Tuesday, 3 May 2016

“Rainbow in my Heart” Yuzu Chiffon Cake Pops

This is a post dedicated to my mum (and all the wonderful mummies out there). I never understood a mother’s love until I myself became a mum to 3 kids. I don’t think I would be here today without my mum’s love and support. This “Rainbow in my Heart” Yuzu Chiffon Cake Pops is inspired by my mum. The flavor is Yuzu which is our favorite flavor.

I am also very honored to have the privilege to work with Prima to test out their cake flour and other new flours, and to contribute recipes to their website. This is the first recipe I will be contributing and it is for Mother’s day. Hope you will enjoy making this "Rainbow in my Heart" Chiffon Pop for your mummy and loved ones!

“Rainbow in my Heart” Yuzu Chiffon Cake Pops
Makes 6 cake pops (6-cm)

Egg yolk batter
2 egg yolks
11g castor sugar
27g vegetable/corn oil
32g yuzu or honey citron tea (2.3 tbsp yuzu marmalade in 36g hot water, filtered to remove bits)
40g Prima cake flour, sifted
A pinch of salt
Pnk, yellow, blue, green, gel food colouring (tiny toothpick dip)

3 egg whites
1/4 tsp cream of tartar
30g castor sugar

1. Make yuzu tea by stirring in 2.3 tbsp of yuzu marmalade in 36g hot water. Allow to dissolve thoroughly. Filter the tea to remove the bits (bits may distort the layers). Measure out 32g for the following step. Yuzu marmalade is also known as Honey citron tea.

2. Preheat oven to 160°C. Prepare a silicone hearts mould (each 6-cm wide).

3. Prepare egg yolk batter:

a. Whisk egg yolk with sugar until pale, light and well-mixed.

b. Add in oil, then yuzu tea, mixing well at each stage.

c. Whisk in sifted cake flour and a pinch of salt. Mix well and ensure no lumps are formed.

4. Spoon out 1 tsp egg yolk batter into 4 bowls each. Add a dip of respective gel food coloring (pink, yellow, blue and green) into each bowl and mix well.

5. Prepare meringue.

a. In a grease-free, dry bowl, using electric mixer, whisk egg whites with cream of tartar till frothy (left).

b. Add in ½ castor sugar for meringue and whisk at high speed till soft peaks form - peaks slope downwards forming a hook (middle).

c. Add in rest of the castor sugar for meringue and whisk till firm peaks form - peaks point up but slightly hooked at the tip (right).

5. Spoon out 2 tbsp meringue into each of the 4 bowls and gently fold in (fold in unidirectional, gentle strokes). Fold in the rest of the meringue into the plain batter 1/3 at a time.

6. Transfer the colored batter into 4 piping bags and cut a 2-mm hole at the tip.

7. Pipe rainbow lines with each colour across the base of the mould.

8. Gently fill the surrounding with plain batter (with a small teaspoon or piping bag).

9. Cover with more plain batter till 2-cm thick.

10. Bake the mould at 160°C for 10 min then 140°C for 10-15 min, or until skewer inserted into centre of the cakes come out clean.

12. Leave to cool completely on wire rack.

13. Unmould when cool by gently pulling cakes from the sides of the silicone mould and then pushing the pops out.

14. Mount onto cake pops sticks or straws.

Here’s a video that really touched me, just thought to share with you too.. Have you said it to your mum too? Or how about making something to say it? =)

Happy Mother's day in advance!!

With lots of love,

Here are some sneak peeks of the photoshoots from "All Creatures Great and Small" from the next book, Creative baking: Deco Chiffon Cakes that I'm currently busy with. Hope you will like these cute animals!


  1. Very nice and love the soft color tone. Great job Susanne.

    1. Thanks for the encouragement Carole! God bless ♡

  2. Hi Susanne, may I know what type of silicone heart mould you have use in this recipe? I am not sure where to buy good quality silicone mould that can be bake directly in oven. Thank you