'Tinkerbell Pot' Raspberry Jelly Chiffon Cake

Ahh.. this Raspberry jelly chiffon flavour is, according to my mum and friend (who tried a few other flavours), the best of the lot! I was pleasantly surprised/amazed at what they said (I have a savoury tooth so I still prefer salted egg yolk =p)!

I made this 'Tinkerbell pot' Raspberry jelly chiffon cake for a dear friend few months back. Sorry for the delayed posting as I've been really busy with family and book! Thanks to Michelle Marie Mower for first introducing the brilliant idea of using Jello. This is actually my 2nd trial after some optimization which I tweaked according to me (and my family's) preference.

I used about half the jelly powder, so that the jelly candy taste is not overpowering but still strong and fragrant, and for lighter sweeter pink shade/colour, and so that the chiffon was not too sweet for our liking. I also used higher liquid: flour ratio (for more moisture and lighter texture) and higher meringue: yolk ratio (for lighter, melt-in-the-mouth-like texture). The resulting egg yolk mixture was also not so thick so it was easy to fold and incorporate into the egg whites. And of course lastly, temperature control to prevent browning for deco-chiffon cakes. The reviews were really good! So I hope you will like this resulting Raspberry jelly chiffon cake!

My friend loved Tinkerbell, and provided a cute little baby Tinkerbell topper, so I designed the chiffon cake into an Enchanted forest pot for her. I used my 8-inch doll cake tin for this. I had previously shared these cake tins are great for chiffons as they have a centre tube too! I cut the flowers and leaves from layer chiffon cake, and shaped vines from swissrolls. I also used cake pop moulds for the top of the flower and magic mushroom. The recipe below is a 5 egg yolk recipe for the 8-inch doll tin, but you can also use the recipe for a normal 8-inch or 9-inch chiffon tube pan.


Raspberry Jelly Chiffon Cake (doll cake tin or 8- to 9- inch chiffon tube pan)

Egg yolk batter
5 egg yolks
67g vegetable/corn oil
78g milk
108g prima cake flour
44g raspberry jello powder
½ tsp baking powder
pinch of salt

Meringue
7 egg whites
75g castor sugar
¼ tsp cream of tartar


1. Whisk egg yolks with raspberry jello powder, oil and milk with an electric mixer at low speed (I find electric mixer helps to dissolve/incorporate the jelly powder easier).

2. Whisk in sifted cake flour, baking powder and salt, and mix till well-combined.

3. Prepare meringue:

a. In a grease-free, dry metal 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.

c. Add in rest of the castor sugar for meringue and whisk till firm peaks form, or just the point of stiff peak. Firm peaks give finer, softer texture.

4. Fold in meringue gently into egg yolk batter 1/3 at a time. *Fold in unidirectional, gentle strokes and do not overfold.

5. Gently pour or scoop the batter into an ungreased 8- to 9-inch chiffon tube pan. Gently tap on counter top to remove air bubbles.

4. Bake at 160°C for 15 min, 150°C for 10 min, 140°C for 20 min, then 130°C for 10-15 min, or until skewer inserted into centre of cake comes out clean.

5. Invert pan to cool on a wire rack completely.

6. Unmould the chiffon cake by hand (see video tutorial ‘Hand unmoulding Chiffon cakes for a clean finishing’).

Just so happens my cake is shaped like a dumpling lol.. happy duan wu jie everyone!!

With lots of love,

Susanne

Ps: You may be interested in 2 recipes I contributed to Mummyfique, it's been an honour chatting with them!

And Creative chiffon book 1:

And book 2, Deco chiffon cakes in the making!