Lemon Honey Chiffon Cake 柠檬蜂蜜威风蛋糕

I have no confidence in baking this cake right as the recipe was based on wild calculation. Luckily, the cake came out fine except with some minor cracks on the crust (the lemon peels have created some lines of weakness on the surface that caused the cake surface to crack during baking).

The tangy taste of the cake is the main characteristic of this soft and moist chiffon cake

Pan size:  One 6x3" round cake pan

Ingredients 

All ingredients in room temperature

Using 55g Omega 3&6 eggs

3 egg whites 蛋白

40g fine sugar 细砂糖

20g rice bran/vegetable oil 米糠/植物油

25g lemon juice 柠檬汁

15g water 水

20g honey 蜂蜜

4g lemon peels 柠檬皮丝

3 egg yolks 蛋黄

55g top/cake flour 低筋面粉

Directions

1. Line the base of an 6" round cake mould with parchment paper. Need not grease the side.

2. Sieve top/cake flour twice. Set aside.

3. Extract 25g of lemon juice and cut lemon peel into fine strips.

Combine rice bran/vegetable oil, lemon juice, water, lemon peels and honey in a small container. Set aside.

4. In a separate mixing bowl, beat egg yolk till pale and creamy

I prefer to use a hand whisk to using an electric hand mixer, as the latter seemed to splatter more.

5. Mix in the lemon mixture from (3).

6. Sieve and combine the flour in 3  batches, to (5). Cover and set aside.

7. In a separate, clean and grease-free mixing bowl, beat egg white to frothy, then starts to add 40g of sugar gradually. Beat at high speed till almost stiff peak state.

Reduce the mixer speed to low in the final 1 minute. Set aside.

8. Add about 1/3 of the meringue to (6) and mix well.

9. Pour (8) back to combine with the remaining meringue. Fold to combine into a smooth batter.

10. Pour the batter into an un-greased 6" round cake pan. Tap the pan against the work top to remove any trapped air bubbles.

11. Bake in a preheated oven at 140 degree Celsius for about 30 minutes, at the lower rack.

When the bake rises to almost reaching the rim of the cake mould, increase the temperature to 170 degree Celsius for about 12 to 15 minutes.

Nearer to the end of 15-minute after baking in 170 degree Celsius, the cake starts to shrink a bit.

12. Remove from oven and drop the cake with the pan, 3 times over a cloth. And invert the mould immediately over a wire rack to cool down for about 25 minutes to prevent condensation from wetting the base.

13. Jiggle the pan to dislodge the cake, then invert the cake out.

After inverting out the cake, let the cake dry in a warm oven for about 15 minutes. 

This step is optional.

14. Allow the cake to cool down completely before cutting :)

Berry Chia Seed Cupcake

About 2 weeks ago, when I was browsing through the range of fruit juices at a supermarket fridge, I came across this new product - Fruit Tree fresh Luscious Berries with organic chia seeds 🍇🍓🍐 Wow 😱 juice with CHIA SEEDS!!! I grabbed one home to try.

Loves the light berry flavour and the feel of smooth chia seeds gliding pass my palate and tongue 😋

Without hesitation, I took out two eggs and the rest of the ingredients, I proceeded to bake 7 light cupcakes using the juice. 

These diary-free cupcakes have a cottony light texture and faint berry flavour. It's a light cupcake that will make you go for more 😁

Yield: 7 muffin size cupcakes

Ingredients

All ingredients in room temperature

2 eggs, separated
50g fine sugar

50g Luscious Berries with organic chia seeds juice

15g golden syrup/honey
20g rice bran/vegetable oil

75g top/cake flour
1/4 tsp baking powder 

Directions:

1. Line 7 muffin moulds with cupcake liners. Set aside.

2. Mix flour with baking powder using a hand whisk.

3. Pour berry juice, golden syrup, and vegetable oil in a small cup. Set aside.

4. Beat egg whites in a clean and grease-free mixing bowl at high speed using an electric mixer till frothy. This takes about 1 minute.

Add in the sugar in 3 batches, and continue to beat at medium high speed.

When the meringue starts to form a steady trail behind the moving whisks, lower the speed, till the meringue reaches the firm peak stage.

5. Beat in the egg yolk, one at a time.

6. Add in the flour mixture from (2) and berry juice mixture from (3) in alternate sequence. Start with flour and end with flour.

Flour ➡ juice➡ flour ➡ juice ➡ flour

Do not over mix the batter

7. Use a cup cake scoop to scoop the batter into the lined muffin mould to about 4/5 the mould height.

Tap the mould to even out the batter, as well as to get rid of trapped air bubbles.

8. Bake in a preheated oven at 170 degree Celsius for about 7 to 8 minutes, or till the top of the cake has form a flat dome. Lower the oven temperature to 150 degree Celsius, and bake for about 20 to 25 minutes, or till the top has browned, and the cake has shrank a bit from the muffin pan.

Bake at lowest rack of the oven.

When the cake has risen to this height, lower the oven temperature to 150 degree Celsius.

At the end of baking, the top of the cake has become golden, and the side has shrank in size a little.

9. Remove the cakes from the muffin mould and cool on a wire rack.

To avoid moisture loss, cover the warm cakes with a towel or paper kitchen towel.

Enjoy :)

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I added 5g of dried raspberry bits to my second batch of cupcakes to make them more delectable 😋

Use a pair of kitchen scissors to cut the 5g of dried raspberries into bit size. Soak the cut raspberry bits in the juice mixture before adding to the batter.