'Cony and Brown' Chiffon Cake (Vanilla, Chocolate, Strawberry Yoghurt)

This is an adorable Cony and Brown Chiffon Cake, made from Vanilla, Chocolate and Strawberry Yoghurt Chiffon Cake, after the adorable characters from LINE! They were so cute it was a joy to make them =). I super love Brown’s expression when Cony hugs Brown, so this cake was inspired by the picture of them hugging.

Cony and Brown are made from baking Vanilla and Chocolate Chiffon Cake in round glass bowls (11mm OD) for their head/bodies, and the rest cut from chiffon cake. The base is a 9-inch Strawberry Yoghurt Chiffon Cake. I love it as it is fragrant and popular with kids. Thank God it was well-received too. I believe I haven't shared the recipe before in big chiffon cake format, here goes.

*Tips:
I always use more egg whites to egg yolks for fluffier, softer chiffon cakes, as well as steam baking for increased moisture (such that they taste like ogura).
I also whip usually to firm peaks (or just to the point of stiff peak, but not beyond) for more delicate texture.

Strawberry Yoghurt Chiffon Cake (9-inch chiffon tin)
6 egg yolks
40 g sugar
78 g vegetable/corn oil
95 g strawberry yoghurt drink
120 g cake flour, sifted
8 ml vanilla extract

Strawberry paste

8 egg whites
86 g sugar
¼ tsp cream of tartar

1. Preheat oven to 160°C. Prepare a tray of water at the bottom of the oven (I used the lowest rack to bake the cake). *You may omit steam baking; I like to use it to control my oven temperature rise.
2. Beat egg yolks with sugar with whisk till pale yellow before stirring in oil, yoghurt and vanilla extract.
3. Add in sieved flour and whisk till no trace of flour found. Stir in few drops of strawberry paste and pink beetroot powder.
4. Meringue: Beat the egg whites with ¼ tsp cream of tartar till firm peaks form (or just to the point of stiff peak, but not beyond), mixing in caster sugar in 2 additions.
5. Fold in the meringue gently into the batter 1/3 at a time.
6. Pour the batter into the chiffon tin from a height.
7. Gently tap the tin on table 3x to remove air bubbles
8. Bake the chiffon cake for 15 min at 160°C and then at 150°C for 10 mins and 140°C for 20 min, then 130°C for 15 min.
9. Invert immediately once out of the oven to cool
10. Unmould by hand after the cake is cool. 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 (see 'Hand Unmoulding Chiffon Cakes for a Smooth Finishing' video tutorial).

Hope this cute cake brightens up your day too!

With lots of love,

Susanne