Its been a long time since I bake something!
I was busy for my assignment submission last few weeks, finally I can have some me time to bake for my family. I was so lost and having a hard time when deciding want I want to bake, I asked my parents for suggestion, banana cake, chocolate cake, honey cake, soft and fluffy cake, why not lemon chiffon cake?
I was planned to make honey lemon chiffon cake, but the honey flavour is not obvious enough, so I don’t want to add honey to the name of this cake. The poppy seed gives a nice crunch and texture to this cake.
I was wondering, is it because of the acidity from lemon juice, the yolk batter is a little struggle to mix with the meringue. But the outcome is quite nice, super soft yet firm enough to hold, not too sweet, with delicate crumbs. Try to make this cake and tell me how much you love it! 🙂
RECIPE (Serves 12) :
- 4 egg yolks
- 10g granulated sugar
- 30g oil
- 30g honey
- 1 tsp vanilla
- 35g lemon juice
- 1 whole medium lemon zest
- 30g water
- 100g cake flour
- 1/4 tsp salt
- 2 tbs poppy seeds
- 5 egg whites
- 40g granulated sugar
- Preheat the oven to 170C or 325F, prepare a chiffon cake pan at the side for later use.
- In a bowl, whisk egg yolk and sugar until big bubbles formed and sugar dissolved. Add oil, honey, and vanilla, mix until everything is combined.
- Add water, lemon juice and zest to the mixture, beat until well mixed.
- Sift in cake flour and salt in 3 batches, gently mix until combined. Stir in the poppy seeds until everything is well combined and set it aside.
- In another clean and dry bowl, beat the egg white and sugar together until almost stiff peaks and shiny.
- Fold the meringue to the yolk batter in 3 batches, the last fold need to be extra gently to avoid losing too much air bubbles.
- Pour the cake batter to the chiffon pan, tap the pan on the counter 3 times to remove big air bubbles. Bake for 40-43 minutes or until toothpick inserts comes out clean.
- Quickly flip it upside down the moment when you took it out from the oven, let it cool completely before slicing and enjoy it.
- You can increase the honey to 50g and reduce the water to 10g if you want the honey flavour more intense. Omit the sugar for the yolk batter if you don’t want the cake to be too sweet.
- Grate the lemon zest straight into the yolk batter so you won’t lost the lemon oil and essence. It is best to use organic lemon if you want to use the zest as the non-organic lemons have a layer of wax at their skin.
- Add more poppy seeds if you prefer, I think it can be increase to 3 tbs but any more than that may affect the fluffiness of the cake.
- You can use milk instead of water, but I don’t think it gives any difference to the flavour of cake and I don’t have any milk at the time.