Rainbow Cake
1.
Isolate egg white and yolk
2.
The separated egg whites and egg yolks are placed in different egg beaters
3.
Add salad oil
4.
Add milk
5.
Continue to stir into a mixture of oil and water
6.
Sift in low-gluten flour
7.
Mix well into egg yolk paste and set aside
8.
After the egg whites are broken, add a few drops of lemon juice, add 60 grams of white sugar in 3 times (you can add while beating) with an electric whisk to add cornstarch when it is wet and foam, and add a toothpick when the egg whites are beaten Of pigments. Rotate the whisk at a low speed until the whisk has a firm corner as shown in the figure. Make other color cakes in the same way
9.
Use a spatula to dig 1/3 of the beaten meringue into the egg yolk paste bowl, and stir evenly from the bottom up
10.
Pour all the egg yolk paste into the meringue
11.
Continue to mix evenly, the cake batter is ready
12.
Pour the cake batter into the prepared cake mold
13.
Put it in the baking dish and put it in the oven, middle level, 160 degrees, bake for 40 minutes. The baked cake is upside down on the baking net to dissipate heat
14.
300g animal cream plus 30g white sugar
15.
Use an electric whisk to beat hard into butter, showing obvious lines
16.
Scoop out a little bit of the whipped cream and put it into the piping bag, add the pigment of a toothpick, and then rub the piping bag to mix evenly
17.
Use the same method to send the required three colors, prepare them and put them in the refrigerator for later use
18.
Spread the cream in the middle, and then spread the surface of the cake. Spread it like other cream cakes. Spread it and make a rainbow on the top.
19.
Layer by layer
20.
Wipe the surface
21.
carry out
22.
The piping bag cut out the thin holes (if you are not sure, you can cut a little and squeeze it out to see if the size is not enough) and then squeeze it according to the color to make a beautiful rainbow
23.
Then squeeze a bunch of white clouds, a rainbow cake is ready
