The San Diego Pride Parade is just around the corner and Harrah’s Resort SoCal is baking up something especially delicious to show our support. When Pastry Chef Matt Lawa was asked to create a dessert that captured the spirit of SD Pride, we just knew he was going to deliver the jaw-dropping goods.
Sweet, colorful and mouth-watering, say hello to the Rainbow Pride Sponge cake. Bake up this pretty pastry and bask in the glory that is your show-stopping baking knowledge!
Rainbow Pride Sponge Cake:
12 Whole Eggs
24 oz. Granulated Sugar
16 oz. Cake Flour
2 oz. Baking Powder
2 oz. Vanilla Extract
8 oz. Vegetable Shortening
1 Cup Whole Milk
Food Coloring: Red, Orange, Yellow, Green, Blue and Purple
Equipment:
Electric mixer (hand or stand mixer)
6 mixing bowls
6 8-inch round cake pans
Directions:
1- Combine all ingredients above minus food coloring in a mixing bowl
2- Mix with attachment on low speed for 1 minute
3- Mix at high speed for 6 minutes until batter is light and fluffy
4- Evenly separate batter into 6 bowls
5- Add a different food coloring to each bowl of batter and mix evenly
6- Pour each bowl of batter into separate 8-inch round cake pans (spray with non-stick before pouring)
7- Bake at 350 degrees for 25 minutes
8- Let cool then place in the freezer for 1 hour
9- Remove cakes from round pans and begin to place in layers by color
10- Apply ½ inch of buttercream between each cake layer
11- Place completed cake in freezer for 1 hour to set
12- Slice and enjoy!
