Rainbow Chiffon Cake Recipe

Name: Rainbow Chiffon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE MIXTURE:; 5-1/3 ounces, weight All-purpose Flour; 3/4 ounces, weight Corn Flour; 3/4 ounces, weight Milk Powder; 1/2 teaspoons Salt; 1 teaspoon Baking Powder; 6 tablespoons, 2 teaspoons, 4-5/8 pinches Coconut Milk; 6 tablespoons, 2 teaspoons, 4-5/8 pinches Corn Oil; 4 Egg Yolks; 1-7/8 ounces, weight Sugar; 3 drops Pandan Paste; 3 drops Yellow Coloring And Lemon Flavoring; 3 drops Pink Coloring And Strawberry Flavoring; 3 drops Orange Coloring And Orange Flavoring; 1 teaspoon Orange Zest; FOR THE EGG WHITE MIXTURE:; 4 Egg Whites; 4-1/4 ounces, weight Sugar; 1 teaspoon Cream Of Tartar Or Salt

Servings: persons

FOR THE CAKE MIXTURE:
5-1/3 ounces, weight All-purpose Flour
3/4 ounces, weight Corn Flour
3/4 ounces, weight Milk Powder
1/2 teaspoons Salt
1 teaspoon Baking Powder
6 tablespoons, 2 teaspoons, 4-5/8 pinches Coconut Milk
6 tablespoons, 2 teaspoons, 4-5/8 pinches Corn Oil
4 Egg Yolks
1-7/8 ounces, weight Sugar
3 drops Pandan Paste
3 drops Yellow Coloring And Lemon Flavoring
3 drops Pink Coloring And Strawberry Flavoring
3 drops Orange Coloring And Orange Flavoring
1 teaspoon Orange Zest
FOR THE EGG WHITE MIXTURE:
4 Egg Whites
4-1/4 ounces, weight Sugar
1 teaspoon Cream Of Tartar Or Salt

1
1. Sift all-purpose flour, corn flour, milk powder, salt and baking powder. Set it aside. Combine the coconut milk and oil together.
2
2. In a mixing bowl, mix the egg yolks and sugar until well combined. Add in the coconut milk and oil mixture. Mix well. Lastly, add in the flour mixture. Mix until the mixture is smooth.
3
3. Divide the cake mixture into 4 equal portions. Mix 1 portion with pandan. Mix another portion with strawberry flavoring and pink color. Mix the third portion with orange flavor, orange zest and orange color. Finally, mix the last portion with lemon flavoring and yellow coloring. Mix all the 4 portions well (separately) and set aside. Preheat the oven to 350u00b0F.
4
4. In a mixer, whisk all the egg white mixture ingredients on high speed until soft peaks form. Divide the mixture into 4 equal portions and fold each portion into each of the different cake mixtures. Pour each mixture into an ungreased tube pan, one on top of the other, and bake for 50 minutes or until golden brown and an inserted cake skewer comes out clean.
5
5. Take out the cake and invert the cake immediately. Leave it to cool completely before removing the cake from the baking pan by running a long sharpe knife along the sides and bottom of the baking pan. Cut and serve.

1367

kcal

Calories

Fat

255

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE CAKE MIXTURE:, 5-1/3 ounces, weight All-purpose Flour, 3/4 ounces, weight Corn Flour, 3/4 ounces, weight Milk Powder, and more.

Yes, Rainbow Chiffon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rainbow Chiffon Cake

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