Rainbow Chiffon Cake

1. Sift all-purpose flour, corn flour, milk powder, salt and baking powder. Set it aside. Combine the coconut milk and oil together.
2. In a mixing bowl, mix the egg yolks and sugar until well combined. Add in the coconut milk and oil mixture. Mix well. Lastly, add in the flour mixture. Mix until the mixture is smooth.
3. Divide the cake mixture into 4 equal portions. Mix 1 portion with pandan. Mix another portion with strawberry flavoring and pink color. Mix the third portion with orange flavor, orange zest and orange color. Finally, mix the last portion with lemon flavoring and yellow coloring. Mix all the 4 portions well (separately) and set aside. Preheat the oven to 350ºF.
4. In a mixer, whisk all the egg white mixture ingredients on high speed until soft peaks form. Divide the mixture into 4 equal portions and fold each portion into each of the different cake mixtures. Pour each mixture into an ungreased tube pan, one on top of the other, and bake for 50 minutes or until golden brown and an inserted cake skewer comes out clean.
5. Take out the cake and invert the cake immediately. Leave it to cool completely before removing the cake from the baking pan by running a long sharpe knife along the sides and bottom of the baking pan. Cut and serve.