1 Separate the egg white from the yolk.

2. Mix water and oil evenly.

Add egg yolk and stir until the batter is even and bright. Add vanilla extract and mix well.

Sift in low-gluten flour and stir manually until there is no dry powder.

5. Evenly mix egg white with 1g tower powder, and add 1/3 fine sugar for the first time and stir quickly;

6. When bubbles are formed on the surface, a second portion of fine sugar is added to continue beating, and the state of the protein is liquid at this time;

When no bubbles can be seen and the color turns white, drop the last fine sugar and beat it until it can stand upright and sharp. At this time, the protein is ready, which is also called the hard foaming stage.

Mix 1/3 protein with egg yolk, and then pour into the protein.

9 Mix evenly from bottom to top, divide into six equal parts, and add different pigments respectively.

10 are mixed evenly and then poured into the molds respectively.

Bake 1 1 in the oven, and adjust the baking temperature to 175℃ and bake 12 minutes.

12, cooling and demoulding.

13 Beat the cream evenly, and apply a thin layer at a time to make a cake cream blank.

Do your favorite rainbow decoration on the surface;