Chiffon Cake Longevity Peaches (no artificial colouring added) on Pandan Kaya Cake

 I have been making longevity peach chiffon cakes for the past 9 years and this is the first time I decided to make it as naturally coloured as possible for my grandmother's 88th birthday. You may click on this link to see my past bakes that are longevity peach themed and made in various flavours like lychee rose and yuzu. Grandma likes to celebrate her birthday according to the lunar calender so the actual date we celebrate is not fixed each year. Because of this, I had to make the cake for her at a rather busy period so I kept things simple but yummy.

Here's this year's longevity peach cake for grandma!

The peaches sit on top of my signature pandan kaya cake!

Here's a better look at the peaches!

The peaches are almost naturally coloured, not 100% naturally coloured, because the bottled pandan paste I used for the leaves already has artificial green colouring added. In the past I had to use white colouring to make the peaches appear whiter instead of yellow, and used pink gel colouring to add on the pink. This time round I used a chiffon cake recipe adapted from Mimi that doesn't use any egg yolks to omit the use of artificial white colouring, and I used diluted fresh dragonfruit puree to colour the peaches pink naturally. The peaches were made a week in advance and frozen due to my busy schedule, but they still appeared and tasted as good as new!

You may refer to this post for my reduced sugar pandan kaya cake that is still tasty and refreshing at the same time. I increased the amount of sugar/gula melaka by about 20% for both the chiffon sponge and pudding to suit the tastebuds of my grandma and the whole clan of the extended family since this request was not a "siew-siew-siew-siew dai" (less-less-less-less sweet in colloquial Singapore) order 😆, but is still less sweet than commercially sold cakes in general. My cousin commented that it tastes better than Bengawan Solo's signature pandan kaya cake!

Chiffon cake longevity peaches (makes about 12-15 mini peaches):

Egg yolk batter

35g cake flour

Pinches of salt

10g caster sugar

15g vegetable oil (I used canola)

40g milk

1/4 tsp vanilla extract

1/8 tsp cocoa powder

1/4 tsp pandan paste

Meringue*

2 large egg whites (about 38-40g each egg white)

30g caster sugar

1/4 tsp cream of tartar

Decoration

Pink dragonfruit puree, sieved & diluted with water 

Water or simple syrup** 

Cake glue or melted marshmallow

* I split ingredients in half as the leaves & peach body have different baking time & temperature profiles

** Make simple syrup by dissolving sugar in hot water in 1:2 ratio. Using syrup instead of water helps to keep the sponge moist longer during storage

Steps:

1. Line a baking tray (or 2) with teflon sheet or parchment paper. Size of tray doesn't matter as we just need to spread the batter as thin a layer as possible for the leaves. Lightly grease heart shaped silicone molds with a little oil. You may use egg shells if you don't have the heart molds, and carve out the shape after baking. Wash and air dry eggshells thoroughly if using them. Preheat oven to 125C with fan on.

2. Make egg yolk batter. I know the name seems somewhat inappropriate because there is no egg yolk used but this is the same portion that is in all chiffon cake recipes where the yolk normally goes. In a mixing bowl, use an electric mixer to mix oil, milk, vanilla, salt and sugar together. Sift in flour and whisk until well combined. Divide into 2 equal portions. Add sifted cocoa powder and pandan paste to one portion, cover with cling wrap and set it aside. Cocoa powder is added to deepen the green colour and make it appear less neon bright.

3. Make one portion of meringue with one egg white portion of ingredients. In a clean metal bowl, beat egg white with cream of tartar until firm peaks, gradually adding sugar once the egg whites are foamy. Take your time to build up a stable, tight and glossy meringue at medium speed. Going high speed all the way creates large air bubbles and the meringue is not as stable.

4. Quickly but gently fold the meringue into the white egg yolk batter in 3 additions. Transfer into piping bag. Fill the mold until full.

5. Bake for 25-35 min. Increase temperature to 150-160C and bake for another 5 min. Cool completely before unmolding. Note that the baking profile is just a guideline and is dependent on mold size and oven so adjust accordingly.

6. Preheat oven to 170C with the fan on. 

7. Prepare another batch of meringue. Fold meringue into green egg yolk batter. Pour into lined baking tray and spread as thin a layer as possible.

8. Bake for 30 seconds. Turn off the oven fan and continue baking for 8-9 min or until done. Keep an eye on it as it can go from done to brown within a minute or less. Immediately flip onto fresh parchment paper and cool completely before cutting out the leaves with cookie cutter. You may use scissors/knife and a homemade template if you don't have an appropriate cutter.

9. Use scissors to trim off browned parts of the peach body. You may also use scissors or a small fruit knife to carve the shape if you used egg shells to bake.  Use the back of the knife to make an imprint in the middle of the peach.

10. Brush the tip of the peach with diluted dragonfruit puree. I didn't measure the dilution ratio as the exact measurement is not important. I go by the colour I get visually. You can always apply another coat if the colour is too faint, or add a little more puree to your paint. Don't use undiluted puree as the colour is too dark. Use some water to blend the pink colour towards the white parts of the peach. In the past I used a toothbrush spray to create the ombre pink effect but this method is much cleaner!

11. Glue the leaves onto the peach body using cake glue or melted marshmallow. Store in airtight condition in the fridge or freezer until ready to consume.

Here's the reel of the process of making the peaches!

https://www.instagram.com/reel/CzJF8h9y0VV/?igshid=MzRlODBiNWFlZA==

I had leftover pandan sponge and pudding so I assembled a few pandan kaya cupcakes. 

Looking cute!

I think I am going to stick with this method of making chiffon cake longevity peaches from now on with the exception of substituting the milk with some other liquids for flavour variation. I hope this post is helpful for those of you who want to create healthier versions of longevity peaches for your loved ones that minimizes artificial food colouring. You may use matcha powder for the leaves to make it fully naturally coloured but I wanted the peaches to match the flavour profile of the cake below. Maybe I shall try that next time! 

Update: I did an Instagram poll and majority are in favour of a longer, more detailed video tutorial so I made a youtube video version of it and you may see it here:

https://youtu.be/-qU4WdBn6DQ?si=6iTMFX7E4kkrj-wv

with lots of love,

Phay Shing