I've always loved the tall, thick rainbow cake, and I'm an eight-inch model, and every time I bake it, it's thin, and this time I've improved the recipe a little bit, and it's thicker, and it's so soft, and it's as colorful as the rainbow!

WHAT YOU NEED

Ingredients

245 grams of flour
One egg X7
140 grams of milk
1005 grams of sesame oil
White sugar (for egg whites) 1005 grams
70 grams of white sugar (for egg yolk)
7 colors

How TO MADE Rainbow cake

Steps 1 to 4

1. The big group.

2. The egg yolk must be separated from the egg yolk without water or oil.

3. Add sugar to the egg yolk and stir evenly

4. Add sesame oil three times to stir evenly Add milk to stir evenly

Steps 5 to 8

5. Add the pigment and stir evenly.

6. This time preheat the oven 160 degrees for 10 minutes (my oven temperature is too high)

7. The protein is divided into three parts, and the white sugar is added to the moisture, and the moisture is added to the egg, and the egg is added to the moisture.

8. Take one-third of the protein and the egg yolk mix and stir evenly. Pour the mixed egg yolk into the remaining protein paste. Stir evenly. Stir up and down like a stew.

Steps 9 to 12

9. It's cooked and then it's cooled and then it's removed.

10. I only have one oven, one mold, and I've baked it seven times.

11. A layer of cake, a layer of cream, and if you like, you can add fruit to the cake.

12. You don't have to paint the outside of the cake because it's going to look like a flower.

Steps 13 to 16

13. It's finished. Come on.

14. Here's another one.