Tuesday, 21 March 2023

Eeyore Sugar-Free Ube Coconut Chiffon Dome Cakes

 I am almost done with draft 1 of Deco Marshmallows! But before I complete writing the last two recipes and create the respective templates for them, I decided to take a short break to satisfy my curiosity as well as test out the ube paste that I am going to use in one of the marshmallow entries. Having had success with the sugar-free chocolate Rilakkuma swiss roll, I am curious to know if it works for decorative chiffon cake characters as well. Here's the result of my experiment!

This is actually my second attempt. The first attempt was considered a fail for me although taste and texture wise was great. Why so?

I use Allulose and Alchemy fibre as my sugar replacements for sugar-free chiffon cakes. I explained my choice of sugar-replacements in my previous post and you can read about it. 

While this combination of sugar replacements produce chiffon cakes that have texture like the real deal, Allulose browns at a much lower temperature than sugar. If you are baking strong colours, earthy, brown or black colours, the browning of Allulose would not be as obvious. But browning will show up more obviously for pastels and tricky colours like blue and purple. This makes baking "naked chiffons" or character chiffons trickier if you don't want the cakes to appear brown at all.

Using coconut milk like I did for this bake doesn't help either as the cake tends to brown more easily than if water is used but I prefer not to compromise the taste for looks. I used steam baking and lower temperature to help to mitigate the browning.

Video of the process is on my Instagram:


Sugar free ube coconut Eeyore dome cakes (makes one 7x7" sheet cake + 4 domes baked in glass bowls*)

Egg yolk batter
2 egg yolks
5g Allulose
30g oil of choice 
30g coconut milk
1.5 tsp ube paste/extract**
45g cake flour
Pinches of salt
white gel coloring (as needed or optional)**
1 drop of purple gel coloring (optional)**
2-3 drops strawberry paste**
1 small toothpick dip of peach gel colouring**

3 egg whites
22g Alchemy fibre
53g Allulose
1/4 tsp Cream of tartar/lemon juice

* I used glass bowls that are about 9cm in diameter at the top and 6.5cm in height. You may use any metal or silicone molds about the same size as well but do note that any markings using edible marker should match the colour of the batter or pipe by freehand.

** Use 2 tsp ube paste and omit all extra colouring and flavouring if you are making plain ube coconut cake without Eeyore design. Bake in 6" chiffon tin or in 10x12" tray for Swiss roll.

1. Preheat oven to 150C with tray of water at base of oven. Line 7x7" tray with Teflon sheet or parchment paper. Trace out the snout on outer side of glass bowls with edible marker.

2. Make the egg yolk batter. Whisk egg yolks, salt and Allulose until pale and thick. Add oil and whisk until combined. Add coconut milk and whisk until combined. Gradually sift in cake flour and whisk until no trace of flour is seen. Add a little white gel colouring if you wish to make the batter base less yellow. 

3. Portion out 2 tsp of batter and add strawberry paste to colour it pink. Portion 2 tsp of batter and colour it peach coloured. Add ube paste to the remaining batter. Add purple gel colouring if desired.

4. Make the meringue. Whisk together Allulose and Alchemy fibre in a small bowl. In a clean metal bowl, beat egg whites with cream of tartar until firm (almost stiff) peaks, adding sugar-replacement mix gradually once egg whites are foamy.

5. Fold in 4 tbs of meringue into the each of the pink and peach batters. Fold in the rest of the meringue into purple ube batter. Fold in the meringue in two or three additions. Transfer purple and peach batter into piping bags with hole cut.

6. Pipe purple batter into glass bowls until it reaches the line marked by edible marker for the snout. Pipe the snout with peach batter. Fill up the whole glass bowl with more purple batter, leaving about 1cm unfilled. 

7. Pour the pink batter into the 7x7" tray and spread it to fill half (one side) of it. Fill the other half with purple batter.

8. Place all cakes into the oven. Reduce temperature to 140C. Bake for 10 minutes or until the sheet cake is baked through. Remove from oven and immediately flip it out onto a fresh sheet of parchment paper. Continue baking the dome cakes at 130C for another 15 minutes. Reduce temperature to 110C and bake for another 10 minutes or until skewer comes out clean. Please adjust baking temperature and time according to your oven. All temperatures mentioned in this post is as read by the oven thermometer.

9. Let the dome cakes cool completely before carefully unmolding by hand. Be gentle as chiffons are delicate! 

Extra details like the hair and eyes
10g butter
10g egg whites
10g cake flour
10g powdered erythritol (replace with icing sugar if you don't have. Although it won't be 100% sugar-free, this is negligible)
1g charcoal powder
1g cocoa powder (may replace with charcoal)

1. Preheat oven to 150C and line a small tray with teflon sheet or parchment paper.

2. Whisk everything together until smooth. Transfer into a small piping bag with a small hole cut.

3. Pipe a blob with spikes for Eeyore's hair. I did this by freehand. Pipe a patch of batter about 6x6cm in area for the eyes. Batter doesn't have to be too thick. About 2mm thick will do.

4. Bake for 7-8 min or until it appears dry. 

5. Cool completely before carefully removing the hair and use a Wilton #12 tip to cut out the eyes.

1. Use a knife to press a line down the front of Eeyore's face.

2. Use a tear drop shape cookie cutter to cut out the ears from the sheet cake. I made one out of metal can. Press the pink and purple cutouts together for each ear.

3. Melt some sugar-free chocolate (I used 100% cocoa with no sugar added from Pascha) and colour it black with charcoal powder or oil based black colouring, or use black chocolate chips. Paint on the nostrils, stitches and eyebrows with melted chocolate.

4. Glue on the hair and eyes with melted chocolate. 

I had to stop work here as it was night time and had other household things to deal with but took the chance to take a photo of the works-in-progress look.

5. Glue on the ears with melted marshmallows or cake glue. Use short pieces of wooden skewer to help to secure it in place if necessary but warn your recipients! 

As with all sugar-free bakes made with sugar replacements, eat in moderation as some people have digestive systems that are sensitive to them.

with love,

Phay Shing

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