Rainbow Cake (rectangular)
1.
The white and egg yolk are separated into two large basins.
2.
Add 2 grams of salt and 4 grams of lemon juice to the egg whites, then add 66 grams of caster sugar in 3 times, and beat until neutral foaming (the egg whites will not flow out when inverted).
3.
Add 26 grams of caster sugar, 40 grams of water, and 66 grams of olive oil to the egg yolk and mix until the caster sugar melts.
4.
Then sift the chiffon cake flour.
5.
Mix until there is no dry powder.
6.
Divide the egg yolk paste into 4 portions, add the coloring matter, and mix well.
7.
Divide the egg whites evenly into 4 bowls of egg yolk paste and mix them evenly.
8.
Brush the mold with baking pan oil, then pour the cake batter, and shake out large bubbles. Put it in the middle of the preheated oven and bake for 20 minutes at 180 degrees, then it will be turned upside down immediately after it is out of the oven.
9.
Add 400 grams of whipped cream to 40 grams of caster sugar and beat until stiff foaming. Put a layer of cake on top of a layer of cream, and finally cover the whole with light cream.
10.
Shave out the right amount of Favna chocolate chips, fruity chocolate (green, orange), spread it on the surface of the cake, and finally decorate with MM chocolate and small cards.
Tips:
1. Egg yolk paste, egg white paste can best be divided into 4 parts evenly by weighing. The thickness of each layer of cake is the same.
2. Be sure to brush a layer of oil on the bottom of the mold, either baking pan oil or melted butter, because the chiffon cake sticks to the mold and is not easy to demold.
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