Chiffon cake multicolor
- Vegetarian
- Difficulty: Average
- Prep time: 30 min
- Cook time: 55 min
- Serving: 10
PRESENTATION
The multicolor chiffon cake is like a party on a plate—really, it’s a blast. It comes from American baking but has these endless, fun twists. People love adding condensed milk for extra creamy sweetness and pistachio paste for that natural green hue. Seriously good. This cake stands out because it’s incredibly light and tender, thanks to whipped egg whites with cream of tartar. The thing is, it helps it rise sky-high and stay fluffy. And listen, the magic happens when different colored batters are layered or swirled, making each slice look unique and festive. Some folks go for three colors, calling it a tri-color chiffon cake, while others go all out with a rainbow chiffon cake. Either way, it’s super fun and eye-catching—perfect for parties or group gatherings.
Whenever you need something for a celebration—be it a birthday, a holiday, or just a laid-back get-together—this colorful chiffon cake is pretty much the go-to for good vibes. I mean, people really love slicing into it and discovering all the moist, swirled layers inside. The flavors? They come together with a sweet kick from condensed milk and a mellow nuttiness from pistachio. A quick drizzle of red berry glaze on top, and some pistachio bits, makes it even more decorative and offers a perfect blend of tangy and nutty in every bite. It’s a hit with both kids and adults; put it on the table and watch it disappear. And you know what? Whether you call it a layered chiffon cake, marbled chiffon cake, or just a beautiful dessert, it’s all about fun, color, and sharing with friends. It’s easy to see why this cake is a favorite for any festive occasion. The multicolor effect not only adds visual appeal but also invites everyone to enjoy a slice of joy and celebration, making any event feel special and memorable. Hosting or attending, this cake is sure to impress and delight everyone who takes a bite. Enjoy the colorful journey of flavors and textures—so so delightful!
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INGREDIENTS
- Ingredients for the batter (for a chiffon mold)
- Eggs 12.3 oz (350 g) - (about 6 medium)
- Type 00 flour 2.3 cups (290 g)
- Sugar 1 ¼ cup (250 g) - superfine
- Water 0.85 cup (200 ml)
- Sunflower seed oil 0.55 cup (120 g)
- Condensed milk 0.3 cup (100 g)
- Pistachio paste 2.5 oz (70 g)
- Baking powder 1 bag
- Cream of tartar 2 tsp (8 g)
- Fine salt 1 pinch
- For the glaze
- Strawberries 2 cups (300 g)
- Fresh liquid cream ⅓ cup (100 g)
- Condensed milk 5 ½ tbsp (80 g)
How to prepare Chiffon cake multicolor
To prepare the multicolor chiffon cake, start with the batter: in a bowl, pour the sifted flour, baking powder 1, sugar 2, and salt 3.
Separate the egg whites from the yolks and gather the yolks in a small bowl where you can add the water 4, vegetable oil 5, and pistachio paste 6.
Then add the condensed milk 7 and mix everything with a whisk 8. Add the mixture to the dry ingredients (flour, baking powder, sugar, and salt) 9.
Mix thoroughly 10 and set the batter aside. In the bowl of a stand mixer, pour the egg whites and start working them with the beaters 11; as soon as they turn white, add the cream of tartar 12.
Continue working the egg whites until they are well voluminous and frothy 13, then incorporate them into the yolk and pistachio paste mixture, stirring gently from top to bottom to prevent deflating the egg whites 14. Pour the mixture into the chiffon mold 15 (or into a sponge cake mold with measurements of 8.5 inches diameter at the bottom, 10 inches diameter at the top, and 4 inches in height). Bake the multicolor chiffon cake in a preheated static oven at 320°F for 55 minutes (or in a convection oven at 285°F for about 50 minutes).
Once cooked, remove it from the oven 16 and invert the mold, resting it on the special feet 17: this way, the cake will cool by incorporating air without deflating. Meanwhile, as the chiffon cools completely, prepare the glaze: in a large pan, cook the chopped strawberries over low heat, covering with a lid 18.
Cook, stirring occasionally until the fruit releases its juice 19; then turn off the heat and strain the pulp with a fine mesh strainer 20 before adding the condensed milk 21.
In a bowl with well-chilled beaters, work the cream briefly until it is semi-whipped 22; you can add it to the red fruit and condensed milk mixture, stirring from bottom to top 23 to avoid deflating the cream, until you obtain a homogeneous and fluid glaze 24.
Pour the glaze over the chiffon cake 25 and decorate with chopped pistachios 26 or sprinkles and serve your multicolor chiffon cake 27!