In the early summer, I went to the grocery store and by coincidence, there was a special bakery with a stand. They had the MOST delicious light fluffy moist cake that came in coffee, matcha (green tea), and vanilla. It was chiffon! All were tasty but I decided I HAD to make it myself instead of buying it. What can I say, not everything is a means to an end!
This cake goes perfectly with berries or fruit on top. Currently in Japanese supermarkets there are no berries, so I opted for the last of the summer nectarines. Conveniently timed was my friend Maggie’s son, Daigo’s third birthday! I decided to pair it with a vanilla honey buttercream, because I LOVE honey. It was my first time making an egg foam successfully (I have failed on various meringues previously) that makes it so spongey! Cream of tartar, which an acid salt that is commonly used to fluff up beaten egg whites, was difficult to find. I had to go to another bigger supermarket, but luckily, found it on sale for ¥100!
Chiffon cake with vanilla honey buttercream frosting
Prep time: 25 minutes Baking time: 40-45 minutes/cake Servings: 6
Budget for ingredients: ¥1000
1 pan (I used a ring pan)
For chiffon cake:
2 c flour
1 1/2 c white sugar
1 T baking powder
1 t salt
1/2 c vegetable oil
7 egg yolks
3/4 c cold water
2 t vanilla extract
1 t lemon juice
7 egg whites
1/2 t cream of tartar
3 c powdered sugar
1 c butter
1 t vanilla extract
2 T whipping cream
1 T honey
1. Preheat oven to 150C. Wash your pan in hot soapy water to make sure it is totally grease free.
2. Separate the egg yolks from egg whites. This is REALLY important as any hint of egg yolk in the egg whites will completely ruin the cake. We are going to make a chemical reaction later! If you need to watch a video tutorial, Howdini has a good one here.
3. Measure the dry ingredients: flour, sugar, baking powder, and salt, and mix well in your bowl. Then make a well, which means to make a little hole in the middle to make a little lake of the liquids! Add oil, egg yolks, water, vanilla, and lemon juice in the order that is given. Set aside.
4. In the pot, beat egg whites and cream of tartar until very stiff.
5. Using same beaters, beat egg yolk batter until smooth and light. Pour gradually over egg whites, folding in with rubber spatula. Do not stir. Pour batter into angel food tube pan.
6. Bake for 40-45 minutes.
7. While the cake is baking, use the pot to blend the butter and powdered sugar for the frosting. Then add the vanilla, whipping cream, and honey.
8. Take the cake out of the oven and invert pan until cool. Then cover with frosting and fruits!