Tuesday, 23 September 2014

'Olaf in Summer' Pandan Chiffon Cake

"Do you want to build a snowman?"

This is a fun cake I made for my dear hubby’s birthday. I was actually looking to Phay Shing's yummy blackforest cake. However, being the loving dad he is, he suggested instead that I make an Olaf which is my son’s favorite character in Frozen.

"Do you want to build a snowman?"

Yes I do! These are what you will need: 2 cleaned egg shells, a paper cone, a small glass bowl and a 6-inch tray (for cutting out the feet), and a baby carrot LOL! Good way to get your kids to eat their vegetables :p.

Bake a vanilla chiffon cake in them (for your convenience I have repasted the recipe below):
3 egg yolks
20g sugar
39g vegetable oil
36 ml water
60g cake
1 tsp vanilla extract
Few drops of white food coloring

4 egg whites
45g sugar
1/4 tsp cream of tartar

Using the following baking times:
Egg shells/paper cone: 15 min at 160°C and 5+ min at 150°C
Glass bowl: 15 min at 160°C and 10 min at 150°C
Baking tray: 15 min at 160°C

Keep the cakes airtight until the base cake is ready!

The base cake is a pandan chiffon cake similar to Peppa pig chiffon cake. I filled the hole with hidden marshmallows under the Olaf because my daughter loves them! For your convenience I have also repasted the recipe below:

Pandan chiffon cake (17cm chiffon tin)
3 egg yolks
20g sugar
39g vegetable oil
24 ml coconut milk
11 ml pandan juice
2 ml vanilla extract
5 ml pandan paste
60g cake flour
A pinch of salt

4 egg whites
45g sugar
1/4 tsp cream of tartar

1. Prepare fresh pandan juice by blending fresh pandan leaves (10-15 leaves cut into small pieces, omitting the tips) with 50 ml water. Strain with a sieve and press out all the liquid with a spoon.
2. Preheat oven at 160°C.
3. Beat egg yolks with sugar with whisk till pale yellow before stirring in oil, coconut milk and pandan juice.
4. Add in sieved flour and salt and whisk till no trace of flour found.
5. Meringue: Beat the egg whites with ¼ tsp cream of tartar till stiff peak, mixing in caster sugar in 2 additions.
6. Fold in the meringue gently into the batter 1/3 at a time.
7. Scoop the batter into the chiffon tin.
8. Gently tap the tin on table 3x to remove air bubbles
9. Bake the cake for 15 min at 160°C then 30 min at 150°C.
10. Invert immediately once out of the oven to cool
11. Unmould after the cake is cool (see Hand Unmoulding video tutorial).

Join up the vanilla cakes from head to bottom in the order of: egg shell + cone (head), egg shell (top body), bowl cake (bottom body), round circles (feet). Glue everything using melted marshmallows. Trim/cut the cakes slightly, especially the head cakes to fit into the chiffon and get the proportions right.

I painted on the facial features using charcoal powder in water. I happened to have spare black cake from another bake which I used for the buttons, but you can also just paint them on as well. And not forgetting the hands which are toothpick dipped in colored meringue!

The kids had lots of fun eating the cake! Happy birthday to my dearest hubby!!

With lots of love,


  1. Susanna
    Just want to tell you that you are amazing. Simply amazing! The things that you created using chiffon cake is so creative! What did you do with all the extra egg yolk?

    1. Thanks Wendy! Thank God for giving the creativity and ideas! I cook for my kids :p I just add water/soup stock and make into "shui dan" (chawanmushi) :)