Rainbow Chiffon Cake

Assalamualaikum.... selepas tengok Kak Nor tayang raibow Chiffon ni..hatiku terus terpikat dengan keayuan cipon Kak Nor membuatkan ku tak sabar2 dah nak menerainyer. Kebetulan pula semua bahan memang dah sedia, telur pun ada lagi tu..klu nak buat memang ler cukup2 bahannyer tuh.

Tengahari tadi selepas kastemer datang amik cheesecake, Tun godek2 resipi cipon nih. Alhamdulillah, walaupun tak susah tapi kena berhati2 juga masa menuang adunan ke dalam baking pan. Nasib baik ada chat ngn Kak Nor sebelumnyer, bolehla dijadikan panduan sebelum menyipon nih..hihihi...terima kasih banyak2 kak.

Terima kasih juga kepada tuan empunya resipi...kalau nak tengok hasil mabeles diorang leh la klick kat link kat bawah nun yer. Mekasihhh banyakkk2..

RAINBOW CHIFFON CAKE

source : Gert, Kak Nor & Rima

source : Rabiatun @ Sweettouch

Ingredients A
8 egg yolks

50 grm sugar
20 grm milk powder

20 grm cornflour
150 grm cake flour

1 tsp baking powder
½ tsp salt
100 ml vegetable oil

100 ml coconut milk

Ingredients B

8 egg white
120 grm sugar
1 tsp cream of tartar (Tun tak letak)

Ingredients C (for the rainbow)

A few drop of pandan paste

A few drop of pink coloring
A few drop of strawberry flavoring
2 oz of melted chocolate

A few drop of yellow coloring
A few drop of lemon flavoring

1. Shift cake flour, corn flour, milk powder, salt and baking powder. Set it aside. Combined the coconut milk and oil together.
2. In a mixing bowl mix the egg yolk and 50 grm of sugar until well combined. Add in the coconut milk and oil mixture. Mix well. Lastly add in the flour mixture. Mix until th

e mixture is smooth.
3. Divide the egg yolk mixture into four equal portions. Mix one portion with pandan paste, one with strawberry flavoring and pink color, another one with the melted chocolate and the last one with lemon flavoring and some yellow coloring. Mix all the four portions well and set it aside. Pre-heat the oven to 350 degree F.
4. In a mixer whisk all the ingredients B on high speed unti

l soft peak. Divide the egg white into 4 equal portions and fold it into the different egg yolk mixture. Pour each of the batter mixture into an ungreased tube pan and bake for 50 minutes or until golden brown and tested the skewer comes out clean.
5. Take out the cake and invert the cake immediately. Leave it to cool completely before removing the cake from the baking pan by running a long sharpe knife to the side and bottom of the baking pan. Cut and serve.
** ni yg Tun ikut Kak Nor buat:

1. pewarna purple + paste blueberry
2. pewarna kuning + vanila ( Tun guna Lemon paste)
3. pewarna hijau + paste pandan
4. pewarna merah + paste strawberry

Note Rabiatun:

* Tuang adunan chiffon dengan berhati2 dan secara perlahan2 ke dalam baking pan, sebab adunan boleh tenggelam.

* Tips dari Kak Nor, tuangkan adunan ke atas spatula dan tak perlu spread (ratakan sangat).

* Tun just kaut adunan guna spatula dan layerkan terus adunan layer by layer. Alhamdulillah..menjadi.