Rainbow chiffon cake by Susan Quek
CHIFFON CAKE recipe:
( tin size 18cm)
( tin size 18cm)
5 egg yolks
40 g castor sugar
60 g corn oil
75 g coconut milk( u can use water/milk & vanilla essence also)
1/8 tsp salt
100g cake flour
Wilton colours
40 g castor sugar
60 g corn oil
75 g coconut milk( u can use water/milk & vanilla essence also)
1/8 tsp salt
100g cake flour
Wilton colours
5 egg whites
1/4 tsp cream of tartar
80 g castor sugar
1/4 tsp cream of tartar
80 g castor sugar
1)Whisk egg yolks and 40 g castor sugar till thick and pale. Add corn oil. Whisk till well combined. Add 75g coconut milk and salt. Whisk till evenly mixed.
2) Re-sift sifted cake flour into mixture. Whisk till just evenly mixed. Evenly divide into 7 bowls ( mine is around 45g per portion) and mix in the colors
3)Whisk egg whites till thick. Gradually add 80 g castor sugar whilst continuing to whisk. Keep whisking till egg whites just reach firm peak stage.
4) Add egg whites to yolk mixture in each of the 7 bowls.
5) pour layer by layer, bang the tin to remove air bubbles.
6) bake in oven at 150c 15-25min
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