Rainbow Cake

1. Separate egg white and yolk to ensure that the egg white bowl is free of water and oil. Add egg white to tata powder, and add white sugar to egg yolk. 【 Small bowl, make five eggs first 】

2. Add milk and vegetable oil to the egg yolk.

3. Sieve in low gluten flour.

4. Gently stir well.

5. Beat the protein. Add one-third of white sugar first when making coarse bubbles.

6. Make the bubbles smaller and denser, then add the remaining half of the white sugar.

7. Pour in the remaining white sugar and continue to beat.

8. Send to this state. Vertical small triangle.

9. First, dig out one-third of the protein and add it to the egg yolk batter. Stir well and do not draw circles

10. Mix the rest well. Next, repeat as above and make five more eggs. If your bowl is large enough, you can put ten eggs together in the bowl.

11. Food coloring materials to be used.

I am quite lazy, so I squeeze a drop directly into an eight inch baking tray, then pour in the cake batter and mix it back and forth. I forgot to send the green one. The red one is not enough because there is more or less egg yolk batter. Unfortunately, otherwise we would have made up for the rainbow color.

13. Preheat the oven at 170 ° C for 20 to 25 minutes. You can try to prick it with a toothpick. If the toothpick is dry, it's fine. After taking it out of the oven, remember to fold it upside down and let it cool before demolding. I picked it out because the baking tray wasn't cool enough, so it looked unsightly.

14. Beat the light cream.

15. Apply.

At this point, everything is normal.

17. Flip through the box and find two packets of QQ sugar. I thought I could add water and boil them to make pectin...

18. Well, the liquid has cooled down, I'll pour it out... Damn it!

19. In a hurry to remedy, I found that the cream was also melting quickly... Squeezing flowers is incompetent.

20. Lesson: It's better to prepare ice cubes in advance and beat the light cream over the ice.

21. Take a piece while reading.