Rainbow Cake


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Children's delight.

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Preparation Time:    Cooking Time:     Makes 6 to 8 servings
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For The Cake
small fatless sponge mixture

For The Filling and Decoration
1 small can (450 grams) pineapple slices
200 gms cream
3 tbsp powdered sugar
1/2 packet (100 grams for full packet) rasberry jelly
1/2 packet (100 grams for full packet) lemon jelly or orange jelly

For the cakes

  1. Pour each cake mixture into a well greased and dusted 175 mm. (7") diameter tin and bake in a hot oven at 200 degree c (400 degree f) for 15 minutes. The cake is ready when it leaves the sides of the tin and is springy to touch.
  2. Cool the cake.
  3. Prepare two cakes in this manner.

How to proceed

  1. Dissolve the rasberry jelly in 1 1/2 teacups of boiling water. Cool a little and put to set partially in the refrigerator.
  2. Repeat with the lemon jelly.
  3. Make small holes in each cake at intervals of about 25 mm. (1").
  4. Chop the pineapple slices finely. Keep aside the syrup from the can.
  5. Sprinkle a little of the pineapple syrup over both the cake pieces.
  6. Place one piece of cake in a cake tin and pour the semi-set red jelly into the holes. Repeat with the other cake using the semi-set lemon jelly. Put both the cakes to set in a refrigerator.
  7. Separately put the balance semi-set jellies to set in the refrigerator.
  8. Beat the cream with the sugar until thick.
  9. Dip the cake tins in hot water for a few seconds and remove from the tins.
  10. Spread a little sweetened cream on the top of one cake and put the other cake on top.
  11. Cut the balance set jellies into pieces.
  12. Cover the cake top fully with cream. Sprinkle pineapple pieces and the balance jelly pieces all over. If you like, sprinkle cherry pieces also.
  13. Chill the cake and serve after cutting into pieces.

  1. Variation : Rainbow Cake :
  2. Proceed as above using eggless sponge cake mixture, instead of fatless sponge cake mixture.

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