Friday 17 June 2016

Mt Fuji Lavender Chiffon Cake pops with Ginger lemon Snow caps

These cutie cake pops were inspired by my recent trip to Japan! These are actually not my first cute snowy mountain cake pops. Check out the Hokkaido version with cream spewing out during eruption 2+ years back =). Do they look like a couple? =p

I was also inspired by the heavenly combination of lavender tea with ginger lemon tea from Newby teas. They are a match made in heaven! Both are very striking, yet compliments each other so well, from a soothing lavender chiffon base, to a perky inspiring ginger lemon peak! It's like a trip to the spa or onsen hehe.

Ok, here are my soft, fluffy lavender-ginger lemon Mt Fuji chiffon pops. Tea flavours come out even stronger then fruity flavours I feel. Hope you like these cute creations too!

Mt Fuji Lavender-Ginger lemon Chiffon Cake pops (makes 8-9 cake pops)

Egg yolk batters (left: Ginger lemon, right: Lavender)

10g egg yolk                                     10g egg yolk
5g castor sugar                                  5g castor sugar
11g vegetable/corn oil                       11g vegetable/corn oil
11g ginger lemon tea                         11g lavender dream tea
15g prima cake flour                         15g prima cake flour
                                                       Dip of purple food/natural colouring

2 egg whites (80g) 
¼ tsp cream of tartar
23g castor sugar

1.   Prepare paper cone holder by double wrapping a baking tray with 2 layers of aluminium foil. Makes holes using chopsticks and gently insert paper cones into the holes, gently widening as you go.

2.   Prepare ginger lemon tea by infusing 3 tsp ginger lemon tea in 15 g hot water. Prepare lavender tea by infusing 2 tsp lavender flowers in 15 g hot water. Allow to steep for 10+ min. Filter out the leaves/flowers to obtain the clear tea.

Ginger lemon tea

Lavender tea

3.       Preheat oven to 140°C.

4.       Prepare egg yolk batter separately for the 2 teas:
a.       Whisk 10g egg yolk with sugar using hand whisk.
b.      Add in oil and tea and mix well.
c.       Whisk in sifted cake flour and mix well.
d.      Only for lavender batter, add a dip of purple food coloring. *You can also substitute with natural food coloring's eg blue pea flowers

5.       Prepare meringue
a.       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.

6.       Portion out ½ the meringue for each batter (using weight or just cut into half). Fold in meringue gently into each egg yolk batter 1/3 at a time. *Fold in unidirectional, gentle strokes and do not overfold.

7.       Spoon the ginger lemon batter into the base of the cone, followed by the lavender batter. Gently tap to remove air bubbles.

8.       Bake at 140°C for 35 min, or until skewer inserted into centre of cake comes out clean (or you can also use 150°C for 10 min then 140°C for 10-15 min.

9.       Allow to cool completely on wire rack.

10.   Unmould the chiffon pops by peeling off the paper, starting from the tips.

11.   Snip off the top of the cone. Decorate the cone with cake cut-outs using melted marshmallows or draw them on using food markers/melted chocolate.

12.   Keep them in an airtight container. Tastes best chilled!

Here's a chiffon cake version I made using the same recipe, multiplied by 4 =). I have scaled the recipe for you here.

With lots of love,

Link to:

Creative Baking: Chiffon Cakes and Deco Chiffon Cakes (in the works)

Helping my friend give a shout-out to his wonderful instagram featuring bakers of SG:

And here's my instagram while we're at it! I'm actually more active there now =)

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