Thursday 30 June 2016

Gudetama Pink Lemonade Chiffon Cake

I made this adorable cake for my dear church friend. Thankful the cake was well-loved!

The pink lemonade flavor was chosen by her. Pink lemonade is typically made from 2 parts lemon juice and 1 part pink strawberry or cherry juice. In addition, I made the ombre layers with varying amounts of lemon and strawberry flavor! 

To make the chiffon cake healthier, I tried a new product from Prima, Superfine wholegrain flour. It's made from wholegrain but superfine so it can be used for chiffon cakes, I substituted a portion of the cake flour with superfine wholegrain flour as well as top flour that is super light!

Pink Lemonade Ombre Chiffon Cake (9-inch chiffon tube pan)
8 egg yolks
53g castor sugar
105 g vegetable/corn oil
70 g lemon juice
45 g strawberry juice
122g Prima cake flour + 25 g top flour + 13 g superfine wholegrain flour (or 160g cake flour)

11 egg whites
120g castor sugar
¼ tsp cream of tartar

1. Whisk egg yolks with sugar until light, fluffy and well-mixed.

2. Add in oil and mix well. Then add in lemon and strawberry juice and whisk till well-combined.

3 Whisk in sifted cake flour, top flour and superfine wholegrain flour and mix till well-combined. *you can also use 160g cake flour if you prefer.

4. Divide the egg yolk batter into five. Add add varying amounts of lemon paste/emulco and strawberry paste/emulco to get the ombre shades. (1) few drops lemon paste, (2) leave plain, (3)-(5) increasing amounts of strawberry paste.

5. Prepare meringue:

a. In a grease-free, dry metal bowl, using electric mixer, whisk egg whites with cream of tartar till frothy.

b. Add in ½ castor sugar for meringue and whisk at high speed till soft peaks form.

c. Add in rest of the castor sugar for meringue and whisk till firm peaks form, or just the point of stiff peak. Firm peaks give finer, softer texture.

4. Divide the meringue into five. Gently fold in meringue gently into respective egg yolk batters 1/3 at a time.

5. Gently scoop the yellow batter into an ungreased 9-inch chiffon tube pan, followed by the plain batter layer by layer till the darkest pink batter on top. Be careful not to disturb the layer below. Gently tap on counter top to remove air bubbles.

6. Bake at 160°C for 15 min, 150oC for 10 min, then 140°C for 20 min and 130oC for 15min, or until skewer inserted into centre of cake comes out clean.

7. Invert pan to cool on a wire rack completely.

8. Unmould the chiffon cake by hand (see video tutorial ‘Hand unmoulding Chiffon cakes for a clean finishing’).

The Gudetama was made by baking the chiffon cake in an egg shell! I made a blanket from sheet cake. I hide a surprise in the cake and covered it with the Gudetama on an egg =).

It was a joy to make the cake! Hope you like this cute creation too!

With lots of love,


  1. Hello, I try to make chiffon but the whole skin always turns light brown, can't show the colours like yours? Is it because of the temperature? Thx

    1. Hi, yes it is due to the temperature. Try baking at a lower temperature (eg 140oC or 150oC) as some ovens are hotter than prescribed temperature. You can also use steam baking to control the oven temperature from being too hot. Don't use the fan mode too. Thanks!

    2. Ok Susanne.. Will try... And sorry to ask, but when will you have chiffon making demo in sg?

    3. Thanks, I don't have any demo scheduled so far. If I have will let you know. I may have some hands-on classes upcoming. Are you interested?

  2. Hi Susanne, may I know the Gudetama is bake from how many eggs's recipe please? Thanks

  3. 8 egg yolks 11 whites recipe. Thanks

  4. 8 egg yolks 11 whites recipe. Thanks

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  6. hi i chanced upon your pretty bakes! do you take orders? i tried to navigate your site but don't see any link..

  7. Hi I have tried multiple times baking chiffon cake using your recipe and method but it always shrink from the side when cooling. Do you have any idea why?