Rainbow watermelon cake
Sometimes you should also enjoy the fun and surprise of cutting cakes.It's hot now, and the stability of light cream is poor. If you don't move quickly, it will easily turn into water... The mounting cream of golden diamond is more stable, but its taste and health are not as good as light milk. It depends on your choice.
Step 1 . Drawings of all materials
Step 2 . Beat eggs in a bowl, add sugar and lemon juice concentrate, and beat with an egg beater
Step 3 . As shown in the figure, the volume expansion is several times of the original
Step 4 . Sift the low flour and baking powder into the beaten egg batter
Step 5 . Use the rubber to stir the flour and egg batter up and down (do not stir clockwise or anticlockwise), then add softened butter, and mix well
Step 6 . Divide the cake batter into five parts, add a drop of food pigment of different colors to each part, mix well and pour it into the mold
Step 7 . Put it in the middle of the oven, heat it up and down, bake it 180 ° for about 10 minutes (I use Midea's oven)
Step 8 . After baking, slightly cool and demould. Fold them in order, and smear the whipped cream in the middle of each layer. With light cream on the outside, too
Step 9 . Watermelons are scooped into balls with a scoop, and then placed on them. If you like, you can also use a decorative mouth to mount the remaining cream on the surface and edge of the cake
Step 10 . Refrigerate for a while, then you can eat~
Step 11 . Isn't the cut beautiful
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