Rainbow Cake

Name: Rainbow Cake
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 85g Low-gluten flour; 50g water; 5 egg; 1g salt; 70g Caster sugar; 50g Salad oil; Some Food coloring; 500g Light cream

by Q pig baby

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

5

The colorful rainbow cake is deeply loved by every child. It is more than just a rainbow decoration on the surface. When you cut the cake, you can see the rainbow inside, full of surprises. Moms hurry up to learn and make one on their children’s birthday. The children must be very happy. I have shared the detailed steps and tips, and I can easily make it with reference to the recipe. If the oven at home is not big enough, you need to bake it two or three times separately, each for 15 minutes. The cake batter waiting in line to enter the oven is very stable. Don’t worry about defoaming. When you beat the egg whites, use a medium speed. When you mix the egg yolk batter, it is fast and light without making circles. Remember these tips, the cake will be more than half successful. Come on !
Baking: In the middle of the oven, heat up and down at 175 degrees for 15 minutes, then turn the heat to 200 degrees and bake for 5 minutes. Color mold: 5-piece non-stick rainbow mold

Ingredients

Rainbow Cake

1. The yolk and protein are separated and the oven is started to preheat at the same time.

2. Put the egg yolks, 20 grams of caster sugar, oil, water, and salt in the same deep dish and beat until combined.

3. Sift in the low-gluten flour and mix until there are no particles.

4. Divide the egg yolk paste into 5 equal portions, each about 60 grams of batter, add a little coloring to each, and mix well.

5. Add 50 grams of granulated sugar to the egg whites in three times, and whipped to a wet but dry foaming state.

6. Divide the egg whites into 5 bowls of batter, each about 40 grams of egg whites, cut and mix into smooth colored cake batter.

7. Brush the bottom of the mold with a layer of baking pan oil, then pour the cake batter, and shake out large bubbles.

8. Put it in the middle of the oven, heat up and down at 175 degrees for 15 minutes, then turn the heat to 200 degrees and bake for 5 minutes for coloring. After being out of the oven, it is inverted and cooled, and then demolded.

9. Add 500 grams of whipped cream to 50 grams of caster sugar and beat until stiff foaming. Then layer the cake body with a layer of light cream and cover it. The color of the cake body is red, orange, yellow, green and blue from top to bottom.

10. The whole cake body is smeared with light cream.

11. The remaining whipped cream is divided into 6 parts, of which the white part should be kept a little bit more, and the other 5 parts are respectively added with pigment toning, and put into the piping bag.

12. Each piping bag is cut out a small hole, and then extruded thin threads to form a rainbow.

13. Cut the hole of the piping bag to a large size, squeeze out a small rainbow dot at the bottom of the cake to decorate and draw the clouds in white.

14. Finally, use chocolate to paint the wild goose, and put on colorful sugar for decoration.

15. Cut the cake, there is another bright rainbow inside.

Tips:
1. Weigh the weight of the egg-beating bowl before operation, weigh the total weight after the batter is made, and then subtract the weight of the egg-beating bowl to get the net weight of the batter. The net weight divided by 5 is the weight of each batter, so it is more even. The same goes for protein paste.
2. Tips for stable cake batter: Whip the egg whites at a medium speed, and when mixing the egg yolk batter, it is fast and light without making a circle.