Rainbow Pound Cake

Name: Rainbow Pound Cake
Total time: 3600 s
Yield: 10-serving
Cuisine: Indian
Ingredients: 340 Grams Unsalted Butter , Room Temperature; 3 Cups Plain Flour; 3 Cups sugar Super fine; 5 Eggs Large; 2.5 Teaspoons Vanilla Extract; 7240 Millilitres Sprite / up

Shobana Arunkumar @cook_7799836

Bengaluru

POUND CAKES are the yummiest cakes in this whole world, there is no other cake for me to beat this Devil. The Butter : Sugar : Flour ratio in a pound cake is equal thus resulting in a rich, moist, buttery cake and they are just yummm! And you know what? These are even more irresistible the next day, yeah sure to bring on the fight for that last crumb. Its the first time I tried adding soft drinks to a cake batter and batter was so aerated and fluffy (try not eating the cake batter, you will want some to be BAKED!!! But I have to admit that was one delicious batter!) I was little concerned about the gel food colour reacting funny with the acidity in the batter. But found it was totally safe to mix food gel colours in a acidity batter. So if you doubt the same Do Not Worry, the cake does not give any weird after taste or the batter does not react funny. This Pound Cake is Ultimate. So go ahead and do it as a rainbow or just Plain old Pound cake!

Shobana Arunkumar @cook_7799836

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Ingredients

60 mins

10-serving

340 GramsUnsalted Butter , Room Temperature
3 CupsPlain Flour
3 Cupssugar Super fine
5Eggs Large
2.5 TeaspoonsVanilla Extract
7240 MillilitresSprite / up

Saved

Steps

60 mins

1

Cream the butter till soft and fluffy. Then add sugar a cup at a time and beat till the sugar is well incorporated and the batter is fluffy. Then beat in one egg at time making sure to fully incorporate each egg after each addition.
2

Pour in the vanilla extract and mix well. Sift in the flour a cup at a time and mix briefly after each addition. Now pour in the sprite and beat on low speed till everything is well combined.
3

Divide the mixture into any many portions as you wish, depending on the number of colours you are planning to do.
4

Line / grease a baking tin, round, bundt, loaf tin anything you have (I used a loaf tin) and pour in the cake batter, in desired pattern. Bake in a preheated oven at 180 degrees till the cake is completely cooked i.e, until a skewer inserted in the centre comes out clean.
5

Let the cake cool in the tin for an 2 hour before you invert it onto a wire rack. Let it cool on the wire rack for another hour or so before you start slicing it. Hot cakes are so fragile, they will crumble.