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Wednesday, April 25, 2012

Honey, Lemon Chiffon Cake


Another lovely chiffon cake from Baking Friends Unite which I have tried earlier and has kept the recipe.  I baked this cake again and I am very satisfied with it.  Since I have some poppy seeds, I sprinkled some before baking this cake.



Ingredients for Egg Yolk Mixture
3 egg yolks [used large eggs]
4 tbsp honey
3 tbsp oil
1 tbsp water + 2 tsp lemon juice
zest of 1 lemon
  • Whisk egg yolks with honey till creamy, then drizzle in oil.  Continue whisking for awhile then drizzle in water and lemon juice.   Fold in flour and zest until well combined.  Set aside while you whisk the egg white.  Preheat oven at 170 degrees.
85 gm cake flour sifted together with 1/2 tsp baking powder + a pinch of salt

Ingredients for Egg White Mixture
4 egg white
1/8 tsp cream of tartar
4 tbsp sugar
  • Whisk egg white until frothy, continue whisking, when foamy, gradually add in sugar.  Whisk until soft peaks formed.
  • Fold in 1/3 portion of meringue into egg yolk mixture till well combined.  Then fold mixture into balance meringue till well incorporated.  
  • Pour batter into 7" chiffon pan.  Knock a few times on tabletop to release air bubbles.   Bake in preheated oven at 170 degrees for 35-40 minutes. 
  • Invert pan immediately after baking to cool cake before removing from pan.


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