Ombre Tiffany Cake
YIELDS: 1 cake
TIME: 3 hours
- Shortening (to prepare cake pans)
- 3 eggs
- 1 ½ cup milk (use coconut milk for dairy free)
- 2 teaspoons vanilla extract
- 1 ½ cups brown rice flour
- ¾ cup coconut flour
- ¾ cup tapioca starch
- 1 ½ Tablespoons baking powder
- 1 ½ teaspoons xanthan gum
- ½ teaspoon salt
- 2 ¼ cups baker’s sugar
- 16 Tablespoons (2 sticks) unsalted butter (use Earth Balance for dairy free), softened but still cool
- Blue food coloring
- Adjust oven rack to middle position and preheat oven to 350 degrees F.
- Prepare five 9-inch-round cake pans (or as many 9-inch cake pans as you have, reusing them as necessary) with shortening. Line bottom of each cake pan with parchment paper; brush again with shortening, dust with tapioca starch and set aside.
- Beat the eggs, milk and vanilla with a fork in a small bowl; measure out 1 cup of this mixture. Set both aside.
- Combine the brown rice flour, coconut flour, tapioca starch, baking powder, xanthan gum, salt and sugar in the bowl of a standing mixer.
- Beat the mixture at the lowest speed to blend, about 30 seconds.
- With the mixer still running at the lowest speed, add the butter 1 Tablespoon at a time; mix until the butter and flour begin to clump together and look pebbly, with pieces about the size of peas, 30 to 40 seconds after all the butter is added.
- Add the 1 full cup of egg mixture and mix at the lowest speed until incorporated, about 5 to 10 seconds. Increase the speed to medium-high and beat until light and fluffy, about 1 minute. Add the remaining egg mixture in a slow steady stream, taking about 30 seconds. Stop the mixer and scrape the sides and bottom of the bowl with a rubber spatula. Beat at medium-high speed until thoroughly combined, about 15 seconds.
- Divide batter evenly between five medium bowls; about 1 ½ cups batter per bowl. Add enough food coloring to each bowl until desired shade is reached. For the darkest shade we used 1 teaspoon, then stepped down the amount for each lighter shade to ½ teaspoon, ¼ teaspoon, just a few drops and then leave the last one plain.
- Transfer each color to an individual cake pan (working in batches if you need to). Spread to the sides of the pans and smooth with a rubber spatula.
- Bake until the cake tops are light gold and a toothpick inserted in the centers comes out clean, about 13 minutes.
- Remove cakes from oven and transfer to a wire rack; let cool for 10 minutes. Invert cakes onto a wire rack; re-invert and let cool completely.
- Mix up some Cream Cheese Frosting while the cakes are cooling. For this cake, we doubled the frosting recipe and only had about 1 cup leftover.
- Using a serrated knife, trim tops of cakes to make level. Place the darkest layer on the cake plate. Spread a thin layer of frosting over the first layer. Repeat process adding the next lightest layer as you go up.
- Cover the top and sides with a thin layer of frosting. Refrigerate until set, about 30 minutes.
- Cover cake again with remaining frosting and decorate as desired.
Refrigerate until ready to serve.