Rainbow Frosted Sheet Cake
- CAKE:
- 1 1/2 cups cake flour
- 1/2 cup milk
- 1/2 cup butter, room temp
- 1/4 teaspoon salt
- 2 teaspoons vanilla paste (or extract)
- 1/2 cup large eggs, room temp (2 large eggs)
- BUTTERCREAM:
- 3 ounces large egg whites ( 3 egg whites)
- 3/4 cup sugar
- 1 1/4 cups butter, room temp
- 2 teaspoons vanilla extract
- 3 tablespoons sugar crystals (optional)
- CAKE:rnPreheat oven to 350 degrees FrnLine 9x9 pan with with parchment so it hangs over the side so you can pull the cake out once cooled.rnMeasure out flour, put in small bowl set aside.rnMeasure out milk, put in small bowl, set aside.rnIn mixing bowl add butter, sugar, baking powder, salt and vanilla.rnMix on med/high until light and fluffy.rnOn medium speed add in one egg at a time, mix until well combined.rnOn low speed add the milk and flour, alternating until all add. Increase speed to medium.rnMix until well combined.rnPour batter into prepared pan.rnBake for 30 min or until golden brown and tooth pick inserted comes out clean.rnCool completely.
- BUTTERCREAM:rnIn medium sauce pan add the egg whites and sugar.rnOn medium heat you are going to whisk egg mixture until sugar is completely dissolved (you can test it by rubbing a small amount between your fingers to test it, it should be completely smooth).rnTransfer to mixing bowl and with whisk attachment whisk on high until stiff peaks form and mixture is cooled.rnOn low speed add the butter one piece at a time. Mix until well combined.rnSwitch to paddle attachment, add vanilla, mix until smooth and glossy.rnASSEMBLY:rnDivide buttercream into 6 small bowls or cups.rnColor each cup differently, I used pink, orange, yellow, green, blue, purple by Wilton.rnEach cup of buttercream will be divided in half, plop half of each color randomly onto cake. Repeat with the second half of the buttercream.rnSwirl the colors and spread the buttercream with a offset spatula or regular spatula.rnSprinkle with sugar crystals (optional).rnWhen ready cut and serve.
cake, cake flour, milk, butter, salt, vanilla paste, eggs, egg whites, sugar, butter, vanilla, sugar crystals
Taken from food52.com/recipes/71999-rainbow-frosted-sheet-cake (may not work)