Foodie

Sunday, June 25, 2006

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.
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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

72 comments:

Precious Moments said...

sooooooo colourful and really nice combination. Love it!

blur said...

This is my first time making cake. I dun quite understand how to make it so colorful.

Rosa's Yummy Yums said...

Woaw, that's a psychedelic cake! I love the looks of it...

lilyng said...

blur

just follow the recipe and use whatever color you prefer.

Michey said...

The cake looks simply FANTASTIC! I want a slice!!

Cheena Bukit said...

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*

lilyng said...

pauline

hope you catch you online. missed chatting with you.

are you all settled in your new place?

Precious Moments said...

Lily, I tagged you for the meme. http://preciousmoments66.blogspot.com/2006/06/meme-10-things-that-i-miss-of-mums.html

lilyng said...

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

Connie said...

It is so beautiful!

jadepearl said...

Lovely cake...so colourful!

helen said...

Wow! This cake looks amazing. I can't believe the number of colours! Incredible effort!

Anonymous said...

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

lilyng said...

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

Anonymous said...

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!

lilyng said...

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

Anna said...

Can it be baked and still have the same effect?

lilyng said...

anna

i am sure you can bake it at 350 f but there will be a brown baked crust.

awbrey said...

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.

lilyng said...

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

awbrey said...

Thank you very much Lilying. I will let you know if I get lucky !!!

Jephmenzees said...

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!

lilyng said...

jephmenzees

best wishes and congrats

Anonymous said...

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!

lilyng said...

anonymous

castor sugar is just superfine sugar. i use fine granulated

i don't know if there is any sub for ovalette

Cherry said...

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?

Cherry said...

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.

lilyng said...

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

lilyng said...

cherry

of course you can use white cake mix.

Anonymous said...

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??

Anonymous said...

also about how many eggs do you need to make 500g of eggwhites??

lilyng said...

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.

Ellie Rose said...

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?

lilyng said...

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

Justin said...

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 :)

lilyng said...

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.

Anonymous said...

i don't get how to steam the cake!! do you put the cake pan into the steamer??

lilyng said...

znonymous

yes, put the cake pan in the steamer and steam as you would for anything that you wish to steam

fann said...

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

lilyng said...

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

LauraJ said...

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!

lilyng said...

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

Anonymous said...

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

lilyng said...

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

Mel said...

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 :)

mermaid said...

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?

lilyng said...

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.

bearwolftigerlion said...

oh my, this looks delic--

ALL GLORY TO THE HYPNOCAKE

lilyng said...

jason/bearwolftigerlion

thanks for the compliment and explanation.

Anonymous said...

awsm, i wanna try thiALL GLORY TO THE HYPNOCAKE!

Anonymous said...

This is pretty triALL GLORY TO THE HYPNOCAKE.

Anonymous said...

aw man i wish i couALL GLORY TO THE HYPNOCAKE

Anonymous said...

ANONYMOUS MUST BAKE THE HYPNOCAKE

Anonymous said...

Wow, this looks really amazALL GLORY TO THE HYPNOCAKE

Anonymous said...

I really want to try this recipALL GLORY TO THE HYPNOCAKE

Anonymous said...

It looks cool, but I don't reallyALL GLORY TO THE HYPNOCAKE

Anonymous said...

I'm not sure if I get the steaming pALL GLORY TO THE HYPNOCAKE

Anonymous said...

Delicious cake, you must eat it.

C-C-C-C-COMBO BREAKER!

Anonymous said...

how do you get it so coALL GLORY TO THE HYPNOCAKE

Anonymous said...

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.

Ryna said...

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?

lilyng said...

ryna

it does not matter as long as the coloring is food grade

rini said...

Looks yummy and the color looks great! :D
But i can't seem to get the steps right :(

lilyng said...

rini

tell me precisely which part of the recipe that you do not understand so that i can help you

Anonymous said...

im lost after the ziploc part please explain

lilyng said...

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.

Anonymous said...

hi, im really confused ive never made cakes before. what sort of steamer do i need to cook the cake? thanks

Anonymous said...

All Glory to the Hypnocake!

Anonymous said...

i cant wait to dig into thALL GLORY TO THE HYPNOCAKE!

Anonymous said...

oh man i have got to try this sometALL GLORY TO THE HYPNOCAKE!

Kermaruusu said...

Funny cake. :) I have to try to do this.

Anonymous said...

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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