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Rainbow Chiffon Cake

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Rainbow Chiffon Cake

by Philia Ng

Brighten up your day with this colourful Rainbow Chiffon Cake by Chef Philia Ng! This recipe is light, fluffy and simple-to-make!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 35 mins Cook : 45 mins Ready in : 80 mins Serves : 6-8


INGREDIENTS:

  • Group A
  • 85g Egg Yolks
  • 30g Castor Sugar
  • Group B
  • 65g Sunflower Oil
  • 72g Water/ Full Cream Milk
  • 1 tsp Vanilla Paste
  • Group C
  • 102g Cake Flour
  • Group D
  • 285g Egg Whites
  • 78g Castor Sugar

DIRECTIONS:

  1. Whisk group A (Egg Yolks, Castor Sugar) until whitish and fluffy.
  2. Add in group B (Sunflower Oil, Water/full cream milk, Vanilla Paste) and mix well.
  3. Sift in group C (Cake Flour) and fold well. Divide into 5 portions of 69g into pink, yellow, green, blue and purple.
  4. Whisk group D (Egg whites, Castor Sugar) until stiff and glossy looking.
  5. Whisk group D until stiff and glossy looking. Divide into 5 portions at 71g to the divided coloured portions.
  6. Ladle pink, yellow, green, blue and purple batter gently into the chiffon tin.
  7. Bake at 160 degree Celsius non fan for 45 mins.
  8. Invert the cake immediately on a height of 8cm until cooled.
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