Ya, pinggan hijau tu sumbing sket. Dah ambik gambar baru perasan. Kih kih :P
The recipe is based on the original Hummingbird Bakery's Vanilla cupcake, where the recipe said that it would yield 12 cupcakes, but in my case it gave me enough batter to make 2 layers (8x8 pan) of the rainbow cake-Yerp, I made a squarish rainbow cake. I had to re-double the recipe to get the cake done.
I believed this is the best vanilla cake I've ever made, so far. The intensity of the vanilla is unbelievably amazing, texture-wise-moist and fluffy. Everything is perfect but I think the frosting could use a little less sugar and orange zest than the recipe calls for. The zesty taste is covering the whole vanilla taste, what's the point kan?
It took me 2 days to finish the whole cake- I'm still in packing, labelling, and throwing mode, remember? Husband is currently away for another business trip and I'm doing all the packing. Yeay, I got to throw his old stuffs. Karang guni betul. And just an hour to assemble the layers and turn it into a beautiful rainbow cake. I can't believe my dream of making this cake have finally come true...
okay, I better get back to my boxes..they are screaming for me..argh.
PS: . We're going to be so busy next couple of month, with renovation works, blah2..so I think this would probably be my last post for this year. La Kitchen will be continued as usual on January. Apologize for that. No internet connection, while mobile blogging is so not me. Tak best.
....and I'm taking order for this rainbow cake too.. sms/whatsapp me at 965-818-69 :D
The Rainbow Cake
(based on HUmmingbird Bakery's Vanilla cupcake recipe via here)
2 "8x8" baking pan
I had to redouble the batter to get that 7 layers-phew~
1 cup all-purpose flour
3/4 cup sugar
1 1/2 tsp baking powder
3 tbsp butter
1/2 cup milk
1 tsp vanilla extract
Put the flour, sugar, baking powder, salt and butter in a mixing bowl and beat on slow speed until everything is combined and you have a crumb mixture with a sandy consistency. Gradually pour in half the milk and beat just until the milk is incorporated.
Whisk together the remaining milk, egg and vanilla. Pour into the flour mixture and beat until all ingredients are just incorporated. Beat for another 30 seconds until batter is smooth. Do not overmix.
Divide batter amongst 2 8x8 baking pans and bake at 325F for about 15 to 20 minutes or until a skewer inserted in the centre comes out mostly clean. Cool before frosting.
The cream cheese frosting is based on my ginger-citrus carrot cake's frosting (minus the walnut, of course) here.