Monday, 4 January 2016

'Satellite Dish' Rainbow Tiedye Yuzu Chiffon Cake

Happy 2016 everyone! This is my first post for 2016. May this year be a beautiful year for everyone! This cake was requested by a dear church friend. It was a very unique request with a story behind it, hence the ‘Satellite dish’ theme, as well as the Yuzu flavour, which I have not really tried before. Thankful my friend shared the yuzu chiffon cake was delicious, I hope you will like it too. The recipe is actually similar to the Rainbow Chiffon Cake, but Yuzu flavour. Instead of scooping the rainbow batter in layers, I scooped them diagonally across the tin (repeating it 3 times above).

Yuzu Rainbow (Tiedye) Chiffon Cake (7-inch chiffon tin)
5 egg yolks
33g sugar
65g vegetable oil
85 ml yuzu tea (2.5 tbsp yuzu marmalade in 90 ml hot water, filtered to remove bits)
100g cake flour, sifted
A pinch of salt
Wilton pink, yellow, blue, green, purple food colouring (toothpick dip will do)

7 egg whites
75g sugar
1/4 tsp cream of tartar

1. Make yuzu tea by stirring in 2.5 tbsp of yuzu marmalade in 90 ml hot water. Filter the tea to remove the bits (for rainbow chiffon, the bits may distort the layers). Measure out 85 ml for the following step. *You may drink/eat the rest hehe =)

2. Preheat oven to 160°C. Prepare a tray of water under the lowest rack for steambaking. *Optional but helps to increase moisture for ogura-like texture.

3. Beat egg yolks with sugar with whisk till pale yellow before stirring in oil and yuzu tea.

4. Add in sieved flour and salt and whisk till no trace of flour found. Divide the batter into 5 parts. Mix in respective rainbow wilton colours.

5. Meringue: Beat the egg whites with ¼ tsp cream of tartar till firm peaks form or just to the point of reaching stiff peak, mixing in caster sugar in 2 additions.

6. Divide the meringue into 5. Gently but quickly fold in the meringue into the 5 colours batter. You need to work very fast for the meringue not to deflate.

7. Scoop the pink batter into bottom right of the base of the chiffon tin. Then repeat with yellow, green, blue and violet batters respectively, diagonally across the tin, to the opposite top left of the base. Repeat another 3 times above the layer till batter is 2 cm from the top of the tin. Gently tap the tin on the counter lightly to remove air bubbles (but do not overdo it).

8. Bake the chiffon cake for 15 min at 160°C and then 140°C for 30 min. 

*There was leftover purple and pink batter which I poured into a baking-paper lined tray for cutting out the letters (alphabet cutters from Phoon Huat). 

9. Invert the chiffon cake once removed from oven.

10. Unmould the chiffon cake by hand (‘Hand Unmoulding Chiffon Cake for a Clean Finishing’ video tutorial).

My camera couldn't capture the contrast very well due to the pastel palette! 

More sideview:

For the Satellite dish, I used Reduced Egg yolk Vanilla Chiffon recipe (halve the recipe) and baked the batter in a 11 mm small glass bowl (Iwaki), filled to slightly less than 1 inch thick, and 2 baking-paper lined 8-inch trays. One of the layer cakes was rolled into a tight swissroll for the pillar, while the other was used for cutting the round base. I used melted marshmallows (with a sprinkle of water) to glue the parts together. I filled the tube hole of the Rainbow tiedye chiffon with marshmallows before placing the Satellite dish on top! Tada!

Made with lots of love, may everyone have a blessed year!

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