Rainbow Cake

By michaelmeiner

Ingredients

• CAKE
• 3 1/2 cups flour
• 2 1/2 cups sugar
• 5 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup solid shortening
• 1 1/2 cups nondairy creamer
• 4 eggs
• 2 teaspoons vanilla extract
• 2 teaspoons each lemon, orange and lime rind
• Food coloring
• LEMON CUSTARD FILLING
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 egg yolks
• 3/4 cup cold water
• 1/3 cup lemon juice
• 2 Tablespoons margarine
• ORANGE CREAM FROSTING
• 1/2 cup margarine -- softened
• 1 pound confectioner's sugar
• 2 Tablespoons orange juice
• 2 Tablespoons corn syrup
• 2 teaspoons vanilla extract
• food coloring

Details

Servings 1

Preparation

Step 1

Preheat oven to 350. Grease and flour three 9-inch round cake pans.

CAKE: Sift flour, sugar, baking powder and salt into a mixer bowl. Add shortening, nondairy creamer, eggs, and vanilla. Beat at low speed for 1 minute then increase to high speed. Beat for 3 minutes longer, scraping bowl with rubber spatula. Divide batter into 3 different bowls.

To the first bowl add lemon rind and yellow food coloring; stir just to blend, then pour into one of the prepared pans.

To the second bowl, add orange rind and red and yellow food coloring; stir just to blend, then pour into second prepared pan.

To the batter in the third bowl, add rind of lime and green coloring; mix to blend, then pour into third prepared pan.

Bake 30 min. or until top springs back when touched lightly.

Cool for 5 min. Loosen cakes around edges with spatula, then invert on wire racks and let cool completely.

LEMON CUSTARD FILLING: Combine sugar, cornstarch and salt in 2-qt saucepan. Beat in egg yolks and 3/4 cup water with a wire whisk until smooth. Bring to a boil over medium flame, stirring constantly wit a wooden spoon. Boil for 1 min. until thickens and bubbles. Remove from heat and stir in lemon juice and margarine. Pour into glass bowl and cover surface with plastic wrap. Cool completely.

ORANGE CREAM FROSTING: In a small bowl cream margarine. Beat in confectioners sugar 1/2 cup at a time. Add orange juice, corn syrup and vanilla. Beat until mixture is of spreading consistency. Tint a rich orange color with yellow and red food coloring.