RAINBOW CHIFFON CAKE

RAINBOW CHIFFON CAKE



Source from  :  cookbook
tested by :   zaralovebaking



Ingredients :

    6   egg   yolks  (B)
    4   tbsp  cooking oil
  60   ml     fresh milk
 1/2   tsp    vanilla essence
  50   gm    caster sugar
110   gm    self-raising flour
few drops green colouring
few drops pink colouring
few drops purple colouring


Egg white foam :

    6   egg   whites
 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 in a mixing bowl.  Fold in flour until forms batter.

2.   Divide batter into 4 portions.  Add in different colour separately, mix until well blended.  One portion leave it plain.

3.   To make egg white foam, beat egg whites and cream of tartar until mixture forms soft peaks.  Gradually add in sugar, 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, mix until well blended.

5.   Pour green, pink, purple and plain batter into ungreased 9-inch(22cm) tube pan alternately.  Bake in preheated oven at 170'C for 30-40 minutes or until cooked.

6.   Remove from oven, invert cake onto table until completely cooled.