Rainbow chiffon cake

Overview

I have always wanted to make this cake. But I am afraid that the defoaming will be seriously unsuccessful. Practice brings true knowledge. There is no success without failure. The result is still good. Already very contented.

Tags

• baking
• cake
• cake flour
• egg
• olive oil
• white sugar
• lemon juice
• milk
• salt

Ingredients

Steps

1. 1 Collection of materials. Whites and yolks separated. Beat the oil and milk well, add the egg yolk and mix well, add the low flour and mix well. Add egg whites, salt and lemon juice, add sugar in 3 batches and beat until stiff and peaky.

2. 2 Add 2 tablespoons of egg whites and egg yolks and mix well. Pour back into the protein bowl and mix well. Set aside.

3. 3 First pour 2 tablespoons of the original color paste into the 8-inch heart-shaped mold. Take 2 tablespoons of paste, add red coloring, mix well and pour on the original color paste. Add another 2 tablespoons of the paste, add the blue color and mix well. Pour on top of the red paste. Then yellow purple and finally green.

4. 4 Preheat the oven to 130 degrees. After smoothing, lightly shake and place the second to last layer. Change to 120 degrees and heat up and down for 80 minutes.

5. 5 Always worried about not succeeding. The hair growth is pretty good.

6. 6 A little cracked. This is the first time I pour the 6-inch portion into an 8-inch mold and bake it.

7. 7 Leave to cool and then unmold. Still quite beautiful.

8. 8 It's nice to cut it open and see the internal organization.

9. 9 Clear layers. Does it look good?

10. 10 It’s good to make a different chiffon once in a while. The pigment isn't great but it's really pretty.