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
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42 comments:

  1. BakeDoughPedia26 July 2014 at 12:38

    Really lovely! ��������

    ReplyDelete
  2. Karen Luvswesavory27 July 2014 at 01:42

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

    ReplyDelete
  3. Veronica 4 August 2014 at 19:32

    Your rainbow chiffon looks so cheery and lovely.

    ReplyDelete
  4. Anonymous12 August 2014 at 20:09

    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. Anonymous12 August 2014 at 21:13

    Are u selling this?do u have a shop?

    ReplyDelete
    Replies
    1. Susanne Ng13 August 2014 at 17:01

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

      Delete
  6. Shirley12 August 2014 at 21:30

    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. Susanne Ng13 August 2014 at 17:02

      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. JSbuTa13 August 2014 at 00:36

    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. Susanne Ng13 August 2014 at 17:02

      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. Unknown16 August 2014 at 19:54

    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. Susanne Ng17 August 2014 at 00:17

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

      Delete
    2. Unknown17 August 2014 at 01:43

      Thank you.

      Delete
  9. PigLiver~21 August 2014 at 19:06

    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. Susanne Ng23 August 2014 at 01:12

      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. Drusilla1 September 2014 at 07:46

    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. Susanne Ng2 September 2014 at 06:59

      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. cwongst3 September 2014 at 23:57

    Hi, hw do you dry the icing pattern?

    ReplyDelete
    Replies
    1. Susanne Ng4 September 2014 at 02:41

      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. Anonymous17 September 2014 at 07:13

    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. Susanne Ng18 September 2014 at 16:33

      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. Unknown13 October 2014 at 23:12

    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. Susanne Ng14 October 2014 at 18:12

      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. Unknown17 October 2014 at 04:32

    Thanks so much Susanne for your advice!

    ReplyDelete
  15. All In One27 January 2015 at 17:27

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

    ReplyDelete
    Replies
    1. Susanne Ng28 January 2015 at 05:57

      Around 4.5 inches I think. Thanks!

      Delete
    2. All In One28 January 2015 at 18:16

      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. Unknown9 July 2015 at 17:59

      This comment has been removed by the author.

      Delete
    4. Susanne Ng9 July 2015 at 18:00

      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. Unknown22 August 2015 at 10:33

    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. youfei17 January 2016 at 02:49

    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. youfei17 January 2016 at 02:50

      Sorry I meant, 8" chiffon tin

      Delete
    2. Susanne Ng17 January 2016 at 18:38

      I think you may have overwhipped your meringue. Thanks

      Delete
    3. youfei17 January 2016 at 20:45

      Thanks for the reply! Will try again :)

      Delete
  18. Unknown27 April 2016 at 19:15

    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. Susanne Ng28 April 2016 at 06:19

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

      Delete
  19. Alana18 August 2020 at 13:53

    Hi Susanne, I tried the cake. The bottom and the side have lot of crumbs. May I know yours is seem to be crumbs free and neat? The top is abit wet after cool down. Is it under bake? The inside is bake

    ReplyDelete
    Replies
    1. Susanne Ng19 August 2020 at 06:35

      Hi! It shouldn't have crumbs unless your oven is too hot. And yes sounds like underbaked. Can you try baking at a lower temperature for longer time?

      Delete

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