Rainbow Naked Cake
1.
Separate the egg whites and the yolks.
2.
Add 30 grams of fine sugar to the egg yolk and beat evenly.
3.
Add the corn oil in portions, beating fully each time until absorbed.
4.
Add the milk in portions, whipping until absorbed each time.
5.
Sift in low powder.
6.
Stir with a spatula until a smooth paste.
7.
Add a few drops of lemon juice to the egg whites.
8.
Beat with an electric whisk until thick foam is formed, and add 1/3 of the sugar.
9.
Whisk until the thick bubbles disappear, add 1/3 of the sugar when it is more delicate.
10.
Add the last 1/3 of the sugar when whipping until the grain is formed.
11.
Continue to beat until the foam is stiff, and lift the egg beater to a straight triangle shape.
12.
Take 1/3 of the egg whites into the egg yolk paste.
13.
Use a spatula to mix up and down or cut and mix well.
14.
Pour into the egg whites, and mix well in the same way.
15.
Stir in a smooth cake batter.
16.
Take a large spoonful of cake batter, put it in a container, adjust the amount of coloring, and mix well.
17.
Pour into the cake mold to shake out bubbles.
18.
Preheat the oven at 160 degrees and bake it for about 12 minutes.
19.
Adjust another color when baking, and put it in when you take it out.
20.
Until you finish adjusting your desired color cake batter.
21.
Wash and drain all kinds of fruits.
22.
After the cake is spread out, the layers are repaired and set aside.
23.
Whip the whipped cream with powdered sugar.
24.
Spread a layer of cake first, squeeze whipped cream, spread fruit in the middle and then spread whipped cream.
25.
Cover with another layer of cake.
26.
Until the last layer is laid out, decorate the top with fruits.
27.
Put some fruit decorations on the bottom.
28.
Can be sprinkled with powdered sugar for decoration.
Tips:
When baking separately, the amount of each layer is best to be one to one.