'Miffy Birthday' Strawberry Yoghurt Chiffon Cake

This is a sweet Miffy cake for a sweet church friend. I am thankful and blessed for the opportunity. The Strawberry Yoghurt flavour was chosen by the hubby and it matched perfectly with the sweet Miffy theme. The recipe for Strawberry Yoghurt chiffon cake is from here but scaled down to 7-inch chiffon tin. I aliquoted out 8 tsp of batter and added in a drop of strawberry paste to get a darker line for the base. I cut a cute mini birthday smash cake and pink balloon from excess pink batter.

Strawberry Yoghurt Chiffon Cake (7-inch chiffon tin)
3 egg yolks
20 g sugar
39 g vegetable/corn oil
47 g strawberry yoghurt drink
60 g cake flour, sifted
4 ml vanilla extract
Strawberry paste

4 egg whites
43 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. Scoop out 8 tsp batter and add 1 more drop strawberry paste. Mix well.
5. Meringue: Beat the egg whites with ¼ tsp cream of tartar till firm peaks or just reach stiff peak, mixing in caster sugar in 2 additions. Scoop over 18 tbsp meringue into darker pink batter.
6. Fold in the meringue gently into the respective batter 1/3 at a time.
7. Pour the light pink batter into the chiffon tin from a height till 2/3 full.
8. Scoop over the dark pink batter leaving 2 cm from the top.
9. Gently tap the tin on table 3x to remove air bubbles (but do not overdo it!).
10. Bake the chiffon cake for 15 min at 160°C and then at 140°C for 30 mins.

11. Scoop leftover dark pink batter into 2 cake pop molds and bake for 12 min at 160°C.
12. Invert the chiffon cake immediately once out of the oven to cool
13. 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).

The Miffy face is baked using Vanilla chiffon cake (1 egg recipe) in an egg shell (for face) and 6 cake pops (from which I cut out feet, hands and ears). The Miffy body is baked using recipe for Lemon chiffon cake (also 1 egg recipe) for her body in a paper cone (snipped at the top) and 2 cake pops (for arms).

Vanilla Chiffon Cake ( 1 egg yolk)
1 egg yolk
7g sugar
13g vegetable oil
12 ml boiled water
2 ml vanilla extract
20g cake flour

2 egg whites
10g sugar
1/4 tsp cream of tartar

*Follow the previous steps for chiffon cake.
Baking time and temperature for egg and cake pops:
Cake pops: 12 min at 160°
Egg: 20 min at 160.

Lemon Chiffon Cake (1 egg yolk)
1 egg yolk
14g sugar
13g vegetable oil
15 ml lemon juice
20g cake flour
Zest of ¼ lemon
Lemon emulco

2 egg whites
10g sugar
1/4 tsp cream of tartar

Baking time and temperature for cone and cake pops:
Cake pops: 12 min at 160°
Cone: 25 min at 160.

Thankful cake was well-received and the word delicious was used! Happy birthday to Hui Min!

With lots of love,

Susanne