Rainbow cake

INGREDIENTS

270 gr. all-purpose flour
30 gr. corn flour (cornstarch)
1 tablespoon baking powder
1 / 2 teaspoon salt
300 ml. buttermilk (whey)
135 gr. egg whites (about 4 egg whites)
225 gr. sugar
125 gr. butter
vanilla extract to taste
in gel or paste food coloring (red, yellow, orange, green, blue and violet)
whipping cream

PREPARATION

Preheat oven to 170 ° C.  Grease the mold or molds that are going to use and place baking paper on them.
Sift the flour, cornmeal, baking powder and salt.
Whisk buttermilk, egg whites and vanilla extract.
Beat butter and sugar on medium speed for about 3 minutes, until it whitens and sugar has dissolved. The mixture we get should be light and fluffy.
Stir one third of the dry ingredients, alternating with liquids and ending with dry again. Weighs the dough and divide it among six equal parts (equal number of colors you need).
Place each piece of dough in a bowl and check 2 drops of food coloring gel or paste. Mix well so that the dough is evenly colored. You can add more if necessary.
Bake each layer of cake for about 10 minutes. Let cool on rack.
Whip the cream with sugar to taste.