Fann Wong has been reminiscing a lot about the past during the Circuit Breaker. So much so that she's been on a baking spree, whipping up old (but gold) school treats to bring back the sweet, nostalgic taste of childhood. First, there was muah chee, then huat kueh (palm sugar steamed cake) and pandan cake. Most recently, there was “old-school rainbow chiffon cake”.

Last week’s cheery, colourful bake was unplanned, really. The actress had intended to make rainbow bread, the retro heartland fave of swirly pastel slices traditionally used in ice cream sandwiches. However, she was unable to find a bread tin (blame it on the crazy queues at Phoon Huat), so she decided to make a chiffon cake version of it instead — and we’ve got her recipe.

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