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
Sunday, June 25, 2006
Rainbow Cake
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72 comments:
sooooooo colourful and really nice combination. Love it!
This is my first time making cake. I dun quite understand how to make it so colorful.
Woaw, that's a psychedelic cake! I love the looks of it...
blur
just follow the recipe and use whatever color you prefer.
The cake looks simply FANTASTIC! I want a slice!!
hello lily!!!
i love your rainbow cake, the colors are so lovely and vibrant..yaah, i finally got my internet back up and running, wah two weeks seems like eternity for me being cut out from the world lol...will drop you a courtesy note to update you on my new home!
*hugs*
pauline
hope you catch you online. missed chatting with you.
are you all settled in your new place?
Lily, I tagged you for the meme. http://preciousmoments66.blogspot.com/2006/06/meme-10-things-that-i-miss-of-mums.html
tt and edith
thanks for tagging me, i am yet to recollect what my mom cooked for us. it has been too too long ago
Lovely cake...so colourful!
Wow! This cake looks amazing. I can't believe the number of colours! Incredible effort!
Aunty Lily, i was wondering where to post this Qn and thought it be appropriate here. Could you pls share some tips on steaming and how to avoid water condensation from dropping onto the cake. many tks _K
K
i used to tie the steamer lid with a cloth to prevent dripping and since i now own a bamboo steamer and cover, this is the best for steaming as there is no dripping at all
I don't really understand how to "steam" the cake. What sort of equipment is needed? I'd love links to examples of the tools needed, if possible. This cake is gorgeous, and MY birthday is coming up! I wanted to make this cake for a friend, but couldn't understand the process. I am still VERY Intersted though, because it looks AMAZING. Thanks!
anonymous
the process to this cake is the same as in zebra cake except that it is steamed instead of baked.
if you do not own a steamer, you could use the wok to steam, make sure that the lid is covered so that there is no condensation
Can it be baked and still have the same effect?
anna
i am sure you can bake it at 350 f but there will be a brown baked crust.
Hi Lilyng,
Thank you very much for your blog. It is so helpful for the busy mother like me...i love your baking. Would you please help me if you know any web site that i can order the OVALETTE for baking sponge cake. or any where in the US? Thank you very much. i live in Houston, Texas.
awbrey
check this link http://www.dianasdesserts.com/website/forum/printthread.cfm?Forum=9&Topic=116
there is a phone no. where you can contact to get ovalette
Thank you very much Lilying. I will let you know if I get lucky !!!
I just wanted to let you know that I will be using your cake as a template for my wedding cake. I have found a rainbow wedding cake and am using your cake as the cake filling. It's beautiful and I think you are absolute genius!
jephmenzees
best wishes and congrats
hi there,
i'm always confused w/ castor sugar? what kind of sugar is that? any other local substitute (USA) for ovalette stabilizer?
THANK YOU!
anonymous
castor sugar is just superfine sugar. i use fine granulated
i don't know if there is any sub for ovalette
How did you make the design you did, like you say to pipe it into the pan, but how? in a circular motion? or just straight into it? Or squiggles? I want my cake to look just like that, it's so beautiful! So... yeah. how did you do that?
Also, would I be able to do the same sorta cake with just white cake mix and adding food colouring to it? I'm sorta pressed for time and have no time to try it out and figure it out myself, so I'm hoping for your opinion.
cherry
you just squeeze the batter into a circle, then the next color circle on top and eventually the batter will spread to the edge of the baking pan. it will look like you have piped circles. alternatively, you can spoon the batter instead of the bag
cherry
of course you can use white cake mix.
this is so colourful and awesome
i will bake it coz im going to ice it and wont notice the brown baking crust but i was wondering hwat the ovalette does??
also about how many eggs do you need to make 500g of eggwhites??
anonymous
ovalette emulsifies the fat in egg yolks and prevent it from collapsing the beaten batter. in this case, i could have used cream of tartar in the egg whites but i was following the recipe for the first time, i followed it to the tee.
you could weigh 1 egg white and then multiply the amount to get 500 gm.
I would like to add extra flavor to this, like a rum flavor or a clear vanilla flavor so that it does not taste very flat. How much do you think I should add, and do I have to modify the recipe at all?
ellie rose
a tbsp or two of any liqueur of your choice will do but go slow on the food flavorings.
no modification of recipe, just add the liqueur/liquor/flavorings
In what way exactly do you recommend I pipe in the batter? I love your result. I tried to understand how to do it but it is not very clear.
Thank you :)
justin
i use plastic bags and fill them with the colored batter. cut a hole at one edge and squeeze batter out into the middle of cake pan, to achieve even layers, try to squeeze the same smount of batter. the more the batter for each layer will give you thicker stripes. you can use the spoon, this way you can gauge the amount of batter. always drop batter in the middle, the batter will spread to the edge of cake pan and eventually goes higher.
i don't get how to steam the cake!! do you put the cake pan into the steamer??
znonymous
yes, put the cake pan in the steamer and steam as you would for anything that you wish to steam
Hi Lily,
I wanted to try your cake but found out that I do not have any ovalette!! Do you have any recipe which uses egg white but does not need ovalette? As i have lots of egg white in my freezer.
Thanks
fann
i think you can make it without ovalette. i understand that ovalette is used to stabalize the fat in egg yolks but in this case, i don't know why it is needed
You are the world's best mommy. I am not saying these are the best years of your life or that they go fast, but it is definitely true that the baby will get older (and heavier) and different to deal with. But the cake is beautiful and I hope your four year old will look back and be amazed how clever and hard working her mom was. Hang in there, which you seem to be doing with style!
lauraj
the four year old, renee, is already 6 and in grade 1. the baby, is no more a baby, he is the 3 year old baker, making the No Knead bread. they are my grandchildren.
I know, time flies and i only hope i get to be with them forever and ever, if only i find a recipe for immortality
hi lily,
loved this rainbow cake but still not understand how to pipe in the pan. really can't get your explaination. please help, i wold like to try this cake. thanks
anonymous
you don't have to use a plastic bag to pipe in the colored batter. you can use the soup to scoop and drop the colored batter.
drop the spoonful of batter into the middle of the cake pan, continue dropping with the next color on the same spot(on top of the last color) until all batter is finished
Hi Lily,
I tried your rainbow cake! It was a success!!! I could see swirls on the cake.
But just one thing, I put cocoa powder on to one of the batter, then i thought of making it more chocolate-y. So i added cooking chocolate, but the batter was to heavy and it sanked to the bottom of the cake!! And i had to steam it for 1h 15 mins..
It looked quite weird! But was very YUMMY!!
Thanks, Lily :)
okay, so when you "pipe" the colors in or whatever, do you use each of the bags of color once? or do you like, start out with a little splotch of colored batter and then the next color will go on top but have it become bigger and then the next color goes on top but a little bigger...and so on and so forth? you should show step by step pictures of what the piping looks like...because i dont really understand...also, what would happen if you like had the seperate colors but then put them all in a pan and kind of separated them, and then took a toothpick or something sharp and dragged it through them to make crazy rainbow patterns and swirls? would it just become one ugly color after it was done? or would it work?
mermaid
the cake will turn out marbled with swirls and patches if you put in the colors as you suggested.
it is hard for me to take pictures while making cos the hands will be all oily and dirty unless i get help. have a look at this link http://jodelibakery.netfirms.com/, there is a picture of zebra cake before it goes into the oven.
oh my, this looks delic--
ALL GLORY TO THE HYPNOCAKE
jason/bearwolftigerlion
thanks for the compliment and explanation.
awsm, i wanna try thiALL GLORY TO THE HYPNOCAKE!
This is pretty triALL GLORY TO THE HYPNOCAKE.
aw man i wish i couALL GLORY TO THE HYPNOCAKE
ANONYMOUS MUST BAKE THE HYPNOCAKE
Wow, this looks really amazALL GLORY TO THE HYPNOCAKE
I really want to try this recipALL GLORY TO THE HYPNOCAKE
It looks cool, but I don't reallyALL GLORY TO THE HYPNOCAKE
I'm not sure if I get the steaming pALL GLORY TO THE HYPNOCAKE
Delicious cake, you must eat it.
C-C-C-C-COMBO BREAKER!
how do you get it so coALL GLORY TO THE HYPNOCAKE
Is there any way to make this without owning scales to measure weight? All I have is a measuring jug and spoons.
This cake looks utterly delicious, I must make it, and eat it.
Hi! I've tried baking the zebra cake before. Now to try a steamed rainbow cake. ;) When you're talking about coloring though, are you referring to those liquid, meant for jelly type colorings or the gel types? but i'm assuming liquid?
ryna
it does not matter as long as the coloring is food grade
Looks yummy and the color looks great! :D
But i can't seem to get the steps right :(
rini
tell me precisely which part of the recipe that you do not understand so that i can help you
im lost after the ziploc part please explain
anonymous
i used the ziploc bag for easy control of the flow of batter. you fill different colors in bags, cut a hole at one end. Squeeze one color to form a cirle, continue with another color, pointing the end of bag at the center of the first cirle and squeeze. Repeat with another color and so forth.
hi, im really confused ive never made cakes before. what sort of steamer do i need to cook the cake? thanks
All Glory to the Hypnocake!
i cant wait to dig into thALL GLORY TO THE HYPNOCAKE!
oh man i have got to try this sometALL GLORY TO THE HYPNOCAKE!
Funny cake. :) I have to try to do this.
Is there a good way to add more of a flavor to the cake while still keeping the same coloALL GLORY TO THE HYPNOCAKE
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