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Tuesday 23 June 2015

6 Flavour Rainbow Hearts Chiffon Cake (Updated flavours/natural colours) with Video tutorial


I first made this 6-Flavour Rainbow Hearts Chiffon Cake a while ago for my hubby. It’s a special chiffon cake with 6 flavours embedded into the cake (and also a heart in every one)! :) It all started because I was asking my hubby which flavour he would like the chiffon, he replied many flavours and this is the result of my wacky experiment! It was a really fun cake for my hubby and he enjoyed the many flavours in the horizontal slice.

This is my second attempt at the cake half a year later, with better skill and oven control! As requested, I replaced the azuki chiffon with strawberry chiffon cake, and matcha chiffon with pandan chiffon cake. I also increased the number of eggs in the recipe so as to obtain a taller cake. The different sectors are flavoured according to their natural colours: Red (strawberry), Orange (orange), Yellow (lemon), Green (pandan), Blue (blue pea flowers), Purple (blueberry). It’s a pretty time-consuming bake but a happy labour of love =).

Recipe with picture tutorials now in Creative Baking: Chiffon Cakes. Now out at all major bookstores!

Also available on Amazon, Book Depository and Kinokuniya online.


This is my humble first video tutorial with a flip through of the Creative baking: Chiffon Cakes book. Hope you will enjoy this labour of love! My hubby helped me a lot with this video, so thanks to him!


With lots of love,
Susanne

This cake and its recipe has been featured on Straits Times in Feb 2016!



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32 comments:

  1. Anonymous23 June 2015 at 20:31

    hi, may i know if i can replaced the colours with colouring gels?

    ReplyDelete
  2. Unknown23 June 2015 at 20:46

    Hi, very interesting cake you have made and a lovely one too. Can I know what size tube pan you used for this cake? Thank you.

    ReplyDelete
  3. Linda24 June 2015 at 12:08

    Very beautiful and creative. :)

    ReplyDelete
  4. Anonymous5 July 2015 at 07:30

    Hie hie, want to try rainbow sponge w flavour.... is there a flavour which is suitable for all the 6 rainbow colours?

    ReplyDelete
    Replies
    1. Susanne Ng5 July 2015 at 18:38

      Vanilla or orange. Most rainbow recipes use them cos they are light-colored. Thanks!

      Delete
    2. Anonymous8 July 2015 at 21:59

      erm...vanilla extract? would pandan flavour/ extract works?

      Delete
    3. Susanne Ng9 July 2015 at 18:01

      Hi pandan extract is usually green in colour? And may affect the colour of the layers.

      Delete
  5. Unknown19 February 2016 at 22:23

    Hi Susanne, i noticed you are using a microwave to bake ur chiffon. May i know what temp and power level u used? Many thanks in adv.

    Alicia

    ReplyDelete
    Replies
    1. Susanne Ng1 April 2016 at 16:29

      I use LG microwave convection mode. Temperature 160deg then 140deg. Thanks

      Delete
  6. Ah Shir11 March 2016 at 00:14

    How much is a cake? Can u make one for me please?

    ReplyDelete
  7. Unknown13 March 2016 at 07:41

    hihi, do uu do cakes n sell it to others??

    ReplyDelete
  8. Unknown13 March 2016 at 07:41

    hihi, do uu do cakes n sell it to others??

    ReplyDelete
  9. Susanne Ng1 April 2016 at 16:30

    Hi Ah Shir and Missy Baobeii, can you email at suslovingcreations@gmail.com or from About Us? Thanks

    ReplyDelete
  10. pallas_cats13 June 2016 at 22:30

    Hello
    I really wanna buy the book bt I'm in Taiwan ,is there any way I can offer it ?thabks

    ReplyDelete
  11. pallas_cats13 June 2016 at 22:30

    Hello
    I really wanna buy the book bt I'm in Taiwan ,is there any way I can offer it ?thabks

    ReplyDelete
    Replies
    1. Susanne Ng13 June 2016 at 22:48

      Hi it's available on Amazon, Book depository and Marshall cavendish website. Just search Creative baking: Chiffon cakes.
      Amazon link below:
      https://www.amazon.com/Creative-Baking-Chiffon-Susanne-Ng/dp/9814721425?ie=UTF8&*Version*=1&*entries*=0
      Thanks

      Delete
    2. Pamini Kanagasabay12 October 2016 at 14:31

      Hi Susan,

      Thanks for this lovely recipe - I just have a quick question: I am not able to buy pandan, orange and strawberry paste where I live. Therefore, can I replace these paste items with Wilton food colouring? I notice that they come to about 6g puree + 1g paste, will the change in weight make a difference?

      Delete
    3. Unknown26 September 2017 at 01:26

      Same question

      Delete
  12. Pamini Kanagasabay12 October 2016 at 14:32

    Hi Susan,

    Thanks for this lovely recipe - I just have a quick question: I am not able to buy pandan, orange and strawberry paste where I live. Therefore, can I replace these paste items with Wilton food colouring? I notice that they come to about 6g puree + 1g paste, will the change in weight make a difference?

    ReplyDelete
    Replies
    1. Susanne Ng12 October 2016 at 17:52

      Yes you can use coloring and top up the volume with water =) Thanks!

      Delete
  13. Foon27 November 2016 at 12:50

    Susanne, your rainbow chiffon cake is awesome. Thanks for the video.

    ReplyDelete
  14. Unknown25 December 2016 at 21:01

    Where can I buy the book in Mexico?

    ReplyDelete
    Replies
    1. Susanne Ng21 February 2020 at 21:44

      https://www.bookdepository.com/Creative-Baking-Chiffon-Cakes-Susanne-Ng/9789814721424?ref=grid-view&qid=1582350226176&sr=1-4

      Apologise for late reply, as I didn't receive a notification. Thanks

      Delete
  15. Unknown25 December 2016 at 21:01

    Where can I buy the book in Mexico?

    ReplyDelete
  16. CHIISY20 September 2019 at 04:59

    May i know how you divide the meringue equally? Is it eye ball check? Or weigh?

    ReplyDelete
  17. Unknown21 February 2020 at 21:36

    Hi Sussane, what a lovely chiffon. Is it steam methode or bake methode? Is it au bain marie methode? Last question, dear Sussane. I wonder why its color still bright like steam cake meanwhile i guess you baked it. It has no brown skin. How did yo you do that? Please tell me. Thank you very much, Sussane.

    ReplyDelete
    Replies
    1. Susanne Ng21 February 2020 at 21:45

      Hi it is using normal top, bottom height. Bake it at around 140 degrees, shouldn't get the brown skin. Thanks!

      Delete