Light and Fluffy Chiffon Cake Recipe
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.
- Pre-heat oven to 170ºC.
- Sift dry ingredients (plain flour, baking powder and salt) together with a wire strainers.
- Place a stainless steel bowl over a double boiler and melt milk, honey and unsalted butter together. Keep mixture warm aside.
- Beat egg yolks with a whisk until light and fluffy. They should at least triple in volume and be very light in colour.
- 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.
- Gently pour butter mix into whipped egg yolk and mix well with a whisk.
- 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.
- 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.
- Pour batter into an ungreased 18-cm chiffon cake pan. Bake for 30-40 minutes.
- Remove cake pan from oven and invert it on a cooling rack. Leave to cool.
- Once the cake pan has completely cooled, lightly run spatula along the sides of the cake to loosen the cake.
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.
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.