Sunday, 14 May 2017

'Safari' Pink Leopard Prints Chiffon Cake


Happy Mother’s Day!!

This is my humble attempt at a Leopard Prints Chiffon Cake! It's vanilla chiffon with chocolate spots. The giraffe and lion are made from orange-chocolate chiffon cake, similar to my previous Giraffe Print safari chiffon cake.


I made the Leopard prints pink and sweet-looking for ladies, but feel free to change it to the normal brown/dark brown leopard prints!

Leopard Print Chiffon Cake (9-inch tube pan)
2 whole eggs (60g eggs)
53g castor sugar
106g vegetable/corn oil
110g water
12g vanilla extract
160g Prima cake flour, sifted
1/2 tsp cocoa powder, sifted (alkalized)
Pink gel or natural food coloring
(you can also replace pink with light brown colour using less cocoa powder)

11 egg whites
120g castor sugar
1/4 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.

2. Beat eggs with sugar with whisk till pale yellow before stirring in oil, water and vanilla extract.

3. Next add in sieved flour and whisk till no trace of flour found.

4. Spoon out 10 tsp and add ½ tsp cocoa powder, mix well. Spoon out 15 tsp and add a dip of pink food colouring, mix well.

5. Meringue: Beat the egg whites with ¼ tsp cream of tartar till firm peaks, mixing in caster sugar gradually in a few additions.

6. Divide out the meringue: 20 tbsp for cocoa batter, 30 tbsp for pink batter, leaving the rest for plain batter. Gently but quickly fold in the meringue into the respective egg yolk batter. *You need to work very fast for the meringue not to deflate.

7. Transfer the pink and cocoa batter into piping bags. Pipe pink ‘10-cent coin’ blobs at the base of the pan. Pipe small cocoa dots or crescents beside each pink blob. Then spoon the plain batter gently into the spaces between the pink-cocoa blobs. Cover the blobs gently with more plain batter. When the blobs are fully covered, repeat the above process 3x until batter is 2-cm from the brim. *You need to work quickly as chiffon batter deflates very much faster in the pink/cocoa piping bags.

8. Bake the chiffon cake for 15 min at 160°C and then at 150°C for 10 mins and 140°C for 30-31 min, or until skewer comes out clean. *This is just a guide as each oven’s internal heat is different, do optimize for your own oven.

9. Invert the chiffon cake once removed from oven.

10. Unmould the chiffon cake by hand after cake is completely cool (watch Video tutorial 'Hand Unmoulding Chiffon Cakes for a Clean Finishing'). 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.


Orange-Chocolate Giraffe and Lion Chiffon Cake pops

The giraffe’s head was from a cake pop mold, filled with half orange and half cocoa batter. The body and limbs were from a patterned swissroll (orange with cocoa spots). The lion was from a 'lion' chocolate mold. Other details were cut from sheet cakes, and assembled using melted marshmallows.



This is such a special day. I would like to take this opportunity to thank my mom for being so wonderful. Wishing all mummies a very happy blessed Mother’s day!!


With lots of love,
Susanne


More fun chiffon creations here =)

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