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The rainbow cake

2018-02-21 09:36:00
1

It's been raining these days,

2

There are a lot of people who don't like the wet weather,

3

Because this kind of weather always brings a lot of inconvenience for people to travel,

4

But I like the rain, especially the clean world after the rain,

5

The mood will be very good, the air will feel suddenly clear,

6

They say the sun always shines after the storm,

7

The rainbow after the rain is the most beautiful sight,

8

May your mood be as beautiful as a rainbow.

9

Mold: Xuechu 6 inch rainbow cake mold

Food ingredient
1

Egg 300g

2

150g caster sugar

3

Low gluten flour 200g

4

Corn oil 50g

5

Appropriate amount of food coloring

6

Light cream

7

Color sugar amount

Steps/methods
1

Put eggs into a mixing bowl, add caster sugar, beat with heat-proof water with a whisk, until caster sugar is completely dissolved, egg temperature reaches about 40 degrees;

2

Beat with an electric whisk on high speed until the whisk is lifted and the dripped egg will not disappear immediately;

3

Add the low gluten flour in three times, and mix well with a scraper. Be careful not to stir in circles to avoid defoaming;

4

Add corn oil to the cake paste and continue to mix well.

5

Divide the batter into five portions;

6

Add pigment, 2 drops of each color;

7

Turn and mix evenly, all the cake batter color;

8

Pour the cake batter into the mold;

9

Preheat the oven to 190 degrees. After placing in the mold, set the temperature to 170 degrees and bake for 15 minutes.

10

When the cake is out of the oven, turn it upside down and let cool;

11

Use mousse rings to press out small cake rings on each cake slice;

12

Color separate display;

13

Top the first slice of cake with some whipped cream;

14

Put on the second slice of cake and continue to coat with light cream;

15

Until all five pieces of cake have been placed, the surface of the cake embryo is covered with light cream;

16

Sprinkle the top of the cake with colored sugar.

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