I think most of you know I love making cute things by now! So I was very happy when I got this request to make a Shopkins-inspired cake! To be honest, I'm not really familiar with Shopkins (other than buying it for my friend's girls) but I think the characters are really cute! So here's my humble attempt. As with my normal style, all decor is made from chiffon sponge, even the ice cream!
The flavour orange-strawberry yoghurt was requested by my friend, and the two fruity flavours go really well together. The cake was very well-received too! So here goes my sharing of the recipe I used. The recipe is for a 9-inch pan and I prepared the two flavour batter separately. You can also use either one of the flavours for a 7-inch tube pan.
Orange-Strawberry yoghurt Chiffon Cake (9-inch chiffon tube pan)
Strawberry yoghurt chiffon (reduced egg yolk) - recipe by itself can also be used for 7-inch pan
1 egg yolk (13g)
20g caster sugar
40g vegetable/corn oil
48g strawberry yoghurt drink
60g cake flour, sifted (Prima)
1 tsp vanilla extract
1/2 tsp strawberry emulco/paste
Meringue
4 egg whites (160g)
45g caster sugar
¼ tsp cream of tartar
Orange chiffon cake (reduced egg yolk) - recipe by itself can also be used for 7-inch pan
1 egg yolk (13g)
20 g castor sugar
40 ml vegetable/corn oil
48 ml orange juice (freshly squeezed)
Zest from 1.5 orange
60 g cake flour, sifted (Prima)
Few drops orange emulco/paste
4 egg whites (160g)
45 g sugar
¼ tsp cream of tartar
1. 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 ogura-like texture.
2. Prepare orange chiffon and strawberry yoghurt chiffon batter separately.
- Whisk egg yolks with castor sugar until dissolved and light.
- Add in oil, strawberry yoghurt and strawberry emulco/paste and mix well for pink batter. Add oil, orange juice, zest and orange emulco/paste (few drops, optional) and mix well for orange batter.
- Add in sieved flour and whisk swiftly till no trace of flour found (make sure no lumps are formed).
3. Meringue: Beat the egg whites with ¼ tsp cream of tartar till foamy, add in caster sugar in 2 additions and beat till firm peaks form (firm peaks give a finer texture).
4. Divide the meringue into two. Gently fold in the meringue into the respective batter 1/3 at a time.
5. Spoon orange batter into base of the tin, followed with strawberry batter. To make neat waves like this, deposit orange batter in mounds, then fill spaces with strawberry batter (picture tutorials in Creative Baking: Chiffon Cakes). But it’s also ok to be random.
6. Bake the chiffon cake for 160°C for 15 min, then 150°C for 10 min, 140°C for 20 min, then 130°C for 15 min, or until skewer comes clean.
*Temperature control helps to reduce browning.
7. Invert the chiffon cake immediately once out of the oven to cool
8. Unmould by hand after the cake is cool. (see 'Hand Unmoulding Chiffon Cakes for a Smooth Finishing' video tutorial).
4. Divide the meringue into two. Gently fold in the meringue into the respective batter 1/3 at a time.
5. Spoon orange batter into base of the tin, followed with strawberry batter. To make neat waves like this, deposit orange batter in mounds, then fill spaces with strawberry batter (picture tutorials in Creative Baking: Chiffon Cakes). But it’s also ok to be random.
6. Bake the chiffon cake for 160°C for 15 min, then 150°C for 10 min, 140°C for 20 min, then 130°C for 15 min, or until skewer comes clean.
*Temperature control helps to reduce browning.
7. Invert the chiffon cake immediately once out of the oven to cool
8. Unmould by hand after the cake is cool. (see 'Hand Unmoulding Chiffon Cakes for a Smooth Finishing' video tutorial).
Freshly unmoulded Orange-Strawberry yoghurt chiffon cake! Nice and tall!
Ice cream and details
This is made by baking orange chiffon cake (above) in a small glass bowl, and then joining it to chocolate chiffon baked in a paper cone (from SKP). The shapes below will help explain how the ice cream is formed.
My ice cream chiffon cake pops with picture tutorials on how to unmould are also in my 1st book Creative baking: Chiffon Cakes. Here, I further used a knife to make cuts on the cone to mimic the real biscuit cone.
The arms and feet are from chiffon cake pops (baked from cake pop molds). Details were cut from charcoal and plain chiffon sheet cakes, i.e. by baking chiffon cakes as sheets in pans-lined with baking paper, and then using circle cutters to cut out the eyes. Alternatively you can pipe on with melted chocolate.
The ice cream is supported by marshmallows which I used to fill the tube hole for a fun surprise when you cut the cake, and held together using melted marshmallows and cake pop stick.
The ice cream is supported by marshmallows which I used to fill the tube hole for a fun surprise when you cut the cake, and held together using melted marshmallows and cake pop stick.
Have a blessed sweet week!
With lots of love,
Susanne
2nd chiffon book
Instead of prima flour, what can I use? All purpose baking flour?
ReplyDeleteInstead of prima flour, what can I use? All purpose baking flour?
ReplyDeletehi Susanne,great work you doing. Could you please explain why in the above recipes you say that each recipe by itself can also be used for 7-inch pan? I tried baking the orange chiffon on its own and the batter turned to be too small for the 7-inch pan and therefore didn't rise at all but was so delicious.Thanks
ReplyDelete