Double Rainbow Chiffon Cake

Ingredients

  • For the Cake:
    • 1½ cups cake flour
    • 1½ cups granulated sugar
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 7 large eggs, separated
    • ¾ cup cold water
    • ½ cup vegetable oil
    • 1 teaspoon vanilla extract
    • Gel food coloring (red, orange, yellow, green, blue, indigo, violet)
  • For the Meringue:
    • ¼ teaspoon cream of tartar
    • 1 cup granulated sugar

Instructions

  1. Prepare the Yolk Batter:
    • In a large mixing bowl, combine egg yolks, sugar, vegetable oil, cold water, and vanilla extract. Whisk until smooth.
    • Sift in the cake flour and salt, mixing gently until fully incorporated.
  2. Prepare the Meringue:
    • In a separate, grease-free bowl, beat egg whites until foamy.
    • Add cream of tartar and continue beating until soft peaks form.
    • Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form.
  3. Combine Yolk Batter and Meringue:
    • Gently fold one-third of the meringue into the yolk batter to lighten it.
    • Carefully fold in the remaining meringue until just combined, ensuring not to deflate the batter.
  4. Divide and Color the Batter:
    • Divide the batter evenly into 7 bowls.
    • Add a different gel food coloring to each bowl, mixing until the desired color is achieved.
  5. Layer the Batter:
    • Starting with the darkest color, spoon each colored batter into a chiffon cake pan, layering them one on top of the other.
    • Use a skewer or knife to gently swirl the colors together for a marbled effect.
  6. Bake:
    • Preheat the oven to 325°F (163°C).
    • Bake the cake for 45-50 minutes, or until a skewer inserted into the center comes out clean.
    • Invert the pan immediately after removing it from the oven and allow the cake to cool completely upside down.
  7. Serve:
    • Once cooled, carefully remove the cake from the pan.
    • Slice and serve, enjoying the vibrant layers and light texture.

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