Lavender Chiffon Cake
This delightful Lavender Chiffon Cake is soft and delicious. It has a unique flora taste of lavender that you'll definitely enjoy with your family for an afternoon tea!
Ingredients
- 4 egg yolks - used 65g egg with shell
- 1/4 tsp vanilla extract
- 65 g caster sugar
- 50 ml lavender milk
- 50 ml corn oil
- 60 g cake flour/plain flour
- 2 tbsp corn flour (starch)
- 1 tbsp dried lavender + 80ml fresh milk
Meringue
- 4 egg whites
- 1/8 tsp salt
- 45 g sugar
Instructions
- Add 1 tablespoon of dried lavender with 80ml milk into a small pot and bring to a boil at low heat, then off heat. Cover with a lid and leave to cool, then strain to get 50ml lavender milk.
- Preheat oven temperature to 150 deg C. Sieve cake flour and corn flour into a bowl, mix well and set aside.
- Combine egg yolks, vanilla extract and sugar in another bowl, mix well with a hand whisk. Add lavender milk and corn oil and blend well. Sift in flours the second time into the egg mixture and stir well and set aside.
- Make meringue - Beat egg whites and salt until foamy. Add sugar in 3 separate rounds beat until egg whites are glossy, with stiff peaks. Fold egg whites into egg yolk batter in 3 batches until combined.
- Fold ⅓ of egg whites into the batter with a rubber spatula. Then pour in the remaining egg whites, gently fold the mixture until just combined.
- Pour batter in a 7 inch removable base cake pan (no need to grease or line pan) and bake in lower second rack of preheated oven for about 55 - 60 minutes.. Invert the cake pan immediately and cool completely before removing the cake from pan.
Notes
You may bake the cake in a 7 inch chiffon pan that with hollow tube and smaller size eggs can be used.
Please keep in mind that all ovens temperature and baking time varies
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