Monday, 29 February 2016

Rabbit and Squirrel Coconut Chiffon Cake

Happy birthday to my dearest Charissa! She turns 2 years old today! I thank God for this sweet cute little bub who brightens up my day! This cake was inspired by a picture shared by a friend.. when she saw it, she said she wants ‘Tabeet’ =D. So she got her rabbit cake! It was a joint celebration with my SIL, so I made another squirrel, one for each of them! =) I tried out Coconut Chiffon Cake this time as coconut butter cookies posts by Enne Ty and other coconut posts recently really got me salivating! The coconut chiffon cake is yummy (to me =p)! I used reduced egg yolks for whiter cake for the rabbit.

Coconut Chiffon Cake (also for 7-inch chiffon tin)
1 egg yolk
20g castor sugar
38g liquid coconut oil (you can substitute with vegetable or corn oil but the taste may be less strong)
50g coconut milk
1 tsp vanilla extract
60g cake flour

4 egg whites
45g castor sugar
¼ 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, coconut milk 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 firm peaks form or just to the point of reaching stiff peak, mixing in caster sugar in 2 additions.

5. Gently fold meringue into egg yolk batter 1/3 at a time.

6. Pour the batter into a ball cake pan till ½ full (for rabbit head), small glass bowl (for rabbit body), 2 cake pops (for ears) and into a 23-cm baking paper-lined baking pan (swissrolls for ears and arms).

*You can also use this recipe for a normal 7-inch tube pan. Fill the pan leaving 2-cm from the rim.

7. Bake the ball cake pan and small glass bowl at 160°C for 15 min then 140°C for 15 min. Bake the cake pop mould and 23-cm baking pan at 160°C for 12 and 15 min respectively. Invert ball cake pan and glass bowl to cool. Leave the rest upright to cool.

*If you are using this recipe for a normal 7-inch tube pan, baking temperature as follows 160°C for 15 min then 140°C for 30 min.

8. Unmould by hand after cakes have cooled completely. *Remember to roll up the 23-cm layer cake while cooling to prevent cracking later.

Same recipe is used for squirrel except 1/3 tsp cocoa powder is added for the brown colour.
Bake the face in an oval glass bowl for face (160°C for 15 min then 140°C for 10 min, small glass bowl (as above), 6 cake pops (as above), and 23-cm baking paper-lined pan for the curly tail (as above).

In addition, I baked 3 sheet cakes using recipe as above. Divide egg yolk batter into 3 parts. Add ½ tsp charcoal to one portion, a dip of pink gel colouring to another portion, and leave last portion untouched. Bake the black, pink and white layer cakes in 23-cm baking pans for cutting out features. Spoon 2 tsp pink batter into cake pop moulds for the hands.

Do they look happy like they are bouncing on the cloud? Thank God all the kids loved the cute cakes! The kids were fighting over the which part to eat hehe.

With lots of love,

Happy Baking!

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