Pompompurin Mango Yoghurt Chiffon Cakes

I made this Pompompurin Mango Yoghurt Chiffon Cakes a while ago for a Pompompurin lover friend! Do they look like there are talking to each other? =) I heard there's a new Pompompurin cafe open in SG too. Hope these cute cakes brighten up your day! I am a lover of yoghurt chiffon cake and this mango yoghurt is so fragrant and delicious!

No special Pompompurin moulds are needed! I baked them in a 15-cm Wilton ball cake pan and a 11-cm Iwaki glass bowl. The recipe below can also be used for a 17-cm chiffon tube pan, if you prefer to simply enjoy delicious and yummy mango yoghurt chiffon cake!

Mango Yoghurt 'Pom Pom Purin' Chiffon Cakes (makes one 15-cm ball pan and one 11-cm bowl; or one 17-cm tube pan)
Egg yolk batter
3 egg yolks
20g caster sugar
40g vegetable/corn oil
80g mango yoghurt
1 tsp lemon juice
80g prima cake flour

Meringue
4 egg whites
55g caster sugar

1/4 tsp cream of tartar

1. Preheat oven to 160°C. Prepare a one 15-cm ball cake pan, one 11-cm glass bowl and one 15-cm baking pan lined with baking paper.

3. Prepare egg yolk batter:

a. Whisk egg yolk with sugar until pale, light and well-mixed.
b. Add in oil, mango yoghurt and lemon juice and mix well.
c. Whisk in sifted cake flour. Mix well and ensure no lumps are formed.

4. Prepare meringue.

a. In a grease-free, dry bowl, using electric mixer, whisk egg whites with cream of tartar till frothy (left).
b. Add in ½ castor sugar for meringue and whisk at high speed till soft peaks form - peaks slope downwards forming a hook (middle).
c. Add in rest of the castor sugar for meringue and whisk till firm peaks form - peaks point up but slightly hooked at the tip (right).

5. Transfer 1/3 meringue into egg yolk batter and fold in anti-clockwise direction till well-incorporated. Then gently fold in the rest of the meringue into egg yolk batter in another 2 additions.

6. Pour the batter into the ball cake pan and glass bowl, leaving 1.5+ cm from the brim. Gently tap on counter top to remove air bubbles.

7. Bake the ball pan at 160°C for 15 min then 140°C for 25 min, or until skewer inserted into centre of the cakes come out clean. Bake the glass bowl at 160°C for 15 min then 140°C for 15-20 min similarly.

8. Pour the remaining batter into the prepared 15-cm baking pan. Bake at 160°C for 15 min, or until skewer comes clean.

9. Invert pan and bowls on a wire rack with good circulation to cool completely. Flip the sheet cake onto a new piece of baking papaer and cover with another baking paper to cool completely.

10. Unmould the cakes by hand by peeling off the chiffon cakes gently from the pan surface, and then inverting the cakes to release cake like in tube pans.


Vanilla-chocolate chiffon sheet cake (for decor)
Egg yolk batter
1 egg yolk
7g castor sugar
13g vegetable/corn oil
14g water
½ tsp vanilla extract
½ tsp chocolate cream paste
Pinch of charcoal powder
20g prima cake flour

Meringue
1.5 egg white
1/4 tsp cream of tartar
15g castor sugar

1. Preheat oven to 160°C. Line one 20-cm baking pan lined with baking paper.

2. Prepare egg yolk batter: Whisk egg yolks with sugar like pale colour. Add oil, water, vanilla extract and chocolate paste and mix well. Whisk in sifted flour and mix well.

3. Prepare meringue: Whisk egg whites with cream of tartar till frothy. Add in castor sugar in 2 additions, whisking the meringue at high speed till firm peaks form.

4. Gently fold meringue into egg yolk batter in 3 additions.

5. Pour the batter onto the prepared pan. Gently tap on counter top to remove air bubbles.

6. Bake at 160°C for 15 min, or until skewer comes clean.

7. Flip the sheet cake onto a new piece of baking papaer and cover with another baking paper to cool completely.


Assembly
1. Place mango yoghurt sheet cake onto cutting mat. Cut out pompompurin ears using oval cutters.
2. Place chocolate sheet cake onto cutting mat. Cut out hats using circle cutters.
3. Cut out their eyes and facial features using bento face cutters.


My humble video tutorial is here, posted on TODAY's fb page. Very very thankful for my Creative chiffon to be featured in TODAY newspaper (10/9/2016 issue).

For the demo, I made only the 15-cm (6-inch) Pom pom purin chiffon cake and in vanilla flavour (as I ran out of yoghurt). For vanilla, some yellow coloring needs to be added and I used Queen's natural yellow coloring (pic below). So the alternative 15-cm vanilla recipe is below:

Vanilla 'Pom pom purin' Chiffon Cake (makes one 15-cm ball cake pan)
Egg yolk batter
3 egg yolks
20g caster sugar
40g vegetable/corn oil
42g water
1 tsp vanilla extract
60g prima cake flour
Pinch of charcoal powder
½ tsp chocolate cream paste

Meringue
4 egg whites
45g caster sugar

1/4 tsp cream of tartar

1. Preheat oven to 160°C. Prepare a one 15-cm ball cake pan, one 15-cm baking pan lined with baking paper and one 18-cm baking pan lined with baking paper.

3. Prepare egg yolk batter:

a. Whisk egg yolk with sugar until pale, light and well-mixed.
b. Add in oil, water, vanilla extract and mix well.
c. Whisk in sifted cake flour. Mix well and ensure no lumps are formed.

4. Transfer 10 tsp batter into another bowl and add pinch of charcoal powder and 1/2 tsp of chocolate cream paste.

5. Prepare meringue.

a. In a grease-free, dry bowl, using electric mixer, whisk egg whites with cream of tartar till frothy.
b. Add in ½ castor sugar for meringue and whisk at high speed till soft peaks form - peaks slope downwards forming a hook.
c. Add in rest of the castor sugar for meringue and whisk till firm peaks form - peaks point up but slightly hooked at the tip.

6. Transfer out 20 tbsp meringue for the brown batter. Gently fold the rest of the meringue into the vanilla batter in 3 additions in the same direction. Do likewise for the brown batter.

7. Pour the vanilla batter into the ball cake pan, leaving 1.5+ cm from the brim. Gently tap on counter top to remove air bubbles.

8. Bake the ball pan at 160°C for 15 min then 140°C for 25 min, or until skewer inserted into centre of the cakes come out clean.

9. Pour the remaining batter into the prepared 15-cm baking pan. Bake at 160°C for 15 min, or until skewer comes clean.

10. Pour the brown batter into the prepared 18-cm baking pan. Bake at 160°C for 15 min, or until skewer comes clean.

10. Invert ball pan on a wire rack with good circulation to cool completely. Flip the sheet cakes onto a new piece of baking papaer and cover with another baking paper to cool completely.

11. Unmould the cakes by hand by peeling off the chiffon cake gently from the pan surface, and then inverting the cakes to release cake like in tube pans.

Assembly: Same as above

Thankful it was well-received! 

With lots of love,

Susanne

Read more on Creative chiffon feature in TODAY newspaper (10/9/2016 issue) (I didn't manage to get a print copy). Thankful to God for providing so much on this journey!

New cookbook Deco Chiffon Cakes launching in bookstores around 23rd Sept!

With 3D patterns, cute animals and new trending flavours like salted egg lava chiffon cake!