Multicolor Chiffon Cake

The multicolor Chiffon Cake is a colorful variation of the classic Chiffon Cake, which is a tall and soft cake of American origins. To make it multicolor, the batter is divided into several parts and each part is colored with different food colorings, then they are poured in layers into the special Chiffon Cake mold. Here’s how to prepare it:

Ingredients

• 7 room temperature eggs, with yolks and whites separated
• 200 g of granulated sugar
• 120 ml of vegetable oil
• 120 ml of cold water
• 200 g of sifted all-purpose flour
• 1 packet of baking powder
• 1 pinch of salt
• 1 teaspoon of vanilla extract
• Gel or powder food coloring (colors of choice)

Preparation

1. Preheat the oven to 160 °C (325 °F).
2. In a large bowl with egg yolks add half of the sugar, water, oil, and vanilla extract. Beat with a whisk until you get a light and homogeneous mixture.
3. Add the sifted flour and baking powder to the yolks and mix gently until there are no more lumps.
4. In another bowl, beat the egg whites to firm peaks with a mix of salt and the remaining sugar. The optimal consistency is achieved when peaks form firmly upon lifting the whisk.
5. Gently fold the beaten egg whites into the yolk mixture so as not to deflate them, making movements from the bottom up.
6. Divide the batter into equal parts depending on the number of colors you intend to use, then color each part with the food coloring.
7. Carefully pour the different colored batters into the Chiffon Cake mold, one on top of the other, to create the multicolor effect.
8. Bake in the preheated oven for about 55 minutes or until a skewer inserted into the center of the cake comes out clean.
9. Once baked, invert the mold (without unmolding the cake) and let it cool completely upside down. Chiffon Cakes need to cool upside down to maintain their height and softness.
10. When the cake is cool, run a spatula along the edge of the mold to help unmold it.

Curiosity

The Chiffon Cake was invented in the 1920s by a Californian pastry chef named Harry Baker, who kept his recipe secret for decades, selling his cakes only to selected customers and Hollywood stars. The uniqueness of this cake lies in its incredible lightness and softness, which are due to the use of oil as a fat and the whipping of the egg whites, which must be carefully folded into the batter.