Rainbow Chiffon Cake
Material A
- 4 egg yolks
- 32 g of oil
- 68 gr liquid milk
- 76 gr key flour
- Vanilla extract
- 4 egg whites
- 72 g sugar
- A little lemon juice
- Rainbow coloring
How to make
- 1. Mix and stir with a whisk for ingredients A until smooth. Then divide the dough into 6 parts, each given a color or paste.
- 2. Beat egg whites until foamy, add lemon juice, add sugar in 3 stages, beat until stiff peaks.
- 3. Divide the 6 beaten egg whites, add the egg white mixture to each. Stir back evenly. Put the dough into a piping bag to make it easy.
- 4. Spray the dough in the order of the rainbow colors, tapping the pan once.
- 5. Put the rest in a paper cup for decoration.
- 6. Bake at 150 for 15 minutes, 125 for 45 minutes (I lined the chiffon pan with 2 more pans).
- 7. Lift, turn the baking sheet over on the reverse rack. Wait for it to cool then remove the chiffon by hand.
- 8. Decorate according to taste.
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