Monday, 30 June 2014

Vanilla-Chocolate Ice Cream Chiffon Cake

Would you care for a scoop of rum and raisin ice cream on a hot day? :)

My kids love ice cream but can't take too much cold stuff, so I thought it would be a great idea to make them a chiffon ice cream cone treat for their tea break on weekends. I chose vanilla and chocolate which were among their favourite flavours, but added raisins to the vanilla chiffon cake so that it would look like a cone of rum and raisins ice cream! They were delighted! :D My son ate up four ice cream cones! As I am sharing, I can't help but smiling :).

 I used conical paper cups for drinking (from skp) and baked the chocolate chiffon batter in them to make the "cones". I baked the vanilla-raisin chiffon batter in 11 mm (outer diameter) Iwaki glass bowls to make the "rum and raisin ice cream".
These are my chiffon ice cream cones :).


It was a perfect treat for my girl who just fell and had a goose egg on her head. She was cheered by the ice cream treat.

With love,
Susanne







Posted by at
Labels: , , ,

10 comments:

  1. Anonymous30 June 2014 at 20:10

    Hi, may i check how to hold the paper cone into the oven?

    Mixue

    ReplyDelete
    Replies
    1. Susanne Ng1 July 2014 at 04:43

      Hi Mixue, you can refer to my earlier post: http://lovingcreations4u.blogspot.sg/2013/12/pastel-rainbow-and-hearts-chiffon-cake.html. There are more pictures. Basically the cones are inserted into the aluminium foil wrapping the tray. Thanks!

      Delete
    2. Susanne Ng1 July 2014 at 16:38

      Mixue, I have edited the post to include a picture of the cones in the foil in the baking tray. Hope it helps!

      Delete
    3. Mi Xue23 July 2017 at 08:27

      Thank you Suzanne for your advice :)

      Delete
  2. Victoria Bakes30 June 2014 at 20:14

    i love love this post.. your daughter is such a wonderful model

    ReplyDelete
    Replies
    1. Susanne Ng1 July 2014 at 03:57

      Thanks Victoria! I love all ur creations!

      Delete
  3. Anonymous1 July 2014 at 20:06

    Dear Susanne

    Thank you. :)

    Mixue

    ReplyDelete
  4. Unknown26 March 2016 at 20:25

    Can i check what could be the reason if it comes out sticky to the touch? I tried to bake longer but it is still the same. After i kept in air tight container, the top part becomes wet. May i also check what is the size of the eggs u use?

    ReplyDelete
  5. Susanne Ng27 March 2016 at 20:12

    Dear Sandy, It's normal for chiffon cake top to absorb moisture after some time. Usually it will peel off neatly when I remove it from the surface where I placed it. Or you can pat a piece of baking paper over and it will be removed easily. I use medium size Chew's eggs 60-65g thanks!

    ReplyDelete
    Replies
    1. Anonymous14 April 2016 at 06:26

      Noted Susanne, thanks for the tips! ��

      Delete

Subscribe to: Post Comments (Atom)