Wednesday 8 January 2014

Orange Milo Chiffon Horse Cakepops by Phay Shing Tan

Recipe for Orange Milo Chiffon Horse Cakepops
(Makes approximately 24 cakepops)

Egg yolk batter
80g cake flour
23g caster sugar
3 egg yolks
50ml vegetable oil (I used canola oil)
50ml + 1tsp orange juice
1/2 tsp vanilla essence (optional)
7g Milo
2g cocoa powder

4 egg whites
45g caster sugar
1/4 tsp cream of tartar

Some compound milk or dark chocolate
24 Biscuit sticks

1. Prepare egg shells by making a small hole at one end using a chopstick and emptying them. Gently rub the insides of the shells and rinse thoroughly with water to remove the inner lining. Air dry the shells before use. You may want to prepare the shells the day before or a few days before baking the cakepops.

2. Preheat oven to 155°C. Place the egg shells carefully on a mini muffin pan. You may need to line smaller shells with a layer of foil to prevent them from moving around too much. If you don't have a mini muffin pan, you can wrap a baking tray with two layers of aluminum foil and make holes on the foil to hold the eggs securely for baking.

3. Beat egg yolks and sugar with a whisk until foamy. Stir in oil, 50ml of orange juice and vanilla essence. Mix well with the whisk.

4. Gradually add in sifted flour and whisk until there is no trace of flour.

5. Divide the egg yolk batter into two equal portions. Add sifted Milo, cocoa powder and 1 tsp of orange juice into one portion and mix well with a whisk.

6. In a large, clean metal or glass bowl, beat egg whites with an electric mixer until foamy then add in 1/4 tsp cream of tartar. Beat the egg whites until soft peaks form then gradually add in the caster sugar. Continue beating until stiff peaks form and the bowl can be turned upside down without the meringue moving around or falling out. Divide the meringue into two portions, one for the orange and the other for the Milo egg yolk batter.

7. Take one third of the meringue and mix well with each of the egg yolk batters until no trace of egg whites can be found. Gently but quickly fold in the rest of the meringue in two additions until no trace of egg whites can be found.

8. Using a teaspoon, carefully fill the egg shells with approximately 1.5tsp of orange or milo batter to form the muzzle of the horse. Fill the rest of the shells with a different batter until 1/2-2/3 full to form the rest of the horse's head. Mine were filled to 2/3 full and it did spill out a bit during baking as you can see from the picture.

9. Bake for 30 minutes. Cool completely before gently cracking the egg shells and peeling them off.

10. Using a small knife and sawing motion, gently cut off a small rectangular block from the top of the "head" to create the ears.

11. Melt some compound chocolate in a small bowl that is immersed in hot water for adding on the horses' hair, eyes and nostrils. You may use a piping bag with a small tip to pipe the features on. I used a food brush to "paint" the features on as I prefer the better control that painting has. You may wish to pipe more chocolate on top and down the back of the horses' heads to form the mane. Let the chocolate air dry completely.

12. Use a toothpick or wooden skewer to make a hole at the bottom of the cakepop. Insert a biscuit stick into the hole and you are done :)

No comments:

Post a Comment