Rainbow Cake & Mint Custard

Location: Wolverhampton
Era: 1960

“School dinners were set in place, so you’d have a dinner and a pudding, something different every day. It was brought into the old church school where I went. All homecooked and we always went up for seconds. Rainbow cake with mint custard was a favourite at school in the sixties. Different colours of sponge cake layered up and served with a thick, slightly lumpy, minty custard.”
John Gibson


  • 375g butter
  • 675g plain flour
  • 450g caster sugar
  • 9 eggs
  • 3 tsp baking powder
  • Pinch of salt
  • 3 tsp vanilla extract
  • Edible food colouring – various
  • Custard powder
  • Milk
  • Mint flavouring
  • Green food colouring

Put the butter, flour, sugar, eggs, baking powder, salt and vanilla extract into a food processor and mix until all combined.

Split the mixture into 6 different bowls and then add a different food colouring to each bowl.

Bake the cake mixture in 20cm round tins at 180c for about 12 minutes each. You might need to do this in batches depending on the size of your oven.

Ease the cakes out on to cooling racks. When completely cool layer them up with butter icing in between each layer.

Add some butter icing to the top of the cake and some hundreds and thousands if you have them to hand.

Make up the custard with the powder and milk, your usual way. Once cooked, add in a dash of mint flavouring and some green food colouring. Just a touch, you don’t want it to look too gruesome! (Unless of course this cake is being made for Halloween, in which case, go full gruesome!!).

Slice the cake and serve with the minty custard.