My birthday cake this year! 😀
My younger sister and I love blue roses. We always celebrate our birthdays together because our birthdays are 3 days apart. I decided to surprise her with blue chiffon roses on our cake this year!
Recipe adapted from Chiffon Cakes by Susanne Ng with Tan Phay Shing, p88 and 89. You can also view Phay Shing’s original creation on Loving Creations for You. She filled up the whole cake with magnificent flowers!
EARL GREY HONEY CHIFFON
Earl Grey-infused milk
- 30g coconut milk
- 1 tbsp (20g) honey
- 1-2 Earl Grey tea bags
- 1/2 tsp dried lavender flowers
Egg yolk batter
- 2 egg yolks
- 25g castor sugar
- 27g coconut oil
- 27g Earl Grey-infused milk
- 1 tsp vanilla extract
- 22g almond flour, sifted
- 18g arrowroot starch, sifted
- a pinch of salt
- 2g instant Earl Grey powder, sifted
- 3 egg whites
- 1/5 tsp cream of tartar
- 28g castor sugar
- Prepare Earl Grey-infused milk. Heat milk over low heat. Add honey and stir till honey is dissolved. Steep tea bags and dried lavender flowers in hot milk for 5-10 mins. Squeeze tea bags to extract as much tea as possible and strain lavender flowers. Measure out 27g for use in egg yolk batter.
- Preheat oven to 160 degrees Celsius. Prepare 15cm chiffon tube pan.
- 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 liquid ingredients and mix well. Sift powdered ingredients and add to batter. Add salt. Mix well. Set aside.
- 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 whisk until soft peaks form. Add remaining sugar and beat until stiff peaks form.
- Gently fold meringue into egg yolk batter one-third at a time. Pour batter into chiffon pan and tap pan on counter top to release any air bubbles.
- Bake on lowest rack at 160 degrees Celsius for 15 min, 150 degrees Celsius for 10 min, 140 degrees Celsius for 15-20 min, or until a skewer inserted into centre of cake comes out clean.
- Once fully baked, remove pan from the oven and immediately invert onto either a wire rack or funnel. Let cake sit in inverted suspension until completely cool (about 1 hour). Ensure cake is not too close to table as condensation will spoil cake.
- Use a sharp knife and with one movement, separate the sides of the cake from the tin, pressing your blade as firm as possible on the cake tin. Repeat for top of cake.
COLOURED SHEET CAKES
Egg Yolk Batter
- 1 egg yolk
- 10g castor sugar
- 40g coconut oil
- 40g water
- 1/4 tsp vanilla extract
- 33g almond flour, sifted
- 27g arrowroot starch, sifted
- a pinch of salt
- Blue Pea Flower Natural Colouring
- natural green colouring
- 4 egg whites
- 1/4 tsp cream of tartar
- 40g castor sugar
- marshmallow cream
- Preheat oven to 160 degrees Celsius. Line two 25cm by 30cm baking pans with baking paper.
- Prepare egg yolk batter. Divide batter into two portions (Ratio 1:3). Add green colouring to the smaller portion. Add blue colouring to the bigger portion. Mix well. Bear in mind the colour will lighten when meringue is added.
- Prepare meringue. Divide into two portions (Ratio 1:3). Fold meringue into respective batters 1/3 at a time.
- Pour batters into baking tray and gently tap on the table to release air bubbles. Bake at 160 degrees Celsius for 10 min.
- Invert sheet cake onto a sheet of baking paper and let cool.
- Peel baking paper from sheet cakes and place sheet cakes on cutting mats.
- To make roses, use a 6cm round cutter to cut 3 circles per rose from the blue sheet cake.Cut circles into half. Overlap 6 semi-circles slightly and roll up to create a rose.
- Use a leaf cutter to cut out leaves from the green sheet cake.
- Assemble roses and leaves on top of Earl Grey Honey Chiffon with marshmallow cream.
- Brush some syrup on roses and leaves to keep them moist.