This 'Hydrangea Pompoms flower pot chiffon cake' was made for a friend's SIL's housewarming party. It is modeled after my 'Lavender Hydrangea pompoms and bouquet' from 'Deco Chiffon Cakes', and is on the cover.
For those who asked, the picture of the bouquet was moved to the 'Dedication' page, though the recipe is together with the pompom cupcake.
A fruity flavour was requested, so here, the pot and pompom mound is made from Lemon Chiffon Cake which is refreshing and one of my favorites =).
Lemon Chiffon Cake (6-inch chiffon pan)
2 egg yolks
20 g castor sugar
30 ml vegetable/corn oil
20 ml water
20 ml lemon juice, freshly squeezed
46 g cake flour
Zest from 1 lemon
Pinch of salt
1/4 tsp baking powder
1/4 tsp baking soda
3 egg whites
36 g sugar
¼ tsp cream of tartar
1. Prepare lemon zest by grating the outer skin of the lemon. Avoid grating the white layer under the zest as it is bitter.
2. Preheat oven to 160°C. Prepare a tray of water at the bottom of the oven (I used the lowest rack to bake the cake). *You may omit steam baking; I like to use it to control my oven temperature rise and for moister cake.
3. Beat egg yolks with sugar with whisk till pale yellow before stirring in oil, water and lemon juice.
4. Add in sieved flour, salt, baking powder and baking soda and whisk till no trace of flour found.
5. Meringue: Beat the egg whites with ¼ tsp cream of tartar till stiff peak, mixing in caster sugar in 2 additions.
6. Fold in the meringue gently into the batter 1/3 at a time.
7. Pour the batter into the chiffon tin from a height.
8. Gently tap the tin on table 3x to remove air bubbles.
9. Bake the chiffon cake for 15 min at 160°C and then at 140°C for 25+ min, or until skewer comes out clean.
10. Invert immediately once out of the oven to cool
11. Unmould by hand after the cake is cool. Gently pull the cake from the sides of the tin at each angle and push the removable base up to unmould the sides. To unmould the cake from the base, gently lift up the cake from the base using hands, repeating this at each angle before turning the base over (see 'Hand Unmoulding Chiffon Cakes for a Smooth Finishing' video tutorial).
It was quite a bit of work to stick on the flowers to cover the whole mound as the mound was 6-inch wide and 4-inch tall! As compared to the mini cupcake version in the book =p. A friend had actually tried out the hydrangea pompoms from the book and gave good reviews!
Thankful cake was well-received!
With lots of love,
There may be some promos on Deco Chiffon Cakes coming soon in SG bookstores! Keep a lookout for updates! =)
Deco Chiffon Cakes is also now available in Malaysia, Indonesia and Thailand,
Malaysia: Kinokuniya, MPHonline, selected Popular
Indonesia: Periplus, Books & beyond, Kinokuniya
Thailand: Kinokuniya, Asia books
Deco Chiffon Cakes workshop (16-17 Dec) is fully booked! Thanks for your support <3