As a belated birthday treat, I decided to bake up a tart for my mum: an almond crust filled with 4 layers of deliciousness. It may sound complicated but as long as you prepare the separate components in advance, you will be slicing it up for your guests or family and seeing it disappear within seconds!
Crust: (this can be made in advance. Store in the fridge 2-3 days or freeze for up to 3 weeks)
- 40g Butter
- 30g Sugar
- 1 Tbs lightly beaten egg (15g)
- 80g Cake Flour
- 20g Ground almonds
With NCS going on, the last couple of weeks have been pretty hectic with almost no time to get onto my blog. I needed a bit of a break; thus writing a new blog post was the perfect thing for me to do. I guess that’s why I created this blog in the first place: to escape from everyday issues and to just have some ‘me’ time writing about things that I enjoy.
Exactly a year ago I baked this lemon chiffon cake for my mum’s birthday which was a great hit. Not only was it my first ever chiffon cake recipe, it was also one of my favourite chiffon cakes that I have ever made. Some of you guys may have seen my totoro chiffon cake on my Sister’s 18th Birthday blogpost and video, but I find that there’s nothing to beat about a simple chiffon cake that’s flavoured with fresh lemon, especially in the middle of summer. What’s more it’s a really light and incredibly fluffy cake and so it’s not really heavy on the stomach.
In order to make a classic chiffon cake, you will need to purchase a chiffon cake tin that’s made from aluminium- otherwise your cake won’t be able to grip onto the sides and rise i.e. it simply won’t rise and you’ll get a flattened souffle. I purchased mine off amazon for a reasonable price and I haven’t regretted it since!
For the recipe you will need:
- 3 large eggs (separated)
- 85g sugar
- 3 Tbs canola oil (40ml)
- 75g cake flour
- 1 tsp baking powder
- 2 lemons
- In a large bowl whisk together you’re egg yolks with a 1/3 of the sugar until creamy and pale yellow in colour.
- Gradually whisk in the oil until smooth and add in the zest of 2 of the lemons.
- Juice the 2 lemons to make 1/4 cup of juice. If you need more add water to make a 1/4 cup. Add this in to the yolk mixture and stir.
- Sift in the cake flour, baking powder and combine.
- In a grease-free bowl* whisk the egg whites on low speed until frothy (4 on a kitchenaid), then gradually add in a 1/3 of your remaining sugar.
- After 30 seconds, increase the speed to high (10) and continue to gradually add in the remaining sugar until glossy peaks form.
- Use a whisk to fold a 1/3 of this egg white mixture into the yolk mixture to slacken the mixture.
- Then fold in the rest of the egg whites using a spatula.
- Pour the batter into an ungreased 17-18cm chiffon cake tin that’s sprayed lightly with water and run a skewer through the mixture to get rid of any large air pockets. Drop the pan gently on the counter a couple of times to get rid of other large air bubbles.
- Bake in a preheated oven at 170C for 30-35 minutes until a toothpick inserted comes out clean.
- As soon as the cake is out drop it onto the counter to shock it and immediately invert to cool COMPLETELY upside down. This ensures it stretches downwards and doesn’t collapse.
- Use a spatula or palette knife to loosen the edges and serve on a plate.
To decorate I used a simple lemon icing (30g icing sugar + 1/2 Tbs lemon juice) to drizzle lightly, in addition to some mint and fresh blueberries dotted here and there. If you want more icing you can easily double to recipe to
*Damp a paper towel with lemon juice or vinegar and wipe the inside of your bowl to get rid of any grease.