Grogu Yuzu Chiffon Cake with Nutella Pudding

 My friend requested for a Grogu cake for her daughter's birthday with yuzu chiffon filled with Nutella pudding as the choice of flavour because she loved the cake I made for her last year so much she wanted the same flavour again this year!

The hole in the chiffon cake in makes for a convenient pocket to fill with pudding!

Pudding is totally concealed in this design...

Even the party hat is filled with pudding!

A look at Grogu before being filled...

You may refer to the reel below for the detailed recipe and process of putting this creation together:

https://www.instagram.com/reel/DdIEvvPSdEe/?stkn=MTJpNWFnZHEwaTBzeQ==

Scale the recipe up according to your preference/parts. I provided the smallest unit

Yuzu chiffon (with yolks):
1 large egg, separated 
1/8 tsp cream of tartar
15-20g sugar (according to preference)
18g cake flour, sifted
15g yuzu tea*
10g oil
1/16 tsp salt

Yuzu chiffon (without yolks for less colouring in blue & white sponges):
1 large egg white
1/8 tsp cream of tartar
15-20g sugar
17g cake flour, sifted
20g yuzu tea*
10g oil
1/16 tsp salt

Colouring:
Cocoa powder
Pandan paste
Blue, white gel colouring 

* Blend equal parts by weight of yuzu jam & hot water.

 Let it sit for 15 min. Include as much rind as possible for stronger flavour. Sieve through fine sieve. I didn't use a fine enough sieve at first as I wanted to impart a stronger flavour with a little bite. The yuzu rind bits end up being stained darker green than the batter so you can see dark green specks of it on Grogu's head 🙈

Method for chiffon sponges:
1. Whisk together oil, yuzu tea, salt, flour & egg yolk (if using). Add colouring as desired
2. Beat egg whites with cream of tartar in another bowl till firm peaks, adding sugar gradually once egg whites are foamy
3. Fold 2. into 1. Pour/pipe into tin/lined tray/silicone mold
4. Bake in preheated oven until done. Temperature & time varies from oven to oven & depending on whether you are baking a thin sheet cake, in silicone molds or tall chiffon tin so use whatever works for yours. As a reference, 130-150C is what I use

Notes: You may brush sponge surface with a little yuzu tea for an extra boost in flavour & to keep it moist

Nutella pudding:
80g Milk (60g + 20g reserved as cold)
1g Agar
50g Nutella

Method for Nutella pudding: 

1. Whisk agar into 60g room temperature or cold milk in small saucepan. Let it sit for at least 5 min

2. Add Nutella & whisk until well combined. Heat mixture while whisking constantly until it boils. Continue boiling & whisking for another minute.

3. Remove from heat. Add remaining 20g cold milk & whisk until well combined. Skim off scum on surface if any. Cool slightly to about 65C before pouring into cavities.

4. Cool to room temperature before refrigerating for at least 30min.

Notes: You may use any fat content of milk, or even replace the cold milk added at the end with heavy cream. The higher the fat content, the creamier the texture. 

Black & pink parts:
5g neutral oil
5g icing sugar
5g cake flour
5g egg whites
Charcoal powder 
Pink gel colouring 

Method for black and pink parts:

1. Whisk all ingredients together till smooth. Add colouring as desired

2. Spread in a very thin layer on lined baking tray.

3. Bake at 140C for 6 min or till cooked through. Don't overbake

Notes: You may do this for the white flat parts as well if you don't want the hassle of baking a white chiffon sponge. I needed the white chiffon sponge for the hat bobble so I didn't use this method for the thin white dots for hat & eyes. You may also flavour this if you wish but it's not necessary if the parts are really small &/or thin

Glue:
Melted bloomed gelatin. Use 1:6 gelatin : water by weight

Thank God the birthday girl loved the cake this year too, both in terms of looks and taste!


with love,
Phay Shing