I have a request for a pretty large number of lychee flavoured longevity peach cupcakes together with a small longevity peach themed cake for a 90-year-old lady's birthday. I have updated the recipe to make the cake more fragrant. Original recipe can be found here. Here are four of the peaches...
And here are all 40 of them!
I must admit that it's a test of patience and endurance for me to make so many peaches. I usually make only 12 for a batch so this is a first for me. The peaches are baked in heart shaped Tovolo silicone moulds this time instead of the ones sold at Daiso.
Ingredients (makes about 12-14 peaches and one 8" square thin layer cake):
1 egg yolk
10g caster sugar
42g canola/vegetable oil
48g lychee puree (blend some canned lychees in a bit of syrup, strain to remove woody bits)
1/2 tsp lychee flavouring
1/4 tsp vanilla extract
1/4 tsp rosewater
65g cake flour
1/4 tsp baking powder
A pinch of salt
1/2 tsp Pandan paste
A drop of green gel food colouring
A few drops of white gel food colouring (optional)
4 egg whites
1/4 tsp cream of tartar
40g caster sugar
1. Line square pan with baking paper. Place silicone heart shape moulds on a large tray that fits into the oven. Prepare a baking tray of water at the bottom of the oven to create steam (optional). Set oven rack to second lowest position.
2. Beat egg yolk and sugar until pale and all sugar has dissolved. Gradually add oil and whisk until well combined. Gradually add lychee puree and whisk until well combined. Gradually add sifted flour salt and baking powder and whisk until no trace of flour is seen.
3. Divide egg yolk batter into ratio of 1:3 for green:white batter. Add Pandan paste and green colouring to the smaller portion. Add lychee flavouring, rose water, vanilla and white food colouring. Mix well.
4. Make the meringue. You may want to divide the meringue ingredients into ratio of 1:3 as the green layer cakes and heart shaped cakes are baked at separate times. Beat egg whites and sugar in a clean metal bowl together with cream of tartar until soft peaks form. Gradually add sugar and beat until stiff peaks form.
5. Fold the meringue into each of the coloured batter in 3 additions, following the ratio above.
6. Bake layer cake at 160°C for 10-11 minutes or until skewer comes out clean. Bake hearts at 160°C for 5 minutes, followed by 140°C for 15 minutes, then 125°C for another 10-15 minutes. This baking time is for my thick-walled silicone heart shaped moulds. I used a different temperature setting for my earlier longevity peaches which were baked in thin-walled silicone moulds.
Note that baking times are approximate as each oven behaves differently.
7. Remove baking paper immediately from layer cake. Cool the white cupcakes before unmoulding by hand.
Freshly baked and cooled
8. Use a small knife to make an indent for centerline.
Unmoulded and centerline marked
1. Prepare the pink coloured paint for spray painting. I used a mixture of pink gel food colouring and natural food colouring dissolved in lychee syrup (from the can).
2. Dip a toothbrush in the paint, knock off the excess and spray it onto the peaches.
3. Cut out leaves and a small rectangle strip from the green layer cake for the leaves and stem of the peach. Roll the rectangle strip like a swiss roll to form the stem.
4. Melt some marshmellows with a sprinkle of water as the glue. Stick the leaves and stem onto the peaches using the glue. Brush the peaches with a bit of lychee syrup. Store in airtight container in the fridge.
My parents had some extra peaches and they loved it! Working on the peaches was made more pleasant for me because the cupcakes were really fragrant!
Thank God that the cupcakes were well received at the party!
Hi Susanne, thanks for this wonderful and lovely creation. We hope you have fun baking with Tovolo !ReplyDelete
Thanks :). It's Phay Shing here. I love the nice contours of the Tovolo mould!
can Peaches store in fridge together with cake, will it be too hard when cut/eatDelete
The longevity peach cakepops can stay soft and moist in an airtight condition in the fridge for 3 days. Steam baking and the brushing of a bit of lychee syrup on the cake helps to keep the cakes moist.
Hi Tovolo Singapore, Thanks for dropping by! I'm Susanne and Phay shing and myself share the blog. We love Tovolo's beautiful innovative products a lot! They are beautifully made and very functional. Thank you!ReplyDelete
Hi Susanne, thank you for your support to Tovolo. We are glad you like our products. If there is anyway we can contribute to your home baking fun please feel free to reach out to us @ email@example.com ! Loves your bakes.ReplyDelete
Hi ... can i please confirm it's only 1 yolk and not 4ReplyDelete
Yes only 1 yolk as we prefer to keep the batter as white as possible without adding too much artificial colouring.
This comment has been removed by the author.ReplyDelete
Where did you get the mould tray from? And how did u make the green leave on topReplyDelete
The thin walled heart shape moulds were from Daiso. The thicker walled one is a Tovolo heart shaped silicone tray bought from Robinson's. You may try Phoon Huat too. They carry another brand of heart shaped silicone trays now. Note that baking time and temperature will vary according to type of mould.Delete
Bake a thin green chiffon cake in a rectangular or square tray then use leaf shaped cookie cutter or cut by freehand the shape of the leaves. Stick them on using melted marshmellows. You may refer to my older longevity peach post for more instructions and pictures for the leaves. Link can be found at the beginning of this post.
thanks a lot for the prompt reply!Delete
Hi! One more question, do u happen to remember which daiso outlet you bought the mould from?Delete
Sorry I can't really recall. Could be Vivocity or Chinatown point. I think they are currently not on sale now as I bought them some time back. You may use any other heart shape mould actually.Delete
Okay thanks once again!Delete
Okay thanks once again!Delete