Chiffon Cake is a moist, tender, light and airy cake that has the richness of a butter cake but the springy texture of a sponge cake. It is similar to a butter cake in preparation and formula, but oil is used instead of butter and it relies on whipped egg whites for its leavening. These two ingredients keep the cake moist, soft and tender and result in a cake that tastes great and keeps well. Chiffon Cake may look delicate, but once the basic cake is in place you can add all kinds of different flavours into the mixture, from fresh strawberries to chocolate chips.
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LEMON POPPY CHIFFON CAKE
250ml SASKO CAKE FLOUR
125ml castor sugar
10ml baking powder
80ml cornflour
4 eggs, separated
125ml oil
125ml water
80ml extra castor sugar
10ml grated lemon rind
25ml poppy seeds
ICING
125g butter
500ml sifted icing sugar
30-40ml lemon juice
10ml lemon rind
milk to mix
extra rind for decorating
Sift the flour, castor sugar, baking powder and cornflour into a bowl. Make a well in the centre and add the egg yolks, oil and water and mix to a smooth batter.
Beat the egg whites until stiff, then gradually beat in the extra castor sugar. Carefully fold this into the batter. Fold in the lemon rind and poppy seeds.
Pour the mixture into a chiffon cake tin and bake at 180°C for 25 minutes. Remove and invert the cake tin to rest on the legs of tin.
Leave until completely cool. Remove the cake from the tin and place it on a serving plate.
Spread with icing and decorate with lemon rind.
ICING: Cream the butter until soft. Add the icing sugar and beat well.
Add the lemon rind and juice and a little milk if necessary to make a spreadable icing.
Spread onto cake and decorate with extra lemon rind. - The Star