'Tinkerbell Pot' Raspberry Jelly Chiffon Cake

Ahh.. this Raspberry jelly chiffon flavour is, according to my mum and friend (who tried a few other flavours), the best of the lot! I was pleasantly surprised/amazed at what they said (I have a savoury tooth so I still prefer salted egg yolk =p)!

I made this 'Tinkerbell pot' Raspberry jelly chiffon cake for a dear friend few months back. Sorry for the delayed posting as I've been really busy with family and book! Thanks to Michelle Marie Mower for first introducing the brilliant idea of using Jello. This is actually my 2nd trial after some optimization which I tweaked according to me (and my family's) preference.

I used about half the jelly powder, so that the jelly candy taste is not overpowering but still strong and fragrant, and for lighter sweeter pink shade/colour, and so that the chiffon was not too sweet for our liking. I also used higher liquid: flour ratio (for more moisture and lighter texture) and higher meringue: yolk ratio (for lighter, melt-in-the-mouth-like texture). The resulting egg yolk mixture was also not so thick so it was easy to fold and incorporate into the egg whites. And of course lastly, temperature control to prevent browning for deco-chiffon cakes. The reviews were really good! So I hope you will like this resulting Raspberry jelly chiffon cake!

My friend loved Tinkerbell, and provided a cute little baby Tinkerbell topper, so I designed the chiffon cake into an Enchanted forest pot for her. I used my 8-inch doll cake tin for this. I had previously shared these cake tins are great for chiffons as they have a centre tube too! I cut the flowers and leaves from layer chiffon cake, and shaped vines from swissrolls. I also used cake pop moulds for the top of the flower and magic mushroom. The recipe below is a 5 egg yolk recipe for the 8-inch doll tin, but you can also use the recipe for a normal 8-inch or 9-inch chiffon tube pan.


Raspberry Jelly Chiffon Cake (doll cake tin or 8- to 9- inch chiffon tube pan)

Egg yolk batter
5 egg yolks
67g vegetable/corn oil
78g milk
108g prima cake flour
44g raspberry jello powder
½ tsp baking powder
pinch of salt

Meringue
7 egg whites
75g castor sugar
¼ tsp cream of tartar


1. Whisk egg yolks with raspberry jello powder, oil and milk with an electric mixer at low speed (I find electric mixer helps to dissolve/incorporate the jelly powder easier).

2. Whisk in sifted cake flour, baking powder and salt, and mix till well-combined.

3. Prepare meringue:

a. In a grease-free, dry metal bowl, using electric mixer, whisk egg whites with cream of tartar till frothy.

b. Add in ½ castor sugar for meringue and whisk at high speed till soft peaks form.

c. Add in rest of the castor sugar for meringue and whisk till firm peaks form, or just the point of stiff peak. Firm peaks give finer, softer texture.

4. Fold in meringue gently into egg yolk batter 1/3 at a time. *Fold in unidirectional, gentle strokes and do not overfold.

5. Gently pour or scoop the batter into an ungreased 8- to 9-inch chiffon tube pan. Gently tap on counter top to remove air bubbles.

4. Bake at 160°C for 15 min, 150°C for 10 min, 140°C for 20 min, then 130°C for 10-15 min, or until skewer inserted into centre of cake comes out clean.

5. Invert pan to cool on a wire rack completely.

6. Unmould the chiffon cake by hand (see video tutorial ‘Hand unmoulding Chiffon cakes for a clean finishing’).

Just so happens my cake is shaped like a dumpling lol.. happy duan wu jie everyone!!

With lots of love,

Susanne

Ps: You may be interested in 2 recipes I contributed to Mummyfique, it's been an honour chatting with them!

And Creative chiffon book 1:

And book 2, Deco chiffon cakes in the making!

Read More »

Rainbow Elsa Doll Chiffon Cake

I made this Rainbow Elsa Doll Chiffon Cake for a friend's princess sometime back! I was happy to try this idea I originally had for my #3 :). It's my first try baking my Pastel Rainbow Chiffon Cake in a doll cake tin! Its full recipe is now in Creative Baking: Chiffon Cakes book and it graces the book cover!

I have shared before the doll tin has a centre tube which acts as support for the chiffon cake so that the cake is soft and fluffy like in normal tube pans. Feedback from my friend was very good too! :)

Just sharing pics of my Times book event that just passed. Very thankful for everyone's support!

With lots of love,
Susanne

Read More »

Princess Anna Doll Chiffon Cake

Happy birthday my dear Tintin!!

My #2 turns 4 today! I have been wanting to make a Princess Anna cake for her because she loves Frozen and the kind, spirited, sunshine personality of Anna reminds me a lot of her (not to mention cute :p). This is my 4th Princess Doll Chiffon Cake after Princess Elsa and Sophia but my first Princess Anna. Briefly, it involves baking chiffon cake in a wilton doll cake tin on top of a 9-inch chiffon cake. The teal blue chiffon cake is made from vanilla chiffon cake with blue pea flowers. I added pink chiffon cake frills and lacing to match her outfit on top, and decorated with pink chiffon gerberas and colourful flowers to reflect her sunshine personality! I wanted the cake to ‘glow’ with warmth (versus Frozen cold lol). 

May God continue to watch over her and help her grow in love and grace! Thanks auntie Phay Shing too for the beautiful Frozen macarons!

With lots of love,

Susanne

Read More »

Princess Sofia Doll Chiffon Cake (Blueberry Chiffon)

Princess Sofia is really small and cute! This is a Princess Sofia Doll version of my previous Elsa Doll Chiffon Cake. Here, I baked a blueberry chiffon cake (scale to 6 egg yolk recipe) in a doll cake tin to form the base of the gown. I have since found a way to prevent the blueberry from making the cake patchy. I made blueberry juice using the powder first and then used a coffee filter to remove the blueberry bits. Since Princess Sofia is petite, only the doll cake tin was required. I tried to create layers this time like real ball gowns by wrapping the base gown chiffon cake with layers of blueberry chiffon cake (2 egg yolk recipe, baked in layer tray) cut to elliptical shape. I baked an extra reduced egg white vanilla chiffon cake (scale down to 1 egg yolk recipe) in a 10-inch tray for cutting out the Princess Sofia motif and frills. I used chiffon cake rosette ruffles this time to tie the frills together for a softer gown look using melted marshmallows as glue. Thankful everything was well-received together with Phay Shing’s Rainbow SMBC chiffon cuppies!

With love,
Susanne

Read More »

Elsa Doll Chiffon Cake

And the Frozen fever never ends! This is an improved version of my previous Elsa Doll Chiffon Cake with Olaf. I have to thank my friend for providing me with such a gorgeous Elsa doll to work with! Here, I combined chiffon cakes from a doll cake tin with a 9-inch tin (13 eggs recipe) to build a big Elsa doll gown (9-inches tall). I tried to go ‘understated’ this time, going for a classic ribbon frill all around tied with snowflakes, with diagonal snowflakes trains. Thank God that my friend’s daughter loved it.

With lots of love,
Susanne

"50 years ago, he wept for the nation. 50 years later, the nation wept for him". Thank you Mr Lee Kuan Yew for leaving behind a beautiful legacy for us.

Read More »

Elsa Doll Chiffon Cake with Olaf

This Elsa Doll Chiffon Cake with Olaf was made for a very dear little Lormee (Shelomi)'s One-derful birthday! It was a joint birthday celebration with her cousin, hence both the beautiful Elsa and the cute little Olaf on the cake hehe.

I thoroughly really enjoyed designing Elsa's dress though there were some engineering and baking hiccups along the way! I made a cascading snowflake train behind.

And made the arms in outstretched in her classic Frozen action for fun :p. I made cute little Olaf sit beside her on a little snow swissroll log with swiss meringue buttercream. 

I baked the Elsa’s beautiful skirt in my new doll cake tin (I shared I have a weakness for cute tins :p). When I first saw it, I got excited because it had a centre tube hole in the middle like a chiffon tin. My gut feeling told me it was good for chiffon cakes, and it was! Very similar in texture and unmolding technique is exactly the same. The batter and baking time is similar to a 9-inch chiffon cake (15 min at 160°C and then at 150°C for 15 mins and 140°C for 30-31 min.) I only had a huge problem with the height of the tin which was very tall, almost close to the top of the oven, so the chiffon cake was too close to the top and browning was a problem (had to rebake it with another oven *sob*). I also used blue pea flowers for this bake and but divided the batter into two (plain and blue pea flowers) instead of four. I made a ‘ice berg’ belt and skirting with white vanilla chiffon cake. This part was the rather tedious part as the pattern was cut manually. Remember to clean the doll and clingwrap the bottom of the doll so that is not soiled. 

Thank God the cake was well-received, my friend shared it was beautiful and the center of attraction :). Happy Blessed One to Shelomi (and Four to and Ruiyan)!

With lots of love,
Susanne

For the first time, we are joining 16 fabulous cooking bloggers to bring you the chance to start the Year of the Ram in the best way - by winning an ang pow! Leave a comment in the Combined CNY Giveaway Post for a chance to win!

Read More »