How do you like our Favorite Yummy Ondeh Ondeh Cake transformed into a cute Christmas Logcake Choo Choo Train with wheels? =)
I was inspired to transform the boring Logcake into a Choo choo train! And being a fan of Ondeh Ondeh cakes, I was inclined to transform the flavour into a Logcake version too =p.
I designed this recipe specially for LG's Logcake Class last month. It's a special recipe that you can whip up in less than an hour using the freezer and convenient new products like the gula melaka syrup (took a picture in the recipe below). The flavour and also cute train idea was a hit at the class! If you try out the idea, do tag me! =)
20g castor sugar
41g vegetable oil
39g water (*you can substitute with pandan juice)
¾ tsp pandan paste
¾ tsp vanilla extract
60g cake flour, sifted
Meringue
4 egg whites
45g castor sugar
¼ tsp cream of tartar
1. Preheat oven to 170°C.
2. Egg yolk batter: beat egg yolks with castor sugar before stirring in oil, water, pandan paste and vanilla extract.
3. Meringue: Beat the egg whites with ¼ tsp cream of tartar till firm peaks, mixing in caster sugar gradually.
4. Gently fold the meringue into the egg yolk batter in 3 additions.
5. Pour the batter onto the prepared baking pan. Give the pan a few taps to remove bubbles. Bake at 170°C for 22-24 min, or until skewer comes out clean.
6. Pour the leftover batter into 2 mini and 2 medium cupcake liners. Bake these at 170°C for 20-22 min.
7. Prepare the whipped cream and filling while the cakes are cooling.
*Tip: Highly recommended to roll up the sheet cake before it is fully cooled to prevent cracking (see youtube video tutorial).
Whipped Cream (for 2 5-inch logcakes)
120g heavy cream
80g whip topping
10g icing sugar
Combine the heavy cream, whip topping and icing sugar and whip with an electric mixer till stiff peaks (less than a minute). Place in the refrigerator until you need to use the cream.
*Tip: I combined dairy cream with whip topping to enhance stability so that it is easy work with, without compromising the taste too much. This helps in cutting the time to work too =).
8. Prepare the Gula Melaka-Dessicated Coconut filling.
I have also made a Recipe Video on making the Ondeh Ondeh Logcake Choo Choo Train using LG's Neochef. The Youtube video below is an extended and more detailed version of the short video I posted on Instagram and FB. It was quite a lot of work to make the video =p. Hope that you will find it very useful!
Full recipe below:
Ondeh Ondeh Logcake Choo Choo Train by Susanne Ng
Pandan Chiffon Rollcake (10-inch by 10-inch)
3 egg yolks 20g castor sugar
41g vegetable oil
39g water (*you can substitute with pandan juice)
¾ tsp pandan paste
¾ tsp vanilla extract
60g cake flour, sifted
Meringue
4 egg whites
45g castor sugar
¼ tsp cream of tartar
1. Preheat oven to 170°C.
2. Egg yolk batter: beat egg yolks with castor sugar before stirring in oil, water, pandan paste and vanilla extract.
3. Meringue: Beat the egg whites with ¼ tsp cream of tartar till firm peaks, mixing in caster sugar gradually.
4. Gently fold the meringue into the egg yolk batter in 3 additions.
5. Pour the batter onto the prepared baking pan. Give the pan a few taps to remove bubbles. Bake at 170°C for 22-24 min, or until skewer comes out clean.
6. Pour the leftover batter into 2 mini and 2 medium cupcake liners. Bake these at 170°C for 20-22 min.
7. Prepare the whipped cream and filling while the cakes are cooling.
*Tip: Highly recommended to roll up the sheet cake before it is fully cooled to prevent cracking (see youtube video tutorial).
Whipped Cream (for 2 5-inch logcakes)
120g heavy cream
80g whip topping
10g icing sugar
Combine the heavy cream, whip topping and icing sugar and whip with an electric mixer till stiff peaks (less than a minute). Place in the refrigerator until you need to use the cream.
*Tip: I combined dairy cream with whip topping to enhance stability so that it is easy work with, without compromising the taste too much. This helps in cutting the time to work too =).
8. Prepare the Gula Melaka-Dessicated Coconut filling.
This is great! But you can also melt your own using Gula Melaka!
Gula Melaka-Dessicated Coconut filling (for 2 5-inch logcakes)
104g Gula Melaka syrup
10g boiled water
Pinch of salt
120g dessicated coconut
In a bowl, gently mix the dessicated coconut with Gula Melaka syrup, water and pinch of salt till well-mixed.
9. After the sheet cake is cool, unroll the cake and remove the baking paper on top. Spread on the whipped cream, followed by the gula melaka coconut filling, leaving around 1.5 cm from the sides. Roll the cake up with the filling.
10. Allow to the roll cake to chill (freezer around 10 min) for the cream to set. Slice the roll cake into two to make 2 Choo choo trains!
Yummy and soft rolls!
Decoration
80g-100g dessicated coconut
Christmas logcake décor
(a) Lightly coat the roll cake with leftover whipped cream. Roll the cake over dessicated coconut (or steamed grated coconut).
(b) Unmould the cupcakes by peeling off the cupcake liners. Similarly, lightly coat the cakes with whipped cream (except the base) and roll them in dessicated coconut. Use more cream to adhere the base of the cupcakes onto the base log to form the train chimney and driver seat.
(c) Add wheels using Oreo cookies and some cream. Alternatively, you can use chocolate sheet cakes! In my first version, I used sheet cakes actually.
(d) Insert and add in other Christmas logcake décor.
*You may refer to the Video Tutorial on Youtube to fully understand the steps.
Blessed Christmas and a Happy New Year in advance!
With lots of love,
Susanne
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