Thursday, 11 April 2019

Rainbow Chiffon Cake Pops

I will be teaching this item, Rainbow Chiffon Cake Pops at the upcoming Culinary Arts Ministry this Sunday for church. I was inspired to make these as Easter is coming, and I was reminded of God's promise and His love for us. The flavour is Coconut Pandan as this is one of my fave local flavours still. I will be sharing the recipe below for the reference for those interested who want to try it at home =). Hope you will be reminded of the pretty rainbow that God made as a covenant that he would never judge the world again by a flood, a sign of God's mercy and love.

This is somewhat a simpler and smaller version of my Chiffon Cake Rainbows (in Creative baking: Chiffon Cakes), which is in a different flavour (vanilla) and uses a chiffon tube pan. So hop on onto the book (book cover will be at the bottom of the post) if you want to try a giant cake version =).

Rainbow Chiffon Cake Pops (Makes 6 rainbows or 3 large cupcakes)
1 egg yolk
5g castor sugar
13g coconut oil
15g water
2g pandan extract
20g cake flour, sifted

1 egg white
Pinch of cream of tartar
17g castor sugar

*you can replace 15g water + 2g pandan extract with 17g pandan juice

1. Preheat oven to 140°C.

2. Prepare egg yolk batter:

a. Whisk egg yolk with sugar using hand whisk.

b. Add in coconut oil, water and pandan extract and mix well. You can also substitute water + pandan extract with pandan juice.

c. Whisk in sifted cake flour till no lumps are found.

4. Divide out the egg yolk batter as follows: 5 tsp pink, 4 tsp yellow, 2 tsp green, 1 tsp blue. You need the most batter for pink which is on the outer ring, and least batter for blue which is right as the base.

5. Prepare meringue:
a. In a grease-free, dry metal bowl, using electric mixer, whisk egg whites with cream of tartar till frothy.

b. Add in castor sugar for meringue gradually and whisk at high speed till firm peaks form.

6. Portion out the meringue as follows: 10 tbsp pink, 8 tbsp yellow, 4 tbsp green, 2 tbsp blue. Gently fold in meringue into respective egg yolk batter 1/3 at a time.

7. Fill each colour into 4 piping bags. Pipe a rainbow layer starting with pink on the outer most and blue innermost. Repeat each colour 3x (3 layers), till the batter is around 1-cm thick.

8. Bake at 140°C for 18 min, or until skewer inserted into centre of cake comes out clean.

9. Allow cakes to cool before unmolding.

10. Slice a cupcake into 2 to make 2 rainbows!

I used the largest souffle cupcake liners that I could find, but you can use any size, as long as you have sufficient space to pipe the lines.

PS: If you want to make the chiffon cake pops look like the big chiffon cake rainbows, simply use a straw to punch a hole in the blue circle. I actually had those rainbow versions, but my hubby said this version (without the hole) was cuter.

Hope you like the pretty and meaningful rainbow chiffon cake pops!

With lots of love,

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