Fun with Angry Birds Cake ^_^

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I'm not fans of angry birds but my sons are. After know the technique of picture transfer on decorating frosted cake I eager to try again. I can use the leftover piping jelly at the same time. The important thing is to cheer my kids :)

I look around the house for the angry birds picture that I can use. After some drafting and drawing (with melted chocolate) here come my frosted cake with these four famous angry birds. This time I baked in 9" round pan. So I can get bigger surface for the 'birds'. 

 

I like Carol's blog very much. She is one of my 'Sifu' (master). Her recipes and steps are very details. Today I try to translate her chiffon cake recipe into English. I will provide her useful video links as well. Hoping this can help those can't read and understand Mandarin. For those who want to learn more about chiffon cake do hop in her blog for useful lessons.

Adapted from Carol's plain chiffon cake.
Ingredient:
(A)
5 yolks
20g castor sugar
30g vegetable oil

½ tsp vanilla extract
45g milk
90g cake flour
 

(B)
5 whites
1tsp (5cc) lemon juice
60g castor sugar

Preparation:
1. Weight all the ingredients and set aside.

2. Use cold eggs. It is advice to use small bowl for the white separation. Only pour inside mixing bowl when the whites are clean from yolk. Any bits of water or oil in whites will affect the result of whites beating process.
* I used to drop 1/2 teaspoon of white vinegar into mixing bowl and wipe clean with kitchen towel before adding the whites.

3. Sieve the cake flour and set aside.

4. Preheat oven to 150C.
* I bake mine at 160C. Do adjust your oven accordingly.
 

Method:
1. Whisk the yolks and sugar till well combine.
 

2. Add in the vegetable oil and vanilla extract and mix well.

3. Add in the sifted flour and milk alternatively in 2 batches. Mix till well combine.

4. With electric mixer beat the whites till foamy. Add in the lemon juice and 1/2 of the castor sugar. Continue beating with low-medium speed till light and double in volume.

5. Add in the rest of castor sugar. Beat with high speed till become glossy and reach stiff peak. Refer here for video.

6. Take a big spoonful of beaten whites into yolks batter. Fold in and mix well. Refer here for the video.

7. Pour the mixed yolks batter into the remaining stiff whites bowl. Fold and mix well.

8. Pour the batter into 8" round pan. Smooth the surface with scraper. Give some taps to the pan to release big bubbles trapped inside. Bake in preheated oven 150C for 45-50 minutes. (Test by insert a tooth pick inside the cake center. It is done when came out clean. If not done bake further 5-10 minutes).

9. Remove from oven. Invert cake immediately and place on rack to cool completely. Remove the cake from the pan and proceed with cutting and decorate. Please refer here for other useful tips on cooling and removing chiffon cake from pan.
 
 

Happy Baking!