Thursday, May 30, 2013

Lavender Chiffon Cake

Jan - Hubby's birthday month and thus the frequency of baking invariably goes up. This year I got to choose the flavors I wanted to make and he was happy with them. So here it is for the birthday boy Lavender Chiffon Cake with Lemon Curd icing.

Lavender Chiffon Sponge

  • 6 eggs, separated
  • ¼ cup neutral vegetable oil
  • 6 tbsp water
  • 1 ½ cups  caster sugar
  • 1 ½ teaspoons dried edible lavender buds
  • 1 1/3 cups cake flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon cream of tartar


  •  Preheat the oven to 350°F. Line the bottoms of two 8in any shape cake pans with baking paper; do not grease.
  • Place 1 cup of the sugar in a food processor, add the lavender buds and process. Sift into a large bowl, discarding the excess lavender.
  • In a medium bowl, whisk together the egg yolks, oil and water. Set aside.
  • Sift the flour, baking powder and salt into the sugar and whisk gently to combine. Add the yolk mixture and whisk to form a smooth batter.
  • Place the egg whites in a large bowl and beat with an electric mixer fitted with the whip attachment on medium-high speed until frothy. Slowly add the remaining ½ cup (100g) sugar and the cream of tartar and continue to whip until soft, droopy peaks form. Fold ¼ of the beaten egg whites into the batter, taking care not to deflate the mixture. Gently fold in the remaining whites. Divide the batter among the prepared pans.
  • Bake for 18-20 minutes or until golden and a cake tester or wooden toothpick inserted in the center of the cake comes out clean. Allow layers to cool completely in the pans. To remove, run a blunt knife around the edges, invert each pan and tap out the cake onto a wire rack. Carefully peel off the paper.

 Easy Lemon Curd

I bought lemon curd from store. It can be made at home as well. But preferred buying for ease of it.

Whipped Lemon Curd Cream Frosting

  •  700ml low fat cream
  • 1/2 vanilla bean, scraped
  • 1/2 recipe lemon curd
  • 2-3 tbsps sugar


  • Whip the cream and sugar till firm peaks hold. Gently fold the lemon curd through, about 2/3rd to being with, and taste for sweetness, tartness etc. Add the rest if desired, and add sugar if required.

Lemon Sugar Syrup

  • 1/2 cup sugar
  • 1/8 cup water
  • Juice of 1 lime.


Place all ingredients in a pan, bring to a boil, stir until the sugar is dissolved. take off heat, and allow to cool.

To Assemble the Cake

  • Slice both sponges horizontally to get layers. I got 2 layers
  • Reserve 1/3rd whipped cream for top and sides.
  • Place one cake layer on a cake stand or serving plate, brush with lemon syrup and spread 1/3rd of the cream for filling.
  • Repeat with the other layers.
  • Top with the third cake layer, and frost the top and sides with the remaining cream.

Sunday, January 20, 2013

Coco Mocha Flan Cake

Fri Night 10 PM as I lay in bed lazying the baker inside started screaming please let's make something. It's been ages since we made something. Without wasting much time I had to jump out as if I did not then I wouldn't have made something in another few months. Voila hit the 24 hours grocery store, come back, get started and 1 AM this is the result and I am off to sleep satisfied tucking the flan in the fridge to be explored for breakfast.

Here is the recipe to the sinful coffee lovers version of non traditional Flan.

Ingredients for the Flan:
  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 3 large eggs
  • 2 egg yolks
  • 1/2 cup caster (that is superfine or refined) sugar
  • 1 1/2 cups milk (use any kind. I use 2%)
  • 1 cup coconut milk (For a much more pronounced coconut flavor, increase coconut milk to 1 1/2 cups and reduce 1% milk to 1 cup.
  • 2 tsps vanilla extract
Method for Flan:
  • Put sugar and water in small saucepan and heat without stirring until it turns a deep, golden brown color. Remove from heat and immediately pour into a large glass baking dish or casserole. Tilt the dish so that the caramel coats the entire bottom surface before it hardens;
  • In a large bowl, beat the whole eggs and egg yolks until foamy. Gradually add caster sugar and beat until thick and light;
  • Heat milk and coconut milk, then add gradually to the egg and sugar mixture, beating constantly. Stir in vanilla
  • Set aside while preparing the chiffon batter

Ingredients for Chiffon Cake:

Chiffon cakes are known to be the softest cakes. They are fluffy and thus makes the best base for any layered baking needs.
  • 2/3 cup cake flour
  • 1/3 cup Dutch-processed cocoa
  • 2/3 cup granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 4 large eggs, separated
  • 1/4 cup vegetable oil
  • 1/4 cup strong black coffee (make it with only a tsps of coffee powder if you don't want the cake to be too strong in coffee flavour)
  • 1/2 tsp vanilla extract
Method for Chiffon Cake:
  • In one bowl, whisk cake flour, cocoa, sugar, baking powder and salt until well combined;
  • Whisk in egg yolks, oil, coffee and vanilla until batter is smooth;
  • In a separate bowl, beat egg whites almost to stiff peak stage. Fold egg whites into the egg yolk mixture in two additions
Assemble the Flan Cake:
  • Preheat oven to 325ºF;
  • Strain flan custard into the caramel-coated dish. 
  • Carefully pour or spoon out the chiffon batter over the custard;  don't worry - batter will float on top! Use only enough so that the cake will not overflow the pan as it rises during baking;
  • Place dish in a water bath bu putting the baking dish on top of a bigger dish filled with boiling water. The baking dish should be at least half way submerged in boiling water. This prevents the caramel and flan from burning while baking.
  • Bake for about 40 minutes, testing for doneness by inserting a knife to check. When knife comes out clean, remove cake from oven and let cool.
  • When cooled down, cover with foil or plastic wrap and chill in the refrigerator, preferably overnight