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Sunday, 15 June 2014

Pastel Rainbow Chiffon Cake



The recipe for this Rainbow Chiffon Cake is now in Creative baking: Chiffon Cakes and makes the cover! Very happy that my Rainbow Chiffon has now been popularized all over Singapore, Malaysia, Indonesia and many other countries though the cookbook! 



My Rainbow Chiffon Cake has also been featured in Motherhood magazine Feb 2016 issue (below) and Smartparents.sg (formerly Mother & Baby) (Mar 2016). Even Polar has started to introduce this into their range (June 2016). Why don't you try it too? :)

At the time I made this cake (in 2014), it was thought not possible to make 6 neat rainbow layers in a chiffon cake!

Presenting my first Rainbow chiffon cake with 6 colours!


This Rainbow chiffon was made for one of my besties from MGS for her daughter's "manyue"-cum-Daddy's birthday.

Hope you will enjoy it too! 

With lots of love,
Susanne


Creative baking: Chiffon Cakes: step-by-step pictures for each step, available in all major bookstores, and on Amazon, Book Depository and Kinokuniya online. The cookbook made Straits times best seller's list in Feb 2016!



Motherhood magazine (Feb 2016)





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88 comments:

  1. Jozelyn Ng15 June 2014 at 22:41

    I love this chiffon...so colourful

    ReplyDelete
    Replies
    1. Susanne Ng15 June 2014 at 23:52

      Thank you Jozelyn!! Appreciate you for dropping by and your kind words! :)

      Delete
  2. Unknown15 June 2014 at 23:50

    Hi dear, if put in all the colored layers at one go.. won't the cake mixture get mixed up?no nd to bake by layers right? Thanks for sharing the recipe. It looks gd. It's vanilla flavor.. can We put in other flavor instead?

    ReplyDelete
    Replies
    1. Susanne Ng15 June 2014 at 23:54

      Hi Joyxx, no need to bake layer by layer. The cake batter won't get mixed up cos of their viscosity :). Yes other flavours are possible, like orange, but not flavours that are dark-coloured like chocolate or matcha, Hope it helps :)

      Delete
    2. Anonymous19 March 2015 at 19:03

      Hi Susanne, if we like to use nature colour why we could not use dark coloured like chocolate or matcha? Thanks in advise for your advise.

      Sharon

      Delete
  3. Anonymous13 July 2014 at 17:20

    Hi, love yr chiffon cake and you are very creative.
    baked chiffon cake but failed. After cool down, top, side and bottom wet, stick to my hand

    ReplyDelete
    Replies
    1. Susanne Ng13 July 2014 at 18:36

      Hi, I suspect your cake may be underbaked. Everyone's oven temperature is a little different. You may want to check if your cake is baked by inserting a skewer to check, or gently pressing the top to see if it bounces back. Thanks!

      Delete
    2. Anonymous14 July 2014 at 04:30

      Ok,I will try again. thks Susanne. From jessie.

      Delete
  4. Aunty Young（安迪漾）13 July 2014 at 17:21

    Nice chiffon cake ! Love it!

    ReplyDelete
    Replies
    1. Susanne Ng13 July 2014 at 18:36

      Thanks you Aunty Young! Your chiffon cake is so cute and creative too! I love it!

      Delete
  5. Raeka2 August 2014 at 08:26

    Hi have baked this cake today and it was so pretty fluffy and nice !
    Thanks to u !
    Too bad I didn't have a 17" chiffon tin so I used a spring form ..
    May I know e above recipe is it suitable for a 23" chiffon cake tin ? If not that high how can I adjust it ?

    ReplyDelete
    Replies
    1. Susanne Ng5 August 2014 at 07:05

      That's great! Fur a 23 cm tin, you need to multiply every by 2 from a 17 cm tin. Thanks!

      Delete
    2. Raeka12 August 2014 at 20:47

      Thank you ! Will try it out .

      Delete
  6. 阿莉烘焙小天地19 August 2014 at 08:35

    好美， 谢谢分享。

    ReplyDelete
  7. MummyofAls27 August 2014 at 07:33

    Hi Susanne, I love all your creations. They are so original and yummy.
    I'm thinking of baking this for my niece's birthday this coming Sat, 30 Aug.
    But I only have a 20" chiffon pan. How do I adjust the ingredients? Thanks, Gina

    ReplyDelete
    Replies
    1. Susanne Ng27 August 2014 at 17:08

      Hi welcome! I think you can use a 7 egg yolk recipe, meaning divide everything by 5 times 7. All the best and happy birthday to your niece! Let me know if you need any more help :)

      Delete
  8. MummyofAls27 August 2014 at 18:50

    Thanks for your fast response, Susanne - greatly appreciate it! Hope my cake will turn out as nice as yours. Can't wait to see the expression on my niece's face :)

    ReplyDelete
    Replies
    1. Susanne Ng30 August 2014 at 00:51

      I'm getting excited for you! And I just realized today is the date! :)

      Delete
    2. MummyofAls1 September 2014 at 00:28

      Hi Susanne, the cake turn out great - soft and fluffy. My 2 yo niece was so mesmerised with the colours on the cake. Oh btw, I had a Hello Kitty cake on top of the chiffon cake as well. Also your recipe. Hehe...Thanks for sharing such wonderful bakes!!

      Delete
    3. Susanne Ng1 September 2014 at 06:41

      So happy to hear that!! Thanks for sharing too! ^_^

      Delete
  9. Unknown29 August 2014 at 08:06

    Hi, i intend to bake tis cake for my niece bd next week.. if i using a 21cm chiffon cake tin, can u pls advise me what the recipe is??

    ReplyDelete
    Replies
    1. Susanne Ng30 August 2014 at 00:52

      Hi, I think you can try scaling up to 7 or 8 egg yolks. Meaning divide everything by 5, then times 8. Usually egg white I will just round to the nearest whole number. Thanks :)

      Delete
  10. Adeline29 September 2014 at 16:32

    Hi Susanne, thks for sharing this beautiful piece of art! I tried to bake one for my little nephews but somehow the colour were mixed up instead of evenly like yours. What could I have done wrong? Pls enlighten me.

    ReplyDelete
    Replies
    1. Susanne Ng29 September 2014 at 17:12

      Hi Adeline, if mixed up, maybe when you distributed the batter you stirred it too hard such that you disturbed the other layers? Have to be gentle. Thanks and jia you!

      Delete
  11. Adeline29 September 2014 at 18:02

    Thanks Susanne for the prompt reply , i was very gentle hee....I will try it again. Have a beautiful day.
    Cheers!

    ReplyDelete
  12. Unknown19 October 2014 at 17:55

    Nice cake, love it

    ReplyDelete
  13. Unknown19 October 2014 at 19:33

    Hi Susanne really nice cake but I don't know to make it. Must try. May I know the abc wording how to make? Need to reduce the flour with 3eggs white and 2yolks .
    Thank you so much

    ReplyDelete
    Replies
    1. Susanne Ng2 November 2014 at 16:37

      Hi Christine, sorry I missed out your question! You can bake another chiffon cake in a layer tray (lined with baking paper). Then cut the letters out and stick on with melted chocolate or marshmallows. Hope Im not too late! Thanks!

      Delete
  14. Xiaohuihui2 November 2014 at 16:12

    Hi Susanne, you really gave me an idea on how to make a chiffon cake for my son's birthday! But can I directly make a bigger batter (add 2 more yolks and 3 more whites) then separate this portion out and bake the letters in a normal tin or smaller chiffon tin?

    ReplyDelete
  15. Anonymous23 March 2015 at 02:24

    Hi Susanne, if we like to use nature colour why we could not use dark coloured like chocolate or matcha? Thanks in advise for your advise.

    Sharon

    ReplyDelete
    Replies
    1. Susanne Ng6 May 2015 at 07:56

      Dear Sharon,
      Oops! Sorry I missed your comment! We could use chocolate or matcha if you like your layers to be brown or dark green :). Thanks!

      Delete
  16. Unknown6 May 2015 at 01:20

    Hi was just wondering if I could make this into a Swiss roll?

    ReplyDelete
    Replies
    1. Unknown6 May 2015 at 22:32

      Thank you! I've just taken a look at that recipe and look fab!
      Will have to try that one today.
      I have a cake to make and I'm looking for something different!
      This is the one!! Thanks once again for your help!

      Delete
  17. Unknown6 May 2015 at 22:31

    This comment has been removed by the author.

    ReplyDelete
  18. Anonymous15 June 2015 at 21:08

    Hi Susanne,
    Thank you for your lovely posts!
    Please advise why is the top thin layer of my chiffon cake moist after cooling upside for 1 hour(not yet removed from baking tube pan )?It is not underbaked because the cake springs back when lightly pressed &a toothpick comes out clean.The rest of the cake is soft &fluffy:)Thank you.
    Mabel Low

    ReplyDelete
    Replies
    1. Susanne Ng16 June 2015 at 02:33

      Hi Mabel, it's normal for the top of the chiffon cake to become a little wet/sticky while cooling due to the water vapour. I usually remove it by transferring the unmolded cake to another base (or you can use baking paper to touch the layer, it will stick to it and be removed). Otherwise you can just let the cake rest longer on the cooling grid to let the layer dry up more before storing. Hope it helps! Thanks.

      Delete
  19. Anonymous16 June 2015 at 20:25

    Hi Susanne,
    Thank u 4 the tip,Susanne! Will try it out:)
    Blessings,Mabel

    ReplyDelete
  20. Anonymous27 June 2015 at 01:12

    erm.. u separate the batter into 6 mixing bowls? I dun have tat many mixing bowls.. Do you weigh the batter & divide into 6 portion. Same for meringue ?

    ReplyDelete
    Replies
    1. Susanne Ng28 June 2015 at 06:15

      Hi yes you need to use separate mixing bowls for each of the colors. Using weight is a good way to get precisely the same amount of batter. Else you can measure out tsp (which I have given u above). For meringue, same applies. Either weight, or you can measure out tbsp (1 tsp batter requires approx 2 tbsp meringue). Thanks.

      Delete
  21. Unknown10 July 2015 at 05:50

    I tried this today but end with a very funny shape. May I email u the photo ?

    ReplyDelete
    Replies
    1. Susanne Ng12 August 2015 at 07:56

      Yes please. The email is at the About Us page. Thanks!

      Delete
  22. Anonymous11 August 2015 at 19:09

    Hi Susanne,
    Thank you for the cheery rainbow cake!

    After pouring out each layer, please advise how to smoothen each layer? Could I use a toothpick or is it better with the back of a spoon?

    Lim Mei

    ReplyDelete
    Replies
    1. Susanne Ng12 August 2015 at 07:57

      Thanks, I usually don't smoothen it because I try to be even when I dispense the batter. Though you could try those methods you suggested =). Thanks!

      Delete
    2. Anonymous12 August 2015 at 16:38

      Thank you Susanne!!

      Delete
  23. Anonymous13 August 2015 at 19:12

    Hi Susanne,
    My chiffon is very tall, soft and fluffy, thanks to you recipe!
    But why does the chiffon have a very,very thin light brown later at the sides after baking? Did I pre heat the oven too long or....? I follow the timings indicated in the recipe.I didn't use steam baking.

    Thank you
    Lim Mei

    ReplyDelete
    Replies
    1. Susanne Ng15 August 2015 at 00:04

      Thanks Lim Mei, which part of the cake is the very thin layer? And what do you mean by later? When did it appear? Thanks.

      Delete
  24. Anonymous16 August 2015 at 01:34

    Hi Susanne,

    Thanks so much for sharing your recipe! I tried to bake But the top cracked. can I check if It's normal to have cracks? Thanks!

    ReplyDelete
    Replies
    1. Susanne Ng16 August 2015 at 01:37

      Thanks! It's fine cos when you turn over it can't be seen. But you can reduce the cracks by steam baking, using lower temperatures and longer time. And also if your batter is too full it will crack, so use less batter in the tin. Thanks!

      Delete
    2. Anonymous16 August 2015 at 02:12

      Thanks for your reply and advice! There is a brown layer at the sides after unmoulding. :( Any advice to prevent this?

      Delete
    3. Susanne Ng16 August 2015 at 07:44

      Probably need to reduce your baking temperature at the end a bit. The temperature and timings are just a gauge as every oven is slightly different. Thanks!

      Delete
  25. Unknown19 August 2015 at 03:43

    Hi there, should i double the recipe for 9inch chiffon tin?

    ReplyDelete
    Replies
    1. Susanne Ng19 August 2015 at 06:24

      Hi, for a 9-inch, just scale to 8 eggs (meaning divide by 5 times 8 for everything).

      Delete
  26. Anonymous20 August 2015 at 18:18

    Hi Susanne

    May I have the recipe?

    ReplyDelete
    Replies
    1. Susanne Ng21 August 2015 at 18:35

      Hi, sorry can you temporarily refer to another orange version here?
      http://lovingcreations4u.blogspot.sg/2014/11/little-twin-stars-rainbow-orange.html
      Thank you!

      Delete
  27. ("v")--CHrisTIne--("v'")26 January 2016 at 00:18

    Hi Susanne, how do you make the layers of colors so neatly?

    ReplyDelete
    Replies
    1. Susanne Ng29 February 2016 at 07:48

      Sorry I missed out your question. You need to make sure meringue is not overly stiff so that it's easy to spread and flows a little. Take care to spread it neatly and gently at the surface. Too much force you will also disrupt the layers below. Just need some practice. Hope it helps!

      Delete
  28. Unknown20 February 2016 at 07:13

    Hi Susanne,

    I see in the video that you are using microwave instead of oven. Is that true? If so what kind of microwave? If I use oven is it ok?

    ReplyDelete
    Replies
    1. Susanne Ng29 February 2016 at 07:46

      Sorry I missed out your question. I'm using a LG microwave, but it's normal convection mode, same as oven. thanks!

      Delete
  29. Unknown29 February 2016 at 06:14

    Beautiful,may i have recipe?

    ReplyDelete
    Replies
    1. Susanne Ng29 February 2016 at 07:49

      Dear Rachel, recipe is now in Creative Baking: Chiffon Cakes book. Thanks

      Delete
  30. Corinne23 May 2016 at 19:55

    Hi Susanne, I've never seen a photo of a sliced rainbow chiffon cake of yours. Are the colours inside divided in straight layers (like the outside) or do the colours sink into each other?

    ReplyDelete
    Replies
    1. Susanne Ng6 June 2016 at 07:30

      Hi Corinne, sorry I missed out your question. Yes it's divided into lines, though sometimes there's a hump in the middle due to expansion of the batter in the smaller tin (7-inch). The larger 9-inch tin, lines inside tend to be straighter. Thanks!

      Delete
  31. Anonymous5 June 2016 at 04:42

    Hi Susanne, thanks for the recipe! After I poured the 5th colour-batter into my 7-inch chiffon pan, the batter has already reached the top of the pan. I didn't proceed pouring the 6th colour. The batter was on the verge of overflowing during the baking process and the cake rose above the pan.

    Should I reduce the number of eggs to 4 yolks?

    Thanks.

    Cheers
    Cherrisa

    ReplyDelete
    Replies
    1. Susanne Ng6 June 2016 at 07:31

      Dear Cherissa, probably the eggs were different in size. I use 55-60g Chew's eggs but they vary in sizes too. Yes 4 yolks should be good for you. Divide everything by 5 times 4. Thanks!

      Delete
    2. Anonymous8 June 2016 at 19:11

      Hi Susanne, many thanks! Shall try again :)

      Cheers
      Cherrisa

      Delete
    3. Anonymous16 June 2016 at 03:31

      Hi Susanne, I tried baking the rainbow cake last afternoon and it rose beautifully! Thank you for your advice :) One query, although the skewer came out clean and the cake was cooked, the cake was very moist (a little wet, perhaps) and the last 2 layers which I poured the batter (i.e. the top 2 layers when baking) were so moist that they stuck on whatever surface they touch -- any idea why? Sorry for the trouble and thanks in advance.

      Cheers
      Cherrisa

      Delete
    4. Susanne Ng16 June 2016 at 07:02

      Hi Cherissa, you may need to bake the cake for few more minutes to make sure the top dries up. If it's moist it's just slightly underbaked. Thanks!

      Delete
  32. Crazy HoneyDew8 June 2016 at 20:43

    Hi Susanne,
    Love your book and cant wait to try all of the creative cakes. Attempt the rainbow cake but the layers got all mixed up and not as defined as yours. what's your advice?

    ReplyDelete
    Replies
    1. Susanne Ng9 June 2016 at 08:03

      Dear Crazy HoneyDew,
      The layers shouldn't mix as the batter is viscous. If the batter is runny and doesn't hold is form, you have have overfolded or underwhipped your meringue. Thanks

      Delete
  33. Pamini10 October 2016 at 13:18

    Hi Susanne,
    I love your book! I just had a couple questions - how do I prepare the chiffon cake tin before baking? And do I measure the width of the tin from the base or the top rim? My tin base is 20cm so how would I adapt this 18cm rainbow cake recipe? Thank you.

    ReplyDelete
  34. Pamini10 October 2016 at 13:18

    Hi Susanne,
    I love your book! I just had a couple questions - how do I prepare the chiffon cake tin before baking? And do I measure the width of the tin from the base or the top rim? My tin base is 20cm so how would I adapt this 18cm rainbow cake recipe? Thank you.

    ReplyDelete
    Replies
    1. Susanne Ng11 October 2016 at 19:30

      Hi, it would be divide by 5 times 6 for everything. You do not need to do anything to your tin. Just roughly for each layer make it 1.2 cm thick. Hope it helps! Thanks!

      Delete
  35. Unknown11 November 2016 at 18:28

    Hello, is the cake supposed to look brown on the outside after baked? I've tried unmolding with my hands but it is still brown on the outside after baked.

    ReplyDelete
  36. Anonymous18 December 2016 at 02:26

    Hi Susanne, if I were to use a 23cm chiffon pan, should I double the recipe used for a 17cm? How long should I bake a 23cm chiffon? Thanks!

    -Jo-

    ReplyDelete
  37. GreenIsa846 March 2017 at 03:23

    This comment has been removed by the author.

    ReplyDelete
  38. Unknown27 April 2017 at 05:52

    I just loved the well designed Pastel Rainbow Chiffon Cake.
    You can Send a Birthday Cake from Perpetual Gifts online cake shop.


    Send Gifts to Indonesia
    Online Birthday Cake Delivery Website (=^.^=)

    ReplyDelete
  39. Anonymous28 May 2017 at 19:28

    Hi,

    Can't seem to find how long to bake for a 7 inch pan, can you share? It is 160 degree for how long? Thank you

    Michelle

    ReplyDelete
  40. Jesslyn Lim22 August 2017 at 00:38

    Hi Susanne, my chiffon tube pan is 19 cm. How do i adjust the recipe?

    ReplyDelete
  41. mamacitaPR311 January 2018 at 06:17

    I do love, love your work,my only sadness is quite difficult to do grams etc, would love to have the recipe in cups, spoons etc

    ReplyDelete
  42. Anonymous6 June 2018 at 07:51

    Hi thank you for your methods. I tried this with convection oven. But it srink and sink normaly I can bake chiffon cake well. But in this case I don' know why I failed. So I have a question. What kind of oven do you use when you bake this chiffon? Please let me know. Thank you again.

    ReplyDelete
  43. Sherry Tang11 July 2018 at 06:25

    Hi Susan, I have tried making the cake but the colour comes out darker than the cake inside (it is not brown but I can’t get the pastel colour result). Can you let me know if I should reduce the temperature from 160 to 150 and then 140 to 130? Would I also need to adjust the baking time?

    ReplyDelete
  44. Sherry Tang11 July 2018 at 06:33

    Hi Susanne, I have tried making the cake but the colour on the outside comes out darker than the cake inside (it is not brown, but I can’t get the pastel colour result). Can you let me know if I should reduce the temperature from 160 to 150 and then 140 to 130? Would I also need to adjust the baking time?

    Many thanks.

    ReplyDelete