Friday, 18 December 2015

Koala Bear Neopolitan Chiffon Cake


It’s my first chiffon Koala Bear, here’s my cute Koala Bear sitting atop a Neopolitan Chiffon Cake (Strawberry, Vanilla, Chocolate), hiding a hidden surprise in the tube hole which also helps to support the weight! The Strawberry/Vanilla/Chocolate Neopolitan chiffon flavours were requested. I was pretty happy/thankful making this cake as the Koala bear was a delight and I loved the overall effect of the 3 flavours/colour. It's a reduced egg yolk recipe for whiter cake.

Neopolitan Chiffon Cake (7-inch chiffon tin)
1 egg
26 g castor sugar
52 g vegetable/corn oil
58 g fresh milk/water (I used 50:50)
80g cake flour
7ml vanilla extract
1 tsp cocoa powder + pinch of baking powder
1/2 tsp strawberry paste/emulco

5 egg whites
60g castor sugar
¼ tsp cream of tartar
1. Preheat oven to 160°C. Prepare a tray of water at the bottom of the oven (I used the lowest rack to bake the cake). *You may omit steam baking; I like to use it for moister cake.

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

3. Add in sieved flour and whisk till no trace of flour found. Divide the batter into 3 parts. To the first portion, add 1 tsp cocoa powder (and a pinch of baking powder). To the second, add ½ strawberry paste. Leave the 3rd untouched.

4. Meringue: Beat the egg whites with ¼ tsp cream of tartar till firm peaks form or just to the point of reaching stiff peak, mixing in caster sugar in 2 additions.

5. Divide the meringue into 3 parts for each of the 3-coloured egg yolk batter above. Gently but quickly fold in the meringue into each batter 1/3 at a time.

6. Spoon the strawberry batter into the chiffon tin evenly, followed by the plain vanilla batter, and then lastly the chocolate batter, leaving around 2 cm from the tip.

7. Gently tap the tin on table 3x to remove air bubbles

8. Bake the chiffon cake for 15 min at 160°C and then at 140°C for 30 min.

9. Invert immediately once out of the oven to cool

10. Unmould by hand after the cake is cool. Gently pull the cake from the sides of the tin at each angle and push the removable base up to unmould the sides. To unmould the cake from the base, gently lift up the cake from the base using hands, repeating this at each angle before turning the base over (see 'Hand Unmoulding Chiffon Cakes for a Smooth Finishing' video tutorial).

*Tip if you are using natural cocoa powder (not Dutch-processed), you need to add ¼ baking soda to the chocolate egg yolk batter to prevent formation of bigger air pockets.

The Koala bear uses the same base recipe. I used 1/4 tsp of charcoal powder to colour the bear grey. The Koala bear was baked in glass bowls and cake pop molds. Picture tutorial and recipe of the Koala bear is now in Deco Chiffon Cakes cookbook.


The review was 'very nice!' =) Thank God.

With lots of love,
Susanne

25 comments:

  1. Hi Susanne,
    Im interested to preorder your chiffon cake book. Pls advise how do i order from here.
    Many thanks in advance
    Ivy

    ReplyDelete
    Replies
    1. Hi Ivy, sorry preorders are closed. So you will have to wait for the bookstore launch in mid/late Jan. Will be updating on the launch both on the blog and on fb. Thanks for your support!

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    2. Hi Susanne,
      Okie i will keep a lookout then.
      Actually i did send an email to do the preorder but the email was bounce back n i didnt follow till now.
      Nvm, i will check out at the book store then! So excited to see the book 😊

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    3. Thanks Ivy! So sorry about it. Oh well.. it's just a few weeks more! =)

      Delete
  2. Hi, Can this be baked in a regular round bake tin instead of a chiffon caketin?
    Thank you

    ReplyDelete
  3. Hi, Can this be baked in a regular round bake tin instead of a chiffon caketin?
    Thank you

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    Replies
    1. Dear Jaquis, yes I think it can be baked in a regular tin (as long as not non-stick and not too big 7-inch or less). It will be taller in a chiffon tin of course. Thanks!

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    2. Oooooooh thanks.
      They are all baked in 1tin.
      You are amazing . thanks for sharing

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    3. Oh sorry. Mine is non-removable base maybe I add a parchment paper for easy removal. Your thoughts?

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  4. Ah.. if you use parchment paper, you will get a wrinkled and sunken top when you invert to cool.

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  5. How do u do the 2nd layer not sinking to the bottom layer when u pour the batter?

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    Replies
    1. It shouldn't sink down if your meringue has not broken down. You can take a look at my rainbow chiffon cakes. This is actually a simpler version of those. Thanks

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  6. Where can I get Strawberry paste? Can make it myself using strawberry?

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    Replies
    1. I bought it from baking supplies store Phoon Huat. I think you can make it yourself, but maybe then you will need to add a dip of pink food coloring to the final strawberry batter for the nice shade. Thanks.

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  7. How much strawberry paste? U mentioned 2, is it tsp?
    Thanks

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  8. How much strawberry paste? U mentioned 2, is it tsp?
    Thanks

    ReplyDelete
    Replies
    1. Eeps it's 1/2 tsp. Thanks for spotting the typo =p

      Delete
  9. This comment has been removed by the author.

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  10. Thanks Susanne.
    Am trying to attempt thus for my galfrens next week.
    A 6inch regular round tin should do?

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    Replies
    1. If it's non-stick with removable base, it should be ok. Thanks

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  11. Hi Susanne,
    Thanks for yr sharings. I will look out for yr book because I love chiffon. I tried the yuzi chiffon. Do you know why the top n side turned brown? I have to carve it away to reveal the colours. Thanks.

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    Replies
    1. Thanks Michelle, you can try reducing the temperature further at the last 10 mins and baking for a longer time. Thanks!

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  12. Hi Susanne,

    I have tried the chiffon cake.. it's yummy and super fluffy and not overly sweet really love it!! but why my shape is not nice it's more like a volcano... hahaha.. any pointer?

    ReplyDelete
    Replies
    1. Yay Grace happy that you really love it! <3
      Haha for volcano likely you overfilled the tube pan hehe.. maybe try leaving 2.5 cm gap from the top of the pan? Thanks!

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  13. This cake looks beautiful! I'm thinking about trying to make it for my baby's first birthday! How would I make the koala though? Thank you!

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