Rainbow cake

Overview

Today is Children’s Day, and it’s also my birthday. I originally wanted to make a cartoon-like cake. But the little one at home insisted that I make a rainbow cake. I didn’t have so many colors of pigment at home, so in order not to disappoint the child, I had to make do with it. The base of the cream cake I made today is a chiffon cake. I have always liked the texture of chiffon cake, but I can't always make the 8-inch cake myself. Today I made it based on the 6-inch recipe I often make. In the end, the result was okay and did not disappoint. Just as a newbie, making decorated cakes is a bit difficult. Hope to do better and better in the future.

Tags

• baking
• birthday
• students
• chocolate
• corn oil
• cream
• egg
• food coloring
• low gluten flour
• pure milk
• fine sugar

Ingredients

Steps

1. 1 Separate egg whites from egg yolks

   

2. 2 Add fine sugar, pure milk, and corn oil to the egg yolks in portions and stir evenly.

   

3. 3 Sift in low-gluten flour in batches

   

4. 4 Use a rubber spatula to cut and mix evenly

   

5. 5 Add fine sugar to the egg whites in portions and beat until dry peaks form and the mixture can stand upright without falling over when inserting chopsticks.

   

6. 6 Add one-third of the egg white batter to the egg yolk batter and mix evenly.

   

7. 7 Pour the mixed egg batter into the remaining two-thirds of the egg white batter and mix evenly.

   

8. 8 Pour the egg batter into an 8-inch mold, preheat the oven to 160 degrees, turn the heat up and down, and place the second layer from the bottom.

   

9. 9 Bake at 160 degrees for 20 minutes, then turn to 150 degrees and bake for another 20 minutes before taking it out of the oven. (When the color is almost done, cover it with tin foil to prevent the color from getting too dark)

   

10. 10 After the cake comes out of the oven, turn it upside down to cool immediately and then unmold it.

    

11. 11 I made it last night and decorated it this morning.

    

12. 12 Pour the non-dairy cream into a basin, use an electric whisk to whip it into a cream that can be easily set, and you can start decorating.

    

13. 13 Cut the cake in half with a knife.

    

14. 14 Spread cream and top with canned or fresh fruit

    

15. 15 Cover with another piece of cake and smooth the surface with white butter as much as possible.

    

16. 16 Use pigments to mix various colors of cream, draw the pattern you want, and a simple cream cake is ready.

    

17. 17 Tacked some chocolate on the side.

    

18. 18 This is my birthday cake to celebrate Children's Day. Happy Children’s Day to everyone!