Rainbow Chiffon

Not exactly 7 rainbow shades but still pleasing to the eyes :) but quite tedious to divide the batter into portions...4 colours = 4 mixing bowl = more washing up to do! hahaha...After moulding the cake, I used a serrated knife to shave off the outer skin of the chiffon to reveal the rainbow layer. As I added strawberry paste instead of red colouring in the pink layer, the cake has a slight trace of strawberry flavour :)

Ingredient

• 6 eggs, separate
• 130gm sugar
• 4 tbsp corn oil
• 4 tbsp milk
• 1 tsp vanilla essence
• 110gm cake flour
• 1/4 tsp cream of tartar
  
• red (i used 1/4 tsp strawberry paste) , green, blue, yellow food colouring

Method

1. Beat egg yolk & 50gm sugar until smooth. Stir in corn oil, milk & vanilla essence.
   
2. Sift in cake flour and mix to form batter.
3. Divide into 4 portions, approx. 90gm each. Add in colours into individual portion.
4. In a clean & dry mixing bowl, beat egg whites & cream of tartar until foamy. Add in balance sugar gradually and beat on high speed till stiff peak formed.
   
5. Divide egg white foam into 4 portions, approx. 75gm each. Gently fold into individual coloured batter.
6. Pour in each batter in sequence into a 9" ungreased tube pan. Tap the pan on the table top each time before adding the next coloured batter. Bake in preheated oven at 180 deg cel for 35mins.
7. Remove from oven and immediately invert the tube pan on table top. Cool completely before unmoulding.

Glazing (optional)

• 225gm icing sugar
• 45ml hot water
• food coloring (optional)
  

Method

1. Sift sugar into a bowl, gradually stir in water.
2. Stir until white and smooth, colour with a few drops of coloring.
3. Use immediately to cover the top of the cake.