Rainbow Cake
- Vegetable shortening
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 sticks (1 cup) unsalted butter, room temperature
- 2 1/3 cups sugar
- 5 large egg whites, room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 cups milk, room temperature
- Red, orange, yellow, green, blue, and purple gel food coloring
- Lemony Swiss Meringue Buttercream
- This recipe is vegetarian
- Produce
- Orange, Red (1)
- Cooking & Baking
- All-purpose flour (3 cups)
- Baking powder (4 teaspoons)
- Lemony swiss meringue buttercream (1)
- Salt (1/2 teaspoon)
- Sugar (2 1/3 cups)
- Vanilla extract, pure (2 teaspoons)
- Vegetable shortening (1)
- Dairy
- Butter, unsalted (2 sticks)
- Milk (1 1/2 cups)
- Refrigerated
- Egg whites, large (5)
Preparation
Read recipe preparation on marthastewart.com
Social Stats
98.7Rating
1-100
1-100
279Tweets
9,190Facebook
Likes
Likes
4,356StumbleUpon
Views
Views
13,597PinterestPins
Recipe Stats
Published April 19, 2010 (2 years ago).
530 people saved this recipe.
