Making a 6 colours cake is a bit more challenging than making one. The colourful cake is pretty visually so its worth the effort and texture is very light and fluffy too.
Recipe adapted from Susanne's blog
Rainbow Chiffon Cake Ingredients (17 cm chiffon tin):
5 egg yolks
65g vegetable oil
70 ml water
8 ml vanilla extract
100g cake flour
7 egg whites
1/4 tsp cream of tartar
1. Preheat oven to 160°C.
2. Beat egg yolks with sugar with whisk till pale yellow before stirring in oil,
water and vanilla extract.
3. Add in sieved flour and whisk till well blended
4. Divide the batter into 6 (approx 10 tsp). Mix in respective rainbow wilton
5. Meringue: Beat the egg whites with ¼ tsp cream of tartar till stiff peak,
mixing in caster sugar in 2 additions.
6. Divide the meringue into 6. Gently and quickly fold in the meringue into the
6 colours batter. You need to work very fast for the meringue not to deflate.
7. Scoop the pink batter into the chiffon tin, gently level the batter. Then
repeat with orange, yellow, green, blue and violet respectively, levelling the
batter at each layer.
*The level of the batter should approximately be 2 cm from the top.
8. Bake the chiffon cake for 15 min at 160°C and then 30 min at 150°C, or
when skewer comes clean. The cake will break on top during baking which is
normal and it will close up when cool.
9. Invert the chiffon cake once removed from oven.
10. Unmould the chiffon cake by hand. Gently pull the cake from the sides of
the tin at each angle and push the removable base up to unmould the
sides. Make sure the cake has cool down or you will tear the cake when
removing from tin.