Transformer Cake (25th June 2014)

This is the first time I am baking a birthday cake for my little boy. So, I ask him what kind of cake he wanted months ago. Initially, he asked for 'Henry the Hugglemonster'. So, I surfed online for the picture, waiting for the day. 

However, nearer the date, I asked him again and he asked for a Transformer cake as his dad bought him an Optimus Prime!

I do not have the confidence to do the face of Transformer. So I surfed online again and found others sharing their transformer cake drawing an autobot instead. So, here is mine!  :P

I baked the chiffon cake 2 days before the actual date. And I spent almost 5 hours to slice, crumb coat the cake, freeze it before doing the piping and wash up.  I was kind of disappointed with the color though, but I am happy my boy like it. :)

Chocolate Chiffon Cake

Recipe from Angel Cook Bake Love

   Ingredients:
   (A)
   8 egg yolk
   90g sugar
   (B)
   100g milk
   140g vegetable oil
   1/4 tsp salt
   (C)
   138g plain flour/cake flour
   12g cocoa powder
   2 tsp baking powder
   (D)
   8 egg white
   180g castor sugar
   ¼ tsp cream of tartar

Method

1) Whisk egg yolk and sugar in (A) till sugar dissolved. Add (B) and mix well.

2) Sift in (C) and mix till a smooth and uniform batter is formed. Set aside.

3) Whisk egg white till frothy, Add 1/3 of sugar and cream of tartar in (D). Continue to beat and add remaining sugar in 2 sessions and beat till stiff peak (original recipe is to beat whites till soft peak then add sugar/cream of tartar at one go).

4) Fold in 1/3 of the meringue to egg yolk mixture, fold till just incorporated. Repeat the same for the remaining meringue.

5) Pour batter into 10" square pan, bang it on tabletop twice to release air bubbles.

6) Bake in preheated oven at 170C for about 50 mins (when in doubt, bake for a few more mins. For chiffon cake, it's better to over baked than under baked). Invert the cake immediately once taken out from the oven. Cool completely before removing from mould. 

Whipped Cream ( I made 2 portion )

240g Whipping Cream

1/2 tsp vanilla extract

1 tblsp sugar

1. In a large mixing bowl, place whipping cream, vanilla extract and sugar together.

2. Beat the mixture until stiff peaks form.

3. Add colouring and decorate as desired.

Note :

1) Will bake the chiffon longer as the bottom part of the chiffon did not rise fully.

2) Will reduce sugar as my family commented that the cake is sweet.