Rainbow Cake
Jun. 22nd, 2010 08:55 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
browngirlSo here's the cake:
Photo taken by![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
fuzcat, and converted to a reasonable size with tigerbright's help. Note that deep purple bottom layer? That's the blueberry.
And it tasted good too! The fruity layers were distinct but harmonious. Here's the recipe, such as it was. Freeze-dried fruit from Nuts Online and freeze dried veggies from Barry Farms off Amazon. Also, the original calls for a mixer, but a large whisk and elbow grease will bring this together just fine.
Modified from: http://www.kingarthurflour.com/recipes/zebra-cake-recipe
* 1&1/4 cup granulated sugar
* 3 large eggs OR 4 large egg whites
* 1 cup milk (whole, 2% or 1%)
* 1/2 cup vegetable oil
* 2 sticks butter, melted
* 1 teaspoon vanilla
* 2&1/2 cups King Arthur Unbleached All Purpose Flour
* 2&1/2 teaspoons baking powder
* 1/4 teaspoon salt
1/2 cup freeze dried blueberries
1/2 cup freeze dried cherries
1/4 cup freeze dried carrot powder (or pumpkin powder)
1/2 cup freeze dried sweet corn
1&1/4 tsp blue food coloring (gel or powder if possible -- use less)
1/4 tsp each cardamom, cinnamon, nutmeg, and ground ginger
Directions
0) Powder and sift the blueberries, cherries, and corn (working from lightest to darkest). Place each in its own bowl. Set out three other bowls; place 1 tbsp of powdered corn in its own bowl. Place carrot powder in its own bowl.
1) Preheat the oven to 350?F. Lightly spray a large bundt pan with cooking spray and dust with flour.
1.5 Melt the butter with the spices. Pour into a measuring cup with the oil and stir to combine. Don't worry about it separating as it cools - it'll all recombine in the cake.
1.75 Measure 2 tbsp of milk into each bowl (to moisten the powders so they don't suck water from the air and become hard and unmixable; measure milk into the empty bowl as well to keep liquid balanced).
2) In the bowl of your mixer, blend the sugar and eggs until lightened, about 2 minutes. On low speed blend in the butter-oil, remaining milk and vanilla until well combined and smooth.
3) In a separate bowl, combine the flour, baking powder and salt. Whisk to remove any lumps. Add the dry mixture to the wet ingredients. Combine on medium speed 1-2 minutes or until the batter is smooth and lump free. Be sure to scrape down the bowl halfway through mixing.
4) Place 1/2 cup of batter in each bowl. Stir in colorants; add 1/4 tsp blue color to the bowl with 1 tbsp corn to make the green layer, and 1 tsp to the bowl with no colors to make the blue layer.
5) Scrape remaining plain batter into bundt pan. Add other batters as evenly as possible. Roy G Biv order would be nice. (I'm thinking of inverting it next time, though.)
6) Bake the cake in the center of the preheated oven for 45-55 minutes, or until the cake is lightly browned and a toothpick inserted into the center comes out clean. Cool the cake in the pan for 10 minutes, and then turn out onto a wire rack to finish cooling. Glaze as desired.
Photo taken by
fuzcat, and converted to a reasonable size with tigerbright's help. Note that deep purple bottom layer? That's the blueberry.And it tasted good too! The fruity layers were distinct but harmonious. Here's the recipe, such as it was. Freeze-dried fruit from Nuts Online and freeze dried veggies from Barry Farms off Amazon. Also, the original calls for a mixer, but a large whisk and elbow grease will bring this together just fine.
Modified from: http://www.kingarthurflour.com/recipes/zebra-cake-recipe
* 1&1/4 cup granulated sugar
* 3 large eggs OR 4 large egg whites
* 1 cup milk (whole, 2% or 1%)
* 1/2 cup vegetable oil
* 2 sticks butter, melted
* 1 teaspoon vanilla
* 2&1/2 cups King Arthur Unbleached All Purpose Flour
* 2&1/2 teaspoons baking powder
* 1/4 teaspoon salt
1/2 cup freeze dried blueberries
1/2 cup freeze dried cherries
1/4 cup freeze dried carrot powder (or pumpkin powder)
1/2 cup freeze dried sweet corn
1&1/4 tsp blue food coloring (gel or powder if possible -- use less)
1/4 tsp each cardamom, cinnamon, nutmeg, and ground ginger
Directions
0) Powder and sift the blueberries, cherries, and corn (working from lightest to darkest). Place each in its own bowl. Set out three other bowls; place 1 tbsp of powdered corn in its own bowl. Place carrot powder in its own bowl.
1) Preheat the oven to 350?F. Lightly spray a large bundt pan with cooking spray and dust with flour.
1.5 Melt the butter with the spices. Pour into a measuring cup with the oil and stir to combine. Don't worry about it separating as it cools - it'll all recombine in the cake.
1.75 Measure 2 tbsp of milk into each bowl (to moisten the powders so they don't suck water from the air and become hard and unmixable; measure milk into the empty bowl as well to keep liquid balanced).
2) In the bowl of your mixer, blend the sugar and eggs until lightened, about 2 minutes. On low speed blend in the butter-oil, remaining milk and vanilla until well combined and smooth.
3) In a separate bowl, combine the flour, baking powder and salt. Whisk to remove any lumps. Add the dry mixture to the wet ingredients. Combine on medium speed 1-2 minutes or until the batter is smooth and lump free. Be sure to scrape down the bowl halfway through mixing.
4) Place 1/2 cup of batter in each bowl. Stir in colorants; add 1/4 tsp blue color to the bowl with 1 tbsp corn to make the green layer, and 1 tsp to the bowl with no colors to make the blue layer.
5) Scrape remaining plain batter into bundt pan. Add other batters as evenly as possible. Roy G Biv order would be nice. (I'm thinking of inverting it next time, though.)
6) Bake the cake in the center of the preheated oven for 45-55 minutes, or until the cake is lightly browned and a toothpick inserted into the center comes out clean. Cool the cake in the pan for 10 minutes, and then turn out onto a wire rack to finish cooling. Glaze as desired.
