Rainbow Chiffon Cake
I am not too happy with the crust left on my chiffon tin when I removed the cake from it.. nevertheless I love the texture of this cake.. its moist... springy to touch and the cake turned out pretty high ...Hairi, the chffon cake lover, loves it of cos!... recipe is fm Fatma Bahalwan of NCC (Natural cooking club Indonesia)
In this mixture, the recipe calls only to pour the egg yolks into a well of dry ingredients. I whisk the egg yolks and caster sugar, firsthand, and then mix it to the dry ingredients, oil and coconut milk.
50g caster sugar
20g milk powder
1 tsp baking powder
100ml vegetable oil (I used corn oil)
100ml coconut milk
140g egg yolks (abt 8 eggs)
Egg Whites Mixture
300ml egg whites (abt 9 eggs)
150g caster sugar
1/2 tsp table salt
1 tsp cream of tartar (optional)
1/2 tsp pandan paste
1/2 tsp strawberry paste
1/2 tsp chocolate paste
1/2 tsp vanilla essence (I added)
Preheat the oven to 180C. Prepare a 20cm chiffon cake (I used 22cm.. best wud be 24cm tin). Do not grease or line the tin.
Combine sugar, milk powder, cornflour, flour, and baking powder (I sifted these ingredients three times). Make a well in the centre. Pour the egg yolks (mine is already mixed with caster sugar) in the middle, mix well, while adding the oil and coconut milk. Work from the middle to the edge, combine well until you have a smooth egg mixture.
Meanwhile, whisk egg whites, caster sugar, salt and cream of tartar until soft peak. (i whisk egg white till foamy .. add in cream of tartar and salt.. then add sugar in 3 addition) Mix this mixture into the egg mixture. Work lightly but thoroughly, to avoid any lumps.
Divide the mixture into 4 portions and put each portion into a bowl. Work each paste into each bowl, so you will have one bowl of pandan paste mixture, one bowl of strawberry paste mixture, and another bowl of chocolate paste mixture, while the rest of the mixture remains plain.
(I divide egg yolk mixture into 4 portion and added pandan, chocolate and strawberry paste in each bowl.. I added 1/2 tsp of vanilla essence in plain batter.. once ur done whisking egg white mixture.. divide it into 4 portion and fold in egg white mixture gently into each bowl)
Pour these mixture into the tin, and bake for 45 minutes, or until it becomes springy to the touch. Remove the cake from the oven and immediately turn the cake upside-down, using the tin's feet (if you have a chiffon cake with feet). Otherwise, use a strong bottle, like your vinegar bottle, to hold the cake by sliding the bottle into the tin hole in the middle. Leave it to cool.
When it is already cool, remove the cake from the tin by using a long thin knife, loosening from the sides and bottom of the tin. Slice and serve..