I love a good chiffon cake – light, fluffy and yummy. They’re not hard to make once you master the basics of whipping the egg whites to the right consistency, folding it in properly and then ensuring your oven temperature is correct.
A few months ago I posted my trial of a Gula Melaka chiffon cake recipe that I found online but I commented that it didn’t turn out as well as I expected it to be. After making a few more chiffon cakes after that, I feel that it isn’t my skill that was the problem, I think that perhaps the recipe did actually need a lift from baking powder due to the heavy nature of some of the ingredients (coconut milk & gula melaka).
Since then, I’ve tried out a vanilla chiffon cake, a lemon chiffon cake and an Earl Grey chiffon cake and I would like to share the simple ways you could try to modify a basic chiffon cake recipe!
Vanilla Chiffon Cake
To make a vanilla chiffon cake, all you need to do is to add a teaspoon of good quality vanilla extract or scrape a vanilla bean and add it to the batter and it will give you the nice vanilla flavour and fragrance!
Lemon Chiffon Cake
To achieve lemon-y chiffon cake, add some lemon zest into your batter! Lemon zest, unlike orange zest, I feel is not as strong so you’ll need to use more zest if you want the lemon flavour to be stronger.
Earl Grey Chiffon Cake
This is by far my favourite chiffon cake flavour that I have made to date, mainly because I love the subtle bergamot flavour in Earl Grey. In order to infuse the flavour into the chiffon cake, it requires slightly more work compared to the two versions above but it is still really simple to achieve.
Most chiffon cake recipes will ask for water, so all you need to do is to steep some tea in advance, cool it down and then use it when required. The number of tea bags or amount of tea leaves you need to steep the tea depends on the intensity you prefer. For me, I used two tea bags for a 17cm cake recipe and the flavour I obtained was lovely. In addition to substituting water for tea, I also added Earl Grey tea powder into my batter to give it a little more oomph and the final product had a nice hint of Earl Grey.
On a side note, please take a moment and watch this short clip! How bouncy and fluffy is my Earl Grey cake? I just love taking videos like these because it makes me happy knowing that I’ve done something right! I’m a little weird, I know…
Have a nice week ahead, everyone!