Friday, May 22, 2015
Date Night In's Rainbow Chip Cake
11 oz bag of white chocolate chips
1 T canola oil
1 c whole milk, at room temperature, divided
5 egg whites
2 t vanilla
1/4 c cornstarch
2 3/4 c flour
1 T plus 1 t baking powder
1/2 t salt
1 3/4 c sugar
3/4 c unsalted butter, at room temperature
1/2 c homemade rainbow chips
24 oz cream cheese, at room temperature
1/2 c unsalted butter, at room temperature
3 c powdered sugar
1/8 t salt
1 t vanilla
1 c homemade rainbow chips
1/2 c strawberry jam (we didn't use the entire amount)
Melt the white chocolate with the oil, stirring every 20 seconds or so, until the mixture is smooth. Divide the chocolate into four bowls, color them to desired color, and then spread them on a parchment lined baking sheet into a rough, thin rectangle. Freeze for about 10 minutes, or until set. Chop each color into little pieces.
Preheat the oven to 350. Butter two 8 inch cake pans and line the bottom with parchment paper. Butter the parchment.
Whisk to combine 1/4 c milk with the egg white and vanilla.
Beat the cornstarch, flour, baking powder, salt and sugar and mix on low speed for 30 seconds. Add the butter and the remaining 3/4 c milk. Mix on low until combined, then increase the speed to medium and beat for 1 minute.
Scrape down the sides of the bowl, mix again to combine, and add one third of the egg white mixture and mix until just incorporated. Add half the remaining mixture, beat well, then add the rest, beating until everything is combined. Fold in the rainbow chips. Divide the batter equally between the two pans. Bake 35-40 minutes. Cool on a wire rack for 10 minutes, then remove them from the pan to cool completely.
Beat the cream cheese and butter until smooth. Add the sugar, salt and vanilla, and mix until combined. Beat for four minutes more. Add the rainbow chips and mix until combined. Layer the cake, frosting, some strawberry jam, then top with the cake and more frosting. Serve.