Sunday 6 November 2016

'Hungry Caterpillar' Rainbow Ring Chiffon Cake

My kids love the ‘Hungry Caterpillar’ story and I’ve read it so many times I can memorise the entire book without looking at it! The "Hungry Caterpillar" is made from Pandan Chiffon Cake! I have shared the recipe here.

For the main chiffon cake, I made a plain cream colour on top and colourful rainbow patches or spots below, like the inside cover page of the book. And it is decorated by all sorts of yummy food which the caterpillar munches on in the book, hence the hole in each of them lol. There's the apple, orange, plum as well as swiss cheese and cupcake (that went to to the back of the cake). These were cut from sheet cakes and stuck on with melted marshmallows. 

Hope you will like this creation too! This was for a mummy friend's 1 yo boy who loves the story.

"Hungry Caterpillar" Rainbow ring Chiffon Cake (9-inch tube pan)
85g whole egg (or around 1.5 whole egg)
53g castor sugar
104g vegetable/corn oil
112g water
13g vanilla extract
160 g Prima cake flour
Pinch of salt
Red, blue, green, yellow natural or wilton gel food coloring (tiny toothpick dip)

11 egg whites
120g 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 water, vanilla extract and whisk till well-combined.

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

5. Spoon out 3 tsp into 4 bowls. Add respective red, blue, green, yellow into each bowl. Mix well.

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. Spoon out 6 tbsp meringue into the 4 coloured bowls and gently fold into each coloured batter. Fold in the rest of the meringue into the cream batter 1/3 at a time.

8. Pour the cream batter into an ungreased 9-inch chiffon tube pan till 75% full, then use a small teaspoon to spoon each coloured batter side-by-side over the cream batter, alternating the 4 colours. Gently tap on counter top to remove air bubbles.

9. Bake at 160°C for 15 min, 150°C for 10 min, 140°C for 20 min, then 130°C for 15 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’).

Thankful cake was well-received at the party.

Have a blessed week ahead!

With lots of love,

Some updates:

Deco Chiffon Cakes at 20% discount for Christmas promotion at Times bookstore in SG! Promotion runs from now till 31 Dec 2016.

Deco Chiffon Cakes is also now available in Malaysia, Indonesia and Thailand (in addition to all bookstores in SG)
Malaysia: Kinokuniya (will restock soon), MPHonline, selected Popular
Indonesia: PeriplusBooks & beyond, Kinokuniya
Thailand: Kinokuniya, Asia books

Featuring a collage of those who tried the recipes from Deco Chiffon Cakes book (with their permission). So happy and encouraged to see!

Do tag me if you try any of my recipes! Will try to feature from time to time <3

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