A slightly more presentable chiffon cake this week! I just realized that I had my oven on grill when I baked my Earl Grey tea last week. No wonder the top was burnt lo!
Now that all the settings were right, I had a more spongey chiffon cake with a tinch of Lavender taste! Thanks to Aeriel for sharing her Lavender flowers with me!
Now that all the settings were right, I had a more spongey chiffon cake with a tinch of Lavender taste! Thanks to Aeriel for sharing her Lavender flowers with me!
Lavendar Chiffon Cake
Ingredients
(A)
225g all-purpose flour, sifted
1 tbsp baking powder
1 tsp salt
65g sugar
(B)
1/2 cup vegetable or canola oil
6 egg yolks
3/4 cup water
1 tbsp Lavender flower - blended coarsely
(C)
6 egg whites
1/2 tsp cream of tartar
95g sugar
225g all-purpose flour, sifted
1 tbsp baking powder
1 tsp salt
65g sugar
(B)
1/2 cup vegetable or canola oil
6 egg yolks
3/4 cup water
1 tbsp Lavender flower - blended coarsely
(C)
6 egg whites
1/2 tsp cream of tartar
95g sugar
- Preheat oven to 175 degree celsius.
- Combine (A) in a bowl. Stir well to blend.
- Add (B). Beat with an electric mixer until smooth.
- Beat (C) until moist peaks formed. Gradually add 3/4 cup sugar, beating until stiff and shiny peaks are formed.
- Fold 1/3 of the egg whites into the egg yolks mixture, fold to mix and then add the rest of the egg whites. Fold gently but thoroughly.
- Pour batter into ungreased 10" tube pan.
- Bake for 60 mins or till a toothpick inserted in the center comes out clean.
- Invert cake and cool completely in pan. When cool, loosen the edges and shake pan to remove cake.
