Rainbow Chiffon Cake

Diana and I just love chiffon cake but as for Carlos he is not a fan of it. To him chiffon cake is way too feathered light and it is like eating sponge. But I still bake it ever so often as I will normally share it with my neighbor Nancy or my friends. Beside the usual pandan and citrus flavor I decided to try something different. I got the inspiration from an Indonesian website called Natural Cooking Club . I had some hard time understanding some of the ingredients and instructions so I did some changes to it . This chiffon requires a bit more work compare to the others but the end result is just perfect. The cake is light , soft and a very flavorful . Here is my take on the recipe.

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

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 the 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 until 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.