Chiffon cake is one of my all time favorite cakes. They are a delight to eat, flavorful yet so light. Back in Singapore and Malaysia, chiffon cakes can be bought very easily, but in a very localized flavor, pandan (flavoring and coloring from screw pine leaves). Here in Germany, chiffon cakes are absolutely difficult to come by. So I decided to attempt it. I chose lime as I imagine the citrusy flavor will cut through the egginess and of course, it is a more available flavor than pandan.
I followed this recipe from the Taste of Home website. I made the cake, no filling not frosting. It is just as it is. I grew up eating these “O” shape cakes, unadorned 🙂
See how airy and spongey it is? Fantastic slice to have for tea I would say!
By the way, don’t mind the soft toys. They just wanted to be part of the yumminess 🙂
I’ve seen them in bakeries. I’ve heard of them and I’ve tried it a couple of times. Those attempts were not that successful, sadly. They just didn’t turn out to be as fluffy and spongey like how they are called. Since then, I’ve stayed away from considering trying to bake one. It was all good until the day I came across this recipe from Felicity Cloake, writing for the Guardian. It tempted me and I gave in. And this was the end result.
Instead of a jam, I had used a mixed berries compote. And no cream as my husband reminded me that we are watching our weights. It was lovely. We didn’t miss the cream. Light, fluffy with the compote giving that burst of extra flavor. I felt very grateful to Ms Felicity Cloake for coming out with this recipe with every bite I had.
This recipe below is adapted from Felicity Cloake’s Perfect Victorian Sponge Cake recipe.
3 large eggs, with their weight taken whole
Of the same weight, equivalent amounts of sugar, salted butter in room temperature and self raising flour*
1 tsp baking powder
1 tsp salt
2 tbsp milk
Powder sugar for topping
Jam or compote for filling (Raspberry is the traditional flavor for the jam)
1. Grease and line bottom of round cake pan/pans if you have 2 of 21cm. I used a 23cm pan. Preheat oven to 180 degrees Celcius or 350 degrees Fahrenheit. Weigh your mixing bowl before using to achieve accurate division of the batter later.
2. Cream butter and sugar until pale and fluffy using a mixer. It will take about 2 minutes to reach the fluffiness needed.
3. Beat in the eggs one at a time making sure that each addition is well incorporated before the other. With a silicon/rubber spatula, scrape down the sides of the bowl and mix the batter to make sure everything is well incorporated.
4. Fold in the dry ingredients. Once folded in, add just enough milk to achieve the texture where it drops easily from the spatula but not runny.
5. Divide the batter in 2 equal amounts. Use a weighing scale, if preferred.
6. Pour the batter in and bake until it is risen and golden. The inserted skewer should come out dry and clean.
7. Let the cake cool in the pan for about 10 minutes. After which remove and let cool on cooling rack. The flat side down. Repeat step 6 if using only 1 pan.
8. Once both cakes are cooled and ready, assemble cake by placing the least desired layer on a plate. Cover the top with jam or compote of your choice. Top with the remaining layer of cake. The domed side facing up. Sprinkle powdered sugar over the cake. Enjoy!
By the way, I love a cup of Earl Grey tea with my cake. What is the drink of your choice?