Make it: 2 more amazing chiffon-cake recipes

You’ve seen our video on the scrummy Watermelon Chiffon Cake Pops — here are two more to try!

If you loved our video on Watermelon Chiffon cake pops, check out two more chiffon cake recipes here.

Recipes adapted from Chiffon Cakes, $32 before GST, from major bookstores, by Susanne Ng with Tan Phay Shing.

 

Parents–3-amazing-chiffon-cake-recipes-Rainbow

Rainbow Layer Cake

Makes one 18-cm cake

Ingredients

Egg yolk batter

  • 5 egg yolks
  • 33g castor sugar
  • 65g vegetable/corn oil
  • 70g water
  • 1½ tsp vanilla extract
  • 100g cake flour, sifted
  • A pinch of salt
  • Pink, orange, yellow, green, blue and purple gel food colouring

Meringue

  • 7 egg whites
  • ¼ tsp cream of tartar
  • 75g castor sugar 

Method

1.       Preheat oven to 160deg C. Prepare an 18cm round chiffon tube pan.

2.      Prepare egg yolk batter by beating egg yolks and sugar with an electric mixer at medium speed, until pale yellow. Add corn oil, water and vanilla extract. Mix well and set aside. Add the salt and the flour to the egg yolk mixture and mix until no trace of flour can be seen. Spoon batter equally into 6 small bowls approximately 10 tsp batter per bowl). Add a different food colouring to each bowl and mix well.

3.      Prepare meringue. In a clean, grease-free mixing bowl, whisk egg whites with cream of tartar at high speed until foamy. Add half the sugar and continue to whisk at high speed until soft peaks form. Add remaining sugar and continue to whisk at high speed until firm peaks form. Divide meringue into 6 equal portions and add a portion to each coloured batter. Gently fold meringue into each egg yolk batter one-third at a time.

4.      Spoon pink batter into chiffon pan. Gently level batter. Repeat with orange, yellow, green, blue and purple batters, taking care not to disturb previous layer. Gently tap pan on counter top to release any air bubbles.

5.       Bake at 160deg C for 15 minutes, then 140 deg C for 31 minutes, or until a skewer inserted into the centre of cake comes out clean.

6.      Invert pan on a wire rack to cool completely before unmoulding.