Rainbow Chiffon cake

 

 

After having over a week with a household of poorly people! My baking have been on hold.

I really wanted to bake something for the children so they can have a little treat.

My son really miss my baking the most.

I didn't want something too heavy so a chiffon cake would be perfect for them.

What flavour? well, how about a rainbow one?

My daughter gave me this odd look! ok not quite a 7 layer rainbow one but 4 is still colourful!

So I decided to try a four coloured one using Yam paste, Pandan paste, cocoa powder and vanilla extract.

 

Here's the recipe:

6 egg yolks

70g caster sugar

95g corn oil

1/4 Tsp salt

155g plain flour

1 & 1/2 Tsp baking powder

120ml warm water

 

7 egg whites

70g caster sugar

3/4 Tsp cream of tartar

 

Flavourings:

1.Tbsp yam paste

1.Tbsp pandan paste

1.Tbsp of cocoa powder mix with 1. tbsp hot water to form a paste

1.tsp vanilla extract

 



 

First steps:

You need a 9 inch chiffon cake tin.

 

Whisk egg yolks and sugar until light and fluffy, add oil and whisk for a few seconds to combine.

Add warm water and mix, fold in flour with baking powder sifted together and divide the yolk batter into 4 portions.

Each portion you add in the different flavourings.

 

Second steps:

 

Whisk egg whites, add cream of tartar when whites becomes frothy and add sugar gradually until it reaches stiff peaks.

Divide meringue into 4 portions to the 4 different flavoured yolk batter and fold carefully until combined.

 

 

 Last steps:

Now to layer the batter into the tube pan.

Add the yam flavoured batter first and spread evenly, then add the pandan flavour second and spread evenly, follow by chocolate flavour then lastly the vanilla flavour.

 

Bake in a preheated oven 180c for 1 hour.

You can refer to here for my step by step guide method for the of making the chiffon cake.

 

 

Once baked, invert the chiffon cake in the tube pan upside down and cool for an hour or completely cool before you remove from the tin.

 

You can see once baked the layers have moved slightly.

 

But it doesn't matter if the outside don't look perfect as once you slice into it, you can see the colours and the softness of the cake.