Blackcurrant Chiffon Cake

Black Currant Chiffon Cake

Chiffon cake has becoming the most frequent bake from my oven recently. I simply love the soft and spongy texture of this cake. Also, it is easy to prepare and a healthier option to satisfy my craving for sweet cake. This time, I did experiment baking with fruit jam as I have a jar of blackcurrant jam to be consumed within 6 weeks after opened.

Black Currant Chiffon Cake

Result was promising, all of us loved it. Aroma, texture and taste, all good. At first, I was worrying it would not turn out nicely as I used a whisk to whisk the egg whites manually. Boys were taking nap, so I had to use a whisk instead of electric mixer to minimise noise pollution.

With the same recipe, I have baked Earl Grey Chiffon Cake, Orange Chiffon Cake and more. Going to try with lemon marmalade soon, sure it will taste good too. Check out the recipe, substitute earl grey tea with fruit jam and adjust the amount of milk if necessary.

Comments :

12 comments to “Blackcurrant Chiffon Cake”
Quinn said...
on 

Nice....not baking anything for CNY yet? Post up some photos of little baby will you?

Lydia said...
on 

Quinn,
Yet to start CNY baking, not sure if I have time tho. Pls visit my Home Sweet Home for photos and my life outside kitchen.

tigerfish said...
on 

Chiffon cake - you can make so many varieties out of it. I have only tried pandan and orange.

Sonia (Nasi Lemak Lover) said...
on 

I must try this soon.

tracieMoo said...
on 

love the chiffon cake! looks perfect :)

Cheah said...
on 

Stumbled upon your blog. This chiffon cake looks awesome and the pics in your blog are fabulous!

lostpastremembered said...
on 

lovely cakes... chiffon isn't always so easy to do and yours is perfect!!

Irene's Footprints said...
on 

Hi Lydia
Did you buy the chiffon tin from Singapore? Phoon Huat?
Mine is a aluminum tin bot from Phoon Huat and don seem to get such a brown crust compared to yours.

Any tricks?

I heard before the cake is done, before the last 10 or 5 minutes, increase the oven temperature by 10deg celsius. But the top of the cake will burnt easily.

And removing the cake from the tin also requires some skills, else the cake will be skinless.

Yours look nice and even brown crust.

: )

Sarah's Daddy and Mommy said...
on 

Nice. I love chiffon cake so much and my family too, but I know the baking process is not easy.

I can't believe you whisk the batter using an egg whisk, you must have a very strong hands muscles:-)

Lydia said...
on 

tigerfish,
I love the pandan version too!

Sonia,
Try it, simple ingredients.

tracieMoo,
Thanks!

cheah & lostpastremembered,
Welcome to MK & thanks for the compliments.

Irene,
Yes, I got the pan from Phoon Huat. Now I am thinking to get a bigger one.
No trick for this cake actually, I baked it as normal but I like to have my oven fan on during baking (for even heat). Not sure it makes a different?
Perhaps you may want to try out this recipe? It was adapted from Alex Goh's cookbook.

Joanne,
To me, chiffon is actually easier than cakes and the end product always rewarding.
Hopefully my arms are still same size. lol

Irene's Footprints said...
on 

Hi Lydia

Oh..bigger pan for you..however the 27 cm pan will not fit into any paper cake box. So have to finish the cake ourselves...

You used fan mode? For chiffon...i always use top/bottom heat. Am afraid the fan force will cause the chiffon to "grow" sideways.

I love the purplish color of blackcurrrant.

: )

Lydia said...
on 

Irene,
I used fan mode with top and bottom heat. Fan for better heat circulation I suppose?

LinkWithin Related Stories Widget for Blogs
 

Please Ask First

© 2005 - 2012 by Lydia Teh My Kitchen All Rights Reserved Do NOT republish any or part of contents and photographs without prior written consent from My Kitchen. E-mail: lydia_teh[at]yahoo[dot]com

Free subscription to MK, enter your email address:

Delivered by FeedBurner