Welcome to How to Cook That! I'm Ann Reardon, and today we're making a rainbow steam cake that will surprise you with its simplicity.

For the cake, you'll need flour, water, oil, eggs separated into their yolks and whites. Cream of tartar, sugar, baking powder, salt, and gelatin are also required. We're using the gelatin as an emulsifier to prevent the water and oil from splitting. Now, let's add the sugar, baking powder, salt, and gelatin to the flour and stir it with a whisk until aerated and free of lumps. Please note that all recipe quantities can be found on the How to Cook That website, linked in the description below.

To begin making the cake, create a well in the center of the bowl and pour in the oil, egg yolks, and water without mixing it yet. Now, move over to the other bowl and mix the egg whites with cream of tartar until they have soft peaks. If you don't have electric beaters, you can use hand whisking instead. Be gentle when whisking the egg whites as we want them to retain their airiness.

Now, divide the mixture evenly between 6 bowls, using a measuring cup to ensure each layer is the same thickness. Add a little color to the mixture and gently fold it through. Remember not to stir too fast, as this will cause the air to drop out of the mixture, resulting in a dense cake. Repeat this process with each of your other colors, creating a beautiful rainbow effect.

To bake the cake, use a deep tin and line the base with non-stick baking paper. I recommend using a Bakers Secret tin from an Australian store, but you can find alternatives elsewhere. Pour the purple mixture into the tin and place it on the middle shelf of the oven, adding an empty tray on top to prevent browning and a tin of boiling water on the bottom. The steam created by these ingredients will keep the cake moist while we add layers.

After 9 minutes, the cake won't be fully cooked but will still be set enough to place the next layer on top. Pour the blue cake mixture over the top and bake for another 9 minutes. Repeat this process with each of your colors: green, yellow, orange, and finally red. The red layer should be baked for 11 minutes to ensure it's fully cooked through.

While the cake is cooling, we'll make our ganache by pouring hot cream over chocolate. Let this sit for a minute before stirring it until well combined and smooth.

Once the cake has cooled, run a knife around the edge of the tin, place paper, and a chopping board on top, and flip it upside down. Carefully lift off the base and transfer the cake to a bowl or slightly smaller circle-sized bowl, using it as a guide. Cut off a thin layer from the sides to reveal the beautiful rainbow effect.

Place your plate or cake stand on top, and flip the cake back to its original position. Peel off the baking paper, and you're ready for the final touches! To add moisture to the cake's sides, which are open, we'll use simple syrup made by equal parts sugar and water, microwaved until dissolved. Using a pastry brush, gently add generous amounts of syrup to the cake.

Now, pour your ganache on top in the center, allowing it to drip down over the edge. If you want more drips, simply add more ganache near the edges so that it just overflows. To decorate the top of the cake, dip the base of some macarons in melted chocolate and place them around the top.

And there we have it! A stunning rainbow steam cake, made with love and care. Don't forget to subscribe to How to Cook That for more cakes, chocolates, and desserts. Click on the links provided below to access last week's freak shakes, my previous cake videos, and my YouTube channel. Until next Friday, I'll see you all!

"WEBVTTKind: captionsLanguage: enWelcome to HOW TO COOK THAT I am ANN REARDONToday we are making a rainbow steam cake.You'll be surprised how simple this is tomake.For the cake you will need flour, water, oil,eggs separated into the yolks and the whites.Cream of tartar, sugar, baking powder, saltandgelatin.We are using the gelatin as an emulsifierwhich stop the water and the oil from splitting.Add the sugar, baking powder, salt and gelatininto the flour and stir it with a whisk toaerate it and get rid of any lumps.And I'll put all of the recipe quantitieson the howtocookthat.net website for you andthere's a link in the description below.Make a well in the centre and pour in theoil, egg yolks and water but don't mix ityet.Add the cream of tartar to the egg whitesand whisk - with electric beaters - or youcould do it by hand whisk if you've got lotsof energy just use a whisk until they havesoft peaks like this.Move over to the other bowl and mix it onlow speed until it is just combined.You don't want to over-mix it here.Mix in a third of the egg whites and oncethat is mixed through so it kind of lightensthe mixture.Fold in the rest in two batches, just foldit by scooping down to the bottom and up andaround turning the bowl as you go.Folding it instead of stirring it just helpskeep the air in the mixture so we end up witha fluffy cake.Split the mixture evenly between 6 bowls.Now I suggest you use a measuring cup forthis so each layer is the same thickness.Add a little bit of colour to the mixtureand gently fold through.Again you don't just want to stir it reallyfast because then all the air will drop outof the mixture.Repeat that with each of your other colours.And for this cake you'll need a deep tin,and you want to line the base with non-stickbaking paper.I got this tin from a store here in Australia,it's a Bakers secret one - and I don't thinkit is available internationally.I'll put a link to where you can find it inAustralia and NZ but if you find it elsewherelet me know so I can tell everyone else whowants it as well.Pour the purple mixture into the tin and placein the oven on the middle shelf.Put an empty tray on the top shelf to stopit browning and a tin of boiling water onthe bottom.This makes the oven steamy and keeps the cakemoist while we do all these layers.After 9 minutes it will not be fully cookedbut will be set enough that we can put thenext layer on top.Pour the blue cake mixture over the top andplace it back in the oven for another 9 minutes.Then add the green and this is giving us niceeven layers without having to trim off thecake so there is no waste on each layer.Repeat that with the yellow.Then the orangeand finally the red and bake the red for 11minutes so that the red layer is cooked through.While that is cooling we are going to makeour ganache by pouring hot cream over thechocolate.Once that has sat for a minute stir it arounduntil it is well combined and smooth.Once the cake is cooled run a knife aroundthe edge of the tin.Place paper and a chopping board over thetop and flip it upside down.Then pull the sides up and off and carefullylift off the base.Place a bowl or something slightly smallerthan the circle size of cake on top and useit as a guide and use a serrated knife tocut off a thin layer.Now we are doing this to take of the slightlybrowned layer to reveal the beautiful rainbow,it's so pretty.Place your plate or cake stand on top andflip it back the right way up and peel offthat baking paper.To make some simple syrup put equal partsof sugar and water into a cup and microwaveuntil the sugar is dissolved.Using a pastry brush add generous amountsto the cake.Because the sides are open we don't want thecake to dry out.You can add some vanilla or other flavouringsto that if you like.Then use a pastry brush to add generous amountsto the cake.And we are doing this because the sides areopen and we don't want our cake to dry outthis will keep it nice and moist.Pour your ganache on top right in the centerthen let it drip down over the edge.If you want more drips just add more ganachenear the edge so that it just over flows.To decorate the top of the cake dip the baseof some macarons in melted chocolate and thenadd them in a circle going around the topof the cake.The melted chocolate will just help them standupright.Yummm look at that.A super easy rainbow cake.Subscribe to howtocookthat for more cakeschocolates and desserts.Click here the recipe, here for last weeksfreak shakes, here for my cake videos andhere for my youtube channel.Make it a great week and I'll see you allon Friday.\n"