25 June 2015 - Rainbow Pinata Minions Cake

My boy loved the idea of M&Ms in a cake after the Rainbow Pinata Frozen Cake I made for his sister last year.  So, in order not to disappoint him, I made a Rainbow Pinata Minions Cake for his 5th Birthday. 

I am using the rainbow cake recipe shared by Winny Lim.

Rainbow Cake 

Ingredients (for 1 layer)

1 egg yolk

5g caster sugar

15g corn oil

15g milk

17g cake flour (sifted)

1 egg white

15g caster sugar

Method

1. Beat the egg yolk, sugar, corn oil and milk in a bowl.
2. Add in flour and mix till smooth, followed by the coloring.
3. Beat the egg white, adding in sugar in 2-3 additions and beat till stiff peak.
4. Add 1/3 of the egg white mixture into the egg yolk mixture before adding the rest.
5. Pour into a 6 inch round mould.
6. Bake in a preheated oven at 160 degree for 15-20min.
7. When the skewer comes out clean, remove from oven and turn over to cool.
8. Remove from the mould and leave till fully cooled.
9. Repeat for the other 6 layers.

Whipping Cream

240g whipping cream

3 tablespoons of caster sugar

1/4 teaspoon of vanilla extract

Beat whipping cream with sugar till stiff peak. Decorate as desired.

Hope he like the cake! 😉

This post is linked to Little Thumbs Up Event : June 2015 Cream organized by Zoe from Bake for Happy Kids and Doreen from my little favourite DIY and hosted by Diana from The Domestic Goddess Wannabe

Pandan Chiffon Cake - 3 June 2015

Yes, it's Pandan Chiffon again. In fact I still have some leftover pandan extract in the fridge.  Don't be surprised if another one comes along. ;)  Anyway, my kids were fighting over the last three cuppies today.  So might as well bake again.  

When I saw Zoe's post on the 'Heavenly Light & Ultra Soft Pandan Chiffon Cake' today, I know I have to try it.  However, mine is the not so healthy version as I wanted to use up my coconut milk. Do drop by Zoe's blog for a more detailed write-up!

Ingredients A:

40ml coconut milk

20ml pandan extract

30ml canola oil

65g egg yolk (3-4 yolks)

70g cake flour (sifted)

Ingredients B:

160g egg yolk (4-5 whites)

1/2 tsp lemon juice

60g caster sugar

Method

1. Preheat the oven to 180 degree.
2. Place the coconut milk, pandan extract, oil and yolks in a mixing bowl.  Use a hand whisk to mix until combined.
3. Add in the sifted flour and mix till smooth. Set aside.
4. Place egg whites and lemon juice in a clean and dry mixing bowl.  Using a electric mixer, beat the egg whites in low speed for 2-3 minutes until foamy.  Increase speed to medium high and add in sugar in 2-3 batches till stiff peaks.
5. Fold egg white mixture into egg yolk mixture in 2-3 batches gently.  
6. Pour batter into a 20cm chiffon tin.  Distribute evenly and smoothen the top using a spatula.
7. Give the batter a light tap before baking.
8. Bake for 40 minutes.  After 8 minutes of baking, open the oven and quickly make 5 slits over the surface of the cake.  Cover the top of the cake with a foil if the top browns too quickly.
9. Once ready, invert to cool completely.

I'm joining Best Recipes for Everyone June 2015: Secret of Chiffon & Roll Cakes organized and hosted by Fion of XuanHom’s Mom Kitchen Diary

Pandan Chiffon Cuppies - 2 June 2015

Tried baking Pandan Chiffon in cupcakes today.  This recipe was shared by Emy Lee.  The cake was really soft!  It was almost eaten by my old and little ones even before it was fully cooled. :)

Pandan Chiffon Cuppies (shared by Emy Lee @ SHC) 

Ingredients (Makes 12 cuppies) 
20g cooking oil 
40g coconut milk 
10g pandan extract 
small pinch of salt 
40g top flour (sifted) 
3 egg yolks  (original was 2 but I mis-read) 

3 whites 
45g caster sugar 
pinch of cream of tartar (optional) - I added 

Method 

1. Pour the cooking oil, coconut milk, pandan extract and salt into a pot. 

2. Heat pot over a small flame until you can no longer touch the pot mouth (or 50 degrees). Turn off heat. 

3. Stir and then add in top flour. Mix well until no lumps can be seen. 

4. Add in the first egg yolk, and then mix well. Then add in the second one & then the third. 

5. Set aside. 

6. Set your oven to 160c to preheat. 

7. Line your cupcake tray with the cupcake liners. Set aside. 

8. In a separate bowl, whisk your egg whites to a firm peak by adding sugar in 2-3 batches. 

9. Stir in 1/3 of your meringue to your egg yolk batter first. Then pour the mixure back into the rest of your meringue and fold in lightly; taking care not to deflate your meringue. 

10. Drop 2 spoonfuls of batter into each cupcake. Use a satay stick or toothpick to give each batter a slight swirl to prevent any large air pockets. 

11. Pop tray into oven and reduce temp to 155c and bake for 25-30 mins. 

Note: 
1. I made 14 cupcakes.  Could be because of the extra yolk or because I did not fill up the cupcakes fully. 
2. My cupcakes sinked after cooled.  Likely because I mis-read the recipe on the yolk. 

Best Recipes for Everyone ~ BREE#10

June 2015 Event: Secret of Chiffon & Roll Cake 

Organized & hosted by Fion of XuanHom's Mom Kitchen Diary