Lavender Chiffon Cake

Wednesday, 19 July 2017





Instead of Earl Grey tea, I tried using lavender in a chiffon cake.  It has an interesting taste. I personally like it as I love lavender.  I didn't manage to photograph the whole cake because we were too greedy and ate some of it.

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INGREDIENTS:

1 ½ tbsp edible dried lavender flower
160g all purposed flour
1 tsp baking powder
1/4  tsp salt

5 egg yolks
25 g caster sugar
75g vegetable oil
125ml cooled Lavender tea (infuse 1 tbsp lavender flower in 125ml hot water)

5 egg white
70g caster sugar
¼ tsp cream of tartar

Utensil:   20cm tube pan

METHOD:

1.  Preheat oven to 160C.

2.  Infuse 1 tablespoon of lavender with hot water.  Set aside to cool.

3.  Blend Lavender flowers in the blender for few seconds.

4.  Sift flour and baking powder. Add salt and blended Lavender.  Mix well and set aside.

5.  Beat the egg yolks, 20g sugar and vegetable oil with a hand whisk till sugar dissolves. Add in cooled Lavender tea and combine well.

6.  Add flour mixture in three batches into the egg yolk mixture. Mix well and set aside.

7.  Use a large clean bowl, making sure there’s no water, egg yolk or oil in it. Beat the egg whites with an electric mixer until bubbles form. Add the cream of tartar. After mixing well, add the 70 grams of caste sugar gradually until stiff peaks form.

8.  Spoon out 1/3 of the meringue and fold into the egg mixture. Lightly fold in the rest of the meringue with a spatula, until just combined.

9.  Pour into a 21cm tube cake pan and bake in preheated oven for about 60 to 70 minutes until a toothpick inserted into the centre comes out clean.

10.  Remove cake from the oven and invert the pan. Allow it to cool completely before removing from cake pan.

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