Hurricane Christmas Tree Pattern Chiffon Cake with Sumikko Gurashi Shirokuma

Using the Hurricane Chiffon Cake technique to make Christmas trees on the sides of the cake! 🎄💖

Hurricane chiffon cake tutorial here for those who missed it:

This Christmas trees cake uses the Hurricane Type 1 for neater pattern!

Tree Hurricane Chiffon Cake (15-cm tube pan) (by Susanne Ng)
3 egg yolks
18g castor sugar
40g vegetable/corn oil
42g milk/ coconut milk
60g cake flour
4g vanilla extract
1/2 tsp pandan paste
Pink food colouring

3 egg whites
35g castor sugar
¼ tsp cream of tartar

1. Preheat oven to 140°C.

2. Prepare egg yolk batter:
a. Whisk egg yolk with sugar using hand whisk.
b. Add in oil, milk, vanilla extract and mix well.
c. Whisk in sifted cake flour till no lumps are found.

3. Divide the egg yolk batter into two. To the green batter, add pandan paste. To the other batter, add a drop of pink food colouring.

4. 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 castor sugar for meringue gradually and whisk at high speed till firm peaks form.

5. Divide the meringue into two and gently fold meringue into respective egg yolk batter in 3 additions.

6. To make the hurricane pattern at the side:

Fill the base with pink batter. Cover with green batter.

Type 1:
Using the base of a spatula/spoon, draw downwards, then circle up (without touching the side of the pan), and then draw downwards again. Repeat till you reach one full circle (see video).

And the cake is topped by a sweet bear wishing you a Beary Blessed Christmas in advance!

With lots of love, Susanne

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Snoopy and Woodstock on Hurricane Chiffon Cake

And that is how I applied my Hurricane Chiffon Cake! To make a green pasture design for Snoopy and Woodstock! Looking at them makes me go Awww.. and reminds me of the wonderful moments we have with our best friend =).

For those who are interested how I made Snoopy, I have shared the recipe here. The same recipe and technique is used for making the Hello Kitty and Snoopy cake pops. I used a Snoopy mold. If you like a whiter cake, you can reduce the egg yolks down from 3 egg yolks to 1 egg yolk. For the house, I just cut out a block of red chiffon cake and stuck a red sheet cake over for roof using melted marshmallow cream. The woodstock is carved/cut out from yellow sheet chiffon cake.

Video and recipe for Hurricane chiffon cake has been shared last week.

Hope this made you smile!! hugs

And sorry for disappearing for over a week, was overseas and wasn't near any PC. But it was a good break away, by God's grace.

With lots of love,
Susanne

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Hurricane Chiffon Cake - Two Versions

Happy to revisit Hurricane Chiffon Cake after 1 year! My previous Hurricane Chiffon Cake had both top and side Hurricane. This round I experimented more with the side Hurricane. The bottom Hurricane in the picture above (Type 2) is similar to my previous version. The main difference in the technique between the two versions was that for Type 2, I dragged the spoon/spatula an extra "up" stroke . I managed to film videos this round to make the sketches more obvious. The new version of Hurricane chiffon (Type 1) was something I saw recently in food groups (sorry I can't remember who but thanks) and I realized it was similar to my Hurricane chiffon cake, but misses the "up" stroke and only has the "down" stroke. Interestingly, it has the same design as my Seawaves chiffon cake! The seawaves chiffon cake is made by a very different method of spooning =). Just wanted to share my fun experiments. I have uploaded a Youtube version here too combining both types =).

Recipe is also below for those who wanted to try. It is the same recipe as my previous Hurricane Chiffon Cake 1 year back. Hope you find it fun and useful!

Hurricane Chiffon Cake (15-cm tube pan)

3 egg yolks
18g castor sugar
40g vegetable/corn oil
42g milk/ coconut milk
60g cake flour
4g vanilla extract
1/2 tsp pandan paste

3 egg whites
35g castor sugar
¼ tsp cream of tartar


1. Preheat oven to 140°C.

2. Prepare egg yolk batter:

a. Whisk egg yolk with sugar using hand whisk.
b. Add in oil, milk, vanilla extract and mix well.
c. Whisk in sifted cake flour till no lumps are found.

3. Divide the egg yolk batter into two. To the green batter, add pandan paste.

4. 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 castor sugar for meringue gradually and whisk at high speed till firm peaks form.

5. Divide the meringue into two and gently fold meringue into respective egg yolk batter in 3 addtions.

6. To make the hurricane pattern at the side:

Fill the base with plain batter.

Cover with green batter.

Type 1:
Using the base of a spatula/spoon, draw downwards, then circle up (without touching the side of the pan), and then draw downwards again. Repeat till you reach one full circle (see video).

Type 2:
Using the base of a spatula/spoon, draw downwards, then horizontal across, then draw upwards on the pan, then horizontal across and downwards again. Repeat till you reach one full circle (see video).

Have fun!

With lots of love,
Susanne =)

More loving chiffon cake creations here:

  

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Milo Hurricane Swissroll with Kaya Whipped cream

Milo and Kaya is a very school combination that my family loves and is part of our local “kopitiam” or “Toastbox” breakfast culture. It got a thumbs up from my family who love milo and kaya. I will be sharing this item at my church’s Culinary Arts Ministry session this Sunday. For the session, I have scaled the typical 4 egg recipe (10-inch by 10-inch roll) into a 1 egg recipe (7-inch by 4-inch roll). This fits nicely into an aluminium bread loaf tray =). I also tried out a 2 egg recipe (10-inch by 5-inch roll). I will share the recipe for both the 2 egg recipe (10”x 5”) and 1 egg recipe (7”x 4”) for your reference. These are great if you just want to make a small roll for a small family.

Milo Hurricane Swissroll (10-inch by 5-inch)
2 egg yolks
7g castor sugar
¼ tsp vanilla extract (1g)
20g vegetable oil
30g milk
37g cake flour, sifted
2 tbsp milo (16g) in 1 tsp hot water (to make a paste)

Meringue
2 egg whites
30g castor sugar
Pinch of cream of tartar

1. Preheat oven to 165°C. Line a 10-inch by 5-inch pan with baking paper.
2. Egg yolk batter: beat egg yolks with castor sugar before stirring in oil, milk and vanilla extract.
3. Divide the batter into two (by weight). To one portion, add milo paste, made by dissolving 2 tbsp milo powder in 1 tsp hot water. Mix well.
4. Meringue: Beat the egg whites with ¼ tsp cream of tartar till firm peaks, mixing in caster sugar gradually.
5. Divide the meringue into two (by weight) and fold in the meringue gently into the each batter.
6. Pour the plain batter onto the prepared baking pan. Transfer milo batter into a piping bag and cut a 0.7cm hole. Pipe the milo batter evenly over the plain batter.
7. Using the end of a spatula, draw lines parallel to the long side of the pan to and fro without lifting the spatula. Repeat with lines parallel to the short side of the pan. When completed, give the pan a gentle tap to remove bubbles.
8. Bake at 165°C for 25 min, or until skewer comes out clean.
9. Flip over and place a new baking sheet over. Roll parallel to the short side with the brown side on the outer surface while cake is still warm.
10. After the cake is cool, unroll the cake, spread on the cream and roll it back up again.

Kaya Whipped Cream
33g heavy cream
60g kaya (no sugar) - I used Glory (no sugar) but actually it is the perfect sweetness to my liking

Combine the heavy cream and kaya and whip with an electric mixer till stiff peaks (less than a minute).


Milo Hurricane Swissroll (7-inch by 4-inch)
1 egg yolk
4g castor sugar
1/8 tsp vanilla extract (pinch)
10g vegetable oil
15g milk
19g cake flour
Milo paste: 1 tbsp (8g) in ½ tsp hot water (it may be easier to make a bigger quantity)

Meringue
1 egg white
15g castor sugar
Pinch of cream of tartar

1. Preheat oven to 165°C. Line a 7-inch by 4-inch loaf pan with baking paper.
2. Egg yolk batter: beat egg yolks with castor sugar before stirring in oil, milk and vanilla extract.
3. Divide the batter into two (by weight). To one portion, add milo paste, made by dissolving 1 tbsp milo powder in 1/2 tsp hot water. Mix well.
4. Meringue: Beat the egg whites with ¼ tsp cream of tartar till firm peaks, mixing in caster sugar gradually.
5. Divide the meringue into two (by weight) and fold in the meringue gently into the each batter.
6. Pour the plain batter onto the prepared baking pan. Transfer milo batter into a piping bag and cut a 0.7cm hole. Pipe the milo batter evenly over the plain batter.
7. Using the end of a spatula, draw lines parallel to the long side of the pan to and fro without lifting the spatula. Repeat with lines parallel to the short side of the pan. When completed, give the pan a gentle tap to remove bubbles.
8. Bake at 165°C for 25 min, or until skewer comes out clean.
9. Flip over and place a new baking sheet over. Roll parallel to the short side with the brown side on the outer surface while cake is still warm.
10. After the cake is cool, unroll the cake, spread on the cream and roll it back up again.

Kaya Whipped Cream
17g heavy cream
30g kaya (no sugar) - I used Glory (no sugar) but actually it is the perfect sweetness to my liking

Combine the heavy cream and kaya and whip with an electric mixer till stiff peaks (less than a minute).


Hope you like it!

With lots of love,
Susanne

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Ombre Pink Swirl Macaronpops

Would you like some pink ombre swirl macaron pops? 😊

I filled them with dark chocolate ganache.

I actually made these a few months ago when I was really excited when I managed to successfully create swirl macarons with two colours of batter. I was curious to know how a three coloured one would turn out so I made these :)

These swirl patterned macaron lollipops also appear in Christmasy colours in my second macaron book, Creative Baking: Macaron Basics. I made a video tutorial on how to pipe the swirls.

You may use any of your favourite macaron recipes to create three different coloured batters and fill the piping bag with all three.

Piped swirl macaron shells!

Freshly baked shells! I love them in pretty pink!

I filled the shells with dark chocolate ganache as requested.

Have fun piping!

With love,
Phay Shing

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Hurricane Swirl Neapolitan Macarons

Hurricane Swiss rolls have trending on social media lately and Susanne has done a very nice hurricane chiffon. With so many hurricane bakes around, I am inspired to make my version on macarons too :).

Chocolate and vanilla shells with raspberry white chocolate ganache filling

I am also taking this chance to announce that there will be a Creative Baking: Macaron Basics book coming up hopefully before Christmas this year!! The focus will be on various techniques (mainly piping techniques) on how to create various effects or shapes for macaron shells. This will be a companion book to Creative Baking: Macarons.

As such, I won't be able to disclose too much details about this bake as it may be included in the book.

I thought of doing a completely naturally coloured and flavoured macaron to try out this technique. And so this became Neapolitan flavoured. I have a few packets of freeze dried raspberry powder so I used it instead of fresh raspberry for the ganache.

I used the French method for this small batch of 11 macarons as I wanted to use as little ingredients as possible for this experiment. You may refer to any of my French method recipes from the blog (regular and reduced sugar) to work on this design although I used a different ratio of ingredients for this bake.

What I can reveal is, you have to fill the piping bag with two colours of batter and rotate the piping bag as you pipe. There's quite a bit of details that I left out but you get the idea :). I also have a video tutorial on how to pipe these beautiful swirls but will only make it available in this blog post probably in a few months time.

Freshly baked shells!

Raspberry white chocolate ganache*

* Please refer to this blog post for the ganache recipe if you are using fresh or frozen fruit puree. Just replace strawberry with raspberry.

Ingredients:
66g white chocolate, chopped
12g unsalted butter
18g whipping cream
1/8 tsp salt
5g freeze dried raspberry powder

Steps:
1. Put all ingredients except raspberry powder in a microwave safe bowl. Melt at medium power for 20 sec and stir. Repeat until melted and smooth

2. Add raspberry powder and mix well.

3. Freeze for 2 min and whip with spatula until homogeneous. Repeat freezing and whipping until texture is light and creamy.

4. Transfer into piping bag fitted with an open star tip if you wish. Pipe swirls on the macaron shells.

Refrigerate for at least 24h before serving.

My friend who shared this with her family said it's yummy!

With love,
Phay Shing

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Hurricane Chiffon Cake

So many Hurricane Swiss rolls! Here comes my Hurricane Chiffon Cake!

This is another of my fun experiments! The recipe is different from my usual chiffon recipe to make the batter more liquid, heavier and more flowy to create the Hurricane effect.

I have included a spinning video of the Hurricane in Instagram and Facebook! Hope you will enjoy seeing and making this unique Hurricane chiffon cake =).

Hurricane Chiffon Cake (15-cm tube pan)

3 egg yolks
18g castor sugar
40g vegetable/corn oil
42g milk
60g cake flour
4g vanilla extract (to plain batter)
2 tsp cocoa powder in 5g hot water (to cocoa batter)

3 egg whites
35g castor sugar
¼ tsp cream of tartar

1. Preheat oven to 140°C. Insert a tray with a thin layer of water under the lowest rack for steam baking (optional).

2. Prepare egg yolk batter:

a. Whisk egg yolk with sugar using hand whisk.

b. Add in oil, milk and mix well.

c. Whisk in sifted cake flour till no lumps are found. 

3. Divide the egg yolk batter into two. To the plain batter, add vanilla extract. To the cocoa batter, add cocoa paste.


4. 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 castor sugar for meringue gradually and whisk at high speed till firm peaks form. 

5. Divide the meringue into two and gently fold meringue into respective egg yolk batter in 3 addtions. 

6. To make the hurricane pattern at the base:

Pipe a ring of cocoa batter around the base (outer ring).

Fill the middle with plain batter (inner ring - no need to pipe, can just spoon).

Use the base of a spatula, draw zigzag lines from the outer ring to the tube, and then from the tube out again. 

Repeat the zigzag lines around the base of the pan until you reach the starting point. 

*Make your zigzags tight and almost perpendicular to the ring.

**Updated (10/5/18), added in photos for point 6 and 8

7. Fill the base with more cocoa batter. Fill the tube pan with cocoa batter till half full, then fill with plain batter till 2-cm from brim. 

8. To make the hurricane pattern at the side:

Using the back of the spatula, draw lines down and up the side of the pan. 

Again, repeat this until you have reached where you started. 

*Similar to point 6, but zigzags are up and down. 

9. Bake at 140°C for 1 hr, or until skewer inserted into centre of cake comes out clean. *If not using steam baking, baking time may be reduced by 10+ min. Individual ovens' internal temperature may vary so it is important to check for doneness using a bamboo skewer.

10. Allow cake to cool completely inverted on wire rack. 

 

11. Unmould by hand when cool (see video).

I added in a Gudetama on top because Gudetama looked so apt for the cake!

Hope you like it! 

With lots of love,

Susanne

More Fun Creative Chiffon Cake ideas here!

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