Rainbow Chocolate Logcake by Kelly Ng

6 egg yolk
75 ml oil
90ml milk
95g cake flour
1tsp essence (yr choice)

6 egg white
80 g caster sugar
1/16 tsp cream of tar tar

Preheat oven 160degree C.
Lighty beat the egg yolk, add in oil & milk, mix well and then fold in the sifted flour. Put aside (cannot exposed to wind, cover it up).

Next Whisk the egg white. When you see some bubbles start surfacing add in the tartar, continue to whisk until the bubble almost look crowded then add in half of the sugar, whisk awhile and then pour in the remaining sugar. When the egg white look like snow finish and the bowl can turn upside down without falling, it is done. Then mix 1//3 of the egg white to the egg yolk mixture and mix well till no white can be seen. Then pour in egg yolk mixture back to the remaining 2/3 of the egg white and fold mix thoroughly.

Divide è batter into 6 portion (approx. 155-165g**) n add è rainbow color. Pipe on tray. Bake approx. 10mins.

Choc Ganache:
200g couventure choc
50g Compund dark choc
100ml whipping cream
1 tbsp golden syrup.

Melt choc, add whipping cream & syrup. Done
Leave it to cool & pour over cake.

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