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!
Author Ann Low
Prep Time 20mins
Cook Time 55mins
Total Time 1hr15mins
Course Dessert, Snack
Cuisine American, British
4egg yolks - used 65g egg with shell
60gcake flour/plain flour
2tbspcorn flour (starch)
1tbspdried lavender + 80ml fresh milk
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.
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