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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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve:
- Once cooled, carefully remove the cake from the pan.
- Slice and serve, enjoying the vibrant layers and light texture.