If you loved our video on Watermelon Chiffon cake pops, check out two more chiffon cake recipes here.
Recipes adapted from Chiffon Cakes, $32 before GST, from major bookstores, by Susanne Ng with Tan Phay Shing.
Rainbow Layer Cake
Makes one 18-cm cake
Egg yolk batter
- 5 egg yolks
- 33g castor sugar
- 65g vegetable/corn oil
- 70g water
- 1½ tsp vanilla extract
- 100g cake flour, sifted
- A pinch of salt
- Pink, orange, yellow, green, blue and purple gel food colouring
- 7 egg whites
- ¼ tsp cream of tartar
- 75g castor sugar
1. Preheat oven to 160deg C. Prepare an 18cm round chiffon tube pan.
2. Prepare egg yolk batter by beating egg yolks and sugar with an electric mixer at medium speed, until pale yellow. Add corn oil, water and vanilla extract. Mix well and set aside. Add the salt and the flour to the egg yolk mixture and mix until no trace of flour can be seen. Spoon batter equally into 6 small bowls approximately 10 tsp batter per bowl). Add a different food colouring to each bowl and mix well.
3. 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. Divide meringue into 6 equal portions and add a portion to each coloured batter. Gently fold meringue into each egg yolk batter one-third at a time.
4. Spoon pink batter into chiffon pan. Gently level batter. Repeat with orange, yellow, green, blue and purple batters, taking care not to disturb previous layer. Gently tap pan on counter top to release any air bubbles.
5. Bake at 160deg C for 15 minutes, then 140 deg C for 31 minutes, or until a skewer inserted into the centre of cake comes out clean.
6. Invert pan on a wire rack to cool completely before unmoulding.
Pandan Ogura Frog Cupcakes
Makes three 10-cm cakes
Egg yolk batter
- 3 egg yolks + ½ whole egg
- 32.5g corn oil
- 30g coconut milk
- 2 tsp pandan juice (blend 10 to 15 pandan leaves – tips trimmed and cut into small pieces – with 50g of water. Strain with a sieve and extract all the liquid, discard the pulp.)
- 32.5 g cake flour, sifted, plus more for thickening coloured batters
- ¼ tsp salt
- 1 tsp cocoa powder, sifted
- Pink gel food colouring
- 3 egg whites
- ⅕ tsp cream of tartar
- 37.5 g castor sugar
- Marshmallow cream (Melt marshmallows with a sprinkle of water by microwaving on high for 30 seconds, or in a double boiler. Stir.)
1. Preheat oven to 150deg C. Place a pan of water under the lowest rack in the oven for steam baking. Prepare three 10cm oval glass bowls. Line two 15cm square baking pans with baking paper.
2. Prepare egg yolk batter by beating eggs and sugar with an electric mixer at medium speed, until pale yellow. Add corn oil, coconut milk, and pandan juice. Mix well and set aside. Add cake flour and salt, and mix until no trace of flour can be seen. Spoon 4 tsp batter into another bowl and add cocoa powder. Spoon 2 tsp batter into another bowl and add a small drop of pink colouring. Add ⅓ tsp cake flour to each batter and mix well.
3. 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 the remaining sugar and whisk until just before firm peaks form. Spoon 8 tbsp meringue into brown batter, 4 tbsp into pink batter and the remainder into pandan batter. Fold in gently and quickly.
4. Transfer brown and pink batters into separate piping bags fitted with 2mm round tips or cut a 2mm hole at the tips. Pipe a mouth in brown and cheeks in pink into the base of each bowl. On a separate baking pan, pipe six brown dots for eyes. Bake at 160deg C for 1½ minutes.
5. Pour pandan batter equally into glass bowls until about half full leaving some for the eyes and legs. Pour remaining pandan batter into baking pan for a sheet cake. Gently tap bowls and pan on counter top to release any air bubbles.
6. Place bowls on lowest rack of oven and steam bake at 150deg C for 35–40 minutes or until a skewer inserted into centre of cakes comes out clean. Bake sheet cake at 160deg C for 10 minutes.
7. Invert bowls on a wire rack to cool completely before unmoulding. Invert sheet cake on baking paper and let cool.
8. Peel baking paper from sheet cake and place on a cutting mat. Use a small round to cut 8 eye sockets from sheet cake. Use a flower cutter to cut out 8 shapes, then trim to form feet. Assemble parts of frog using marshmallow cream.