/3 cup), at room temperature||2 1/4 cups cake flour|
|1 cup sugar, divided||2 teaspoons baking powder|
|1 cup (2 sticks) unsalted butter, at room temperature||pinch of salt|
|3 tablespoons applesauce||6 different hues of food coloring|
|2 teaspoons pure vanilla extract||2 cups Buttercream Frosting (see recipe)|
|2 whole eggs||2 cups rainbow sprinkles, nonpareils, and/or pearl drages|
Preheat oven to 350°F. Line six 6-inch cake pans with parchment paper.
Beat egg whites with an electric mixer on medium-high speed until foamy, about 2 minutes. Increase mixer speed to high and continue beating until soft peaks form, about 3 minutes. Gradually add ½ cup of the sugar, continuing to beat until stiff peaks form, about 3 minutes more.
In another large mixing bowl, cream butter and the remaining ½ cup of sugar on medium speed until light and fluffy and increased in volume, about 5 minutes. Add applesauce, vanilla, and eggs and mix on medium speed for 1 minute more.
Sift together flour, baking powder, and salt. Add to butter mixture and mix on medium speed for 1 minute. Pour in ¾ cup water and mix to combine. Fold in egg whites with a large spatula.
Divide batter evenly among 6 small bowls. Starting with the lightest color, tint batter with food coloring, whisking in a few drops at a time until the desired intensity is reached. Pour each of the colored batters into a different parchment-lined cake pan (each should be half full) and bake until a toothpick inserted in the center comes out clean, about 12 to 15 minutes.
Stack layers according to the colors of the rainbow, spreading a thin layer buttercream between each. Using an offset spatula, frost the whole cake with a thin layer of buttercream.
Place cake on a freezer-safe plate. Freeze for 15 minutes, or until buttercream is firm. Remove from freezer and cover cake in sprinkles, following the tutorial on page 72.
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