This blogger, Happy Home Baking, has inspired many to bake and I'm one of them. I must say she has a wonderful blog and all her bakes and cooks look fabulous! Upon seeing her Santa Claus cake (the idea came from Japanese Meiji website with a self explanatory video demo on how to decorate the cake), I told myself I just have to make it one day.
Since Dad's birthday falls on 31 December and he's usually away for holiday this period, we usually have an early celebration for him. This year, we celebrated his birthday at Bro J's house again. My kids love such gatherings, and so do I. The barbecue was great though I didn't get to eat much as DD3 was extremely clingy that day (she missed her afternoon nap).
Frosting the cake was horrendous as I must have under-whipped the dairy cream and it was melting on me. It was no easy feat shaving the chocolates too. I tried HHB's method ie to use a plastic spoon (for dispensing medicine) but that didn't work. I used my cookie scoop and peeler too but none worked. I didn't want to waste too much time on that so I just scrapped and get bits and pieces here and there, just enough to use as Santa's beard.
Santa Claus Cake
4 egg yolks
Pinch of salt
30g castor sugar
60ml corn oil
150g cake flour
1/2 tsp baking powder
(D)4 egg whites
1/4 tsp cream of tartar
- Mix ingredients (A) well with a hand whisk.
- Add (B) into yolk mixture, stir well.
- Stir (C) into yolk mixture and mix well.
- Whip egg whites in a clean mixing bowl until big bubbles are formed. Add in the cream of tartar and whip until white in colour. Add in sugar over 3 times and whip until egg whites is stiff.
- Fold in 1/3 of the whites into the yolk mixture using a rubber spatula till incorporated.
- Pour the mixture to the remaining egg whites and fold in gently till incorporated.
- Pour the batter into a 8" round pan. Bang the pan on the table to get rid of bubbles.
- Oil a piece of aluminium foil and cover the pan loosely.
- Bake in preheated oven of 170C for 15 minutes.
- Turn down the temperature to 160C and bake for 20 - 30mins.
- Remove the foil and reduce the temperature to 150 deg.C and bake for a further 5 to 10mins to brown the surface.
- Remove from the oven and invert the pan. Remove the cake from pan when it's completely cooled. The surface will feel abit wet but it will be dry after exposing to the air.
- Cut cooled cake into 3 layers and decorate accordingly.