{"id":2375,"date":"2017-07-22T09:53:55","date_gmt":"2017-07-22T01:53:55","guid":{"rendered":"https:\/\/tottstore.com\/recipes\/?p=2375"},"modified":"2017-08-10T09:56:20","modified_gmt":"2017-08-10T01:56:20","slug":"rainbow-chiffon-cake","status":"publish","type":"post","link":"https:\/\/tottstore.com\/recipes\/rainbow-chiffon-cake\/","title":{"rendered":"Rainbow Chiffon Cake"},"content":{"rendered":"<div class=\"row row-small\"  id=\"row-1024810873\">\n\n\t<div id=\"col-1039869041\" class=\"col medium-9 small-12 large-9\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p><span style=\"font-size: 12px; color: #333333;\"><a style=\"color: #333333;\" href=\"https:\/\/tottstore.com\/recipes\/\">&lt; Back to Recipe Listings<\/a><\/span><\/p>\n<h1>Rainbow Chiffon Cake<\/h1>\n<p><strong>by Philia Ng<br \/>\n<\/strong><\/p>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-1039869041 > .col-inner {\n  padding: 0px 0px 0px 0px;\n  margin: 0px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-1372333360\" class=\"col medium-3 small-12 large-3\"  >\n\t\t\t\t<div class=\"col-inner text-right\"  >\n\t\t\t\n\t\t\t\n<div class='printomatic pom-default ' id='id7871'  data-print_target='article'><\/div>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-1372333360 > .col-inner {\n  padding: 0px 0px 0px 0px;\n  margin: 0px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n<style>\n#row-1024810873 > .col > .col-inner {\n  padding: 0px 0px 0px 0px;\n}\n<\/style>\n<\/div>\n<div class=\"row row-small\"  id=\"row-1634806471\">\n\n\t<div id=\"col-307966319\" class=\"col medium-5 small-12 large-5\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p style=\"line-height: 15.75pt; background: white; margin: 0cm 0cm 7.5pt 0cm;\"><span style=\"font-size: 10.5pt; font-family: 'Arial','sans-serif'; color: #333333;\">Brighten up your day with this colourful Rainbow Chiffon Cake by Chef Philia Ng! This recipe is light, fluffy and simple-to-make!<\/span><\/p>\n<p><span style=\"font-size: 90%;\"><strong>Cuisine :<\/strong>\u00a0Baking\u00a0<strong>Course :<\/strong>\u00a0Dessert\u00a0<strong>Skill Level :<\/strong> Novice<\/span><br \/>\n<span style=\"font-size: 90%;\"><strong>Prep :<\/strong>\u00a035\u00a0<span class=\"value\">mins<\/span> <strong>Cook :<\/strong>\u00a045\u00a0<span class=\"value\">mins<\/span> <strong>Ready in :<\/strong>\u00a080\u00a0<span class=\"value\">mins<\/span> <strong>Serves :<\/strong>\u00a06-8<br \/>\n<\/span><\/p>\n<hr \/>\n<p><strong>INGREDIENTS:<\/strong><\/p>\n<ul>\n<li><strong>Group A<\/strong><\/li>\n<li>85g Egg Yolks<\/li>\n<li>30g Castor Sugar<\/li>\n<li><strong>Group B<\/strong><\/li>\n<li>65g Sunflower Oil<\/li>\n<li>72g Water\/ Full Cream Milk<\/li>\n<li>1 tsp Vanilla Paste<\/li>\n<li><strong>Group C<\/strong><\/li>\n<li>102g Cake Flour<\/li>\n<li><strong>Group D<\/strong><\/li>\n<li>285g Egg Whites<\/li>\n<li>78g Castor Sugar<\/li>\n<\/ul>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-307966319 > .col-inner {\n  padding: 0% 0% 0% 0%;\n  margin: -10px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-1502566535\" class=\"col medium-4 small-12 large-4\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-2376\" src=\"https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Rainbow-Chiffon-Cake-169x300.jpg\" alt=\"\" width=\"169\" height=\"300\" \/>\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-215296519\" class=\"col medium-7 small-12 large-7 small-col-first\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n<style>\n#row-1634806471 > .col > .col-inner {\n  padding: 0px 0px 0px 0px;\n}\n<\/style>\n<\/div>\n<p><strong>DIRECTIONS:<\/strong><\/p>\n<ol>\n<li>Whisk group A (Egg Yolks, Castor Sugar) until whitish and fluffy.<\/li>\n<li>Add in group B (Sunflower Oil, Water\/full cream milk, Vanilla Paste) and mix well.<\/li>\n<li>Sift in group C (Cake Flour) and fold well. Divide into 5 portions of 69g into pink, yellow, green, blue and purple.<\/li>\n<li>Whisk group D (Egg whites, Castor Sugar) until stiff and glossy looking.<\/li>\n<li>Whisk group D until stiff and glossy looking. Divide into 5 portions at 71g to the divided coloured portions.<\/li>\n<li>Ladle pink, yellow, green, blue and purple batter gently into the chiffon tin.<\/li>\n<li>Bake at 160 degree Celsius non fan for 45 mins.<\/li>\n<li>Invert the cake immediately on a height of 8cm until cooled.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Brighten up your day with this colourful Rainbow Chiffon Cake by Chef Philia Ng! This recipe is light, fluffy and simple-to-make!<\/p>\n","protected":false},"author":3,"featured_media":2376,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"tags":[],"course":[56],"cuisine":[64],"difficulty":[69],"time":[75,72],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Rainbow Chiffon Cake | ToTT Store<\/title>\n<meta name=\"description\" content=\"Brighten up your day with this colourful Rainbow Chiffon Cake by Chef Philia Ng! 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