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“Puppy Love Deco Chiffon Cake” A very light moist cake that's pillowy soft and just melts in your mouth.These cakes are pretty enough to stand alone as the centrepiece at a party and a perfect surprise gift for your loves one. I hope you like it!

Kindly find Puppies A4 printed template in my blog: https://bembumkitchen.home.blog/2021/...

PUPPY LOVE DECO CHIFFON CAKE
Yield: One (Width: 17 cm, Height: 25 cm)
Active time: 2 ½ hours
Total time: 4 ½ hours

INGREDIENTS
Egg Yolk Batter:
50 g Egg Yolks
25 g Caster Sugar
100 g Vegetable Oil
100 g Water
1 tsp Vanilla Extract
150 g Cake Flour
1/4 tsp Salt

Meringue Batter:
350 g Egg Whites
1/2 tsp Cream of Tartar
100 g Castor Sugar
Food Colouring (soft pink, brown, black, yellow)

Pans/ Moulds:
6 pcs Egg Pans (@50 ml)
2 Rectangular Pan (22 cm x 10 cm) & (25 cm x 7,5 cm)
1 Round Pan (12 cm diameter, 6 cm height)
1 Wonder Pan (750 ml)

Edible Glue
3 tbs Icing Sugar
1 tsp Water


INSTRUCTIONS
Pans
1. Grease the bottom part of the 2 rectangular pan with some butter and layered with parchment paper for easy release.
2. Don’t grease the Egg, Round and Wonder pan

Cake Batter
1. Preheat the oven to 150° C.
2. Egg Yolks Batter
Beat the egg yolks and sugar until pale, thick and creamy (ribbon stage). Add in the oil, water and vanilla extract, mix well.
Gradually add sifted flour and salt, whisking until just evenly mixed.
3. Meringue Batter
Wipe the bowl and beater attachment with lemon juice of vinegar
to make sure that it’s grease free.
Pour in the egg whites along with cream of tartar to the bowl, using electric hand mixer whisk at high speed until foamy.
Add in half of the sugar, whisk until soft peaks. Add in the remaining sugar, continue whisking until reach a stiff peaks.
4. Fold the meringue into the egg yolk batter in 3 batches, fold it with hand whisk in one direction.
Mix after each addition until no white streaks visible and well combined.Make sure there’s no egg yolk mixture left at the bottom of the bowl.
5. Colour and Bake
First Batch (wonder and round pans);
Draw the white part of the puppies body and head with some plain batter (refer to the template) about 1/2 cm thick (make sure it’s an even thickness) and bake immediately in the preheated 150 °C oven for about 3 minutes.
*I suggest to place the pan vertically while baking this, to make sure the batter stays in place.

Second Batch (2 rectangular pans);
Divide 22 cm x 10 cm rectangular pan into 2 equal sections, place soft pink & plain batter side by side (25 g each).
Divide 25 cm x 7,5 cm rectangular pan into 3 equal sections, place soft brown, dark brown & black batter side by side (20 g each).
Tap the pans a few times to flatten the surface and then bake immediately in the preheated 150°C oven for about 1520 minutes or until it doesn’t stick to your hands when you touch it.
Once it baked, invert sheet cakes immediately onto a cooling rack layered with greaseproof paper and let it cool completely.

Third Batch (6 egg, wonder & round pans)
Fill 3 egg shape pans with plain batter & another 3 with dark brown batter (20 g each).
Colour the rest of the batter with dark brown colour and divide them onto wonder and round pan.
I suggest to fill the pan almost to the top rather than ¾ full so we can achieve full round head and body shapes.
Tap the pan a bit to remove air bubbles and bake them in the preheated 150°C oven (the bigger the pan, the longer it will takes)
25 minutes for egg pans
35 minutes for round pan
40 minutes for wonder pan, reduce the heat to 140°C and continue baking for another 10 minutes or until toothpick inserted comes out clean.
Once it’s baked, invert them immediately on the cooling rack layered with greaseproof paper and let them cool completely.

Edible Glue
Simply mix icing sugar with water and mix until well combined.

To unmold the cake
Gently pull cake away from sides of pan to loosen the cake and peel greaseproof paper from the sheet cake.
Always cover each part of chiffon cakes with plastic wrap during the process to prevent from drying out.


DETAILS & ASSEMBLY
Kindly follow template and instructions in the video.


NOTES
1. You can substitute every ½ tsp cream of tartar with 1 tsp lemon juice or vinegar.
2. Chiffon cakes can be baked in a variety of moulds, such as glass, metal, silicone and paper cones.
*Never use nonstick baking pan for chiffon cakes.
3. Oven mays vary, if the chiffon cake browns, hiding the colour/pattern, try reducing the oven temperature by 10°C each time until you get the right temperature.
4. To store
Always keep chiffon cakes well wrapped up or in airtight container to prevent them from drying out; 2 days at room temperature or up to 5 days refrigerated.