Ingredients: Amount of water for cake body 40g lemon juice 4g salt 2g caster sugar 92g eggs 6 pieces of olive oil 66g chiffon cake powder 100g for decoration Amount of whipping cream 400g caster sugar 40g coloring matter Appropriate amount of chocolate Appropriate amount of rainbow cake (rectangular)

) Production method: 1. Separate the egg whites and yolks into two large basins.

2. Add 2 grams of salt and 4 grams of lemon juice to the egg whites, then add 66 grams of fine sugar in three batches and beat until neutral foaming (turn the container upside down and the egg whites will not flow out).

3. Add 26 grams of fine sugar, 40 grams of water, and 66 grams of olive oil to the egg yolks, and mix until the fine sugar melts.

4. Then sift in chiffon cake mix.

5. Mix until there is no dry powder.

6. Divide the egg yolk paste into 4 equal portions, add coloring to each portion, and mix evenly.

7. Divide the egg whites evenly into 4 bowls of egg yolk paste, and mix evenly.

8. Brush the mold with a layer of baking oil, then pour in the cake batter and shake to create large bubbles.

Place in the middle rack of the preheated oven at 180 degrees and bake for 20 minutes, invert immediately after coming out of the oven, and remove from the mold after cooling.

9. Add 40g of light cream to 40g of fine sugar and beat until stiff peaks form.

Put a layer of cake, a layer of cream on top, and finally seal the whole thing with whipped cream.

10. Plan out an appropriate amount of Valrhona chocolate chips and fruity chocolate (green, orange), spread them on the surface of the cake, and finally decorate with MM chocolate and small cards.