Saturday, 26 July 2014

Rainbow Chiffon Cake with Semi-painted Flowers

This is another pastel rainbow chiffon creation for someone who loves rainbows, maybe as much as I do! :) I love how sweet it looks!


I slightly modified my previous recipe Pastel Rainbow Chiffon Cake to remove the steam baking whom many have asked if it was necessary. As a result, I have increased the liquid and vanilla content and also reduced the baking time to get a moister cake. I also took this chance to experiment with semi-painted flower decorations, i.e. painting a layer of royal icing followed by sifting snow powder over so that the snow powder adheres like paint.

5 egg yolks
33g sugar
65g vegetable oil
70 ml water
8 ml vanilla extract
100g cake flour
Wilton colours

7 egg whites
75g sugar
1/4 tsp cream of tartar

The detailed recipe and pictures are now in Creative Baking: Chiffon Cakes!

Here's how the semi-painted flowers look like after drying! :)


And finally... rainbows peeking out from the window! :)


Thank God that the rainbow chiffon was well-received and they loved it :).

With love,
Susanne

41 comments:

  1. Really lovely! ��������

    ReplyDelete
  2. Hi Susanne, agree with you .. a sweet lovely rainbow chiffon cake ^-^

    ReplyDelete
    Replies
    1. Thanks Karen! Thanks for popping by! ^_^

      Delete
  3. Your rainbow chiffon looks so cheery and lovely.

    ReplyDelete
  4. can i buy from u? i love it but i can't bake. :(
    pm me price @ hestia_her@yahoo.com if u could sell. thx!

    ReplyDelete
  5. Are u selling this?do u have a shop?

    ReplyDelete
    Replies
    1. Hi, I do bake for some people if I can cope with it with family. Just send me an email enquiry. Thanks!

      Delete
  6. Hi Susanne,
    I only have a 21cm mould, would you be able to advise me on the proportions for the ingredients? I'm really clueless :)

    ReplyDelete
    Replies
    1. No worries Shirley, just scale to 8 egg yolks, 11 egg whites recipe.
      What you do is divide everything by 5 times 8.
      Let me know if you can get it right. Thanks!

      Delete
  7. Hi, may I check why does this recipe uses 5 yolk and 7 egg whites while your other recipe uses 3 yolk and 4 egg whites for 17cm tin. Thanks

    ReplyDelete
    Replies
    1. Hi, because during the folding with many colours, some batter will be lost. If you use 3 yolk, you will not have enough batter for the rainbow chiffon. Thanks ;)

      Delete
  8. Hi Susanne,

    Your rainbow chiffon is so pretty. I want to try it out but I have a few question. May I know how you put in the layer? Is it by pouring round the tin or use spoon to scoop around the tin then spread?

    And how do you measure the chiffon tin size? From top or bottom?

    Thank you very much for your time.

    Sharon

    ReplyDelete
    Replies
    1. Hi, I scoop in. My chiffon tin is same dimension bottom and top cos the walls are vertical. Thanks.

      Delete
  9. Hi I love your rainbow chiffon cake and I would like to try baking it. :) however is it necessary to bake this using chiffon tin? Can normal cake tin works as we?

    ReplyDelete
    Replies
    1. Thanks it might work for smaller tins 6-7" but you may have problems inverting the tin if the cake is too tall without the centre tube, which means you will not be able to bake such a tall rainbow cake. If you do not invert, you may end with with a slight waist or sunken in from the sides. You may need to scale your batter accordingly to the size of your tin too. Thanks let me know if you need more help.

      Delete
  10. Hello Susanne, Your cake looks so good and pretty! Can I check with you how much eggs should i use for a 6" cake tin and a 7" cake tin respectively? Do I need o adjust the temperature? At the same time, I have a question with regards to your water bath baking, that only applies to chffon tin ya? It cannot be done to normal cake tin right? How big should the tray be for the water bath baking and how much water to put in the tray? Thank you so much!!

    ReplyDelete
    Replies
    1. Hi, I used a 7" chiffon tin so I think you can stick to this recipe. Wrt to temperature, always check for "doneness" as every oven is different. You can gently press the cake on top when it's done to see if it bounces back or insert a toothpick to see if it comes out clean.
      Steam baking is actually usually done for normal cake tin eg in ogura cakes. I use a 8-inch square tray, place a rack on top and then the cake tin on it. The water should be enough not to dry out before the end of the baking, but not too much that you can get leaking into the tin.
      Hope it helps!
      Thanks.

      Delete
  11. Hi, hw do you dry the icing pattern?

    ReplyDelete
    Replies
    1. Just air dry it. It's a very thin layer so sets quite quickly. I just keep it in the air tight container or box and it will dry by itself.

      Delete
  12. Hello, can i check with you, how do u divide the batter and the Meringue equally?
    Especially the Meringue. Because I assume the meringue will affect the densite of the cake?

    Thank you very much

    Corinne

    ReplyDelete
    Replies
    1. Hi, you can divide it equally by weighing the bowl first and then weighing the bowl plus batter/meringue. Then divide the weight of the batter or meringue equally by 6. The number of tsp I have given is derived by this (I have measured how many tsp from the weight). However as my eggs may be different size from yours, your weight may be slightly different but it will be a good approximation as a start. You may choose to weigh the batter/meringue yourself. Thanks!

      Delete
  13. Hi can check whether need to put the baking paper or aluminum foil at the base after u pour in the batter into the chiffon tin? Will it leak out?? And is the temperature for the oven same for 21 cm mould??

    ReplyDelete
    Replies
    1. Hi, no need to put paper or foil, won't leak out. 21 cm mould has more batter so you may need to increase the baking time by 5-10 more min. You need to check for 'doneness' by gently inserting a toothpick to see if it comes clean. Thanks

      Delete
  14. Thanks so much Susanne for your advice!

    ReplyDelete
  15. Hi Susanne may I know what the height of this rainbow cake after baking.

    ReplyDelete
    Replies
    1. Around 4.5 inches I think. Thanks!

      Delete
    2. I only have a 6 inch by 3 inch chiffon pan, what is the proportion of the ingredients. Can I use this 17cm recipe but bake 3 colors at a time and join together bcos the 6 inch pan can't hold all the batters.

      Delete
    3. This comment has been removed by the author.

      Delete
    4. For a 6 inch tin, you can scale the recipe to 4 egg yolks (divide everything by 5 times 4). It will look nicer to bake the cake in one tin. Sorry I missed out your comment hence late reply.

      Delete
  16. Hi, I'm trying to bake a 9inch - do i divide by 5 and multiple by 8? If so, I realize I get a weird number for cream of tar tar :S thanks in advance!

    ReplyDelete
  17. Hi Susanne, I just attempted this but used an 8" tin and still managed to get it 2cm from the top. However, the cake rose very quickly and cracked badly. Any idea what might be the issue?

    ReplyDelete
    Replies
    1. Sorry I meant, 8" chiffon tin

      Delete
    2. I think you may have overwhipped your meringue. Thanks

      Delete
    3. Thanks for the reply! Will try again :)

      Delete
  18. Hi Susanne, you are indeed very brilliant and creative!. I would like to know the size of eggs you are using. I only have 65g eggs and 21cm tin. Can you advise me how I should modify the recipe pls.

    ReplyDelete
    Replies
    1. For 21 cm tin, you need to divide by 5 times 8 for all ingredients.
      I use 60g Chew's Eggs. Thanks!

      Delete