Chiffon Rainbow Cake

Ingredients:
6 egg yolks
45g castor sugar
70g vegetable / corn oil
70g milk/water
1-1/2 tsp vanilla extract
85g cake flour ~ sifted
15g cornflour
A pinch of salt
Food coloring (Pink/Orange/Yellow/Green/Blue & Purple)

Meringue
7 eggs whites
1/4 tsp cream of tartar / 1 tsp lemon juice
85g caster sugar
1/4 tsp salt

Direction/Instruction:

1. Preheat oven 160 deg C.  Prepare an 18cm round chiffon tube pan.
2. Prepare egg yolk batter by beating egg yolks & sugar with an electric mixer at medium speed until pale yellow.  Add corn oil, water & vanilla extract.  Mix well & set aside.  Add salt & flour to the egg yolk mixture & mix until no trace of flour can be seen.  Spoon batter equally into 6 small bowls approx 10 tsp batter per bowl.  Add a different food coloring to each bowl & mix well.
3. Prepare meringue - In a clean grease-free mixing bowl, whisk egg white at high speed until soft peak form.  Add remaining sugar & continue to whisk at high speed until firm peak form.  Divide meringue into 6 equal portions & add a portion to each colored batter.  Gently fold the meringue into each egg yolk batter one-third at a time.
4. Spoon pink batter into chiffon pan.  Gently level batter.  Repeat with orange, yellow, green, blue & purple batter, taking care not to disturb the previous layer.  Gently tap the pan on the countertop to release any air bubbles.
5. Bake at 160 deg C for 15 mins, then reduce to 130 deg C for 50-60 mins or until a skewer inserted into the center of the cake comes out clean.
6. Invert pan on a wire rack to cool completely before unmoulding.