While celebrating Pride may look a little different this year, you can still live it up at home with this colourful rainbow crepe cake. In this Baking Therapy recipe, there are 24 layers of soft crepes between layers of light whipped cream. It may look intimidating at first, but once you’ve mastered making crepes, stacking it into a cake is pretty easy (and fun)!
Rainbow Crepe Cake
Prep Time: 30 minutes
Rest Time: 3 hours
Cook Time: 25 minutes
Total Time: 3 hours, 55 minutes
Servings: 6 to 8 pieces of cake
3 ¼ cups whole milk
3 Tbsp oil
1 ¼ tsp salt
2 Tbsp sugar
2 ¼ cups all-purpose flour
Gel food colouring
4 Tbsp butter, melted
2 cups heavy cream
½ cup icing sugar, plus extra for dusting
2 tsp vanilla extract
¼ cup your favourite jam, plus extra for topping
Fresh berries (optional)
1. In a blender, mix together the eggs, milk, oil, salt and sugar. Add the flour and pulse until just combined. Chill in fridge for at least 1 hour or overnight.
2. Divide the crepe batter into 6 bowls/cups, mix in the gel food colouring to your desired pigment.
3. Heat a 9-inch non-stick frying or crepe pan over medium-low heat. Brush lightly with melted butter, pour in ¼ cup of batter at a time, swirling the batter around to cover the pan with one thin layer. Cook for 30-45 seconds. Flip and cook for another 15-30 seconds. Transfer to a tea towel to cool. Continue until you’ve cooked all the crepes. Set crepes aside to cool completely.
1. In the bowl of a stand mixer or with a hand mixer, whip together the cream, icing sugar and vanilla until medium peaks, making sure not to over-whip.
2. Divide the whipped cream in half and fold in your favourite jam into one half.
1. Layer the crepe cake on the dish you’ll be serving it on. Start with one crepe, spread on about 2 Tbsp of the whipped cream, layer another crepe on top, again with the cream (alternating between the plain and jam-flavoured cream) until you’ve used up all the crepes.
2. Let set in the fridge for at least 2 hours to set before slicing.
3. For the final touch, spread a thin layer (about 2 Tbsp) of your favourite jam on the top of the cake, layer on fresh berries and dust with icing sugar.
Tip: For a completely flat top, halfway through chilling the cake, invert the cake onto a flat dish or plate. When you’re ready to serve, invert the cake back onto your desired dish.
Like Sabrina’s baking? Check out her easy recipe for soft rolls, along with her gooey overnight cinnamon buns and fudgy gluten-free sweet potato brownies.