*8" round cake
320g plain flour
180g castor sugar
1 bbsp baking powder
1 tsp salt
1½ tsp gelatine
125ml canola oil
250ml cold water
7 egg yolks
7 egg whites
1/2 tsp cream of tartar
Grease and line the base of the baking tin.
Preheat the oven to 160C, with a tin of hot water at the bottom tier of the oven.
Add sugar, baking powder, salt and gelatin into the flour and mix it with a whisk.
Make a well in the centre and pour in the oil, egg yolks and water but don’t mix it. Set aside.
Add the cream of tartar to the egg whites and whisk to soft peaks.
Now mix the flour mixture until it is just combined.
Fold meringue into the flour mixture until well combined.
Split the mixture evenly between 6 bowls. Add a little colour to each bowl and gently fold through.
Pour in the first colored batter, send to bake for 10-12mins. Remove and add the next colored and sent it back into the oven to bake for the same duration. Repeat until you used up all batter. And bake the last layer for around 15mins.
Once done, remove baking tin and cool cake upright.
Decorate with chocolate ganache & chocolate of your preferred choice!
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