Name: Rainbow Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Ten egg; 80ml milk; 80ml Vegetable oil; 120g White sugar (for egg whites); 60g White sugar (for egg yolk); Some Light cream; 170g Low-gluten flour; 8g Cream of tartar; Some Food coloring; Some Decorative beads; Some Mango

Rainbow Cake

1. Separate the egg white and egg yolk to ensure that the egg white basin is free of water and oil. Add tartar powder to the egg whites and sugar to the yolks. [The pot is small, make five eggs first]

2. Add milk and vegetable oil to the egg yolk.

3. Sift in low-gluten flour.

4. Stir gently.

5. Beat the egg whites. Add one-third of the sugar when making coarse froth.

6. The bubbles become smaller and denser, and then add the remaining half of the sugar.

7. Pour in the remaining sugar and continue to pass.

8. Send it to this state. Vertical small triangle.

9. First dig out one-third of the egg white and add it to the egg yolk paste and stir [Do not make a circle]

10. Stir the rest. Repeat as above and make five more eggs. If your pot is big enough, you can put ten eggs together.

11. Food coloring to be used.

12. I'm lazy, squeeze a drop directly into the 8-inch baking pan, then pour the cake batter and mix it well. Forgot to post the green one. Red, because the yolk paste is more or less, so it is not enough. It's a pity, otherwise, I will make up the rainbow colors.

13. Preheat the oven at 170° for twenty to twenty-five minutes. You can try it with a toothpick. If the toothpick is dry, it will be fine. After taking it out of the oven, remember to buckle it upside down and let it cool before unmolding. Because the baking tray is not enough, I picked it up before it was cold, so it was ugly.