by Sharon Wee
This blog post, recipe and beautiful photos were generously contributed by Joanne from Simple Ingredients


Sometimes in a quiet afternoon, especially after a busy weekend, all I want is to put my feet up for few hours and enjoy a simple moist chiffon cake, paired with my favourite iced lemon tea and television shows that I have missed. 

What is Chiffon Cake? It’s a super light and fluffy cake that when done right tastes like delicious clouds. Read more about it here.

 

 
Honey and Lemon Chiffon
 
Egg yolk                      4
Egg whites                   4
Caster sugar                115g
Milk                            60ml
Honey                         25g
Unsalted butter           65g
Plain flour                   80g
Baking powder            1 tsp
Salt                              pinch
Lemon zest                 1 lemon
Lemon juice                 12ml
 
  1. Pre-heat oven to 170ºC.
  2. Sift dry ingredients (plain flour, baking powder and salt) together with a wire strainers.
  3. Place a stainless steel bowl over a double boiler and melt milk, honey and unsalted butter together. Keep mixture warm aside.
  4. Beat egg yolks with a whisk until light and fluffy. They should at least triple in volume and be very light in colour.
  5. Make meringue – using an electric hand-held mixer, beat egg whites until foamy, then add half of the caster sugar and continue beating until soft peaks form. Add remaining caster sugar in and beat until egg whites are glossy and stiff peaks form.
  6. Gently pour butter mix into whipped egg yolk and mix well with a whisk.
  7. Sift dry ingredients one more time over the butter-egg mixture and fold through to mix with a whisk. Add lemon zest and juice in and mix well.
  8. Add half of the meringue to the batter and fold through evenly with a whisk. Add remaining half of the meringue to the batter and gently fold through completely.
  9. Pour batter into an ungreased 18-cm chiffon cake pan. Bake for 30-40 minutes.
  10. Remove cake pan from oven and invert it on a cooling rack. Leave to cool.
  11. Once the cake pan has completely cooled, lightly run spatula along the sides of the cake to loosen the cake.
Top tips:
 
a)   Plain flour: with less than 9% protein, suitable for making light-textured cakes
b)  Double boiler: placing a stainless steel bowl on top of a pot of simmering water to allow ingredients to melt slowly over indirect heat
c)   Meringue – firm peaks: meringue stays in the bowl when it is turned upside down
d)  When adding meringue into batter, avoid over-mixing.
e)   Use an ungreased cake pan as that will hinder the cake from rising to its full volume.
f)   Chiffon cake pan: a pan with an outer ring and a base piece that forms the bottom and the centre tube
g)   Cooling: invert the cake pan on a cooling rack to avoid cake sinking


Yum! This soft, light-textured and moist cake is just perfect for a quiet afternoon, and why bother to drive out to the bakery when you can easily make your own? It goes perfectly with either tea or coffee. Hot or iced.

 

Start baking, relax, and enjoy!
 
 
A little bit about Joanne…
Joanne graduated in 2010 from University of New South Wales with a combined degree in Bachelors of Commerce and Arts, and decided to follow her dream and passion for patisserie and sugar art instead of joining the corporate world. She completed Diplome de Patisserie at Le Cordon Bleu Sydney while attending various sugar art workshops and working at various patisseries. Upon successful completion of Superior Patisserie at Le Cordon Bleu, she started to work as a junior pastry chef at The Restaurant Art Gallery of NSW. She eventually found her ultimate passion in sugar art. With her family and friends’ encouragement, she has recently set up an online business, Simple Ingredients and currently is very privileged to have such great opportunity to work at Sharon Wee Creations. 
 
Would you like to contribute to my blog? Email me at creations (at) sharonwee.com.au with your ideas (recipes, how to guides…etc) and some examples of your photography and writing skills. I look forward to connecting with you 🙂 – Sharon

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4 Comments on Light and Fluffy Chiffon Cake Recipe

  1. chocolatesuze
    February 17, 2014 at 8:02 am (4 years ago)

    i love chiffon cakes! the honey in this sounds amazing!

    Reply
  2. Nema
    May 1, 2015 at 2:52 pm (3 years ago)

    I made this cake yesterday for a graduation party. Unfortunately the result was the opposite of the picture you present here. The cake was very thin and little dense. I think the problem was from the ingredients. The flour amount was very little.

    Reply
    • Sharon Wee
      May 3, 2015 at 8:47 pm (3 years ago)

      Hi Nema, sorry to hear that. I’ve asked Joanne (the author). It’s hard to know exactly what happened in your kitchen but she had some ideas. It might be too late now but maybe it will help for next time.

      Sometimes if it is dense, then it means not enough air was put in by whipping, or afterwards it managed to escape because of how the cake was mixed – it has to be very gentle. The amount of flour is very minimal because too many dry ingredients will weigh it down and it can’t hold the air. It’s very important to add the dry ingredients very slowly to the whipped yolks so that they retain their air. The yolks should at leas triple in size and be very light in colour before adding. I have edited the post to make this a little clearer.

      Reply

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