Rainbow Cake

Name: Rainbow Cake
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g (5 pieces) egg; 150g Caster sugar; 200g Low-gluten flour; 50g Corn oil; Some Food coloring; Some Light cream; Some Color candy

by january0106

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

It has been raining in Shanghai these days,
Many people don’t like the wet weather,
Because this kind of weather will always bring a lot of inconvenience to people's travel,
But I like rainy days, especially the clean world after rain,
The mood will be particularly good, and the air will feel refreshed.
People say that the sun is always after the wind and rain,
The rainbow after the rain is the most beautiful scenery,
May everyone be in a bright and beautiful mood like a rainbow.
Mould: Learn Kitchen 6-inch Rainbow Cake Mould"

Ingredients

300g (5 pieces) Egg
150g Caster Sugar
200g Low-gluten Flour
50g Corn Oil
Some Food Coloring
Some Light Cream
Some Color Candy

Rainbow Cake

1. Beat the eggs into the mixing bowl, put in the fine sugar, and use a whisk to disperse the insulated water until the fine sugar is completely dissolved and the temperature of the egg liquid reaches about 40 degrees;

2. Use an electric whisk to whisk at high speed until the whisk is lifted, the dripping egg batter will not disappear immediately;

3. Add the low-gluten flour in three times and mix it evenly with a spatula. Be careful not to stir in a circular motion to avoid defoaming;

4. Pour corn oil into the stirred cake batter and continue to mix evenly;

5. Divide the batter into five portions;

6. Add pigment, drop 2 drops of each color;

7. Stir evenly, make the cake batter all the color;

8. Pour the cake batter into the mold;

9. Preheat the oven to 190 degrees in advance, put it in the mold, adjust the temperature to 170 degrees, and bake for 15 minutes;

10. After the cake is out of the oven, let it cool down upside down;

11. Use mousse ring to press small cake ring on each cake slice;

12. The colors are placed separately;

13. Spread the right amount of whipped cream on the first piece of cake;

14. Put on the second piece of cake and continue to spread whipped cream;

15. Until the five pieces of cake are all put, the surface of the cake base is smeared with light cream;

16. Sprinkle colored sugar on the surface of the cake at will.

Tips:
1. Whole egg beaten needs to be easily beaten at a temperature of about 40 degrees, so when the weather is cold, you need to put the egg beater in hot water to warm it, and blow it away.
2. Low-gluten flour cannot be added all at once, otherwise it will be difficult to mix and easy to defoam. You need to add the flour three times, and be careful not to stir in circular motions.
3. Corn oil can be replaced with melted butter for better taste.
4. If 5 molds are put into the oven at the same time, it must be a large oven. I use a 45L oven. For a small oven, the cake batter must be made in batches.