Rainbow Chiffon Cake

Assalamualaikum. Meh layan Rainbow Chiffon Cake di pagi Isnin yang ceria ni. Untuk tetamu yang bertandang semalam, jadi salah satu menunya, Mas buat Rainbow Chiffon Cake ni. Yang lain2 Mas buat  Mee Goreng dan Popia Bersira Pedas. 

Pada Mas Rainbow Chiffon Cake sangat sedap. Rasanya lemak2 manis sebab ada santan dalamnya dan cipon ni gebu dan  moist sikit. Tak terlalu manis pada tekak Mas.

Resepi asal dari Kak Rima yang memang teror dalam mengkek ni. Gambar2 kat blognya pun sangat cantik. Kak Ummi dan Kak Ita pun dah cuba, Rainbow Chiffon Cake akak berdua tu pun sangat cantik, tu yang Mas pun tergoda nengoknya.

Rainbow Chiffon Cake

By : Kak Rima

Ingredients
Egg Mixture

In this mixture, the recipe calls only to pour the egg yolks into a well of dry ingredients. I whisk the egg yolks and caster sugar, firsthand, and then mix it to the dry ingredients, oil and coconut milk.

• 50g caster sugar
• 20g milk powder
• 20g cornflour
• 140g flour
• 1 tsp baking powder
• 100ml vegetable oil (I used corn oil)
• 100ml coconut milk
• 140g egg yolks (abt 8 eggs)

Egg Whites Mixture

• 300ml egg whites (abt 9 eggs)
• 150g caster sugar
• 1/2 tsp table salt
• 1 tsp cream of tartar (optional)

Rainbow Paste

• 1/2 tsp pandan paste
• 1/2 tsp strawberry paste
• 1/2 tsp chocolate paste
• 1/2 tsp vanilla essence (I added)

Method

1. Preheat the oven to 180C. Prepare a 20cm chiffon cake (I used 22cm.. best wud be 24cm tin). Do not grease or line the tin.
2. Combine sugar, milk powder, cornflour, flour, and baking powder (I sifted these ingredients three times). Make a well in the centre. Pour the egg yolks (mine is already mixed with caster sugar) in the middle, mix well, while adding the oil and coconut milk. Work from the middle to the edge, combine well until you have a smooth egg mixture.
3. Meanwhile, whisk egg whites, caster sugar, salt and cream of tartar until soft peak. (i whisk egg white till foamy .. add in cream of tartar and salt.. then add sugar in 3 addition) Mix this mixture into the egg mixture. Work lightly but thoroughly, to avoid any lumps.
4. Divide the mixture into 4 portions and put each portion into a bowl. Work each paste into each bowl, so you will have one bowl of pandan paste mixture, one bowl of strawberry paste mixture, and another bowl of chocolate paste mixture, while the rest of the mixture remains plain.
5. (I divide egg yolk mixture into 4 portion and added pandan, chocolate and strawberry paste in each bowl.. I added 1/2 tsp of vanilla essence in plain batter.. once ur done whisking egg white mixture.. divide it into 4 portion and fold in egg white mixture gently into each bowl)
6. Pour these mixture into the tin, and bake for 45 minutes, or until it becomes springy to the touch. Remove the cake from the oven and immediately turn the cake upside-down, using the tin's feet (if you have a chiffon cake with feet). Otherwise, use a strong bottle, like your vinegar bottle, to hold the cake by sliding the bottle into the tin hole in the middle. Leave it to cool.
7. When it is already cool, remove the cake from the tin by using a long thin knife, loosening from the sides and bottom of the tin. Slice and serve..  

Rainbow Chiffon Cake

Diterjemahkan oleh : Kak Ummi  

Copy : Kak Ita 

Bahan (adunan kuning telor) :

• 50 gm. gula kastor
• 20 gm susu tepung
• 20 gm tepung jagung
• 140 gm tepung
• 1 sk. baking powder
• 100 ml minyak sayur/minyak jagung
• 100 ml santan (akak guna santan kotak)
• 140 gm kuning telor (anggaran 8 biji)

Bahan (adunan putih telor):

• 300 gm putih telor (anggaran 9 biji)
• 150 gm gula kastor
• 1/2 sk. garam
• 1 sk. cream of tartar (optional)

Pes Warna Pelangi :

• 1/2 sk. pes pandan
• 1/2 sk. pes strawberi
• 1/2 sk. pes coklat
• 1/2 sk. esen vanila

Cara Membuat :

1. Panaskan oven dahulu pada suhu 180C. Sediakan loyang chiffon 22/24 cm (loose pan). Tak perlu dilenser dan dialas.
2. Whisk gula dan kuning telor hingga sebati.
3. Dalam mangkuk lain, campurkan gula, tepung, susu tepung, tepung jagung dan baking powder yang telah diayak 3 kali.
4. Ruangkan ditengahnya dan tuang campuran kuning telor dan gula tadi, santan serta minyak. Kacau dari bahagian tengah ke tepi mangkuk hingga sebati dan mendapat adunan yang lembut. Ketepikan.
5. Kemudian dalam mangkuk lain, pukul putih telor hingga berbuih, masukkan cream of tartar dan gula 3 peringkat dan pukul lagi hingga bertanduk (soft peak/diterbalikkan adunan tidak jatuh). Note: Jika ikut Rima, dia membahagikan dulu kesemua adunan putih telor dan adunan kuning telor kepada beberapa bahagian mengikut warna yg akan digunakan sebelum dicampurkan dengan warna2 tersebut.
6. Kemudian masukkan juga esen vanila kepada aduann plain, kacau sebati jugak.
7. Tuangkan adunan ke dalam loyang berselang seli dan bakar selama 45 minit atau hingga kek nampak "spongy" jika ditekan sikit.
8. Setelah masak, terus terbalikkan kek dan biarkan hingga betul-betul sejuk baru digunakan pisau dan lalukan di tepi dan dasar loyang agar kek tertanggal. Potong dan hidangkan.