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Summer Fun Watermelon Chiffon Cake

A real showstopper of the sweetest, ultimate summer cake that is fun, unexpected, and really, really delicious! It is the most delicate, fluffy, and full of sweet notes cake baked and colored magically using Suncore Foods® Supercolor Powders — Blue Butterfly Pea, Midori Jade Matcha, and Red Beet. Not only this Summer Fun Watermelon Chiffon Cake is beautiful, and perfect to bring to all your summer celebration, this cake is what summer dreams are made of! Time to slice and dive right in! Who’s with us?

Ingredients

Red Cake Ingredients:
1/2 cup cake flour (sieved twice)
3 tbsp Suncore Foods® Red Beet Supercolor Powder
3 large egg yolks
4 large egg whites
1 tsp vanilla
1/3 cup sugar
1/3 cup milk
3 tbsp vegetable oil
6 inch cake pan

Green Cake Ingredients:
1/2 cup cake flour (sieved twice)
2 tbsp Suncore Foods® Premium Midori Jade Matcha Supercolor Powder (light green)
1 tsp Suncore Foods® Premium Midori Jade Matcha Supercolor Powder + 1/8 tsp Suncore Foods® Blue Butterfly Pea Supercolor Powder (dark green)
5 large eggs
1/3 cup sugar
1/3 cup milk
2 tbsp vegetable oil
Square cake pan

 

Directions

1. Preheat oven to 350°F. In a small bowl, add milk, Suncore Foods red beet powders and oil microwave 1 minute, and whisk to mix well.

2. Add the sieved flour to the mixture from step 1 and gently fold until you don’t see any flour. Add in egg yolk and vanilla, and mix together.

3. In a large bowl, beat the egg whites until they turn to white color, and then add 1/3 of the sugar. Keep whisking until foamy and add another 1/3 of the sugar. Keep whisking and add the remaining sugar and beat until soft peak forms.

4. Add 1/3 of the egg whites to the batter; fold to combine with a spatula. Pour the mixed batter back into the 2/3 egg whites and fold to mix well.

5. Transfer to a 6-in mold, bake for 40 minutes. Carefully remove cake from the pan and cool it on a wire rack.

6. Then make the green cake batter following the same process above. Scoop 1/3 cup batter in a small bowl, and the Matcha Powder and Blue Butterfly Pea Flower Powder. Mix well.

7. Scoop the dark green batter into the pan to make the strips. Then pour the light green batter into the pan. Bake for 35 minutes. Carefully remove cake from the pan and cool it on a wire rack.


 


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