Rainbow Refrigerator Cakes

These colourful cakes owe their name fact that when the dough has been shaped, it may be wrapped in greaseproof or waxed paper and chilled in the refrigerator for up to one week. The advantage of this is that the required number of cakes may be off and cooked at a moment’s notice. The remaining dough may be reserved to provide home-made cakes for visitors who arrive with little or no notice. Serve Rainbow Refrigerator Cakes with tea or coffee.

4 oz. plus

1 teaspoon butter

4 oz. sugar

1 egg, lightly beaten

8 oz. flour

2 teaspoons baking powder

½ teaspoon salt

1 tablespoon instant coffee powder dissolved in

2 teaspoons of hot water

2 teaspoon vanilla essence

1 tablespoon grated orange rind

1 teaspoon green colouring

2 tablespoons chopped angelica

Using the teaspoon of butter, lightly grease two large baking sheets.

In a medium-sized mixing bowl, beat the butter with a wooden spoon until it is light and fluffy. Add the sugar and beat the mixture until it is smooth and creamy. Add the egg to the butter and sugar mixture and beat well until it is thoroughly absorbed.

Sift the flour, baking powder and salt into the mixing bowl. Using a large spoon stir the flour mixture into the creamed mixture.

With your hands, lightly knead the dough and divide it into three equal pieces. Place each piece of dough in small mixing bowls.

With the metal spoon, stir the coffee mixture into one-third of the dough. In the same way incorporate the vanilla essence and orange rind into another piece of dough, and into the third piece stir the green colouring and candied angelica.

Lightly knead each ball of dough until it is smooth.

Wrap the dough in greaseproof or waxed paper and chill it in the refrigerator for one hour.

Remove the dough from the refrigerator and discard the paper. Turn the three balls of dough, one by one, out on to a lightly floured surface and roll each piece of dough out into a 9-inch by 6-inch oblong.

Place the orange oblong on top of the coffee oblong and the green oblong on top of that. Starting with a short side, roll up the dough Swiss roll fashion. (If the dough is being kept, wrap it in greaseproof or waxed paper and place in the refrigerator.)

Preheat the oven to fairly hot 400 °F (Gas Mark 6,200°C) 15 minutes before the dough is removed from the refrigerator.

Cut the roll into ½ inch slices and place them 1-inch apart on the baking sheets.

Place the baking sheets in the oven and cook for 8 to 10 minutes or until the cakes are just firm to the touch.

Remove the baking sheets from the oven and allow to cool for 5 minutes. Transfer the cakes on to a wire rack and allow to cool completely. The cakes are now ready to serve, or store them in an airtight tin until needed.

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