Anyone needs an avocuddle? <3
Pandan chiffon cake
3 egg yolks
20g castor sugar
39g vegetable/corn oil
26 g coconut milk
15 g pandan juice
2 g vanilla extract
5 g pandan paste
60g cake flour
A pinch of salt
Meringue:
4 egg whites
45g sugar
1/4 tsp cream of tartar
Sharing a simple and cute bake since Valentine's day is coming =). These were inspired by Queenie's cards. When I first saw it, I just let out an "awww...".
Avocado Chiffon Cake
3 egg yolks
20g castor sugar
40g vegetable/corn oil
40g water
60g Prima cake flour, sifted
Avocado paste (1 ripe avocado blended with 1 tsp lemon juice)
Natural green coloring (optional)
4 egg whites
45g castor sugar
¼ tsp cream of tartar
20g castor sugar
40g vegetable/corn oil
40g water
60g Prima cake flour, sifted
Avocado paste (1 ripe avocado blended with 1 tsp lemon juice)
Natural green coloring (optional)
4 egg whites
45g castor sugar
¼ tsp cream of tartar
1. Prepare the avocado paste by blending 1 ripe avocado with 1 tsp lemon juice.
2. Preheat oven at 160°C. *I used steam baking like ogura cakes but it is optional.
3. Beat egg yolks with sugar with whisk till pale and light before stirring in oil, water and avocado paste.
4. Add in sieved flour and whisk till no trace of flour found.
*To get the shade of green, I added few drops of natural Magic colours green colour to the batter.
5. Meringue: Beat the egg whites with ¼ tsp cream of tartar till firm peaks, mixing in caster sugar in 2-3 additions.
6. Fold in the meringue gently into the batter 1/3 at a time using a flexible spatula.
7. Pour into 2 oval pans (around 6-inch) and gently tap on table gently to remove air bubbles.
*You can also bake this in a normal 7-inch tube pan.
8. Bake for 160°C 15 min, then 140°C for 30+ min, or until skewer inserted into centre comes clean.
9. Invert once out of the oven and unmould by hand when cake is cool (see 'hand unmolding chiffon cakes for a smooth finishing' video).
Bake avocado sheet cake (1 egg recipe enough) and charcoal sheet cake for cutting out the details. Glue on using melted marshmallow. The arms and feet were cut from string candy.
2. Preheat oven at 160°C. *I used steam baking like ogura cakes but it is optional.
3. Beat egg yolks with sugar with whisk till pale and light before stirring in oil, water and avocado paste.
4. Add in sieved flour and whisk till no trace of flour found.
*To get the shade of green, I added few drops of natural Magic colours green colour to the batter.
5. Meringue: Beat the egg whites with ¼ tsp cream of tartar till firm peaks, mixing in caster sugar in 2-3 additions.
6. Fold in the meringue gently into the batter 1/3 at a time using a flexible spatula.
7. Pour into 2 oval pans (around 6-inch) and gently tap on table gently to remove air bubbles.
*You can also bake this in a normal 7-inch tube pan.
8. Bake for 160°C 15 min, then 140°C for 30+ min, or until skewer inserted into centre comes clean.
9. Invert once out of the oven and unmould by hand when cake is cool (see 'hand unmolding chiffon cakes for a smooth finishing' video).
Bake avocado sheet cake (1 egg recipe enough) and charcoal sheet cake for cutting out the details. Glue on using melted marshmallow. The arms and feet were cut from string candy.
If you are lazy to blend avocado, here’s another alternative! You can use pandan chiffon cake for the avocado instead.
Pandan chiffon cake
3 egg yolks
20g castor sugar
39g vegetable/corn oil
26 g coconut milk
15 g pandan juice
2 g vanilla extract
5 g pandan paste
60g cake flour
A pinch of salt
Meringue:
4 egg whites
45g sugar
1/4 tsp cream of tartar
Never forget to give our loved ones an avo-cuddle! =) =p
With lots of love,
Susanne
More loving creations here..
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