Rainbow Chiffon Cake

 

I love chiffon cake - I bake too many times ; in fact I can eat almost half of pan by myself  Lol -  I don't know , maybe the texture make me fall in love with this cake .  The ingredient contains coconut milk ; I believe that make any different . Please don't compare chiffon cake with angel cake ... it's so so wrong :O

 

Ok here is the recipe , I hope you will like as I do :

 

The Ingredients

8 medium size eggs (seperate while cold)

170 grm sugar (divide into 50 gr + 120 gr)

20 grm milk powder

20 grm cornflour

150 grm cake flour

1 tsp baking powder

½ tsp salt

100 ml vegetable oil

100 ml coconut milk

1 tsp cream of tartar

Rainbow Color

A drop of green color paste (i using Wilton Product - which is safe food colors)

A drop of pink coloring

A drop of chocolate paste

A drop of yellow coloring

 

 

Directions :

 

Pre-heat the oven for 350 F

Shift cake flour, corn flour, milk powder, salt and baking powder. Set it aside. Combined the coconut milk and oil together.

In a mixing bowl mix the egg yolk and 50 grm of sugar until well combined. Add in the coconut milk and oil mixture. Mix well. Add in the flour mixture. Mix until the mixture is smooth. Set aside

In a mixer whisk white eggs + 120 gr sugar + 1 tsp cream of tartar high speed until soft peak. Add into yolk mixture, fold with spatulla .

Divide the mixture into four equal portions. Add the colors in every bowl.

Pour each of the batter mixture into an ungreased tube pan and bake for 50 minutes or until golden brown and tested the skewer comes out clean.

Remove the cake from the oven and immediately turn the cake (in the tin) upside-down, using the tin's feet (if you have a chiffon cake with feet). Otherwise, use a strong bottle, to hold the cake by sliding the bottle into the tin hole in the middle. Leave it to cool.

When it is already cool, remove the cake from the tin by using a long thin knife, loosening from the sides and bottom of the tin. Serve as is, sliced.