Sweet Cony Chiffon Cake

This is a sweet Cony Chiffon Cake made for a jc friend for his sweetheart =p! So it’s a sweet loving creation hehe. I rarely have pictures of sliced chiffon cakes as they are usually for friends. So I’m really thankful he sent me some pictures showing the texture (while they were cutting up the poor rabbit… ok turns out she didn’t bear to cut it the previous day :p). 

The Vanilla Chiffon Cake has reduced egg yolk and is steam-baked for greater moisture. He said it was delicious :p. Similar to Forever Friends, I used a 6-inch wilton ball cake pan. 

Reduced egg yolk vanilla chiffon cake
2 egg yolks
33g sugar
65g vegetable oil
70 ml water
10 ml vanilla extract
90g cake flour
Charcoal powder

7 egg whites
75g sugar
1/4 tsp cream of tartar

1. Preheat oven to 160°C. Prepare a tray of water at the bottom of the oven for steam baking.

2. Beat egg yolks with sugar with whisk till pale yellow before stirring in oil, water and vanilla extract.

3. Next add in sieved flour and whisk till no trace of flour found. Scoop out 5 tsp and add charcoal powder (to black shade), scoop out another 5 tsp and add a drop of pink food coloring, scoop out another 5 tsp and add few drops of strawberry paste.

4. Meringue: Beat the egg whites with ¼ tsp cream of tartar till stiff peak, mixing in caster sugar in 2 additions. Scoop out 10 tbsp meringue to the black, pink and red batters respectively.

5. Gently fold in the meringue in 3 additions into the cream, brown and pink batters respectively.

6. Divide the cream batter into a wilton ball cake pan leaving an inch from the top (for face), 2 oval glass bowls filled to 1 inch thick (for ears).

7. Bake the chiffon cakes in the bowls for 15 min at 160°C and then 5-10 min at 150°C, and the wilton ball pan for 15 min at 160°C and then 20-25 min at 150°C or when skewer comes clean.

8. Invert the chiffon cakes once removed from oven.

9. Pour the black, pink and red batters side-by-side in a baking paper-lined 10-inch tray. Bake the chiffon cake at 14 min at 160°C.

10. Unmould the chiffon cakes by hand by gently pulling from the sides of the tin and then flipping the cakes over. Unmould the layer cake by peeling off the sheet.

The eyes, nose and mouth were cut from the black cake using round cutters, oval cutters and knife. The cheeks, mouth, ear pads and hearts were cut from the pink and red cake using oval cutters, hearts cutters and knife. The features were assembled onto the main chiffon cake using marshmallow cream (melt marshmallows with a sprinkle of water in the microwave).

With lots of love,
Susanne