Hello Kitty Chiffon Cake

🍰 Ingredients

🟡 Yolk Batter:

• 4 large egg yolks
• 30g (2 tbsp) sugar
• 40g (3 tbsp) vegetable oil
• 40g (2 tbsp + 2 tsp) milk
• 60g (½ cup) cake flour (or sifted all-purpose flour)
• 1 tsp vanilla extract
• Food coloring (optional – for accents like bow or clothes)

⚪ Meringue:

• 4 large egg whites
• ¼ tsp cream of tartar (or ½ tsp lemon juice)
• 40g (3 tbsp) sugar

🧁 Instructions

1. Preheat oven

• 140°C (285°F), no fan. Do not grease your mold or pan.

2. Make the Yolk Batter

• In a large bowl, whisk yolks with sugar until pale.
• Add oil, milk, vanilla; mix well.
• Sift in flour and whisk until smooth.
• Optionally, divide batter and tint a small portion pink or yellow for Hello Kitty’s bow/dress.

3. Make the Meringue

• In another clean bowl, beat egg whites until frothy.
• Add cream of tartar.
• Gradually add sugar while whipping to stiff peaks.

4. Combine

• Add ⅓ of meringue to yolk batter, gently fold.
• Fold in remaining meringue in two parts – carefully to retain air.

5. Pour and Bake

• Pour into Hello Kitty silicone mold or mini chiffon molds.
• Tap lightly to release large air bubbles.
• Bake for 45–55 minutes. Cake is done when a skewer comes out clean.
• Invert pan immediately and let cool completely before removing.

🎀 Decorating Options

• Eyes/Whiskers/Nose: Melted chocolate piped with a small bag.
• Bow: Pipe or mold with pink-tinted whipped cream, fondant, or white chocolate.
• Filling (optional): You can slice the cake and fill with whipped cream or strawberry jam.