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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