Hello everyone, I am Tonima, and here I am with my other writing a recipe blog. I have been a fan of Joan for years now and love her rainbow cake recipe.
But many people have questions that Are Joan’s rainbow cake story real? Well, yeah, it is. It looks like it came out of a magazine, but it couldn’t be easier to make! This wonderful cake is perfect for birthdays and other special occasions. It’s so colorful and delicious that everyone will love it.
If you want to learn how to make it yourself and impress your friends with your baking skills, then continue reading!
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What is Joan’s Rainbow Cake Recipe?
Joan’s rainbow cake recipe is a multi-colored cake that is easy to make. The cake is made with different colored layers of cake and frosting, making it look like the colors of a rainbow.
This baking technique might seem complicated at first, but when you’re finished, you’ll be able to enjoy this colorful treat! Joan was known for her love of sweets, so this colorful dessert only fits someone as sweet as Joan Rivers.
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Equipment:
- Oven
- Baking pans
- Bowl
- Pan
- Saucepan
Ingredients:
FOR THE STRAWBERRY LAYER:
- All-purpose flour, 2/3 cup
- Corn flour, 1/2 tbsp
- Sugar, 1/4 cup
- A pinch of salt
- Baking powder, 2/3 tsp
- Baking soda, 1/8 tsp
- Oil, 1/4 cup
- Strawberry jam, 2 tbsp, whisked into 1/4 cup warm water
- Flax egg, 1
FOR THE PISTACHIO LAYER:
- All-purpose flour, 2/3 cup
- Corn flour, 1/2 tbsp
- Sugar, 1/4 cup
- A pinch of salt
- Baking powder, 2/3 tsp
- Baking soda, 1/8 tsp
- Oil, 1/4 cup
- Pistachios soaked (1/3 cup ) soaked in almond milk(1/4 cup ) for 2 hours and ground to a paste
- Flax egg, 1
FOR THE APRICOT LAYER:
- All-purpose flour, 2/3 cup
- Corn flour, 1/2 tbsp
- Sugar, 1/4 cup
- A pinch of salt
- Baking powder, 2/3 tsp
- Baking soda, 1/8 tsp
- Oil, 1/4 cup
- Apricot jam(2 tbsp ) whisked into warm water ( 1/4 cup )
- Flax egg, 1
FOR WHIPPING CREAM:
- Dream whip powder, 2 sachets
- Cold soya milk, 1/2 cup
- Vanilla essence, 1 tsp
FOR CHOCOLATE FROSTING:
- Sugar, 1/4 cup
- Corn flour, 2 tbsp
- Cocoa powder, 1 1/2 tbsp
- A pinch of salt
- Oil, 2/3 tbsp
- Water, 1/3 cup
- A dash of vanilla
Instructions:
- Set the oven temperature to 180 degrees to bake. Grease and flour three 6-by-3-inch baking pans and set aside.
- The dry ingredients for the cakes should be combined by whisking them together. Mix the oil, flavor pastes, and flax egg in a bowl using a whisk. Carefully combine the dry ingredients by folding them together until they are all moistened.
- Fill the prepared pans with the batter and bake them for 30 minutes, or until a skewer inserted in the core shows up out clean.
- After 10 minutes, the sides should start to pull away from the pan.
- To cool thoroughly, invert onto a cooling rack.
- Put the bowl and beaters you plan on using to make whipped cream in the fridge for at least 15 minutes. Mix all the items in a large bowl and whip them until they are stiff. You should store this in the fridge once you’re prepared to utilize it.
- In a saucepan, whisk together all the chocolate frosting ingredients except the oil and vanilla and cook over low heat, frequently stirring, until the frosting thickens. Watch the cooking time carefully. Use a whisk to incorporate the oil and vanilla extract. Allowing the temperature to drop is necessary.
- The apricot cake should remain at the bottom during assembly. Spread a little bit of the whipped cream on top.
- Start with the strawberry cake, then layer on the pistachio cake, followed by a thin layer of whipped cream.
- Spread whipped cream in an even layer all over the cake. For best results, chill in the refrigerator for at least 15 min.
- Slather the remaining frosting over the entire cake.
- Fill a piping bag with chocolate frosting, and then draw the dripping design (that one’s a little off!) Eat the cake until it’s gone.
- Make sure you chill the cake for at least an hour before cutting into it.
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Tips for Making Ingredients Perfectly
- Use a spatula to spread the batter smoothly.
- While the batter is still in the pan, sprinkle the topping with sprinkles.
- If you want the frosting to really stick to the cake, poke holes in it with a toothpick.
Nutrition Information:
- Serving size: 1 slice (4-6 servings)
- Calories: 170
- Fat: 13g
- Saturated fat: 2g
- Cholesterol: 0mg
- Sodium: 70mg
- Total Carbohydrate: 18g (Dietary Fiber)
- Sugars: 5g
- Protein: 4g
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Cooking Note:
Joan’s Rainbow Cake Recipe: A Step-by-Step Guide
Joan's rainbow cake recipe is a multi-colored cake that is easy to make. The cake is made with different colored layers of cake and frosting, making it look like the colors of a rainbow.
Equipment
- Oven
- Baking pans
- Bowl
- Pan
- Saucepan
Ingredients
FOR THE STRAWBERRY LAYER:
- All-purpose flour 2/3 cup
- Corn flour 1/2 tbsp
- Sugar 1/4 cup
- A pinch of salt
- Baking powder 2/3 tsp
- Baking soda 1/8 tsp
- Oil 1/4 cup
- Strawberry jam 2 tbsp, whisked into 1/4 cup warm water
- Flax egg 1
FOR CHOCOLATE FROSTING:
- Sugar, 1/4 cup
- Corn flour, 2 tbsp
- Cocoa powder, 1 1/2 tbsp
- A pinch of salt
- Oil, 2/3 tbsp
- Water, 1/3 cup
- A dash of vanilla
FOR THE APRICOT LAYER:
- All-purpose flour, 2/3 cup
- Corn flour, 1/2 tbsp
- Sugar, 1/4 cup
- A pinch of salt
- Baking powder, 2/3 tsp
- Baking soda, 1/8 tsp
- Oil, 1/4 cup
- Apricot jam(2 tbsp ) whisked into warm water ( 1/4 cup )
- Flax egg, 1
FOR WHIPPING CREAM:
- Dream whip powder, 2 sachets
- Cold soya milk, 1/2 cup
- Vanilla essence, 1 tsp
FOR THE PISTACHIO LAYER:
- All-purpose flour, 2/3 cup
- Corn flour, 1/2 tbsp
- Sugar, 1/4 cup
- A pinch of salt
- Baking powder, 2/3 tsp
- Baking soda, 1/8 tsp
- Oil, 1/4 cup
- Pistachios soaked (1/3 cup ) soaked in almond milk(1/4 cup ) for 2 hours and ground to a paste
- Flax egg, 1
Instructions
- To bake, set the oven temperature to 180 degrees. Grease and flour three 6-by-3-inch baking pans and set aside.
- The dry ingredients for the cakes should be combined by whisking them together. Mix the oil, flavor pastes, and flax egg in a bowl using a whisk. Carefully combine the dry ingredients by folding them together until they are all moistened.
- Fill the prepared pans with the batter and bake them for 30 minutes, or until a skewer inserted in the core shows up out clean.
- After 10 minutes, the sides should start to pull away from the pan.
- To cool thoroughly, invert onto a cooling rack.
- Put the bowl and beaters you plan on using to make whipped cream in the fridge for at least 15 minutes. Mix all the items in a large bowl and whip them until they are stiff. You should store this in the fridge once you’re prepared to utilize it.
- In a saucepan, whisk together all the chocolate frosting ingredients except the oil and vanilla and cook over low heat, frequently stirring, until the frosting thickens. Watch the cooking time carefully. Use a whisk to incorporate the oil and vanilla extract. Allowing the temperature to drop is necessary.
- The apricot cake should remain at the bottom during assembly. Spread a little bit of the whipped cream on top.
- Start with the strawberry cake, then layer on the pistachio cake, followed by a thin layer of whipped cream.
- Spread whipped cream in an even layer all over the cake. For best results, chill in the refrigerator for at least 15 min.
- Slather the remaining frosting over the entire cake.
- Fill a piping bag with chocolate frosting, and then draw the dripping design (that one’s a little off!) Eat the cake until it’s gone.
- Make sure you chill the cake for at least an hour before cutting into it.
Notes
- Use a spatula to spread the batter smoothly.
- While the batter is still in the pan, sprinkle the topping with sprinkles.
- If you want the frosting to really stick to the cake, poke holes in it with a toothpick.
