Dosage of a cake: (8 inches)

Eggs 1

45g of low-gluten flour

25g powdered sugar (egg yolk) 30g (protein)

25 grams of milk

Salad oil 15g

A few drops of food pigment

Cream layer:

Cream (refrigerated at least one day in advance) 350ml.

40 grams of sugar

Decorative layer

70g of unsalted butter.

Sugar powder 40g

Rum 7 grams

Condensed milk 15g

Lemon juice 7 grams

20 ml of milk

A few drops of food pigment

How to make rainbow cake?

Making the cake layer first is actually no different from Qi Feng's practice, but it needs to be done several times more. Separate egg yolk proteins and put them into oil-free and water-free containers respectively. Add powdered sugar, salad oil and milk to the egg yolk in turn, and then add the next one after each stirring.

Sift in the flour and cut and mix evenly with a scraper.

Add sugar to the egg whites in three times and beat until wet and foaming, that is, the eggbeater has a small slightly curved angle when it is lifted.

Mix egg yolk paste and egg white and stir well. Add your favorite pigment to color. Add two drops of pigment, stir evenly every time before adding. A thousand! Wan! Don't! Yes! Stir! Mix! Yes! Out! Bubble!

Pour the prepared cake paste into the baking tray, 145 degrees, 25-30 minutes, and watch the paste in the last few minutes. Repeat the above steps for 7 times and the cake will be baked.

Next is the cream part. Pour the whipped cream into a clean container without oil and water, add sugar, and turn the whisk to high speed until the lines are clear. The agitator is lifted at a large angle. If you want colored paste, add pigment at this time and mix well.

Spread enough cream on each cake as glue, not very flat, as long as it can stick. After pasting the cake, I put the remaining cream on the outside of the cake with a spatula. I drew a line beside it with the sawtooth of the cake knife. The whole process should be clean and neat.

Finally, it is framed, and the cream is based on Junzhi, which is still very easy to use. When the butter becomes soft, add the powdered sugar and beat with an egg beater until fluffy and white.

Put all the ingredients except milk and pigment into butter at one time and beat well with an egg beater. Add the milk again until it becomes thick and clear.

Divide the whipped cream into 7 parts, add your favorite color and stir well. After that, you can put it in a decorating bag for decorating. Temporarily unused cream can be placed in the refrigerator to ensure that the lines caused by high temperature are not clear enough.

Finally, sprinkle with decorative sugar particles to finish spreading flowers!