Monday, April 30, 2012

Rainbow Chiffon Cake 2

After trying the Chocolate Marble Chiffon Cake, I promised my girls that I will try to bake a Rainbow Chiffon Cake for them. Of course, for the girls, rainbow colors did fascinate them... :-D The last time when I tried baking one Rainbow Chiffon Cake, I had put too much coloring in the batter, end up, it looked quite artificial... hehehe... So this time, I was very careful with my colorings...

Nat was very excited, so she offered to help me to prepare this batter. She was good, she stayed on from the beginning of the preparation till the batter was put into the oven to be baked. She told me that she will liked to be a Baker just like me when she grows up... Hmmm, maybe she will become a Pastry Chef next time...??? hehehe....
Here we have, the Rainbow Chiffon Cake.... I think I was being too greedy as I tried putting more colors into the batter. As you can see, some colors are slightly lesser then the rest... :-p My blue color did not seem to look like blue, but green instead... oops... But nevertheless, this chiffon recipe had never failed us...
Nat was so eager to try the chiffon cake when it was ready. I told her we have to cool the cake before we are able to eat it... But she told me she is really hungry and she really wants to eat the cake... Anyhow, she waited, and she had 2 slices of them. She was very happy with the cake... hehehe...:-D

Here is the recipe adapted from my previous bake:

*Using 9" tube pan
*Measurements in grams are in my own measurements

Recipe adapted from the Cake Keepers Cake:
2 tbsp water
1 1/2 cup sugar (175g sugar, 125g-50g)
1/2 cup vegetable oil (100ml canola oil) + 1 tbsp oil
1 1/3 cup cake flour (165g cake flour)
2 tsp baking powder
1/2 tsp salt
7 eggs, 5 separated, 2 whole
1 tsp vanilla extract
1/4 tsp cream of tar tar

1. Preheat oven to 325F(165C).
2. Combine flour, baking powder & salt in a bowl. Set aside.
3. Place egg yolks and whole eggs in a large mixing bowl and beat on medium high speed until lightened in color, about 3 mins. With the mixer still running, add in 1 cup of sugar (125g) in a slow, steady stream and continue to beat until the mixture is light and increased in volume, about 5mins longer. With the mixer still running, slowly pour in the oil and continue to beat for 1 min longer.
4. With the mixer on low speed, add in 1/3 of the flour, then 1 tbsp water. Repeat with the remaining flour & water, ending with the flour. Stir in the vanilla.
5. With clean beaters and using a clean mxing bowl, whip the egg whites on the medium speed until forthy. Add cream of tar tar and continue to beat on medium speed until the egg whites begin to turn white. With the mixer still on medium speed, pour in the remaining 1/2 cup sugar (50g) in a slow, steady stream and whip until the whites hold stiff peaks.
6. Fold in 1/4 of the yolk mixture into the egg whites to lighten. Then fold the whites into the yolk mixture, gently but thoroughly.
7. Transfer 1/3 of the batter into another bowl and gently fold in the desired color. Do the same for the rest of the 1/3 each batter. Pour the prepared batter into the tube pan. Repeat & top with the rest of the batter.  Smooth the top with a rubber spatula. Bake the cake until it is golden brown and the top springs back with you touch it, 55 mins to 1 hr.
8. Remove the pan from the oven. Invert your cake and let it cool for about 2 hours.
9. Remove cake for the pan. Slice & Serve.
** Cake can be store at room temperature for about 3 days.
** Desired layer of colors can be used on individual liking, but best to maintain within 3-4 colors.

Have fun!!

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