This is a chiffon cake for a Little Prince’s full month
celebration, based on the story of Le Petit Prince (In French for The Little
Prince)!
I was told the important characters
are the prince (represented by the crown), a fox, a sheep, a rose and a planet
with stars! So is my humble attempt at making a chiffon fox, sheep, rose,
planet and crown and putting all the elements together! I was worried it may
look weird together but thankfully I think it was pretty nice and dreamy =).
I
used recipe for Reduced egg yolk vanilla chiffon for whiter cake, with 1 layer of batter
coloured with pandan and blue pea flowers.
Reduced Egg-yolk Vanilla Chiffon Cake (9-inch chiffon tin)
2 egg yolks
40g sugar
80g corn/vegetable oil
86 ml water
10 ml vanilla extract
120g prima cake flour
1/4 tsp pandan paste + blue pea flowers extract (35-40 dried flowers in 10g hot water)
Meringue:
8 egg whites
90g sugar
1/4 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, water and vanilla extract.
5. Meringue: Beat the egg whites with ¼ tsp cream of tartar till firm peaks form or just to the point of reaching stiff peak, mixing in caster sugar in 2 additions.
7. Fold in the rest of the meringue gently into the cream batter 1/3 at a time.
8. Spoon the cream batter into the chiffon tin till 70% full, then followed by a layer of teal batter.
9. Gently tap the tin on table to remove air bubbles.
10. 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.
11. Invert immediately once out of the oven to cool
12. 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).
Thankfully everything was well-received!
With lots of love,
Susanne
Pictures and video of my Kinokuniya book launch here if you missed it. Thank you everyone for your support!
Deco Chiffon Cakes is now also available in Malaysia, Indonesia and Thailand (in addition to SG)!
Malaysia: Kinokuniya, MPHonline, selected Popular
Indonesia: Periplus, Books & beyond, Kinokuniya
Thailand: Kinokuniya, Asia books
Meringue:
8 egg whites
90g sugar
1/4 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, water and vanilla extract.
3. Add in sieved flour and whisk till no trace of flour found.
4. Spoon out 13 tsp into a new bowl and add 1/4 tsp pandan paste + blue pea flowers extract (or dip of wilton blue gel coloring). Mix well for teal batter.
5. Meringue: Beat the egg whites with ¼ tsp cream of tartar till firm peaks form or just to the point of reaching stiff peak, mixing in caster sugar in 2 additions.
6. Transfer out 26 tbsp for teal batter and gently fold into batter in 2 additions.
7. Fold in the rest of the meringue gently into the cream batter 1/3 at a time.
8. Spoon the cream batter into the chiffon tin till 70% full, then followed by a layer of teal batter.
9. Gently tap the tin on table to remove air bubbles.
10. 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.
11. Invert immediately once out of the oven to cool
12. 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).
For the planet, I baked plain chiffon cake
in a wilton ball cake pan, coloured with blueberry powder and charcoal powder. The wolf is
shaped from chiffon cake baked in cake pops molds. The sheep cake pops are now in Deco Chiffon Cakes book, in the first cute cartoon animals chiffon chapter, 'All creatures Great and Small'.
All Creatures Great & Small
Thankfully everything was well-received!
With lots of love,
Susanne
Pictures and video of my Kinokuniya book launch here if you missed it. Thank you everyone for your support!
Deco Chiffon Cakes is now also available in Malaysia, Indonesia and Thailand (in addition to SG)!
Malaysia: Kinokuniya, MPHonline, selected Popular
Indonesia: Periplus, Books & beyond, Kinokuniya
Thailand: Kinokuniya, Asia books
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