Sunday, 25 June 2017

'Pineapple Watermelon' Fruits Chiffon Cake


This yummy fruity tier cake is made entirely from Fruit-flavoured Chiffon cake! The "Pineapple" top tier is made from Lemon Chiffon Cake. The "Watermelon" bottom tier is made from Strawberry Yoghurt-Pandan Chiffon Cake. I had originally wanted to use strawberry chiffon, but the Korean strawberry season is over, so I couldn’t find those nice sweet juicy strawberries (only the sour types), so yoghurt was used instead. The small juicy fruits décor are also from chiffon cake: "lemon" from lemon chiffon, "cherries" and "strawberries" from strawberry yoghurt chiffon.

The cake is naturally coloured using natural coloring (Magic colours brand and PME, from baking supplies shops e.g. Bake king) and lemon zest.


Lemon Chiffon Cake (6-inch tube pan) – which makes the "Pineapple"
3 egg yolks
30 g castor sugar
40 g vegetable/corn oil
24 g lemon juice
24 g water
Zest from 1.5 lemons
60g Prima cake flour, sifted
Yellow coloring, few drops (natural, Magic colours brand)

Meringue
4 egg whites
1/4 tsp cream of tartar
46 g castor sugar

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, lemon juice and water.

3. Add in sieved flour and lemon zest and whisk till no trace of flour found.

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.

5. Gently quickly fold in the meringue into respective batter in 3 additions.

6. Pour the batter into the tube pan and gently tap to remove air bubbles.

7. Bake the chiffon cake for 15 min at 160°C and then 140°C for 25-30 min, or until skewer inserted into centre of cake comes out clean. *You can also bake at 140°C for 55 min, or until skewer comes out clean.

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

I used a knife to make cuts on the chiffon cake for pineapple-like patterns.


Recipe for "Watermelon" Chiffon Cake can be found here in my previous work. I’m also starting work on a new Basics of Deco Chiffon cookbook that is written Textbook style with more in-depth, increased step-by-step pictures/instructions on layering the batter for the cake (out year end!). Hopefully it will address some of the questions I get from PMs! =)


"Pineapple leaves": Cut from pandan chiffon sheet cakes. Glued with melted marshmallows.

"Lemon": I baked leftover lemon chiffon batter in a 5-cm cake pop. The white details were piped on using Candy melts.

"Korean Strawberries": baked from hearts chocolate molds.

"Cherries": baked from 3-cm cake pop molds.


With lots of love,
Susanne



 

*Updates: Deco Chiffon Cakes now available at Naiise in Malaysia!

6 comments:

  1. WOW, the cake looks really delectable. I am sure it must taste as good as it looks. And thank you for posting the recipe along with the pictures also. I will try to look into it.

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  2. Each one of your works is a masterpieceI It brings so much joy to everyone just by looking at it.
    PS: Can you clarify what is 'cake flour'? Is it what we call 'plain flour'? or self-raising flour?

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    Replies
    1. Cake flour can be made from plain flour by subst 2 tbsp flour with corn starch. Sift 5 to 6 times. It's super fine and gives finer texture. Not self raising, as no need baking powder for leavening. Thanks

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  3. Again, this is a pretty detailed info you have pointed out. You have to understand that attention span of online audience is very short. A gist would do

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  4. hi,may i know which brand of heart chocolate mold to make strawberries?
    i cant find this mold and buy, thanks a lot

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