After baking my Orange and Chia Seed Chiffon Cake, I’ve mentioned that I would make a lemon version afterwards. And here it is…but with lime instead (as that was what I had in my fridge). I didn’t take any pictures during my preparation. Please visit my other chiffon cake posts for more pictures.
Lime and Chia Seed Chiffon Cake
makes a 7-inch cake
75 g cake and pastry flour
10 g granulated sugar
4 egg yolks, large
30 g lime juice (from about a lime)
25 g milk
50 g grapeseed oil
2 Tbsp chia seeds
Zest from a lime
4 egg whites, large
50 g granulated sugar
1/2 tsp cream of tartar
Notes: The eggs I use are about 50 g each without shells.
Wash a lime and pat dry. Zest it while avoiding any of the white pith as it tastes bitter. Cut in half then juice it. In a small bowl, rub sugar and zest with fingertips until fragrant. Set aside.
Separate the eggs and place the egg whites In a clean mixing bowl (I usually wipe the bowl and the wire beater with paper towel and vinegar or lemon juice to remove traces of grease). Preheat oven to 325ºF/160ºC.
For the yolk batter, sift together the flour, zested sugar and chia seeds into another mixing bowl. Mix well and make a well in the center. Add oil, lime juice, milk and egg yolks to the well and whisk gently until combined. Set aside.
With a hand mixer or a stand mixer fitted with the whisk attachment, whip egg whites until foamy. Add cream of tartar (to stabilize the meringue) and continue to beat egg whites until soft peaks form. Gradually add sugar and continue beating until glossy and firm peaks. When you lift up the whisk, the peak will hold its shape but the tip will fall back slightly.
Scoop about one third of the meringue into the yolk batter and mix well to lighten. Then scrape this back into the meringue bowl. Fold gently and thoroughly (so you don’t deflate the meringue) with a spatula until you see no streaks of white.
Pour batter into the chiffon cake pan. Tap pan against the kitchen counter several times to get rid of any large air bubbles. Smooth top with a spatula.
Bake for 30 to 35 minutes or until a wooden skewer inserted in the center of cake comes out clean (every oven is different so adjust baking time accordingly). Drop cake pan on the kitchen counter a few times upon removal from the oven. This will release any gas trapped in the cake cells and minimize shrinkage. Invert pan and cool completely on a wire rack. Unmold cake and serve.
This is how I unmold my cake without using any tool. All you need is your hands and the help of gravity! The video is in Cantonese.
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