Need to print out the recipe? Here it is, courtesy of Susanne Ng…
Strawberry Yoghurt Watermelon Cake Pops
Makes 9 to 10 cake pops
Egg yolk batter
• 3 egg yolks
• 25g castor sugar
• 40g vegetable/corn oil
• 40g strawberry yoghurt drink
• ¼ tsp vanilla extract
• 60g cake flour, sifted
• A pinch of salt, sifted
• ½ tsp pandan paste
• 1 tsp strawberry paste
• 4 egg whites
• ¼ tsp cream of tartar
• 45g castor sugar
• Raisins, as needed
• Marshmallow cream (Melt marshmallows with a sprinkle of water by microwaving on high for 30 seconds, or in a double boiler. Stir.)
1. Prepare nine or 10 paper cones and about two deep baking pans for holding paper cones. To make paper-cone holder, wrap each baking pan with at least two layers of aluminium foil, then use a chopstick to make about 6 holes, spacing them apart, to allow paper cones to stand upright. Gently insert paper cones into holes, widening holes as necessary.
2. Preheat oven to 160deg C.
3. Prepare egg yolk batter. Using an electric mixer at medium speed, beat egg yolks and sugar in a mixing bowl until pale in colour. Add oil, yoghurt and vanilla extract. Mix well and set aside. In another bowl, sift the flour. Add the salt and the flour to the egg yolk mixture and mix until no trace of flour can be seen.
4. Spoon 13 tsp batter into a small bowl. Add pandan paste and mix well. Add strawberry paste to remaining batter and mix well.
5. Prepare meringue. In a clean, grease-free mixing bowl, whisk egg whites with cream of tartar at high speed until foamy. Add half the sugar and continue to whisk at high speed until soft peaks form. Add remaining sugar and continue to whisk at high speed until firm peaks form. Set aside 26 tbsps of meringue for the pandan batter and the rest for the strawberry batter. Divide the respective meringue into three portions each and gently fold one portion at a time into the respective egg yolk batters.
5. Fill cones with strawberry batter until half full. Top with a layer of pandan batter.
6. Bake at 160deg C for 15 minutes, then 150deg C for 10 to 15 minutes, or until a skewer inserted into the centre of cakes comes out clean.
7. Place pan of cones on a wire rack to cool completely before unmoulding.
8. Slice raisins for watermelon seeds and adhere to cake using marshmallow cream.