Pastel Rainbow Chiffon Cake.- by Alicia Wong

Pastel Rainbow Chiffon Cake
Ingredients (17 cm chiffon tin):
5 egg yolks
33g sugar
65g vegetable oil
38ml water
30 ml fresh milk
100g cake flour
1 tsp vanilla extract
Wilton colours

7 egg whites
75g sugar
1/4 tsp cream of tartar

1. Preheat oven to 160°C. Prepare a tray of water at the bottom of the oven (I used the lowest rack to bake the cake).
2. Beat egg yolks with sugar with whisk till pale yellow before stirring in oil, milk, water and vanilla extract.
3. Next add in sieved flour and whisk till no trace of flour found.
4. Divide the batter into 6 (approx 9 tsp). Mix in respective rainbow wilton colours. Pastel shades only require a tiny bit of the colours.
5. Meringue: Beat the egg whites with ¼ tsp cream of tartar till stiff peak, mixing in caster sugar in 2 additions.
6. Divide the meringue into 6. Gently but quickly fold in the meringue into the 6 colours batter. You need to work very fast for the meringue not to deflate.
7. Scoop the pink batter into the chiffon tin, gently level the batter. Then repeat with orange, yellow, green, blue and violet respectively, levelling the batter at each layer. Gently tap the tin on the counter top 3x to remove air bubbles.
8. Bake the chiffon cake for 15 min at 160°C and then 35 min at 150°C, or when skewer comes clean.
9. Invert the chiffon cake once removed from oven.
10. Unmould the chiffon cake by hand. Gently pull the cake from the sides of the tin at each angle and push the removable base up to unmould the sides. To unmould the cake from the base, gently lift up the cake from the base using hands, repeating this at each angle before turning the base over

recipe source and credit to

Fiona Lau

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