The original version of rainbow cake It is said that rainbow cake originated from a British prince's home kitchen who developed a kind of white cream with colorful rainbow layers inside, which is loved by the royal family. At that time, the restaurants frequented by nobles used rainbow cakes as their signature desserts. Rainbow cake has been widely spread since then. It has been created by tens of thousands of dessert masters and spread all over the world.
Materials for Rainbow Cake
Eggs, food colors, white vinegar, corn starch, 30g low gluten flour, 20g white sugar, 8g tasteless salad oil or salt free butter.
Method of making rainbow cake
1. Separate egg yolk and egg white and put them into two containers.
2. Add water to the egg yolk and beat evenly with chopsticks.
3. After mixing low gluten flour and corn flour, sieve them into a container containing egg yolk, and mix them with a scraper.
4. Add sugar to protein and white vinegar with an electric egg beater at low speed until sugar dissolves, and turn to high speed until neutral foam is slightly hard.
5. Use a scraper to take one third of the beaten egg white, put it into the egg yolk batter and mix well.
6. Pour the yolk paste into the remaining protein.
7. Mix with a scraper until it is completely fused.
8. Divide the batter into seven bowls.
9. Dip a small amount of food pigment with a toothpick.
10. Mix the pigment and batter evenly, and put the colored batter into 7 decorative bags respectively.
11. Cross squeeze in the baking pan and the original mold. The amount of this formula can be used to make a 30 liter baking pan and a 20 inch round cake mold. Preheat the oven, turn on the heat 180 °, turn off the heat 150 °, 12 minutes.
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