Rainbow Pride Party Cake
I only had two pans. I would make the following recipe three times for a total of 6 layers, rather than tripling the recipe. If you don’t have buttermilk, make it by combining 1 tbsp lemon juicewith a scant cup of whole milk for five minutes. Finally you want really soft butter, with thetexture of mayonnaise.
2 1/4 cups cake flour 1 tablespoon baking powder 1/2 teaspoon salt1 1/4 cups whole milk or buttermilk4 large egg whites1 slightly rounded cup sugar
(originally 1 1/2)
2 teaspoons grated lemon zest1 stick (8 tablespoons) unsalted butter, at room temperature1/2 teaspoon pure lemon extractGel or powder food coloringPreheat the oven to 375 degrees F and put a rack in the middle or upper third of the oven.Butter two 9″x13″ glass pans and line with buttered parchment paper.Sift together the flour, baking powder, and salt. In another bowl, whisk together the egg whitesand buttermilk.Cream the butter, zest, and sugar in a mixer on medium speed for a full 3 minutes until verylight and fluffy. Beat in the lemon extract, then add 1/3 of the flour mixture, still on mediumspeed.Beat in half of the egg-buttermilk mixture, then half of the remaining flour mixture, then the lastof the egg-buttermilk mixture, and finally the last of the flour, beating until the batter is smooth.Beat the entire batter on medium high for two minutes until completely smooth and mixed.Divide the batter in two (it’s about 6 cups total batter.) Dye each batter a different color of therainbow and scrape into the two pans. Bake 20 minutes, rotating halfway through, or until a thinknife inserted in the middle comes out clean. Cool in the pans five minutes, then turn out onto acooling rack. To ensure moistness, once the cakes are cooled, wrap immediately and chill.
17 and Baking