It just so happens that my parents’ favorite flavours, pandan, matcha and chocolate are army colours and provides natural food colour! The tank body itself is made of Pandan chiffon cake with Matcha and Chocolate chiffon cake patterns. I baked it in a rectangular dish/tray which is the smallest tray I have. Alternatively, you can bake it in a 6-inch thick tray and slice the cake in half. The top is chiffon cake baked in a small glass bowl. The rubber belt is Pandan chiffon cake with added Charcoal powder to darken the shade of green baked as a layer in a 10-inch tray.
5 egg yolks
33g sugar
65 corn oil
62ml water
8 ml vanilla extract
100g cake flour
½ tsp pandan paste
1 tsp cocoa powder
1 tsp matcha powder
Meringue for Patterns (matcha and cocoa spots)
1 egg white
11 g sugar
1/6 tsp cream of tartar
33g sugar
65 corn oil
62ml water
8 ml vanilla extract
100g cake flour
½ tsp pandan paste
1 tsp cocoa powder
1 tsp matcha powder
Meringue for Patterns (matcha and cocoa spots)
1 egg white
11 g sugar
1/6 tsp cream of tartar
Meringue for cake
7 egg whites
75g sugar
1/4 tsp cream of tartar
1. Preheat oven to 160°C. Line the base of the trays with baking paper.
2. Beat egg yolks with sugar with whisk till pale yellow before stirring in oil and water.
3. Next add in sieved flour and whisk till no trace of flour found.
4. Piping batter: scoop over 1 tsp into two bowls. To one, add 1 tsp matcha powder. To another, add 1 tsp cocoa powder (top left pic in collage).
5. Cake batter: Add ½ tsp pandan paste to the remaining batter. Scoop out 11 tsp and add ½ tsp charcoal powder for the belt (top right pic in collage).
6. Meringue for pattern: Whisk 1 egg white for meringue with cream of tartar and sugar till stiff peak. Scoop over 3 tbsp to the matcha batter and charcoal batter respectively. Fold in the meringue gently, taking care not to deflate the egg whites. I used a small teaspoon to deposit small spots of batter on the baking paper in the tray and in the small round bowl for the army patterns (you can also pipe in but I was feeling lazy). Bake for 1.5 min.
7. Meringue for cake: Beat the egg whites with ¼ tsp cream of tartar till stiff peak, mixing in caster sugar in 2 additions. Scoop over 22 tbsp to the pandan/charcoal batter.
8. Fold in the meringue gently into the respective pandan and pandan/charcoal cake batter in 3 additions.
9. Scoop the pandan cake batter gently over the spots in the tray and bowl till 80% full. Scoop the pandan/charcoal batter into a baking-paper lined 10-inch tray. Gently tap the trays/bowl on table to remove air bubbles.
10. Bake the tank body tray and bowl for 15 min at 160°C then 10-15 min at 150°C. Bake the 10-inch tray for 15 min at 160°C.
11. Place the trays/bowl on a cooling rack to cool and then unmould when cool by peeling off the baking paper or from bowl (bottom left pic in collage).
12. Cut the darker coloured pandan chiffon layer cake into strips and then stick it onto the block using melted marshmallows. Cut slits in the strip to create a rubber belt (bottom right pic in collage).
13. Place the bowl cake inverted onto the tank cake to form the turret.
14. Insert a straw covered with a thin layer of cake or pocky into the turret to form the gun.
15. Cut circles from the dark pandan layer cake to form the wheels and stick them on using melted marshmallows. Do likewise for the round hatch on top.
Kids had fun cutting the cake and it got a thumbs up!
Happy birthday to my dear daddy and Happy Father’s day! I thank God for you.
With lots of love,
Susanne
7 egg whites
75g sugar
1/4 tsp cream of tartar
1. Preheat oven to 160°C. Line the base of the trays with baking paper.
2. Beat egg yolks with sugar with whisk till pale yellow before stirring in oil and water.
3. Next add in sieved flour and whisk till no trace of flour found.
4. Piping batter: scoop over 1 tsp into two bowls. To one, add 1 tsp matcha powder. To another, add 1 tsp cocoa powder (top left pic in collage).
5. Cake batter: Add ½ tsp pandan paste to the remaining batter. Scoop out 11 tsp and add ½ tsp charcoal powder for the belt (top right pic in collage).
6. Meringue for pattern: Whisk 1 egg white for meringue with cream of tartar and sugar till stiff peak. Scoop over 3 tbsp to the matcha batter and charcoal batter respectively. Fold in the meringue gently, taking care not to deflate the egg whites. I used a small teaspoon to deposit small spots of batter on the baking paper in the tray and in the small round bowl for the army patterns (you can also pipe in but I was feeling lazy). Bake for 1.5 min.
7. Meringue for cake: Beat the egg whites with ¼ tsp cream of tartar till stiff peak, mixing in caster sugar in 2 additions. Scoop over 22 tbsp to the pandan/charcoal batter.
8. Fold in the meringue gently into the respective pandan and pandan/charcoal cake batter in 3 additions.
9. Scoop the pandan cake batter gently over the spots in the tray and bowl till 80% full. Scoop the pandan/charcoal batter into a baking-paper lined 10-inch tray. Gently tap the trays/bowl on table to remove air bubbles.
10. Bake the tank body tray and bowl for 15 min at 160°C then 10-15 min at 150°C. Bake the 10-inch tray for 15 min at 160°C.
11. Place the trays/bowl on a cooling rack to cool and then unmould when cool by peeling off the baking paper or from bowl (bottom left pic in collage).
12. Cut the darker coloured pandan chiffon layer cake into strips and then stick it onto the block using melted marshmallows. Cut slits in the strip to create a rubber belt (bottom right pic in collage).
13. Place the bowl cake inverted onto the tank cake to form the turret.
14. Insert a straw covered with a thin layer of cake or pocky into the turret to form the gun.
15. Cut circles from the dark pandan layer cake to form the wheels and stick them on using melted marshmallows. Do likewise for the round hatch on top.
Kids had fun cutting the cake and it got a thumbs up!
Happy birthday to my dear daddy and Happy Father’s day! I thank God for you.
With lots of love,
Susanne
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