When a friend requested for an SG50 cake, I had the inspiration to bake an Ombre red chiffon cake (strawberry-vanilla) in Singapore colours red and white to commemorate SG50! Changi airport has been an iconic symbol of my childhood, so I dreamt of constructing it using swissrolls and placing it in the chiffon hole! :p I also added an airplane cut out from chiffon cake hehe. All the details and patterns are made wholly from chiffon cake which we love, cream- and fondant-free!
Below is the sharing for the Ombre Red Chiffon Cake for SG50. I used strawberry paste for the red colour but you can also use wilton colour. I used steam baking for moister, softer cake and reduced egg yolk to reduce the yellow shade.
Ombre Red SG50 Chiffon Cake (9-inch chiffon tin)
7 egg yolks
53g sugar
106g vegetable oil
100ml water
17 ml vanilla
160g cake flour
Strawberry paste
11 egg whites
120g sugar
1/4 tsp cream of tartar
1. Preheat oven to 160°C. Steam baking is used by placing a tray of water under the lowest rack not touching the tin.
2. Beat egg yolks with sugar with whisk till pale yellow before stirring in oil, water and vanilla extract.
3. Next add in sieved flour and whisk till no trace of flour found.
4. Divide into 5 bowls (approximately 20 tsp). Add increasing amounts of strawberry paste in 4 of the bowls (the darkest red had approximately 1 tsp). Leave 1 bowl untouched.
5. Meringue: Beat the egg whites with ¼ tsp cream of tartar till stiff peak, mixing in caster sugar in 2 additions.
6. Divide the meringue into 5. Gently but quickly fold in the meringue into the 6 colours batter. You need to work very fast for the meringue not to deflate.
7. Scoop the darkest red batter into the chiffon tin evenly into the tin. Then repeat with decreasing shades of red colour gently, ending with the plain batter on top. Gently tap the tin on the counter top 3x to remove air bubbles (but do not overdo it!).
8. Bake the cake in preheated 160°C oven for 15 minutes, then at 150°C for 10 mins and 140oC for 20 min, 130oC for 15-16 min (or when skewer comes clean).
9. Invert the chiffon cake once removed from oven.
10. Unmould the chiffon cake by hand. Gently pull the cake from the sides of the tin at each angle and push the removable base up to unmould the sides. To unmould the cake from the base, gently lift up the cake from the base using hands, repeating this at each angle before turning the base over.
Freshly unmolded cake!
Ombre Red SG50 Chiffon Cake (9-inch chiffon tin)
7 egg yolks
53g sugar
106g vegetable oil
100ml water
17 ml vanilla
160g cake flour
Strawberry paste
11 egg whites
120g sugar
1/4 tsp cream of tartar
1. Preheat oven to 160°C. Steam baking is used by placing a tray of water under the lowest rack not touching the tin.
2. Beat egg yolks with sugar with whisk till pale yellow before stirring in oil, water and vanilla extract.
3. Next add in sieved flour and whisk till no trace of flour found.
4. Divide into 5 bowls (approximately 20 tsp). Add increasing amounts of strawberry paste in 4 of the bowls (the darkest red had approximately 1 tsp). Leave 1 bowl untouched.
5. Meringue: Beat the egg whites with ¼ tsp cream of tartar till stiff peak, mixing in caster sugar in 2 additions.
6. Divide the meringue into 5. Gently but quickly fold in the meringue into the 6 colours batter. You need to work very fast for the meringue not to deflate.
7. Scoop the darkest red batter into the chiffon tin evenly into the tin. Then repeat with decreasing shades of red colour gently, ending with the plain batter on top. Gently tap the tin on the counter top 3x to remove air bubbles (but do not overdo it!).
8. Bake the cake in preheated 160°C oven for 15 minutes, then at 150°C for 10 mins and 140oC for 20 min, 130oC for 15-16 min (or when skewer comes clean).
9. Invert the chiffon cake once removed from oven.
10. Unmould the chiffon cake by hand. Gently pull the cake from the sides of the tin at each angle and push the removable base up to unmould the sides. To unmould the cake from the base, gently lift up the cake from the base using hands, repeating this at each angle before turning the base over.
Freshly unmolded cake!
The Changi airport control tower is constructed from vanilla chiffon swissroll using junko recipe with lemon swiss meringue butter cream, topped with a strawberry chiffon cake (from a mini cute 4-inch tin and a little chiffon cake pop!). A cute inspired creation made with love for SG50. Happy 50th birthday Singapore! #SG50CakeBoss
With lots of love,
Susanne
With lots of love,
Susanne
Beautiful cake! May I know what size of baking tin do you use?
ReplyDeleteThanks it's a 9-inch tin. Oops I'll edit the post above too. Thanks!
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