How to make 8-inch rainbow chiffon cake How to make rainbow birthday cake

Eight-inch rainbow chiffon birthday cake with bright colors and soft texture. The key to making a rainbow chiffon cake is to beat the egg whites well and control the baking time. In this way, you can make a milky rainbow chiffon cake that will not crack, sink, or tighten.

Materials:

90g cake flour, 5 eggs, 50ml milk, 50ml corn oil, 20g white sugar (egg yolk), 60g white sugar (egg white) , 5ml lemon juice, 5 drops vanilla essence, food coloring.

How to make 8-inch rainbow chiffon cake:

Separate the egg yolks and egg whites, and add lemon juice to the egg whites. Egg whites cannot be mixed with egg yolks, and all utensils must be water-free and oil-free.
Use a whisk to beat the egg whites until rough peaks appear. Add 20g of sugar and continue beating.
Beat the egg whites until they resemble beer powder, add 20g of sugar again, and continue beating.
Wait until the egg whites are wet. Wet hair: The egg whites are silky and delicate, with no obvious lines. Lift the whisk and the egg whites will flow. Add 20g of sugar for the last time and continue beating.
The protein paste is more delicate and has resistance. Turn the egg bowl upside down and the meringue does not flow down. When you lift the egg beater and you can see the small sharp corners, it means dry whipping. Stop whipping in this state and place it in the refrigerator to cool.Hide for later use.
Add 20g sugar and milk to the egg yolks and stir clockwise evenly.
You can use a whisk to mix at low speed.
After stirring evenly, pour in the oil, beat at low speed, and beat evenly.
Sift the low-gluten flour 2-3 times and sift it into the egg yolk paste.
Use a spatula to stir evenly from low to upwards.
Take out the meringue from the refrigerator, add one third of the meringue to the egg yolk paste, and mix evenly.
Pour the mixed cake batter back into the meringue and mix evenly.
What is the recommended amount of chiffon cake batter? The outer layers of the cake require more cake batter. Add the respective color pigments to the chiffon cake batter. Also preheat the oven to 180 degrees.
Pour the largest amount of cake batter into the removable bottom mold first, then pour the next color cake batter from the center point.
Pour in various colors of cake batter in turn.
Pour in all the cake batter colors. Doesn’t the color look good?
Gently shake a few more times to release large bubbles.
Use a toothpick to pull patterns out from the center of the cake batter.
Put the rainbow chiffon cake batter in the middle and lower layers of the oven at 150 degrees for the first 30 minutes and 120 degrees for the last 25 minutes. Different ovens require different baking temperatures.
Cover with tin foil for the last 15 minutes and continue baking. The tin foil is added to protect the color.
After the rainbow chiffon cake is baked, shake it a few times, turn it upside down and let it cool, then remove it from the mold. The rainbow chiffon cake with beautiful color, soft texture and fragrant aroma is ready. Isn’t it very simple?