Rainbow Sponge Cake 

Bring a burst of color to your dessert table with this eye-catching Rainbow Sponge Cake. Inspired by the light and airy texture of Japanese pancakes, this cake combines vibrant layers with delicious flavors, making it a perfect centerpiece for celebrations or a special treat for any day.


  • Cream Cheese: 1 cup (approx. 8.8 ounces)
  • Caster Sugar: 2/3 cup (for batter) + 1/3 cup (for meringue)
  • Butter: 1/4 cup
  • Eggs: 6 large (separate yolks and whites)
  • Plain Flour: 1/2 cup
  • Corn Flour: 2.5 tablespoons
  • Salt: 1/4 teaspoon
  • Milk: Just under 1/2 cup
  • Lemon: Zest and juice of 1 medium lemon
  • Cream of Tartar: 1/4 teaspoon
  • Food Colorings: Various colors (amounts as needed for coloring)


  1. Prepare the Cake Tin:
    • Grease a cake tin and line the bottom with parchment paper. Wrap several layers of foil around the tin to make it watertight. Set the prepared tin in a larger oven dish for a water bath setup (add water later).
  2. Mix Ingredients:
    • In a mixing bowl, whisk together the cream cheese, 2/3 cup of caster sugar, and butter until smooth. Add the egg yolks one at a time, then sift in the flours and salt. Stir in the milk, lemon zest, and juice until the batter is smooth.
  3. Color the Batter:
    • Evenly divide the batter into 7 separate bowls. Color each batch with different rainbow color food dye until vibrant.
  4. Prepare the Meringue:
    • In a clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the remaining 1/3 cup of caster sugar and continue beating until stiff peaks form.
  5. Assemble:
    • Gently fold the meringue into the colored batters, taking care not to deflate the mixture. Carefully layer the colored batters in the prepared cake tin, starting from one color and adding the next on top to create a layered rainbow effect.
  6. Baking:
    • Preheat the oven to 200°C (392°F, or 180°C/356°F for fan-assisted ovens). Place the cake tin in the oven dish and pour boiling water into the outer dish to come halfway up the sides of the cake tin. Bake for about 3 hours and 10 minutes, or until the cake is set and a tester comes out clean.
  7. Cooling:
    • Allow the cake to cool in the tin for about an hour before transferring it to a wire rack to cool completely.

Preparation Time: 45 minutes
Cooking Time: 3 hours 10 minutes
Total Time: About 4 hours
Servings: 1 large cake


  • Waterproofing: Make sure the foil around the cake tin is tightly sealed to prevent any water from seeping into the cake.
  • Coloring: Opt for high-quality gel food coloring to achieve bright, vivid layers without altering the texture of the batter.
  • Cooling: Gradually cool the cake in the oven with the door slightly ajar to prevent sudden temperature changes that might cause the cake to collapse.

This Rainbow Sponge Cake is not only a feast for the eyes but also a delight to taste. Its fluffy texture paired with the creamy, citrus-infused layers makes it a fabulous choice for any festive occasion. Enjoy creating and serving this beautiful masterpiece that is sure to impress!

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