Giant ‘Ice Cream’ Chiffon Cake (Giant Cupcake)

I made this cute Giant ‘Ice Cream’ entirely from chiffon sponge some time back for a little boy! It's like a Giant Cupcake from chiffon cake. Can you guess how I made it? Yes, it's made by joining a hemispherical Strawberry Yoghurt chiffon with a Vanilla Chocolate chiffon cake base!

Strawberry Yoghurt Chiffon Cake (ball cake pan, also can be used for normal 6-inch tube pan)

2 egg yolk
12g castor sugar
25g vegetable/corn oil
32g strawberry yoghurt drink
3g vanilla extract
1/3 tsp strawberry paste/emulco
38g Prima cake flour, sifted
A pinch of salt

Meringue
3 egg whites
1/4 tsp cream of tartar
27g castor sugar

1. Preheat oven to 160°C.
2. Beat egg yolks with sugar with whisk till pale and light before stirring in oil, strawberry yoghurt drink and vanilla extract.
3. Add in sieved flour and whisk till no trace of flour found.
4. Meringue: Beat the egg whites with ¼ tsp cream of tartar till firm peaks, 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 ball cake pan and gently tap the pan on table to remove air bubbles
7. Bake the cake for 15 min at 160°C then at 140°C for 25+ min, or until skewer comes out clean.

8. Invert immediately once out of the oven and leave to cool on cooling rack.
9. Unmould the chiffon cake by hand (‘Hand Unmoulding Chiffon Cake for a Clean Finishing’ video tutorial).

Chocolate Chiffon Cake (6-inch Unopan tube pan)
2 egg yolks
14g castor sugar
26g vegetable/corn oil
29g water
5 g vanilla extract
30g Prima cake flour
10g cocoa powder (alkalized)
¼ tsp baking powder

3 egg whites
30g sugar
1/4 tsp cream of tartar

1. Preheat oven to 160°C.
2. Beat egg yolks with sugar with whisk till pale yellow before stirring in oil, water and vanilla extract.
3. Add in sieved flour, cocoa and baking powder and whisk till no trace of flour found.
4. Meringue: Beat the egg whites with ¼ tsp cream of tartar till firm peaks, mixing in caster sugar in 2 additions.
5. Fold in the meringue gently into the batter 1/3 at a time.
6. Scoop the batter into the chiffon pan and gently tap the pan on table to remove air bubbles

7. Bake the cake for 15 min at 160°C then at 140°C for 25+ min, or until skewer comes out clean.

8. Invert immediately once out of the oven and leave to cool on cooling rack.
9. Unmould the chiffon cake by hand (‘Hand Unmoulding Chiffon Cake for a Clean Finishing’ video tutorial).

10. Make cuts at the side.

Fill the inside of the tube hole with a hidden surprise to support the hemispherical chiffon cake above. Join the two using melted marshmallows. Other details were cut out from sheet cakes and glued on similarly but you can also piped them on with melted chocolate. I made the strawberry from cake pop mold.

My second book Deco Chiffon Cakes has a Giant Chiffon Cupcake in Nutella flavour, with cute wavy 'icing' (pic below). There are picture tutorials of each step which you may find helpful.

Hope you will enjoy this fun creation, that is healthier than fondant versions :p

With lots of love,

Susanne