Four eggs, about 60g.

52 grams of milk

40g of corn oil or odorless oil.

Low gluten flour 52g

60 grams of sugar (protein)

4-5 drops of lemon juice

300 grams of animal whipped cream

Sugar (for whipped cream)15g

4-5 roses

Some Colors of Wheaton Food Pigment

Method for making rose rainbow cake

Egg yolk and egg white separation

Egg yolk? Milk? Stir the oil well.

Sieve the flour and stir it with a blender until it is smooth and particle-free.

Protein? The sugar was beaten until it was wet and bubbly, and small curved grooves appeared at the head of the whip and in the basin.

Take one third of the egg white and put it into the yolk paste, stir it evenly, then pour it back into the egg white basin and stir it evenly.

Divide the batter into four equal parts, and add the pigment of the color you want to each part. Don't add too much, just a little, and mix all four colors evenly.

Divide the golden baking tray into four parts with oil paper in advance and fix it with tin foil, because the oil paper is too soft. Slowly pour in four squares.

Knock the baking tray on the table several times, shake out big bubbles and put it in the oven 190 degrees 18 to 20 minutes. Everyone's oven is different.

After discharging, shake off hot air, cool and demould.

After demoulding, put it under the dressing of the cake, so that the four pieces are basically the same size.

Beat the whipped cream to 8.9 points, and I also put fruit in it. In fact, it might look better without fruit.

Finally, spread cream on both sides, stick fresh petals around the cake, squeeze flowers on it and sprinkle some decorations, and you're done ~