Ingredients:
6 large eggs ~ separated
100g sifted cake flour
1/4 tsp baking powder
1/4 tsp salt
200g granulated sugar ~ divided (135g/65g)
1 tsp vanilla extract
2 tbsp water
Zest of Lemon
3/4 tsp cream of tartar
3 cups Heavy whipping cream
1 tbsp sugar
Food color ~ Pink/Orange/Yellow/Green/Blue/Indigo/Purple
Directions:
- Preheat oven 180 deg C. Prepare lined parchment paper for 10" & 8" round pan.
- Place the egg yolks & 135g of sugar in the bowl of an electric mixer, fitted with the paddle attachment. Beat on high speed until it turns thick, fluffy & light-colored. Then beat in the vanilla extract, water & lemon zest. Set aside.
- In a clean bowl, with the whisk attachment, whip the egg whites until foamy, add the cream of tartar & continue beating until soft peaks form
- Gradually add 65g sugar & continue beating until the egg whites are shiny & just form stiff peaks.
- Sift the flour mixture over the beaten egg yolks & gently but quickly fold into the egg yolk batter. Then fold 1/3 of egg whites into the batter until incorporated.
- Scoop a couple of spoon for the base of 2 10" round pan. Add pink color & mix well. Then pour into 2 10" round pan & bake for 15 mins. Remove & immediately invert the pan. allow the cake to cool completely & set aside.
- Divide the balance batter (see below picture) & bake for 25-28 mins or until a toothpick inserted comes out clean. Remove from oven & immediately invert the pan.
- Whip heavy cream & iced the cake (see below picture).
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| 1st outer layer: Bottom (yellow) Top (orange) 2nd inner layer: Bottom (green) Top (blue) 3rd middle layer: Bottom (indigo) Top (violet) |
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