# Fourth Baking Contest and is Love to Eat Festival# Rainbow Cake
1.
The white chocolate is first melted in water and then poured into a plate until it cools and solidifies. The butter should be refrigerated at least overnight, otherwise it will not be easy to pass
2.
Eggs and icing sugar are insulated with water and beat with a whisk at high speed for 15 minutes, until lines are formed on the surface and will not disappear
3.
After the eggs are beaten, add one of the fruity food colorings and add while stirring until the color is right
4.
Sift the flour and add the egg batter to mix evenly
5.
Finally add salad oil or butter and mix well, even if the cake batter is complete
6.
Spread butter in the mold for easy demoulding after baking, then pour in the cake batter and depress the large bubbles inside.
7.
Preheat the oven at 170 degrees for 10 minutes. Bake in the middle of the oven for 8-10 minutes. Pay attention to observation later, insert and pull out with a bamboo stick and find that there is no batter, even if it is cooked. Because the cake slice is very thin, it is easy to bake, you must pay attention to it
8.
The cooled and solidified white chocolate can be made into chocolate chips by gently scraping it with a spoon.
9.
Use a whisk to whip the cream at high speed until it can be decorated, and then you can cover the cake layer by layer.
10.
The cake is finished, covered with favorite MM chocolate
