Rainbow chiffon cake

My hb refused to eat the rainbow Swiss roll the other day, he said the colours are scary! 

Today I 假厉害again… tried to make rainbow chiffon cake while the kids are napping But they woke up when I am just half way done..
-_- so I got extra pairs of hands ard…  and 101 questioning going on.

The chiffon cake exploded into flower again that damp my mood.. then when am getting ready to take pic… my son decided to help himself first… by attacking with a fork… 
Presenting my ugly exploded disfigured rainbow fruity chiffon cake.

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(A)
3 egg yolks
8g caster sugar
35g corn oil
50g cake flour
1/4 teaspoon baking powder
60ml fresh milk

* preheat oven

Sift cake flour and baking powder.
Beat the yolk and sugar till pale colour, add in milk and oil. Follow by the flour.
Leave it aside.

(B)
3 egg whites
1/8 teaspoon cream of tartar
35g caster sugar

whisk egg white, cream of Tartar and sugar till stiff.
Scope out a portion of egg white and mixture with the batter (A)
then pour into (B) the balancing egg white. Mix well. And divided into the no. Of portion you needed.

(C)
COLOURINGS of your choice. Am using colouring with flavours.

Mixture in the colouring of ur choice. Pour it layer by layer into the chiffon pan.
Bang the air bubbles out and send into oven.

I baked for
15min – 150 degree
25min – 140 degree

*this is based on my oven setting, to take note of Ur oven temp setting*

Once done, cool it and serve.

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