A Valentine’s Rainbow Chiffon

It was a hectic weekend. As an avid fan of Hong Kong drama serials, I was over the causeway on Saturday to replenish my collection. In all, I came back with six sets of the latest HK dramas ! And of course they are the original version ! Even then, it is selling at around 30% of the price that you can find here. These are definitely going to burn out much of my popcorn chilling time.
Sunday was another busy day. Trying to find time to squeeze in the baking schedule. Ran errands in the morning. Wanted to utilise the 50% voucher from Golden Village for the birthday month but realise it is only allowed for “No free listing” movies, which most were done with. Since I was already there, I made do with the payment of tickets for movie “127 hours”. The movie was….. ( I am not doing a movie review here, so watch it to find out ! Heeeheee… )
Home to prepare dinner, continue the dramas, and of course not forgetting to bake something ! Even though V-Day is over, it is a heart-shaped chiffon cake, in an appealing rainbow style. I was juggling between the drama serial and the cake, and keeping my dog away from the unmolded cake while I grab some shots. Do pardon the poorly-taken pictures as I was doing everything on the coffee table in the bedroom, just right in front of the TV, so that I can multi-task all ! Haha !
Here’s the final product finally ! Actually I guess chiffon cake doesn’t need much decoration, but I find it quite plain, so I dusted some coloured icing sugar over it and sprinkled with some heart shaped decor. Because it’s heart shaped, it is in line with Aspiring Bakers’ theme this month !

I will be submitting this to the Aspiring Bakers #4 Love In The Air hosted by Ellena of Cuisine Paradise, more details can be found here.


 The rainbow is within the cake, although it’s just 4 colours…
I think I have overdosed the pink coloring as the colour turns out to be soooo intense. And to me, it looks pretty fake. Also, to ensure that the coloring was eventually distributed,  I had done more folding than usual chiffon cake and as a result, more air was deflated during the process, so that probably explains why some of the colors did not rise up as high.
The overall texture was good. Very soft and tender ! Not drying at all. And because I have used pandan paste for the green coloring, lemon paste for the yellow, chocolate powder for the brown, and just rose pink coloring for the pink, the overall taste was a tad of everything. Surprisingly and refreshingly good !
Recipe adapted from [Chiffon Cake is Done] by Kelvin Chai

Ingredients :

Egg Yolk Batter
6 egg yolks
4 tbsp cooking oil
60ml milk
50g caster sugar
1 tsp chocolate powder
few drops of pink coloring
few drops of yellow coloring
few drops of green coloring
110g self-raising flour

Egg White Foam
6 egg whites
1/2 tsp cream of tartar
100g caster sugar

Method :
1. To make egg yolk batter, combine egg yolks, oil, milk and sugar in a mixing bowl. Fold in flour until forms batter.
2. Divide the egg yolk batter into 4 portions and add in each coloring.
3. To make egg white foam,  beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar, beating at high speed until frothy and stiff peaks form.
4. Divide the egg white foam into 4 portions as well and gently fold beaten egg white foam into each of the coloured egg yolk batter until blended.
5. Pour batter into ungreased 9-inch tube pan. Bake in preheated oven at 170 degrees C for 30-40 minutes or until cooked.
6. Remove from oven, invert cake onto table until completely cooked.


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