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| Rainbow cream cake w. strawberries and bananas inside |
120g egg whites
40g sugar
80g egg yolks
35g sugar
40g cake flour
Used 4 x 15cm rounds.
1.
Preheat the oven to 170°C.
2.
Line a baking pan with
parchment paper.
3.
Beat egg whites until foamy,
gradually pour in the sugar, whip until to stiff peaks.
4.
Whisk egg yolks and sugar well.
5.
Sift in cake flour,
whisk until well-combined and aerated.
6.
Fold the egg whites mixture
into the egg yolk mixture until just combined.
7.
Pour the batter into the lined
baking pan, smooth surface with a spatula.
8.
Bake for 17mins until a
toothpick inserted into the center comes out clean.
