Welcome to HOW TO COOK THAT I am ANN REARDON
Today we are making a rainbow steam cake.
You'll be surprised how simple this is to make.
For the cake you will need flour, water, oil, eggs separated into the yolks and the whites.
Cream of tartar, sugar, baking powder, salt and
gelatin.
We are using the gelatin as an emulsifier which stop the water and the oil from splitting.
Add the sugar, baking powder, salt and gelatin into the flour and stir it with a whisk to
aerate it and get rid of any lumps.
And I'll put all of the recipe quantities on the howtocookthat.net website for you and
there's a link in the description below.
Make a well in the centre and pour in the oil, egg yolks and water but don't mix it
yet.
Add the cream of tartar to the egg whites and whisk - with electric beaters - or you
could do it by hand whisk if you've got lots of energy just use a whisk until they have
soft peaks like this.
Move over to the other bowl and mix it on low speed until it is just combined.
You don't want to over-mix it here.
Mix in a third of the egg whites and once that is mixed through so it kind of lightens
the mixture.
Fold in the rest in two batches, just fold it by scooping down to the bottom and up and
around turning the bowl as you go.
Folding it instead of stirring it just helps keep the air in the mixture so we end up with
a fluffy cake.
Split the mixture evenly between 6 bowls.
Now I suggest you use a measuring cup for this so each layer is the same thickness.
Add a little bit of colour to the mixture and gently fold through.
Again you don't just want to stir it really fast because then all the air will drop out
of the mixture.
Repeat that with each of your other colours.
And for this cake you'll need a deep tin, and you want to line the base with non-stick
baking paper.
I got this tin from a store here in Australia, it's a Bakers secret one - and I don't think
it is available internationally.
I'll put a link to where you can find it in Australia and NZ but if you find it elsewhere
let me know so I can tell everyone else who wants it as well.
Pour the purple mixture into the tin and place in the oven on the middle shelf.
Put an empty tray on the top shelf to stop it browning and a tin of boiling water on
the bottom.
This makes the oven steamy and keeps the cake moist while we do all these layers.
After 9 minutes it will not be fully cooked but will be set enough that we can put the
next layer on top.
Pour the blue cake mixture over the top and place it back in the oven for another 9 minutes.
Then add the green and this is giving us nice even layers without having to trim off the
cake so there is no waste on each layer.
Repeat that with the yellow.
Then the orange and finally the red and bake the red for 11
minutes so that the red layer is cooked through.
While that is cooling we are going to make our ganache by pouring hot cream over the
chocolate.
Once that has sat for a minute stir it around until it is well combined and smooth.
Once the cake is cooled run a knife around the edge of the tin.
Place paper and a chopping board over the top and flip it upside down.
Then pull the sides up and off and carefully lift off the base.
Place a bowl or something slightly smaller than the circle size of cake on top and use
it as a guide and use a serrated knife to cut off a thin layer.
Now we are doing this to take of the slightly browned layer to reveal the beautiful rainbow,
it's so pretty.
Place your plate or cake stand on top and flip it back the right way up and peel off
that baking paper.
To make some simple syrup put equal parts of sugar and water into a cup and microwave
until the sugar is dissolved.
Using a pastry brush add generous amounts to the cake.
Because the sides are open we don't want the cake to dry out.
You can add some vanilla or other flavourings to that if you like.
Then use a pastry brush to add generous amounts to the cake.
And we are doing this because the sides are open and we don't want our cake to dry out
this will keep it nice and moist.
Pour your ganache on top right in the center then let it drip down over the edge.
If you want more drips just add more ganache near the edge so that it just over flows.
To decorate the top of the cake dip the base of some macarons in melted chocolate and then
add them in a circle going around the top of the cake.
The melted chocolate will just help them stand upright.
Yummm look at that.
A super easy rainbow cake.
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Make it a great week and I'll see you all on Friday.