Pages

Sunday, 6 March 2016

Strawberry Shortcake-inspired Strawberry Yoghurt-Vanilla Chiffon Cake


This is a sweet creation I made for a dear friend's cousin 2 weeks back who likes Strawberry Shortcake! I made a strawberry house and garden from strawberry chiffon cake. The base chiffon cake is Strawberry yoghurt-Vanilla Chiffon Cake. It's yummy so I would like to share with you! It uses a reduced egg yolk recipe for whiter cake. I also think it makes the cake softer. The recipe is for a 9-inch chiffon tin. When you reduce the egg yolks, you also need to compensate by increasing the liquid content a little.

You can also use either the Strawberry yoghurt chiffon recipe or Vanilla chiffon recipe by itself for a 7-inch chiffon tin. I prepared Strawberry yoghurt chiffon and Vanilla chiffon separately before combining them in the tin.

Strawberry yoghurt chiffon (reduced egg yolk)
1 egg yolk
20g caster sugar
39g vegetable/corn oil
47g strawberry yoghurt drink
60g cake flour, sifted
1 tsp vanilla extract
1/2 tsp strawberry paste

Meringue
4 egg whites
45g caster sugar
¼ tsp cream of tartar

Vanilla Chiffon (reduced egg yolk)
1 egg yolk
20g caster sugar
39g vegetable/corn oil
47g strawberry yoghurt drink
60g cake flour, sifted
1 tsp vanilla extract

Meringue
4 egg whites
45g caster sugar
¼ tsp cream of tartar

1. Preheat oven to 160°C. Prepare a tray of water at the bottom of the oven (I used the lowest rack to bake the cake). *You may omit steam baking; I like to use it to control my oven temperature rise and for moister ogura-like texture.

2. Prepare strawberry yoghurt and vanilla chiffon batter separately. 

- Whisk egg yolks with castor sugar until dissolved and till pale in colour.

- Add in oil, strawberry yoghurt or water, vanilla extract, and strawberry paste (only for pink batter). Mix well (please refer to above for respective ingredients for each batter). 

- Add in sieved flour and whisk swiftly till no trace of flour found (make sure no lumps are formed).

- Meringue: Beat the egg whites with ¼ tsp cream of tartar till foamy, add in caster sugar in 2 additions and beat till firm peaks form (firm peaks give a finer texture).

- Gently fold in the meringue into the respective batter 1/3 at a time.

3. Spoon strawberry yoghurt batter into base of the tin. Deposit mounds to make waves. Fill with vanilla batter (more waves in Creative Baking: Chiffon Cakes).

4. Bake the chiffon cake for 160°C for 15 min, then 150°C for 10 min, 140°C for 20 min, then 130°C for 15 min, or until skewer comes clean.

5. Invert the chiffon cake immediately once out of the oven to cool

6. Unmould by hand after the cake is cool. (see 'Hand Unmoulding Chiffon Cakes for a Smooth Finishing' video tutorial).


Strawberry Chiffon house and hearts
2 egg yolks
13g castor sugar
23g vegetable/corn oil
30g water
40g cake flour
1 tsp strawberry paste

Meringue
3 egg whites
30g castor sugar
¼ tsp cream of tartar

1. Make the Strawberry Chiffon batter similar to the steps above. 

2. Bake in a glass bowl (Iwaki, 8.5 cm) filled to 1 cm from the brim. 

3. Bake for 160°C for 15 min, then 150°C for 15 min, or until skewer comes clean. 

4. Cool upright on wire rack (this helps the top to cave in a little - which will become the bottom). 

5. Allow to cool completely before unmoulding by hand. 

6. Further enhance the caving in at the top by cupping the top with your hands. 

7. Flip it over to get Strawberry house shape. 

8. Decorate with small yellow dragees/candy using melted marshmallow cream. 

I poured the rest of the batter into 3-cm cake pop moulds (160°C for 12 min) and a baking-paper lined 6-inch baking pan (160°C for 14 min). Then I used a hearts cutter to cut out strawberry shapes and hearts, and also used melted marshmallow cream to glue them onto the cake.


Pandan sheet cake for decor
1.5 or 2 egg yolks
10g castor sugar
19g vegetable/corn oil
12g coconut milk
7g pandan juice
¼ tsp vanilla extract
½ tsp pandan paste
30g cake flour
A pinch of salt

Meringue
2 egg whites
1/4 tsp cream of tartar
23g sugar

1. Make the Pandan Chiffon batter similar to the steps above. 

2. Bake in a baking-paper lined 9-inch baking pan at 160°C for 15 min.

3. Flip over to a new sheet and cover with another sheet to cool completely. Cut out strips and leaves using knife and flowers cutter.

4. Roll up leftover sheet cake to form the 'stem'.

5. Glue with marshmallow cream likewise.

Oh yes I had a hidden surprise in the chiffon tube hole before covering it up with the Strawberry house! Thank God my friend shared her cousin was really delighted and blessed by the creation. These are the encouraging things that spur me on!

With lots of love,
Susanne

More loving creations here!

6 comments:

  1. You make such beautiful cakes! The meringue- do we split this equally into each batter? Or each batter gets 4 egg whites, 1/4 teaspoon tartar and 45 g caster sugar? Thanks for your answer!

    ReplyDelete
    Replies
    1. Yes each batter gets 4 egg whites. Thanks! Sorry I missed out your message earlier.

      Delete
    2. Thank you! You were clear in your instructions! Sorry I didn't get it earlier. Tried this today and failed miserably. 😂 Maybe see you at the demo next Sunday.

      Delete
  2. Hi susanne my inspirator...i really love all the wave you've made.i still curious how you make that wave, i've already find in Creative Baking : Chiffon Cakes but i can't find it. Maybe you can tell me how or where i can see it,thanks before

    ReplyDelete
    Replies
    1. Hi both the Snowflakes cake and the Busy road cake has the wave pattern tutorial. Thanks!

      Delete
  3. Are you using fresh strawberry paste?

    ReplyDelete