Weird Cold Cake (Rainbow Birthday, Chocolate Mousse)

ALL OIL CAKE (FOR REFRIGERATION)

A. Rainbow

Note 1 : <https://whattocooktoday.com/rainbow-cake-that-will-brighten-up-anyones-life.html> for the cake

Note 2 : <https://preppykitchen.com/vanilla-buttercream/#recipe> for the buttercream

A. Cake

Too sweet, to reduce sugar

Part 1 : Yolk Batter

5 egg yolks

50gm sugar (30gm sugar)

1 cap vanilla essence

65gm cooking oil

1/4 tsp salt

80gm milk

120gm cake flour

1 tsp baking powder

6 types of food colouring

1. Cream yolk, sugar, and vanilla essence until light and fluffy.

2. Stream in cooking oil while beating with hand mixer. Do not dump it all at once.

3. Add salt and stream in milk while beating with hand mixer. Do not dump it all at once. Beat until light. Batter may look runny at this point.

4. Sift cake flour and baking powder until light. Mix into the yolk batter 1/2 batch at a time. Beat until well incorporated.

5. Divide batter into 6 pans with diameter of 6-inch (i.e. 56-60gm into each pan). Lightly add a drop of colour (for pastel tone) into each pan and mix well with spatula. Line the cake pans with baking paper for ease of dislodge.

Part 2 : Meringue

5 egg whites

60gm sugar (30gm sugar)

1 cap vanilla essence

1 tsp lemon juice

1. Beat egg whites, sugar, and vanilla essence until quite smooth & firm.

2. Add in lemon juice 1/2 tsp at a time. Beat until quite stiff with a bent at the end. Do not overbeat or meringue will split & get foamy.

Part 3 : Combine & Bake

1. Divide meringue into the cake pan (i.e. 30-35gm into each pan).

2. Carefully fold into the batter with a spatula.

3. Bake all under 20 min @ 160°C convection oven with no fan. Preheat for 30 minutes prior to baking.

4. Once done, wait around 5 minutes before dislodge the cakes onto cooling rack.

5. Cool the cakes completely before wrapping them in cling wrap & storing them in the fridge to await frosting.

B. Simple Sugar Syrup

1 tbsp sugar

2 tbsp hot water

This is for 1 cake. To keep them moist. This will be applied during assembly. Optional move.

C. Buttercream Frosting

To try with stabilised whipped cream next, and swiss meringue next.

250gm butter

150gm icing sugar

1 cap vanilla essence

6 tbsp milk

1. Cream butter, icing sugar, and vanilla essence until light.

2. Gradually add milk (1 tbsp at a time). Beat until light. Can store until further use. If store in fridge, can whip afterwards to make them fluffy & ready for frosting.

3. Do crumb coating first, then cool in the fridge for at least 30 mins before actual frosting.

B. Chocolate Mousse

Cake

3 eggs

125gm sugar

1/2 cap vanilla essence

125gm canola oil

60gm milk

200gm flour (185gm all purpose, 15gm corn flour)

50gm cocoa powder

1 tsp baking powder double action

1/4 tsp baking soda

1/4 tsp fine salt

Line 8" round pan.

Bake no fan top bottom heat 170°C at 30 min.

Let cool.

Mousse

20gm gelatin

100gm milk

3 eggs

400gm milk

50gm corn starch

1/2 tsp vanilla essence

30gm butter

100gm white chocolate coin

100gm milk chocolate coin

400gm whipping cream

Bloom gelatine.

Whisk eggs until light and fluffy.

Heat milk, corn starch and vanilla essence until wafting.

Stream milk mixture into egg. Heat the mixture while whisking until thickened.

Take off heat.

Add in butter and gelatine. Whisk.

Divide into two mixture. One mix add white choc, one mix add milk choc. Mix until everything is melted and homogenous.

Let cool. Cool in fridge.

Whip cream, split into two batches.

Beat pastry cream to lighten up. Fold whip cream into it. 

Stack the cake with it.