Lotus Biscoff Chiffon Cake
My family really enjoyed this soft and fluffy Lotus Biscoff Chiffon Cake with the aroma of deep caramel flavour and a hint of spice, for an afternoon tea. so perfect to serve with a cup of hot coffee.
Ingredients
- 100 g Lotus Biscoff Spread
- 100 g fresh milk
- 50 g corn oil
- 4 egg yolks
- 1/4 tsp vanilla extract
- 35 g cake flour or plain flour
- 1/2 tsp corn flour (starch)
- 60 g Lotus Biscoff Biscuits - blend to fine crumbs
Meringue
- 4 egg whites
- 1 tsp lemon juice
- 60 g light brown (fine) sugar - or caster sugar
Instructions
- Separate the egg yolks and whites. Place egg whites in the mixing bowl, then chill in refrigerator for later use.
- Stir Lotus Biscoff spread with milk till well blended in a bowl, mix in corn oil and stir well with a hand whisk. Add egg yolks and vanilla extract, mix well. Then sift in flours and Lotus Biscoff crumbs, mix well again.
- Whisk chilled egg whites till foamy and add brown sugar in 3 separate rounds beat until egg whites are glossy, with stiff peaks.
- Fold 1/3 of egg white to egg yolk mixture with a rubber spatula till well mixed. Pour in the remaining egg white and gently fold well again.
- Pour batter into a 7 inch round removable base pan (no need to grease or line pan).
- Bake in lower second rack with a bowl of water (so that the cake will become more tender and moist ) in the preheated oven 150 degrees C for about 50-60 minutes.
- When cake is done, remove from oven and turn the pan over. Remove the cake from pan after cooling. Spread some Lotus Biscoff spread on cake and scatter some Lotus Biscoff biscuit crumbs on top.
Notes
Please keep in mind that all oven temperatures and baking time varies
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