(For the cake)
- Four food dye colours
- 5 eggs
- 250g of self raising flour
- 250g of butter or margarine
- 250g golden caster sugar
- Cranberry sauce
- Orange juice
- Melted apricot jam
- chocolate (Milk or 65%dark)
(For the buttercream)
- Butter or margarine
- icing sugar
- Mix together one egg, 50g flour, 50g butter and 50g sugar.
- Put it in a small bowl
- Repeat steps 1 and 2 until you have five bowls of mixture
- In the first one put a few drops of (Preferably pink or red) food dye and two teaspoons of cranberry sauce. Mix until perfectly blended and then bake in the oven.
- In the second one repeat with a splash of orange juice and a different colour.
- In the third, stir in a swirl of melted chocolate and in the fourth, three teaspoons of melted apricot jam with a colour.
- The fifth one can be a colour with no flavour.
- Put them all in the oven and bake for 17 minutes (In between 15 and 20)
- Take them out and leave them to cool. Mix together butter and icing sugar in a 1:2 ratio. (Butter:icing sugar)
- Stick the coloured sponges together with it.
- Cover the cake in it and keep making it until you’ve covered the cake and have a little bit spare.
- Divide the spare into three bowls and dye them three different colours.
- Place them in blobs on the top and use a fork to marble them together in swirly patterns.
- Place it in the fridge or eat straight away.
I call this the ‘After Christmas Rainbow Cake’ because it uses Christmas leftovers like cranberry sauce and orange juice (Which my family always buys at Christmas). The apricot jam is commonly used to stick marzipan onto christmas cake.
You can change the flavours if you like, add more layers or take away some. I think that this is just a delicious way to enjoy your new year and the period after that.
(This made a mess because hot sponge melts buttercream so make sure that your cake is fully cooled before gluing and decorating with your icing)