RAINBOW CHIFFON CAKE...

RAINBOW CHIFFON CAKE@

KEK CHIFFON PELANGI

adapted from :    cookbook Kevin Chai

Egg yolk batter :

6  egg  yolks  (I use grade A)

4  tbsp  cooking oil

60  ml  milk

1/2  tsp  vanilla essence

50  gm  caster sugar

110  gm  self-raising flour

few drops green colouring

few drops pink/red colouring

1  tsp  cocoa powder  (I use chocolate emulco)

few drops yellow colouring  (I use blue coloring)

Egg white foam/meringue :

6  egg  whites  (grade A)

1/4  tsp  cream of tartar

100  gm  caster sugar

Method :

1.  To make egg yolk batter :  combine egg yolks, cooking oil, milk, vanilla essence and sugar (50 gm) in a mixing bowl.  Fold in flour until forms batter.

2.  Divide batter into 4 portions.  Add in difference colour separately, mix until well blended.

3.  To make egg white foam :   beat egg whites and cream of tartar until mixture forms soft peaks.  Gradually add in sugar (100 gm), beating at high speed until frothy and stiff peaks form.

4.  Divide egg white foam into 4 portions.  Gently fold into egg yolk batter separately (which had been coloured), mix until well blended.

5.  Pour green, pink, cocoa and yellow batter into ungreased 9 inch/22 cm tube pan alternately.  Bake in preheated oven at 170'C for 30-40 minutes or until cooked.  (it depends on the oven you're using).

6.  Once cooked, remove from oven, invert cake mould onto table until completely cooled before unmoulding, slice and serve...