Pink ombre chiffon cake Recipe

Instructions

1. Mix milk, vegetable oil, and salt, mix egg yolk, sugar, and vanilla extract, then add milk mixture little by little and mix.
2. Sift in the soft flour, baking powder, and baking soda and mix, then add the meringue in 3 portions and mix.
3. Put 1/4 of the dough in a piping bag and add red food coloring to the remaining dough to make a light pink color. Put 1/3 of the dough in a piping bag.
4. Add red food coloring to the remaining dough to make a deep pink color and place it in a piping bag.
5. In a cake mold, pan the dough in the order of basic, light pink, and dark pink, and bake in an oven preheated to 170 degrees for about 35 minutes.
6. Turn the mold over and let it cool completely, then remove the cake from the mold and cut out the bottom with a 15cm mousse mold.
7. Smoothly apply whipped cream on the top, side, and center grooves.
8. Decorate the top by squeezing pink whipped cream with a frill tip.