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| Rainbow cream cake for my brother's 16th birthday |
For 3 x 15cm cake tins:
4 egg whites
60g sugar
4 egg yolks
15g sugar
40g cake flour
Cocoa powder
Vanilla essence
For 3 x 20cm (8”) cake tins:
6 egg whites
60g sugar
6 egg yolks
50g sugar
60g cake flour
Cocoa powder
Vanilla essence
Steps:
1.
Preheat the oven to 170°C.
2.
Line a baking pan with
parchment paper.
3.
Using a hand whisk, whisk egg
yolks and sugar well.
4.
Sift in cake flour and cocoa
powder, whisk (using hand whisk) until well-combined and aerated.
5.
Beat egg whites until foamy,
gradually pour in the sugar, whip until to stiff peaks.
6.
Fold (first: using hand whisk,
then: spatula) 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 (15cm tin: 20mins, 20cm
tin: 20-25mins) until a toothpick inserted into the center comes out clean.
