Yuzu and Coconut Gula Melaka Chiffon Bunnies

My friend requested for several chiffon cake bunnies for her boss' birthday. She sent photos of his adorable pet bunnies for my reference so that I can come up with a chiffon version. Here it is! I unintentionally produced the bunny version of We Bare Bears 😆!

I made a total of 10 bunnies but only six are on display here. The brown ones are coconut Gula melaka flavoured. The white and panda patterned ones are yuzu flavoured.

Although I contemplated baking the bunny bodies in eggshells, I decided to use silicone moulds instead because I prefer the cakes to be a little larger. I bought the Silikomart half oval mould. You may use eggshells to bake these if you don't want to buy the mould. Make a hole at the side and not the pointy end of the egg if you are using eggshells for these. Make sure you wash the egg shell thoroughly after removing the membrane inside the eggshell and dry it before use.

I used the recipe from here for the yuzu flavoured cakes. I will type out the recipe I used for the coconut Gula Melaka bunnies here as I didn't use cooked dough method like I did for my past few coconut Gula Melaka cakes and increased the amount of coconut palm sugar used for a stronger Gula Melaka flavour. I used the powdered form of Gula melaka (coconut palm sugar) for making chiffon cakes but you may also finely chop from a block if you are unable to find the powdered or granulated version.

Ingredients (makes about 6-8 large cupcakes and one 7x7" sheet cake):
Egg yolk batter
3 egg yolks
10g Gula melaka
35g coconut oil (or any vegetable oil)
50g coconut milk
1/2 tsp vanilla extract
A pinch of salt
57g cake flour

Meringue
4 egg whites
1/4 tsp cream of tartar
20g caster sugar
40g Gula Melaka

Steps:
1. Line baking tray for baking sheet cake with parchment paper. Preheat oven to 160℃. Place a tray of water at base of oven (optional) to create steam. Set oven rack to second lowest position.

2. Prepare egg yolk batter. Whisk egg yolks with Gula melaka until thick and pale. Add oil and whisk until well combined. Add coconut milk, vanilla and salt until well combined. Gradually sift in cake flour and whisk until no trace of flour is seen.

3.  Make the meringue. In a clean metal bowl, bear egg whites with cream of tartar until firm peaks form or stiff peaks just reached, gradually adding in the sugars knce the egg whites are foamy. You may mix the caster sugar and Gula melaka together before adding to egg whites.

4. Quickly but gently fold the meringue into the egg yolk batter in three batches until no trace of meringue is seen. Spoon the batter into the moulds/cupcake cases. Gently tap on table to release trapped air.

5. Bake for 5 minutes and reduce temperature to 140℃ and bake for another 7-8 min for the sheet cake but another 15min for the cupcakes/mini cakes. Immediately flip the sheet cake onto another parchment paper and cool it in a rolled up position like Swiss roll. Continue baking the cupcakes at 125℃ for another 10-20 minutes or until cake bounces back when lightly pressed. Do note that baking time will depend on size of cake and individual ovens.

6. Cool completely in the moulds before unmoulding by hand.

I have a unique way of shaping the cakes that doesn't involve careful and tedious carving with a small knife.

After unmoulding the cakes by hand, I wrap each cake up with cling wrap. I used scotch tape to tape around where the head is supposed to end (I wouldn't call that the neck here because it doesn't look like one hehe). Imagine giving the bunny a collar. That's where the tape should go. I used a round cookie cutter of an appropriate size to create an indent on each side of the bunny to create an impression of bunched up hind legs. Simply press the cookie cutter to the side of the cake for a minute or so while cupping the cake in your hand. Remove the scotch tape around the head after several minutes. Repeat making the indent on the sides of the bunny if you find that the cake bounces back too much for it to be visible.

Ta-dah! Bunny bodies made without complicated carving!

The ears, tail and facial features were made from sheet cakes. The ears are rolled up like Swiss roll. It helps to bake very thin layers of cakes for the ears and facial features. Although I used melted marshmellows to stick on the parts, I reinforced the ears with toothpicks. You may use sticks of pasta or omit the toothpicks.

Using melted marshmellows to glue on the eyes.

Here's a bunny looking somewhat lost and wanting to find the rest of his friends...

Only to be reunited to be "killed" and watch his friends get massacred too 😆. Glad that my friend and her colleagues enjoyed eating the bunnies!

With love,
Phay Shing