Rainbow Cake in Frying Pan

Rainbow Cake in Frying Pan

Ingredients for Cake:

• All-purpose flour 2 cups
• Baking powder 2 teaspoons
• Eggs 4 (at room temperature)
• Oil 1/2 cup
• Granulated sugar 1 cup
• Milk 1 cup
• Vanilla essence 2 teaspoons
• Food Color (I used Wilton gel colors)

Ingredients for Frosting

• 1 tetra pack of whipping cream (I used KDD brand)
• Icing Sugar 3 tablespoons
• Vanilla powder or essence 1 teaspoon
• Whipping Cream Sachet (Foster Clarks or Dream Whip) 1

Preparation

To make the cake:

1. In a big bowl, sift the all-purpose flour. Add baking powder to it. Mix well and keep aside.
2. Beat together eggs and granulated sugar until light, creamy and fluffy.
3. Add oil and mix again.
4. Add milk and vanilla essence and mix well to incorporate everything together.
5. Add the dry mixture to this wet mixture and whisk well. Make sure there are no lumps.
6. Divide the mixture into 6-7 parts depending on the availability of the colors.
7. Add a different color to each bowl and keep mixing.
8. Heat a frying pan on a medium low heat.
9. Once heated, add one colored batter to the frying pan. Cover and cook on a very low flame (as low as can be) for 3-4 minutes. Once the top shiny surface turns dull, the cake is ready.
10. Take out and allow to cool on a wire rack.
11. Repeat the process for all the colors.
12. Allow the cakes to cool.

To make the frosting:

1. Add tetra pack of whipping cream, icing sugar and vanilla essence (powder or liquid) to a bowl.
2. NOTE: the whipping cream should be cold before whipping otherwise it will not fluff up.
3. Beat everything well until the soft peaks are formed.
4. Add the Whipping Cream Sachet (Foster Clarks or Dream Whip)
5. Beat until stiff peaks are formed.
6. Frosting is ready.
7. Apply it on the cakes and build different rainbow color layers.
8. Cover the cake with the remaining frosting.
9. Refrigerate the cake for an hour.
10. Slice and enjoy with tea.

Print Recipe

Rainbow Cake in Frying Pan​

Author: Naush

Ingredients

Cake

• All-purpose flour 2 cups
• Baking powder 2 teaspoons
• Oil 1/2 cup
• Eggs 4 (at room temperature)
• Granulated sugar 1 cup
• Milk 1 cup
• Vanilla essence 2 teaspoons
• Food Color (I used Wilton gel colors)

Frosting

• 1 tetra pack of whipping cream (I used KDD brand)
• Icing Sugar 3 tablespoons
• Vanilla powder or essence 1 teaspoon
• Whipping Cream Sachet (Foster Clarks or Dream Whip) 1

Instructions

To make the cake:

• In a big bowl, sift the all-purpose flour. Add baking powder to it. Mix well and keep aside.
• Beat together eggs and granulated sugar until light, creamy and fluffy.
• Add oil and mix again.
• Add milk and vanilla essence and mix well to incorporate everything together.
• Add the dry mixture to this wet mixture and whisk well. Make sure there are no lumps.
• Divide the mixture into 6-7 parts depending on the availability of the colors.
• Add a different color to each bowl and keep mixing.
• Heat a frying pan on a medium low heat.
• Once heated, add one colored batter to the frying pan. Cover and cook on a very low flame (as low as can be) for 3-4 minutes. Once the top shiny surface turns dull, the cake is ready.
• Take out and allow to cool on a wire rack.
• Repeat the process for all the colors.
• Allow the cakes to cool.

To make the frosting

• Add tetra pack of whipping cream, icing sugar and vanilla essence (powder or liquid) to a bowl.
• NOTE: the whipping cream should be cold before whipping otherwise it will not fluff up.
• Beat everything well until the soft peaks are formed.
• Add the Whipping Cream Sachet (Foster Clarks or Dream Whip)
• Beat until stiff peaks are formed.
• Frosting is ready.
• Apply it on the cakes and build different rainbow color layers.
• Cover the cake with the remaining frosting.
• Refrigerate the cake for an hour.
• Slice and enjoy with tea.