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.