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!
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)
I love this chiffon...so colourful
ReplyDeleteThank you Jozelyn!! Appreciate you for dropping by and your kind words! :)
DeleteHi 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?
ReplyDeleteHi 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 :)
DeleteHi 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.
DeleteSharon
Hi, love yr chiffon cake and you are very creative.
ReplyDeletebaked chiffon cake but failed. After cool down, top, side and bottom wet, stick to my hand
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!
DeleteOk,I will try again. thks Susanne. From jessie.
DeleteNice chiffon cake ! Love it!
ReplyDeleteThanks you Aunty Young! Your chiffon cake is so cute and creative too! I love it!
DeleteHi have baked this cake today and it was so pretty fluffy and nice !
ReplyDeleteThanks 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 ?
That's great! Fur a 23 cm tin, you need to multiply every by 2 from a 17 cm tin. Thanks!
DeleteThank you ! Will try it out .
Delete好美， 谢谢分享。
ReplyDelete谢谢！
DeleteHi Susanne, I love all your creations. They are so original and yummy.
ReplyDeleteI'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
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 :)
DeleteThanks 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 :)
ReplyDeleteI'm getting excited for you! And I just realized today is the date! :)
DeleteHi 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!!
DeleteSo happy to hear that!! Thanks for sharing too! ^_^
DeleteHi, 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??
ReplyDeleteHi, 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 :)
DeleteHi 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.
ReplyDeleteHi 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!
DeleteThanks Susanne for the prompt reply , i was very gentle hee....I will try it again. Have a beautiful day.
ReplyDeleteCheers!
Welcome :)
DeleteNice cake, love it
ReplyDeleteThanks!
DeleteHi 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 .
ReplyDeleteThank you so much
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!
DeleteHi 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?
ReplyDeleteYes you can. Thanks!
DeleteHi 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.
ReplyDeleteSharon
Dear Sharon,
DeleteOops! Sorry I missed your comment! We could use chocolate or matcha if you like your layers to be brown or dark green :). Thanks!
Hi was just wondering if I could make this into a Swiss roll?
ReplyDeleteThank you! I've just taken a look at that recipe and look fab!
DeleteWill 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!
This comment has been removed by the author.
ReplyDeleteHi Susanne,
ReplyDeleteThank 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
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.
DeleteHi Susanne,
ReplyDeleteThank u 4 the tip,Susanne! Will try it out:)
Blessings,Mabel
Welcome!
Deleteerm.. 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 ?
ReplyDeleteHi 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.
DeleteI tried this today but end with a very funny shape. May I email u the photo ?
ReplyDeleteYes please. The email is at the About Us page. Thanks!
DeleteHi Susanne,
ReplyDeleteThank 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
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!
DeleteThank you Susanne!!
Deletewelcome =)
DeleteHi Susanne,
ReplyDeleteMy 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
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.
DeleteHi Susanne,
ReplyDeleteThanks 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!
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!
DeleteThanks for your reply and advice! There is a brown layer at the sides after unmoulding. :( Any advice to prevent this?
DeleteProbably 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!
DeleteHi there, should i double the recipe for 9inch chiffon tin?
ReplyDeleteHi, for a 9-inch, just scale to 8 eggs (meaning divide by 5 times 8 for everything).
DeleteHi Susanne
ReplyDeleteMay I have the recipe?
Hi Susanne, how do you make the layers of colors so neatly?
ReplyDeleteSorry 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!
DeleteHi Susanne,
ReplyDeleteI 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?
Sorry I missed out your question. I'm using a LG microwave, but it's normal convection mode, same as oven. thanks!
DeleteBeautiful,may i have recipe?
ReplyDeleteDear Rachel, recipe is now in Creative Baking: Chiffon Cakes book. Thanks
DeleteHi 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?
ReplyDeleteHi 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!
DeleteHi 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.
ReplyDeleteShould I reduce the number of eggs to 4 yolks?
Thanks.
Cheers
Cherrisa
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!
DeleteHi Susanne, many thanks! Shall try again :)
DeleteCheers
Cherrisa
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.
DeleteCheers
Cherrisa
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!
DeleteHi Susanne,
ReplyDeleteLove 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?
Dear Crazy HoneyDew,
DeleteThe 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
Hi Susanne,
ReplyDeleteI 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.
Hi Susanne,
ReplyDeleteI 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.
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!
DeleteHello, 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.
ReplyDeleteTry reducing your temperature further. Thanks!
DeleteOk will try. Thank you.
DeleteHi 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!
ReplyDelete-Jo-
This comment has been removed by the author.
ReplyDeleteI just loved the well designed Pastel Rainbow Chiffon Cake.
ReplyDeleteYou can Send a Birthday Cake from Perpetual Gifts online cake shop.
Send Gifts to Indonesia
Online Birthday Cake Delivery Website (=^.^=)
Hi,
ReplyDeleteCan'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
Hi Susanne, my chiffon tube pan is 19 cm. How do i adjust the recipe?
ReplyDelete