- 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 :
- Preheat oven 180°C. Prepare round baking tin with diameter 18cm, covered with baking paper.
- Mix flour, corn starch, baking powder and salt together, set aside.
- Put the butter onto large bowl, mixer until smooth and light with medium high speed.
- Add sugar and lemon extract and mix again until light and fluffy, about 5 minutes.
- Add yolk eggs one by one, while beaten until fluffy and thick.
- Switch on low speed, add mixture of flour and fresh milk alternating and gradually and stir until combine evenly. Set aside.
- 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.
- Devide the batter with 6 small bowls, add color for every batter.
- 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.
- Mixer the whipper cream until soft peak.
- Arrange the cake and every layer spread with whipped cream.
- Ready to be served.
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