Rainbow Cake

Rainbow Cake
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Category: desserts


2 sticks (226 g) butter, room temp
2 1/3 c (426 g) sugar
5 egg whites, room temp
2 teaspoons vanilla
3 c (426 g) flour
4 tsp baking powder
½ tsp salt
1 1/2 c (355 ml) milk, warmed for 30 sec in microwave to bring to room temp
Red, orange, yellow, green, blue and purple GEL food coloring.

Lemony Swiss Meringue Buttercream:
To fill and crumb coat:
9 egg whites
1 ¾ c (350 g) sugar
4 sticks (452 g) butter, room temp
2 tsp lemon extract

To frost:
5 egg whites
1 c (200 g) sugar
2 sticks (226 g) butter, room temp
1 tsp lemon extract


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Added 10 years ago by:
Erica Hagen Erica Hagen
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33 people cheffed this recipe
Samantha BakalElsie DoddTeresa RogersIsabel TioKatie NealJessika BrowneJacki TangaroaRuthe JowersTumeka LovingLife Cox-GibbonsAriel SanchezApril Fallenام حميراءSusan A ThayerShannon Ross DagnallTracie SolidayAubrie BrowningKiya WhiteSandy AndrewsLoriAnn Goodwin TownsendAmber Louise EdwardsKelly King BaxterAnnette Douglass BowersKristin Ann Macklin LundyKayleigh Phoenix DrewTeri WindorskiShannan Wintermeyer-HobbsStacey M. SignorKristin Smith Keck TaylorStephanie Brooks HawkinsRobin BizelliKatie LynnErica Hagen
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