Rainbow Chiffon Cake

Ingredients (A):
100g AP flour
25g Cornflour
1/2 tsp baking powder
30g castor sugar
60g fresh milk
30g vegetable oil
5 egg yolks
1/2 tsp vanilla essence

Ingredients (B):
5 egg white
1/2 tsp salt
100g castor sugar

Rainbow color: 1/8 tsp each - Red/Orange/Yellow/Green/Blue/Violet

Directions:

1. Mix (A) into a smooth batter.
2. Whisk (B) till slightly forthy then gradually spoon in the sugar till finish.  Whisk at high speed until stiff peak form.
3. Fold beaten egg white mixture into (A) mixture.
4. Divide the batter into 6 parts (each weight 130g) for rainbow colors.
5. Pour the batter into a 23cm chiffon cake pan as in a rainbow colors (Violet/Blue/Green/Yellow/Orange/Red).   Bake for about 60 mins at preheated oven at 150 C deg or until cooked.
6. Remove cake from oven & invert the pan onto a wire rack & leave it to cool completely.
7. Remove cake from pan & serve.