Monday, July 14, 2014
RAINBOW CHIFFON CAKE
RAINBOW CHIFFON CAKE
source from : Tested and Tasted
by : MamaFami, thanks
Ingredients :
Egg Yolk Batter :
6 egg yolks 'B'
50 gm caster sugar
60 gm corn oil
60 gm coconut milk (18 gm coconut powder + water = 60 gm)
1/4 tsp pandan essence
110 gm self-raising flour
Food colouring :
Few drops purple colouring
Few drops blue colouring
Few drops green colouring (add pandan emulco)
Few drops yellow colouring
Few drops red colouring (add strawberry emulco)
Egg White Foam :
6 egg whites
1/4 tsp cream of tartar
70 gm caster sugar
Method :
1. Preheat oven to 170'C.
2. To make egg yolk batter : Combine egg yolks, sugar, oil and coconut milk in a mixing bowl. Fold in flour until it forms batter.
3. Divide batter into 5 portions. Add in different colour and essence separately, mix until well blended.
4. To make egg white foam : Beat egg whites and cream of tartar until foamy, gradually add in sugar, beat at high speed until frothy and stiff peaks form.
5. Divide egg white foam into 5 portions. Gently fold into egg yolk batter separately, mix until well blended.
6. Pour each of the colour batter mixture into ungreased 23cm tube pan by sequence.
7. Bake for 40-50 minutes or until done.
8. Once baked, turn your chiffon pan upside down and leave to cool. Remove from pan, slice and serve.
Labels:
Chiffon cake
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Assalam... Saya suka sgt kek ni. Sedap jer masuk anak tekak..
ReplyDeleteTerima kasih..kami anak beranak pun suka kek ni..
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