Rainbow Chiffon Cake

Group A:

6 egg yolks

2 whole eggs

100g sugar

Group B

70ml oil

120ml milk

1 tsp vanilla

Group C

140g Top flour

1 tbsp cornflour

1 tsp baking powder

Group D

7 egg whites

1/2 tsp cream tartar

70g sugar

Food coloring - Purple, Blue, Green, Yellow, Orange, Red

Directions/Instructions:

1. Line two 8"x 8" square tray with parchment paper. Prepare four additional baking papers for the other layers of the rainbow cake.
2. Whisk group A until whitish and fluffy.  Then add in group B and mix well.
3. Sift in group C and fold well.  Set aside.
4. Whisk group D until stiff and glossy.  Fold the meringue into the yolk mixture.
5. Divide the batter into 6 portions at 170g-180g.  Tinted each batter with food coloring accordingly (Start with the darkest - Purple, Blue, Green, Yellow, Orange, Red).  Carefully fold the mixtures.
6. Spread the batter into the prepared square baking pan and bake at 160 degrees C for about 12-14 mins (Note:
7. Peel off the baking paper from the bottom and place it onto the cake to allow latent heat to escape.  Then, quickly line the trays with new baking papers and pour in the next two-colored batters to bake.  Continue until all 6 layers of cake are baked.
8. After all the cake layers have cooled, the rainbow cake can be assembled. Trim the sides of the cake with a cake ring square, then frost with a thin layer of whipped cream before laying the next cake layer.
9. Repeat the process for the rest of the cake layers.  Refrigerate the cake and let it sit for about 30 minutes.  Chill the cake before serving.