Magic Color Chiffon Cake

I've always enjoyed Chiffon cakes. When I saw Tested & Tasted's post on Rainbow Chiffon Cake, I immediately wanted to bake a colourful chiffon cake for my girl who is very into rainbow cakes and anything colourful. When the cake was presented to her, she excitedly squealed "A Magic Color Cake!!!!"....hence I am naming this a Magic Color Chiffon Cake.

I find baking this cake a little more tedious than the other chiffon cakes I've attempted. As there were different colours, I had to have extra steps to divide the egg yolk batter into 4 portions for mixing the 4 colours, as well as dividing the beaten egg whites into 4 portions and folding into the colored egg yolk batter.

I was rather worried that I may over mix and cause the chiffon cake to not rise as beautifully as it should. I'm so glad it turned out alright and I love how pretty it looks!

Magic Color Chiffon Cake

makes a 23cm tube pan

recipe adapted from Tested & Tasted

(I've made some notes in red)

Ingredients:

Egg Yolk Batter:

6 egg yolks

50g sugar

4 tbspn oil (I used canola oil)

60ml milk

1/2 tsp vanilla essence (I used vanilla extract)

110g self raising flour (I used cake flour + 1/2 tsp baking powder, sifted)

Colouring:

Few drops yellow colouring

1 tsp cocoa powder

Few frops pink colouring

Few drops pandan paste

Beaten Egg White:

6 egg whites

1/4 tsp cream of tartar

100g sugar (reduced to 70g)

Mehod:

1. Preheat oven to 170C. (I preheated mine at 160C)

To make egg yolk batter

2. Combine egg yolks, sugar, oil, milk and vanilla extract in a mixing bowl. Mix well.

3. Fold in flour until incorporated.

Colouring

4. Divide egg yolk batter into 4 portions.

5. Add colouring to the separated portions and mix well to get yellow, pink, brown and green egg batters.

Beaten egg white

6. In a clean and grease-proof mixing bowl, beat egg whites and cream of tartar until foamy.

7. Add in sugar and beat at high speed until frothy and stiff peaks form.

Fold in beaten egg white to egg yolk batter

8. Divide the beaten egg white into 4 portions.

9. Gently fold into various egg yolk batter separately. Fold till incorpoarted. (I fold with a spatula)

10. Pour each coloured batter mixture into an ungreased 23cm tube pan by sequence. (My sequence was yellow batter, cocoa batter, pink batter followed lastly by the pandan paste batter)

11. Bake in preheated oven for 30-40 minutes or until cooked. (I baked at 160C till inserted skewer comes off clean - about 40 minutes)

12. Remove from oven and let cool completely with cake pan inverted.

13. Unmould cake only when completely cooled.

Do link back to LY's Kitchen Ventures if you have used any information published in this blog.

I'm submitting this post to Bake Along #64 organized by Zoe of Bake for Happy Kids,Joyce of Baking Flavours and Lena of Frozen Wings.