Sunday, 7 August 2016

‘Singapore Flag’ Raspberry Jello-Milk Chiffon Cake & Cupcake


Sharing an easy and yummy way to transform our humble chiffon cake into a Singapore flag! Hope you will enjoy this yummy treat for National day! This is a creation for my dear friend’s National day ROM-family photoshoot and also to cheer up her ailing grandpa.

I used Raspberry Jello to impart yummy flavour and red colour to the chiffon cake and a special reduced egg yolk recipe to obtain whiter cake naturally without needing to add extra icing colorings for the chiffon cake. Thanks Michelle for first introducing the idea of jello/jelly powder into cakes!

Tada! My humble 'Singapore flag' chiffon cake that's really yummy! 

The recipe is actually a 5 egg yolk, 7 egg whites recipe, but I substituted 5 egg yolks with 1 whole egg to get a whiter base cake. I used a 6-inch tube pan but had a lot of excess for sheet cake and cupcake, so I would suggest you use a 7-inch tube pan instead, with some excess for sheet cake and perhaps a cupcake. The sheet cake was used to cut out the moon and stars to decorate the flag, as well as the heart with a '51' which is the symbol for this year's National day.


Adding on the heart with 51!


This is the symbol I was referring to :p


Another finding I had was that if I passed the jello powder through a sieve before mixing into the egg yolk mixture, I had more uniform pinkish red batter without any red specks, hence the nice uniform colour.


‘Singapore flag’ Raspberry Jello-Milk Chiffon Cake (7-inch tube pan + sheet cake or cupcake)
1 whole egg
33g castor sugar
65g vegetable/corn oil
80g milk
100g Prima cake flour
Pinch of salt
26 g sifted raspberry jello (for ½ cake batter) + ¼ tsp baking powder
7 egg whites
70g castor sugar
¼ tsp cream of tartar

1. Preheat oven to 160°C. *Optional: I used steam baking, i.e. I placed a pan of water under the lowest rack before preheating – to control oven temperature, prevent cracks and for moister texture.

2. Whisk whole egg with sugar until light, fluffy and well-mixed.

3. Add in oil and mix well. Then add in milk and whisk till well-combined.

4. Whisk in sifted cake flour, a pinch of salt and mix till well-combined.

5. Divide the batter into two (approx 28 tsp or 9 tbsp). To one portion, add 26 g sifted jello powder and ¼ tsp baking powder. Whisk well till well-combined and uniform. Leave the remaining batter untouched for the creamy white batter.

6. 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.

7. Divide the meringue into two (approximately 56 tbsp). Gently fold in meringue gently into respective red and creamy white egg yolk batter 1/3 at a time.

8. Gently scoop the red batter into an ungreased 7-inch chiffon tube pan, till 40-45%, level the batter and then spoon the creamy white batter over gently, till the tube pan is 80-85% full. Gently tap on counter top to remove air bubbles.

9. Bake at 160°C for 15 min, 140°C for 31+ min, or until skewer inserted into centre of cake comes out clean. **If you use steam baking, you may need to bake for a few more minutes.

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

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


Sheet cake and Cupcake
You may pour the excess red and creamy white batter side-by-side onto a 6-inch baking pan.
Bake at 160°C for 15 min, and then flip onto a new piece of baking paper and cover with another piece to cool completely.
Cut out heart shape using a heart cutter and then slice off the edges to make jagged edges (to make the jagged heart like this year's symbol).
Use number cutters to cut out ‘51’.
Or you can also spoon the remaining red and white batter side-by-side into a glass bowl to make the National day flag cupcake.

Decoration
To decorate, melt some marshmallows by sprinkling some water onto a few marshmallows in a heat-proof bowl, and then popping in into the microwave for 30 s. This makes the ‘glue’ to stick the cake cut-outs.
Cut a ‘moon’ by making two cuts 1-cm apart on the white sheet cake.
Use a 1-cm star plunger to cut out small stars.
Use melted marshmallow to stick them onto the side of the chiffon cake in the pattern for the flag.

Hope you will enjoy this yummy treat for National day!

Made with lots of love,
Susanne


Creative Chiffon Cookbooks with Marshall Cavendish:
Creative Baking: Chiffon Cakes


and Deco Chiffon Cakes (photoshoots)
With a special expanded 6-page troubleshooting guide, basic recipe and new, simple 3D patterns. Preorders may open around mid-August!



No comments:

Post a Comment