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.