Sunday, 21 September 2014

Rainbow Cake 2

I ever made a rainbow cake with another recipe and different system. The first rainbow cake, I baked with layer by layer without spread cream. When cook the first layer, I poured another layer direct over it. Now, a new one, I make one by one and then organize then with spread cream.

Ingredients :
  • 225 gr unsalted butter, room temperature.
  • 325 gr all purpose flour.
  • 50 gr corn starch.
  • 1 tsp baking powder.
  • 400 gr sugar.
  • 1/4 tsp salt.
  • 2 drops lemon extract.
  • 4 medium eggs, separate yolks and white.
  • 300 ml fresh milk.
  • Food coloring : red, orange, yellow, green, blue, violet.
  • Whipped cream as needed.
Instruction :
  1. Preheat oven 180°C. Prepare round baking tin with diameter 18cm, covered with baking paper.
  2. Mix flour, corn starch, baking powder and salt together, set aside.
  3. Put the butter onto large bowl, mixer until smooth and light with medium high speed.
  4. Add sugar and lemon extract and mix again until light and fluffy, about 5 minutes.
  5. Add yolk eggs one by one, while beaten until fluffy and thick.
  6. Switch on low speed, add mixture of flour and fresh milk alternating and gradually and stir until combine evenly. Set aside.
  7. Whisk with mixer white eggs with another bowl, until hold soft peaks. Then mix white egg to egg batter and gently fold together until combine evenly.
  8. Devide the batter with 6 small bowls, add color for every batter.
  9. Pour onto baking tin the violet color and baked until mature. Transfer to another plate. Do until all of batter baked. Set aside until cool in romm temperature.
  10. Mixer the  whipper cream until soft peak.
  11. Arrange the cake and every layer spread with whipped cream.
  12. Ready to be served.

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