I don’t get the hype with Velvet cake, be it red, blue or any other chemical food colour. What I do understand is the comparison of the texture of the sponge with a fabric. But even here, A velvet cake is easily out-shined by a Chiffon cake. A much lighter, airier & sturdy sponge. A chiffon cake falls more into the ambit of American baking but is lovely nonetheless. Versatile enough to take on any flavour from Lemon to Blueberry, it’s a stunner when stacked with fresh sweet cream & fruit. Butter is replaced with vegetable oil here, that gives it much needed moisture.
- 175g Flour
- 10g Baking Powder
- 80ml Vegetable oil
- 75ml Milk
- 150g Caster Sugar
- 1g Salt
- 2g Cream of Tartar
- 7 Eggs, Separated
- 1/2 Vanilla bean/Lemon zest/Orange zest/5g coffee/Blueberry Essence/ Almond Essence etc
- Preheat the oven to 175 degrees. Prepare a tube cake mould or a 9’’ Round cake mould with Butter & Flour
- Sift the Flour, Baking powder & Salt
- In a large mixing bowl, Whisk the Egg yolks with the sugar until fluffy & pale.
- Slowly drizzle the oil into the yolk mixture.
- Add desired essence or flavour
- Add the flour to the batter & keep aside
- Make a stiff meringue with the egg white & the rest of the sugar- Beat the egg white till light & fluffy, add sugar gradually till glossy, stiff peaks form, add the cream of tartar.
- Add 1/3 of the Meringue into the cake batter & mix thoroughly.
- Fold in the rest of the Meringue into the cake batter gently in two inclusions & ensure that the meringue doesn’t lose its air.
- Pour into prepared baking pan
- Bake for 30-35 minutes or until the cake tester inserted comes out clean
- Serve warm, Cold or cut into slices & stack with Sweetened whipped cream & seasonal fruit.