Saturday, February 26, 2011

my baking diary #24 raindow chiffon

i am waiting for my 'scones' to be baked while i am typing this entry... this is my 2nd attempt at baking the 'scones', but the result seems so different from my 1st attempt!! but that's going to be in another post, provided i even wanna blog about it... sad :(((((

anyway, what i did on a saturday morning was..... Rainbow Chiffon!! i had wanted to try baking chiffon cake for quite sometime, but never gotten around to doing it till i saw Chunky Cooky's post... its just too sweet and colourful, so i had to try my hands on it...

but this being my first attempt, don't expect a very nice cake... haha... i halfed the recipe, and use mini pans for it... bought a heart and star shaped mini pan from NTUC, and the round tube pan was from Daiso... the half recipe was just enough to fill all 3 mini pans...

the heart shaped one for Dear <3

the star shaped one...
this is the round shaped one using the tube pan...

Egg Yolk Batter
3 egg yolks
2 tbsp cooking oil
30ml milk
25gms caster sugar
few drops of colouring of your choice
55gms self-raising flour

Egg White Foam
3 egg whites
1/4 tsp cream of tartar
50gms caster sugar

(do note that i halfed the recipe... just doubled up or pop over to Chunky Cooky for the full recipe!)

1. Combine egg yolk, oil, milk and sugar in a mixing bowl. Fold in the flour until combined till batter is formed
2. Divde the egg yolk batter into the no of portion for your colouring. I dvided mine into 3, and add Pink, Orange and Blue colouring to the batter
3. Beat egg white and cream of tartar until mixture forms soft peaks. Gradually add in suagr and beat till frothy and form stiff peaks
4. Divide the egg white foam into equal portions as the egg yolk batter (3 in my case) and gently fold in egg white foam into each of the egg yolk batter until blended
5. Pour the mixture into ungreased tub pan and bake in preheated oven at 170C for 30 - 40 mins or until cooked
6. Remove from oven, invert cake until completely cooled

i am going to submit the heart shaped rainbow chiffon to Aspiring Bakers #4 Love In The Air (Feb 2011) hosted by Ellena of Cusine Paradise...


  1. I like the star chiffon and I'm very impressed that it rise so well that it didn't need a hole in the star baking tin. Don't be sad about the scones...I've lots of failures too in baking and decided not to post them too :P

  2. Thx Zoe! I was telling jess the star shaped tin was a last min purchase! And it rose really well during baking except it sunk upon cooling.. :( I will try the scones again perhaps for the march aspiring bakers!