[andthebearsbake] Rooster Yakult Chiffon Cake

It's the year of the Rooster! And when I saw the blog post from Loving Creation for You - Baby Rooster Orange Chiffon Cake, I knew I just have to make this cake even though we just made a chiffon cake 3 days back. And the Bears are always excited when they know that I am baking! As it was an impromptu baking session and I have run out of orange juice, I have substitute the orange juice with Yakult. 

Behind the scenes with the Bears.  

Little Bear adding sugar to the egg yolks.

Big Bear does the mixing while Little Bear looked on wanting to stir as well.

Time for a switch, Big Bear adds oil in the batter.

While Little Bear does the mixing. 

Big Bear adding in the Yakult.

Big bear does the mixing while Little Bear wait excitedly for her turn. 

Pouring the flour into the sieve. 

Sifting the flour together. 

Big Bear does the beating of the meringue while Little Bear mixes the batter. 

Ta-da! Our Rooster Chiffon Cake. 

Happy New Year! 

Yakult Chiffon Cake

Recipe adapted from Loving Creation for You – Baby Rooster Orange Chiffon Cake

Makes: 8”, half height chiffon cake

Ingredients

Chiffon cake:

2 egg yolks

13g sugar

26g vegetable oil

32g Yakult

40g cake flour

4 egg whites

45g sugar

Decoration:

Yellow gel food colouring

Red gel food colouring

Charcoal powder

Assembling:

Compound white chocolate

Method

Chiffon Cake:

Preheat oven to 160°C.

Whisk egg yolks and sugar till pale yellow.

Stir in oil, Yakult and yellow gel food colouring.

Sieved in flour and whisk till well combined.

Using an electrical mixer, beat egg whites till foamy.

Add half of the sugar and beat till soft peak.

Add the remaining sugar and beat till firm peak.

For red batter, scoop 1/2 tsp of batter and 1/2 tbsp of meringue, add desired red gel food colouring and fold well.

For black batter, scoop 1/2 tsp of batter and 1/2 tbsp of meringue, add desired charcoal powder and fold well.

For dark yellow batter, scoop 2 tsp of batter and 2 tbsp of meringue, add desired yellow gel food colouring and fold well.

Fold in meringue gently into the remaining batter using a whisk 1/3 at a time.

Pipe the eyes of the rooster using the black batter directly onto the chiffon tin. *note to self: do not pipe too near the tube.

Pour in the remaining batter and use a spoon to level, leaving 2 tbsp of batter.

Gently tap the tin on table to remove air bubbles.

Bake the cake for 5 min at 160°C, 10 min at 150°C and 15 min at 140°C.

Invert immediately and let the cake cool completely before unmoulding by hand.

Place red batter into 1 cupcake holder, dark yellow batter into 3 cupcake holder and the normal batter into 2 cupcake holder and bake for 10 min at 150°C and 10 min at 140°C.

Assembling:

Using a heart shape cookie cutter, cut heart shape out of the sheet cakes.

Stick them onto the chiffon cake using compound white chocolate.

With Hugs & Kisses, Mummy Bear