Rainbow Cake



Q: How do you please a 19 year old?  

A: Make him the birthday cake of his choice.

Rainbow cake

T’was the day before Christmas and I had planned to make a raspberry and white chocolate birthday cake for my gf son’s birthday.  After all, that is what he asked for last year.

A family crisis had me  behind schedule but prepared, that is  until I asked KJ “What type of cake do you want for your birthday?”

Rainbow Cake was not the answer I had pre-empted but up to the challenge I flipped through a few gf cookbooks and found a Butter Cake recipe in Women’s Weekly Gluten Free Cookbook. Deliciously Nell from I Need a Feed also has a recipe for butter cake.

Using all my artistic skills, I dolloped tri coloured spoonfuls of cake mixture and then used another palette of colours for the decorations.

2015 Kieran Bday Cake (1)

For those family members whose tastes are not attuned to gluten free cake without chocolate or almond meal or hazelnut meal or orange or lemon; ingredients which make gluten free more palatable, the texture and taste of the cake was noticeably different for them.

For gluten free-ers, the cake was moist and overwhelmingly colourful. And on the day, eaten by all.

Rainbow Cake KJ (1)

Q: How do you make a 19 year old smile on his birthday?

A: Make him a rainbow cake 🙂 


200 g butter, softened

2 1/4 cups (300 g) gluten free self-raising flour

1 cup (220g) caster sugar

1/2 cup (125 ml) milk

2 eggs

2 egg whites


Preheat oven to 180 C (160C fan forced).  Grease and line a 20 – 25 cm spring form cake tin.

Beat butter in a medium bowl with electric mixer until changed to a paler colour.  Sift flour and 1/4 cup of sugar together.  Use half the flour mixture and beat into butter until combined.  Repeat using other half of flour mix.

In another bowl, beat eggs and egg whites until thick and creamy.  Gradually add the remaining sugar (3/4 cup), one tablespoon at a time, beating until sugar dissolves between additions.  Gradually pour egg mixture into flour mixture with motor running on a low speed, until just combined.

Spread mixture into cake tin and bake for 45 – 50 minutes or until skewer comes out clean.  Rest cake in tin for 15 minutes for turning out onto wire rack to cool.

Ice and decorate when cake is cooled.


4 responses

  1. Thank you for the shout out! And that’s a gorgeous post!

    1. Unfortunately I re-found your butter cake recipe after my mad panic to get a cake in the oven. I will try your recipe the next time.

  2. This cake is incredible!!!! It looks yummy (and professionally done!) Did you make the icing too? Mind sharing that recipe if so? Happy birthday to your son!

    1. Hi Paige, thank you for the comment and the praise. The pink icing is a butter icing : 1 tablespoon softened butter or margarine, 1 cup sifted icing sugar, 2 tablespoons hot water and beat to mix. Spread using a flat blade knife (dip knife into a cup of hot water before spreading icing and when you need to get a better smoother finish) All the other bits and pieces are from the Dr Oetker range of baking products. The blue and green icing is a ready to roll icing http://www.oetker.com.au/au-en/home-baking/ready-to-roll-icing/overview.html I need a bit more practice but my excuse is a hot summer’s day. The chocolate hearts and butterflies are also from Dr Oetker’s range. I had fun and I suppose my message is that gluten free can be fun and colourful. I hope you have similar baking products in your part of the world.

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