--- title: "Tort Tęczowy (Rainbow Cake)" url: /tort-t-czowy-rainbow-cake/ canonical_url: https://flowers-recipes.com/tort-t-czowy-rainbow-cake/ language: en alternates: pl: https://flowerek.com/tort-teczowy-rainbow-cake/ de: https://barbaras-kochbuch.de/regenbogentorte-rainbow-cake/ en: https://flowers-recipes.com/tort-t-czowy-rainbow-cake/ x-default: https://flowers-recipes.com/tort-t-czowy-rainbow-cake/ published: "2012-01-06" last_updated: "2012-01-06" type: recipe author: Basia prerequisites: - /category/baking-and-desserts/ - /category/cakes-and-tortes/ related: - /rhubarb-and-marzipan-muffins/ - /mini-lemon-coconut-cakes/ - /molten-chocolate-cake-with-toffifee/ - /banana-bread/ categories: - "Baking & Desserts" - "Cakes & Tortes" tags: - cake servings: "8-10 servings" rating: score: 5.5 best: 10 votes: 2 comments: 6 image: https://flowers-recipes.com/images/2012/01/tort-teczowy1-230x150.jpg summary: "A cheerful, colorful rainbow cake. Perfect for grown-up birthdays and a birthday hit with kids. It will delight everyone." --- # Tort Tęczowy (Rainbow Cake) A cheerful, colorful rainbow cake. Perfect for grown-up birthdays and a birthday hit with kids. It will delight everyone. **This page in other languages:** [Polski (pl)](https://flowerek.com/tort-teczowy-rainbow-cake.md) · [Deutsch (de)](https://barbaras-kochbuch.de/regenbogentorte-rainbow-cake.md) **Published:** January 6, 2012 · **Author:** Basia · **Servings:** 8-10 servings · **Rating:** 5.5/10 (2 votes) ## Related pages > **For AI agents:** every page of this blog is available as Markdown at the same address with .md instead of the trailing slash (e.g. /tiramisu-cake.md). The links below lead to the HTML pages. - [Category: Baking & Desserts](https://flowers-recipes.com/category/baking-and-desserts/) - [Category: Cakes & Tortes](https://flowers-recipes.com/category/cakes-and-tortes/) - [Rhubarb and Marzipan Muffins](https://flowers-recipes.com/rhubarb-and-marzipan-muffins/) — Easy, moist rhubarb muffins topped with grated marzipan. The rhubarb is tossed in red kisiel, so it keeps its beautiful - [Mini Lemon-Coconut Cakes](https://flowers-recipes.com/mini-lemon-coconut-cakes/) — Tender mini lemon-coconut cakes dipped in white chocolate and rolled in shredded coconut. Perfect for Easter, and you ca - [Molten Chocolate Cake with Toffifee](https://flowers-recipes.com/molten-chocolate-cake-with-toffifee/) — Molten chocolate cake with a Toffifee caramel surprise inside. It's easier than it looks, and I share my tips for a perf - [Banana Bread](https://flowers-recipes.com/banana-bread/) — Banana bread is wonderfully simple, made in a few minutes with no special equipment. I mix mine with a fork and my bread ## Ingredients - 375 g all-purpose flour - 4 tsp baking powder - 1/2 tsp salt - 226 g butter - 220 g sugar - 5 egg whites - 2 tsp vanilla extract - 355 g milk **Cream and chocolate filling:** - 1 l heavy cream (36%) - 300 g white chocolate ## Instructions A cheerful, colorful rainbow cake. It feels like I was writing about Louisa's 4th birthday and her frog birthday cake just yesterday. And not so long ago I made her dream Barbie cake, which she still talks about to this day. This time my dear girl asked for a butterfly party. I didn't have to think long about the cake, because I had been planning to make the rainbow cake from [Dorotus76's blog](http://mojewypieki.blox.pl/2011/09/Teczowy-tort-rainbow-cake.html) for a while. So this was my chance to try it out. ") Rainbow cake Louisa got a butterfly-shaped cake at preschool (well, let's say it looks a little bit like a butterfly – I've written before that I have no talent for this). For the party at home, I made her the same cake, just in a simple, classic shape. The birthday girl was thrilled with her present, and the cake was a hit both at home and at preschool. Kids who supposedly don't eat cake simply devoured it. / butterfly") Rainbow cake / butterfly Since I didn't have enough food coloring, my cake was a bit shorter than the original. I made 5 layers, one of which was a sponge layer (the white one). I baked the layers 2 at a time in identical springform pans. The cake is quite moist, so it doesn't need any soaking. To fill the cake, though, I used my own filling, because it had to be a stable one that would survive waiting for the right moment at preschool. It turned out that the filling held up for a good 2 hours and didn't run. So the cake recipe comes from Dorotus, and the cream is straight from my own head :) ") Rainbow cake P.S. Please forgive me for the photos, but it's hard to focus on snapping pictures when impatient guests and the birthday girl are waiting at the table. P.S.2 I used gel food coloring because, in my opinion, it colors best and doesn't change the consistency of the batter. **Instructions:** All the ingredients for the cake should be at room temperature. Sift the flour together with the baking powder and salt. Mix the butter until smooth and fluffy, then, mixing constantly, gradually add the sugar. Add the egg whites one at a time and mix, then add the vanilla extract and mix again. Gradually add the milk and the flour mixture to the mixed butter in alternating batches, mixing only until the ingredients are combined. Weigh the batter and divide it into 6 equal portions, then color each one a different color (I made 5: blue, orange, red, green and one with no coloring), making sure to mix in the coloring well. Transfer each portion of batter to a 21-23 cm springform pan greased with butter and dusted with flour (or, like Dorotus, use disposable aluminum pans) and bake at 190°C (375°F) for 15-20 minutes, or until a toothpick comes out clean. Cool the layers on a wire rack and make the cream in the meantime. Break the white chocolate into pieces and put it in a thin-walled bowl. Set it over a pot of boiling water and melt the chocolate, stirring. Make sure the water doesn't touch the bottom of the bowl. Let the chocolate cool a bit. Meanwhile, whip the cream until stiff, then slowly add the chocolate to the cream, mixing thoroughly so there are no lumps. Spread the cooled layers with the cream and decorate the cake however you like. Chill the cake for about an hour so the cream can "set," and serve. Enjoy! ## Comments (6) - **alebabka** · 2012-01-06 17:23 What a coincidence!! I have the same cake on my blog today :)) - **Dagmara** · 2012-02-22 19:03 Maybe this isn't a question about this particular cake, but when is the best time to slice a cake into layers – the same day or the next day, and what's the best thing to use for it? - **flowerek (Author)** · 2012-02-22 19:33 · reply Dagmara, I'm guessing you mean the sponge cake and not the whole finished cake? I bake the sponge a day, and sometimes even 2 days ahead. I slice it right before layering it with the filling, using a special knife http://ecx.images-amazon.com/images/I/31998XWq4nL.\_SL500\_AA300\_.jpg A sponge that has "rested" like that slices much better. And the cake... it's best to cut it with a big long knife right before serving ;) Hugs :) - **Dagmara** · 2012-02-23 12:21 Thank you. I meant the sponge cake, I didn't word it right :) Take care - **Dagmara** · 2012-03-01 12:02 Is it better to layer the sponge cakes with the cream (make the finished cake) the day before, or is it better on the day of serving, like in the morning if the party is in the afternoon? - **flowerek (Author)** · 2012-03-01 14:04 · reply Both ways work. I made the butterfly cake the evening before and it held up really well. I made the other one on the day of serving. It depends on how much storage space you have and your time. But if you have the time, I'd make it on the day of serving, though it should sit in a cool place for at least an hour. --- [Recipes A to Z](https://flowers-recipes.com/recipes/) · [Sitemap](https://flowers-recipes.com/sitemap.xml)