3D Minions Chiffon Cake

This is a fluffy and naturally colored (yellow) 3D Minions Chiffon Cake for a friend’s son!

I finally figured out how to make a tall 3D Minions with correct shape from chiffon cake (from my previous Minions creations a while ago)! It is thanks to an impulse buy for a pink Unopan chiffon tin at Phoon Huat lol.

The pink Unopan 6-inch chiffon tin is extra tall and more cylindrical in shape than most chiffon tins, and has the same dimensions as the wilton ball cake pan. So I paired the 2 together to form the soft fluffy minions! I baked a 2-tone yellow-blue chiffon cake like my previous minions using natural Queen’s yellow colouring and put the extra yellow batter in the wilton ball cake pan. The 6-inch chiffon cake is actually so soft, it cannot support the head chiffon cake without getting squashed. So I had to add an extra dowel support to support the head cake. 

Recipe for Vanilla Chiffon (for one two-tone 6-inch Unopan tube pan and one Wilton ball cake pan)

*you can also use this recipe for a 8-inch to 9-inch normal tube pan for a normal chiffon cake and you will not need to divide the batter into two colours

5 egg yolks
33g castor sugar
65g vegetable/corn oil
76g water

1.5 tsp vanilla extract
100g prima cake flour, sifted
natural yellow food coloring (Queen's)

blue food coloring (Wilton gel)

7 egg whites
75g castor sugar
1/4 tsp cream of tartar

1. Preheat oven to 160°C.
2. Beat egg yolks with sugar with whisk till pale yellow before stirring in oil, water and vanilla exract.
3. Add in sifted cake flour and whisk till no trace of flour found.
4. Divide the batter 2/3 and 1/3 (by weight). Add 10 drops of natural yellow food coloring into 2/3 of the batter. Add dip of blue gel food coloring into the 1/3 portion. Mix well.

5. Meringue: Beat the egg whites with ¼ tsp cream of tartar till firm peaks form, mixing in caster sugar in 2 additions.
6. Divide the meringue 2/3 and 1/3 (by weight or drawing a pie chart). Gently fold the respective meringue into the egg yolk batters 1/3 at a time.
7. Fill the chiffon pan with the yellow batter till 1/2 full then fill with the blue batter. Pour the rest of the yellow batter into the ball cake pan.
8. Bake the chiffon cake at 15 min at 160°C and then 25-30 min at 140°C. Bake the ball cake pan at 15 min at 160°C and then 15-20 min at 140°C, or until skewer comes out clean.
9. Invert the chiffon cakes once removed from oven.

10. Unmould by hand after the cakes are completely cool (see 'Hand Unmoulding Video').

The shoes, gloves and eye bands were from charcoal chiffon cake (grey and black). The hair this time round is made from toothpick dipped in cocoa powder. 

My friend shared her son and the kids loved the cake! Happy belated birthday Joel!

With lots of love,
Susanne