I am a lemon girl all the way, always have been – only chocolate gives lemon any hope of an equal fight, and it still depends on the day! So I was completely on board when we chose Lemon for our April Sweet Adventures Blog Hop.
I wanted to make a cake – Angel Food Cake to be exact – and spike it with copious amounts of lemon. But Angel Food Cake has the same issue as Meringue and Pavlova – lots and lots of sugar. Damn.
My mind started spinning as per usual – maybe I could edit it… reduce the amount of sugar a bit… or use other kinds of sugar perhaps… However flashbacks of the disastrous coconut sugar pavlova experiment flashed before me and well, it’s been a busy weekend so I played it safe. Sort of!
I found a chiffon cake section in my favourite vintage cookbook – just one page before the angel food as a matter of fact. And because the sugar is added to egg yolks and flour and not the egg whites I figured that substituting and reducing the amount would be a pretty safe bet.
And what you do you know, it was. I love it when a plan comes together… nearly as much as I love cake. Even better, I used the left over egg yolks to make Lemon Curd for the topping, everybody wins.
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Lemon, Lavender and Honey Chiffon Cake
Adapted from my 1965 Better Homes and Gardens gold-edition vintage cookbook
1 c organic unbleached white flour
1/3 c coconut or rapadura sugar
1 1/2 tsp baking powder
1/2 tsp sea salt
1/4 c macadamia oil [or neutral oil]
2 egg yolks
1/4 c cold water
2 Tbsp lemon juice
1 tsp vanilla
1 Tbsp grated lemon peel
1/4 c honey
2 tsp lavender flowers
1/4 tsp cream of tartar
4 egg whites
2 Tbsp warm honey plus 1 tsp lavender flowers
Preheat oven to 180C [350F]. In a small sauce pan, gently heat honey and lavender flowers for two minutes – do not boil. Set aside to cool slightly.
Beat egg whites and cream of tartar until stiff peaks form – approx 3-4 minutes. Set aside.
Sift dry ingredients into a large bowl and make a well in the centre. Add – in order – the oil, egg yolks, water, vanilla and lemon zest. Beat for one minute until smooth and satin-y. Drizzle in slightly cooled honey and lavender and beat a further one minute.
Slowly pour egg yolk mixture over egg whites and gently fold through to combine. Pour into an angel food cake tube pan or a high sided 8 inch cake pan with a jar in the middle – make sure the pan has a removable base, do not grease or line pans.
Bake in pre-heated oven for 30 minutes, reduce temperature to 150C [300F] and bake for a further 10 minutes. Remove from oven and turn upside-down on a wire rack, cool completely in pan. To remove, run a thin knife around edge of cake, set on a mug/upturned dish let pan slide down. Run knife between both the base and centre column and gently remove cake.
Top with Lemon Curd, and if desired drizzle with Lavender infused Honey.
This post is part of the April Sweet Adventures Blog Hop – Lemons – hosted by Jennifer of Delicieux. Check out all the other wonderful desserts that have been linked-up below!