Rainbow Cake
1.
The whites are separated from the yolks, about 3 eggs are almost the same, and they are placed in a clean basin without oil and water.
2.
Add corn oil to the egg yolk, mix well,
3.
Add milk and stir well,
4.
Sift in low-gluten flour and stir evenly. Be careful not to make a circle, otherwise it will easily become gluten.
5.
Stir the batter until there are no particles, that is, it is ready.
6.
Add sugar to the egg whites and beat them until hard foaming,
7.
That is, when the egg beating head is lifted, a small and sharp straight hook appears.
8.
Take 1/3 of the egg white and add it to the egg yolk paste, stir evenly,
9.
Then pour the mixed egg yolk paste into the egg whites, stir evenly,
10.
Divide the mixed cake batter into 5 equal parts, prepare the five colors of coloring you like,
11.
Pick up the right amount of pigment with a toothpick and put it in the cake batter,
12.
After mixing well, pour them into the mold one by one, and shake out big bubbles,
13.
Preheat the oven, fire up and down, middle level, 170 degrees, bake for about 12 minutes,
14.
Shake a few times before coming out of the oven, then buckle immediately, let cool, and demould,
15.
Add white sugar to whipped cream, whip,
16.
Take a piece of cake and place it on a plate, and spread some light cream on it,
17.
Take another piece of cake and put it on top, and then put 5 pieces of cake in turn,
18.
Finally, spread the whipped cream on the top cake slice, scrape the whipped cream around with a spatula to expose the cake body, sprinkle cocoa powder on top, decorate the sugar beads and ornaments, and the cake is ready.
Tips:
The cake slices are relatively thin and do not need to be baked for too long. The temperature and time of the oven should be adjusted according to your actual situation.
The color combination is as good as you like.
The whipped cream for the face does not need to be beaten too hard.
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