Sunday, 26 February 2017

Baby Whale Chiffon Cake (Pandan-blue pea flowers)

This baby whale chiffon cake is a another cute creation I like very much! The flavour is vanilla for the white belly, and pandan with blue pea flowers that both yummy and pretty for the teal shade. It's the chiffon version of a cute baby whale cake from fondant that's the cutest I saw (I think the originator of the design is whipped bakeshop from US).

Anyway the reviews for the chiffon cake was really good! My recipient was a pastry chef student, and she said it's nothing like what they learnt in baking school, being so much softer, moist and so tasty! 

Hope you will like this creation too!

Baby Whale Chiffon Cake (Pandan-blue pea flowers chiffon cake)
For 6-inch tube pan

3 egg yolks (I used 60g eggs with shell)
20g castor sugar
40g vegetable/corn oil
42g water
5g vanilla extract
60g Prima cake flour
½ tsp pandan paste (I used redman)
blue pea flower extract (40+ blue pea flowers in 10g hot water) 
*this is optional if you do not need the teal shade, or if you do not have the flowers, you can use a dip of blue food colour

4 egg whites
45g castor sugar
¼ tsp cream of tartar

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

2. Beat egg yolks with sugar with whisk till pale and light before stirring in oil, water, and vanilla extract.

3. Add in sieved flour and whisk till no trace of flour found. Spoon out 5 tsp batter and leave plain. To the rest of the batter, add pandan paste and mix well. I further added in drops of blue pea flower extract (optional if you do not need the teal shade, or you can substitute with a dip of blue food colour).

4. Meringue: Using an electric mixer, beat the egg whites with ¼ tsp cream of tartar till frothy. Add in half the castor sugar for meringue and whip till soft peaks. Add in all the castor sugar and whip till firm peaks form or just to the point of reaching stiff peak.
*Firm peaks give finer, softer texture, especially with steam baking.

5. Spoon out 10 tbsp meringue for plain batter, leaving the rest for the pandan batter. Gently quickly fold in the meringue into respective batter in 2-3 additions.

6. Spoon the pandan batter till 2/3 of the pan. Then spoon the cream batter onto one side of the pan. Gently spread neatly till around 3-inches wide to make the belly of the whale. Fill the surrounding with pandan batter. Gently tap the tin on the counter lightly to remove air bubbles (but do not overdo it so as not to disrupt the pattern).

7. Bake the chiffon cake for 15 min at 160°C and then 140°C for 25+ min, or until skewer inserted into centre of cake comes out clean.

8. Invert the chiffon cake once removed from oven and allow to cool completely.

9. Pour the remaining pandan batter onto a 6-inch square pan lined with baking paper. Bake at 160°C for 15 min.

10. Flip the sheet cake over onto a new sheet of baking paper and cover with another piece to cool completely.

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

12. Fill the tube hole with any sweets or surprise and then cover it up with by cutting a circle from the sheet cake corresponding to the size of the hole.

13. Cut the fins using a leaf cutter and stick onto the sides using toothpick and melted marshmallows. Cut the water spout using tear drop cutter and stick on similarly.
*Melted marshmallow from popping a few marshmallows with a sprinkle of water on high for 30 secs.

14. Add on facial features using melted chocolate for eyes and pink food marker for cheeks, or using black/pink sheet cake cut outs (I had cut outs from a concurrent bake).

Hope this brings a smile to your faces! Have a blessed week ahead!

With lots of love,

More fun chiffon ideas here!

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