Rainbow cake(cai hong dan gao )

Rainbow cake

Introduction:

Production steps:

Step 1: Add 20 grams of sugar to an egg, or a few drops if you have lemon juice at home

The second step is to beat the egg, and the egg juice will not disappear immediately

Step 3: add a drop of pigment and stir well

Step 4: sift in 30g low powder and stir until there are no particles

Step 5: add 8 g of oil and stir

Step 6: a 6-inch cake mold with tin foil on the bottom and butter on the side to prevent sticking

Step 7: pour the mixed cake liquid into the mold, shake out big bubbles, preheat the oven, heat up and down, middle layer, 170 degrees, 8-10 minutes, because the cake liquid is thin, watch it, be careful to burn,

Step 8: I don't have so many molds at home. I can only bake one by one. The time is a little slow. Let all the baked cakes cool and set aside

Step 9: add 500g light cream to 40g powdered sugar, and stir with ice water

Step 10: take a piece of cake surface evenly spread a layer of cream, put another piece of cake together

Step 11: stack the cake

Step 12: smooth the cake with light cream

Step 13: mount some flowers, put mm chocolate beans on the side and scatter some sugar beads to finish

Step 14: cut and see,

Materials required:

Eggs: 6

Sugar: 120g

Low powder: 180g

Oil: 48g

Cream: 500g

Powdered sugar: 40g

Mm chocolate beans: 2 packs

Color sugar beads: appropriate amount

6 kinds of pigments: appropriate amount

Note: a cake slice, an egg 20g sugar 30g low powder 8g oil

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Cai Hong Dan Gao