Lemon Honey Chiffon Cake

Recently has a craving for chiffons but I don't have coconut milk in my pantry to bake pandan chiffon. So I went through my baking book and found this recipe using olive oil, honey and lemon which I think is healthy and soothing to the throat too.

The recipe calls for 8" chiffon tin but I decided to bake in my mini chiffon tins which I love most. First, it's baked in a shorter time, then because it's mini, the recipe can yield about 5-6 tins and it's presentable and cuter to share with friends/neighbours as a whole chiffon.

I have also learnt to unmould by hand instead of using knife to scrape through the tins. It is so so easy to do it. Try it and you will love it.

I love this recipe! With the refreshing lemon and honey aroma, this chiffon is moist & light too. Using less sugar and olive oil, this is definitely a healthy choice for the family. It gives out a lemon aroma during baking, once cooled, I keep in my tupperware. When I open the cover, I can smell the lemony aroma.

Adapted from Carol's The First Book of Baking for Beginners

Original recipe uses 8" Chiffon Tin (I use 6 mini chiffon tins instead, but can make do with 5 though)

Lemon Honey Chiffon Cake

Ingredient A:

5 Egg Yolk 

30 gm Honey

50 gm Olive Oil 

120gm Cake Flour

Lemon Zest (from 1 whole lemon) 

50ml Lemon Juice (extract from lemon)

2 tsp Cold Water

Ingredient B:

6 Egg White

1 tsp Lemon Juice

60gm Castor Sugar

Method:

1.  Preheat oven at 160degree celcius.
2. Sift the flour and set aside.
3. Beat the egg yolk with honey in a mixer until light and fluffy.
4. Add in the olive oil to incorporate well and add in the lemon zest. Mix well.
5. Transfer to a mixing bowl if you only has one mixer. For the above steps, I use hand whisk.
6. Add in half the sifted flour, mix, then half lemon juice, mix again and add in 1 tsp of the cold water and mix well. Repeat again with the other half  and mix into a smooth batter. 
7. Whisk the egg white until bubbly, add in the lemon juice and sugar slowly in 2-3 portions. Whisk until stiff peak.
8. Scoop up 1/3 of the egg white and mix into the batter until incorporated.
9. Add in the rest of the egg white and mix well. 
10. Pour into the chiffon tin and smoothen the top. Give the tin a few light knock to release the air bubbles trap inside.   
11. Bake in oven for 50min. (I bake abt 30-35 min using the mini chiffon tins). Again, different oven works differently. 
12. Once baked, immediately turn over to cool over the bottles. I don't have one so lifted up my cooling rack and use my chiffon tin to cool. 
13. Unmould the cake only after it is completely cooled.

Happy Baking!

Do comment or share if you use this recipe. Thank you!