![]() ![]() Once you've divided them, put half a teaspoon (or approx. This is the part where you have to grab those extra bowls - you'll need 5 in total to divide the batter evenly into. Be careful not to overmix or fold at this stage as you want to keep all that precious air in!ĥ. Then fold in the remaining meringue using a rubber spatula. Add half of the meringue to the wet batter and whisk gently to combine. ![]() Add in the salt and cream of tartar and whisk on high speed whilst gradually adding the second measure of sugar until you have a glossy meringue with stiff peaks.Ĥ. In a clean stand-mixer bowl with whisk attachment, break up the egg whites by whipping on medium speed till just frothy. Tip in the flour and corn flour and gently whisk till mixed in and no visible lumps remain.ģ. Whisk the egg yolks and the first measure of sugar, 20g, together till light in a mixing bowl.Īdd the milk, oil and vanilla in next and whisk till well combined. Grease the tray with some butter or shortening and line the tray with the prepped parchment paper.Ģ. Prepare a baking tray with parchment paper - cut the parchment to size with a spare inch on either side, crease along the base edges of the tray and cut out the corners so the parchment paper fits the tray well. ![]() Gel paste/liquid food colouring (the runny pastes are better for this recipe eg: Dr Oetker) Methodġ. IngredientsĤ eggs (medium), separated into yolks and whitesĤ0ml oil (vegetable or any other neutral oil) This recipe is based on a Japanese chiffon sponge by Rice n Flour. You'll only need 1 baking tray for this recipe but you'll also need quite a few disposable piping bags and clean bowls. I've broken down the steps so that it minimises washing up and faffing and I've also added the recipe for cereal milk buttercream that is such a dream with this cake roll as you'll be giddy like a toddler on a sugar high.īut you can use any buttercream of your choice, as long as it's of piping consistency, or if you'd really like to shave off time, ready-made buttercream style icing will do the trick. If you wanted to take up your rainbow cake-ing up another notch here's my rainbow cake roll step-by-step recipe. I love seeing my rainbow cake recipe being tried out by our followers - so much fun to share and see your creations. I've shied away long enough from them - even at work, just because it involves so much more faffing (five times the mixing, five times the washing up, five times the baking, you get the drift) but having recently experienced what an absolute joy it is to slice into one of them we HAD to have a real rainbow cake collection for our customers, despite all the extra effort. ![]()
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