Rainbow Cake

This cake was an inspiration from Zurynee's Egg White Rainbow cake. Alexander has an egg yolk for breakfast every morning and therefore i have accumulated enough of egg whites to make Zu's cake. Making this cake with a baby brawling and a four year old requesting that the rainbow colors must be right, is not a good idea. The batter was ready but my hands are not. After a while of trying to put Alexander to nap, he finally fell asleep but by then my arms are so tired. The eagerness to finish the layering fast gave the cake a marble effect rather than layers. The taste of the cake is quite flat cos i only used butter oil for fragrance. Should have followed recipe and used choc emulco but missy Renee wanted the true colors of the rainbow. It was the prettiest colored cake that i have made. With all the colors involved, imagine the amount of bowls, spatulas and spoons were used and then all the washing. The next time i have enough of egg whites to make this cake, will use ziploc bags to pipe batter out and then throw away. Thank you Zurynee for sharing.



Ingredients:

500g egg white
60g evaporated milk
1 tbsp butter oil
225g castor sugar
300g cake flour
1 tbsp ovalette/sponge cake stabilizer
a pinch of salt

150g melted butter
6 colours (red, green, orange, blue, purple and yellow),

Method:

Whisk all the above ingredients except the melted butter until it is stiff and fluffy.

Turn to a low speed and add in the melted butter.

Grease and line a 9 inch round cake tin.

Divide mixture into 6 portions and color each portion with the colors of the rainbow.

Bag the colored portions into a ziploc bag and snip a corner.

Pipe into the centre of cake tin with purple, then blue, green, yellow orange and red. Repeat until you are done with batter. Start with more batter and then lesser as you top the layers. Try to consistent with every 6 colors.

Drop the cake tin on the countertop for at least 3 times to rid of bubbles.

Steam on high heat for 45 minutes.

Cool before cutting.

Serves