Totoro Chiffon Cake Pop

Sorry for the lack of updates, quite slack these days, because I don't feel like turning on my laptop to blog at night. -_- I'm finally going to update another overdue recipe today, Totoro chiffon cake pops. Sorry, keep putting it off as I'm lazy to edit the photos and type out the recipe.


There you go, here's how they look like, quite happy with how they turned out. The way to make this is quite similar to the Gudetama Easter chiffon cake I've shared earlier.

I used charcoal powder to colour the batter grey. If you can't get hold of it, you can also use black food colouring or grinded black sesame to substitute.


Here's a closer look at how they look. Quite fun to eat them this way, and I also like that chiffon cakes are lighter and healthier than the usual cakes.


I used fried pasta sticks to attach on Totoro's ears, if you do not want to do this, you can also make a slit on the cake to insert in the ears.

TOTORO CHIFFON CAKE POP RECIPE

Ingredients:
(A)
2 egg yolks
30ml milk
30ml canola oil
15g sugar
60g cake flour
Pinch of salt
1 tsp vanilla essence
Charcoal powder

(B)
3 egg whites
1/8 tsp cream of tartar
35g sugar

melted chocolate
fried pasta sticks
8 egg shells

Method:

1. Prepare egg shells by using a spoon to gently crack the narrow end of the egg, make a hole and drain the contents. Remove the white membrane inside the egg. 

2. Prepare (A), whisk egg yolk and sugar together till sugar melts.

3. Add in vanilla essence, oil, milk and salt and mix well.

4. Sift in cake flour and mix well.

5. Scoop out 5 tsp of batter into another bowl and leave it plain (A1), set aside. Add black charcoal powder to the remaining batter, half a tsp at a time, till you get a dark grey batter (A2). Make sure the colour is a shade or two darker than the eventual colour you want, as the batter will be lighter after mixing in (B). Set aside.

6. Prepare (B), whisk egg white with cream of tartar for 1 minute, then gradually pour in sugar and continue to whisk till firm peaks.

7. Scoop out 10 tbsp of mixture (B), gently fold into mixture (A1). 

8. Pour batter into muffin cups or mould. Bake at 150C for 15minutes or when a skewer inserted comes out clean.


9. Fold the remaining mixture (B) into mixture (A2) gently. 

10. Fill into egg shells till around 2/3 full. Bake at 150C for 15minutes or when a skewer inserted comes out clean.

11. Let cakes cool down completely before cracking and peeling off the egg shell slowly and removing them from the mould. Slice off the bottom of the cake to flatten them, keep the sliced off portion for step 13.

12. Slice out the white cake and cut out circles using cutter.

13. Using the sliced out portion from step 11, cut out ears using a cutter or a pair of scissors. 

14. Attach on the eyes and tummy using some melted white chocolate. Attach on the ears using fried pasta stick. Use melted dark chocolate to draw on Totoro's features. You can serve them standing on a plate or insert a cake pop stick to them.