This is my first teaching demo for Apr's Culinary Arts Ministry (CAM) in church with hands-on for the participants! I am really humbled and blessed to have the opportunity to serve in this ministry and know this community. The last few sessions have been really fun and a great learning experience for me! It's free and you can bring home your yummy bakes! I will be sharing how to make heart-shaped Strawberry yoghurt chiffon cake pops that are fondant-free, yummy, so soft and fluffy, but does not need special moulds for the shape. These are simple and great treats to make for your loved ones, or mummy for Mother's day!
I will be sharing the a 8 cake pop recipe (1 egg yolk recipe) here as it is easier to follow. Due to logistics constraints, the CAM session will using 1/2 the recipe and also a stable temperature of 140°C. I will also share it below for the participants to refer to after the session =).
Strawberry yoghurt hearts cake pops (makes 8 cake pops)
1 egg yolk
9g castor sugar
18g vegetable/corn oil
25g strawberry yoghurt or yoghurt drink
2g vanilla extract
3g strawberry paste/emulco
26g cake flour, sifted
A pinch of salt
Meringue
2 egg whites
1/4 tsp cream of tartar
20g castor sugar
1. Prepare heart shapes from waxed paper cupcake liners by using finger to push in one edge and pinching the other edge. You may open the liner and the sharp edge to get a more 'V' shape.
3. Prepare egg yolk batter:
a. Whisk egg yolk with sugar using hand whisk until light and well-mixed.
b. Add in oil first, then yoghurt, vanilla extract and strawberry paste and mix well.
c. Whisk in sifted cake flour and a pinch of salt. Mix well. *Ensure no lumps are formed.
4. Prepare meringue (sorry I made the picture really huge so you can see the peaks =p):
a. In a grease-free, dry bowl, using electric mixer, whisk egg whites with cream of tartar till frothy (top left pic). *do not use plastic bowls.
b. Add in ½ castor sugar for meringue and whisk at high speed till soft peaks form - peaks slope downwards forming a hook (top middle pic).
c. Add in rest of the castor sugar for meringue and whisk till firm peaks form - peaks point up but slightly hooked at the tip (top right pic). *Firm peaks give a finer, softer texture than stiff peaks where peaks point straight up.
5. Fold in meringue gently into egg yolk batter 1/3 at a time. *Fold in unidirectional, gentle strokes and do not overfold (middle left: egg yolk batter before folding; middle right: final batter after meringue folded into egg yolk batter).
6. Spoon into cupcake liners. Gently tap to remove air bubbles and bake at 160°C for 10 min then 140°C for 10-15 min, or until skewer inserted into centre of cake comes out clean (bottom left pic). Or 140°C for 30-35 min.
a. In a grease-free, dry bowl, using electric mixer, whisk egg whites with cream of tartar till frothy (top left pic). *do not use plastic bowls.
b. Add in ½ castor sugar for meringue and whisk at high speed till soft peaks form - peaks slope downwards forming a hook (top middle pic).
c. Add in rest of the castor sugar for meringue and whisk till firm peaks form - peaks point up but slightly hooked at the tip (top right pic). *Firm peaks give a finer, softer texture than stiff peaks where peaks point straight up.
5. Fold in meringue gently into egg yolk batter 1/3 at a time. *Fold in unidirectional, gentle strokes and do not overfold (middle left: egg yolk batter before folding; middle right: final batter after meringue folded into egg yolk batter).
6. Spoon into cupcake liners. Gently tap to remove air bubbles and bake at 160°C for 10 min then 140°C for 10-15 min, or until skewer inserted into centre of cake comes out clean (bottom left pic). Or 140°C for 30-35 min.
7. Allow to cool completely on wire rack (bottom middle pic - after cooling).
8. Unmould the hearts chiffon pops by gently opening up the waxed paper liners (bottom right pic).
9. Prepare cake pop sticks by cutting them to desired length and insert them into the base of the cake pops.
Here's the CAM version (with 1/2 recipe and stable temperature at 140°C):
Strawberry yoghurt hearts cake pops (makes 4 cake pops)
1/2 egg yolk (9 g egg yolk)
5g castor sugar
9g vegetable/corn oil
13g strawberry yoghurt or yoghurt drink
1g vanilla extract
2g strawberry paste/emulco
13g cake flour, sifted
A pinch of salt
Meringue
1 egg white
1/4 tsp cream of tartar
10g castor sugar
Baking temperature and time:
140°C for 30-35 min, or until skewer comes clean.
Equipment needed per set:
Oh yes, not every heart may be perfect depending on how well you fold the liner, but they pretty much look like hearts. You can enhance the heart shape further by pinching the base (will show how to do it). But it's fun to unravel your unique heart from the cupcake liners, especially for the kids!
140°C for 30-35 min, or until skewer comes clean.
Equipment needed per set:
Cupcake liners (4-5)
1 handwhisk
1 hand mixer
1 spatula
1 normal spoon (for spooning in batter)
Straws cut to length (4-5, around 10 cm)
Airtight box to store the cake pops
Oh yes, not every heart may be perfect depending on how well you fold the liner, but they pretty much look like hearts. You can enhance the heart shape further by pinching the base (will show how to do it). But it's fun to unravel your unique heart from the cupcake liners, especially for the kids!
The texture is really soft and moist (provided you do not overbake it)! And I forgot to take a picture of the cross-section of the texture as usual! The kids walloped everything down before I had the chance. But it must mean it's good that the 3 wiped everything out before I could grab my phone =p. Praying for God's grace and help for the session.
With lots of love,
Susanne
Just in (I got a surprise myself =p), riding on my only post for this week..
Book event on 2nd April, 2pm at Times Punggol Waterway! Demo on Rainbow Surprise Chiffon Cake, Q&A and book signing! See you there!
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