Wednesday, 26 November 2014

Rabbit Reduced Sugar Pandan Chiffon Cake (75%)


This is a cute rabbit made out of chiffon cake for my friend's teacher who is born in the year of the rabbit! As she is quite advanced in age, my friend requested for low sugar recipe for pandan chiffon cake. The amount of sugar here is reduced by 25% and my mum who likes things less sweet said it was very nice.

The rabbit is made out of vanilla chiffon cake baked in a 11 mm glass bowl (for body), cake pop maker (for bushy tail), and cut-out layer cake (for feet). The wordings and paws were cut out from layer strawberry chiffon cake.

Reduced Sugar Pandan Chiffon Cake (for 17cm tin)
3 egg yolks
5g sugar
40g vegetable/corn oil
24 ml coconut milk
8 ml pandan juice
2 ml vanilla extract
7 ml pandan paste
60g cake flour
A pinch of salt

Meringue:
4 egg whites
45g sugar
1/4 tsp cream of tartar

Method:
1. Prepare fresh pandan juice by blending fresh pandan leaves (10 leaves cut into small pieces, omitting the tips) with 50 ml water. Strain with a sieve and press out all the liquid with a spoon.
2. Preheat oven at 160°C (I used steam baking but it is optional).
3. Beat egg yolks with sugar with whisk till pale yellow before stirring in oil, milk, pandan juice and then vanilla extract and pandan paste.
4. Add in sieved flour and salt and whisk till no trace of flour found.
5. Meringue: Beat the egg whites with ¼ tsp cream of tartar till stiff peak, mixing in caster sugar in 2 additions.
6. Fold in the meringue gently into the batter 1/3 at a time.
7. Pour the batter into the chiffon tin from a height.
8. Gently tap the tin on table 3x to remove air bubbles
9. Bake the cake for 15 min at 160°C then 30 min at 140°C.
10. Invert immediately once out of the oven to cool
11. Unmould after the cake is cool.

Fresh from the oven!



Vanilla Chiffon Cake (for rabbit)
2 egg yolks
14g sugar
26g vegetable/corn oil
24 ml boiled water
4 ml vanilla extract
40g cake flour

3 egg white
20g sugar
1/4 tsp cream of tartar

1. Preheat oven to 160°C.
2. Beat egg yolks with sugar with whisk till pale yellow before stirring in oil, water and vanilla extract.
3. Add in sieved flour and whisk till no trace of flour found.
4. Meringue: Beat the egg whites with ¼ tsp cream of tartar till stiff peak, mixing in caster sugar in 2 additions.
5. Fold in the meringue gently into the batter 1/3 at a time.
6. Gently scoop and level the batter into the bowl, cake pop maker and baking paper-lined 6-inch tray and gently tap them on table to remove air bubbles.
7. Bake the bowls for 25-30 min, cake pop maker for 12 min and layer cake for 18 min at 150°C.
8. Leave to cool on cooling rack once out of the oven to cool
9. Unmould by hand after the cakes are cool.

I brushed some cocoa powder around the hole for burrow soil and stuck on the rabbit bum and feet with some melted marshmallows. There we get a rabbit sticking her head into the burrow (chiffon hole)! 


Thank God my friend shared she loves it and was delighted by the cake!

With lots of love,
Susanne

7 comments:

  1. Hi may I knw what you mean for steam baking ?
    And the coconut milk which brand did u use ?
    Is it okay to use canola oil instead of corn oil ?

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    Replies
    1. Hi steam baking is baking with a big tray of water at the bottom of the oven. The method i used for ogura and Jap cheesecake for greater moisture and softness. Coconut milk I use Kara. Yes canola oil is fine too. :) thanks.

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  2. Thanks for ur reply.
    I tried baking may I know how come my top was sticky after it cool off ?

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    Replies
    1. Hi, after cooling, the top surface of the cake will be slightly moist due to water vapour which is normal. I usually remove the sticky layer by transferring to a cake board, else as suggested by Rei, just let the cake rest on the cooling grid for a while to dry up before cutting and storing. Thanks!

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  3. Thank u so much .
    Love all ur cakes , so beautiful . ☺️

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  4. May i know what type of glass bowl can use for baking?

    ReplyDelete