Hello! Before we get into this week’s newsletter, I have a very exciting giveaway. The wonderful Elisa | saltedrye has given me five tickets to Cake Picnic which is taking place on Sunday the 5th of July (next weekend) in London. If you haven’t heard of cake picnic, in Elisa’s words it’s a gathering for the love of cake. Everybody brings a cake we all have a wonderful picnic with other cake enthusiasts and go home with the most wonderful selection of delicious handmade cake! I went last year and it really is such a fun experience.
This year the theme is Strawberry Shortcake and I’ll be there with my Strawberry, pink peppercorn and rose cake from my most recent post, if you’re there and spot me please come and say hi! To enter comment what cake you’d like bring and I’ll choose my favourites and see you there.
For more information on the event, you can read all about it here and you can get some cakey inspiration and see tonnes of pictures of past events on Cake Picnic Tour’s Instagram.
Onto today’s bake…
I found myself messing around with my chiffon sponge for the strawberry cake that I was making this week, after making several adjustments it made me want to revisit my chiffon cake recipe. My original recipe is for a very classic super light and fluffy chiffon and while I still love it, I found myself in need of a chiffon cake that was a little sturdier and could take the weight of layers of fillings.
This recipe isn’t wildly different, it’s slightly higher in fat giving it an almost cottony texture and the coconut oil makes the sponge a little more sturdy without drying it out. I like the flavour of coconut in the sponge but if it’s not for you, you can use a deodorised coconut oil and you won’t be able to taste it at all.
Ingredients - Makes one 8” tin or two 6” tins
30g coconut oil
15g almond oil (or any neutral oil)
45g caster sugar 1
40g egg yolks (2-3 yolks)
50g sour cream
10g vanilla extract
95g plain flour
3g (slightly heaped 0.5 tsp) baking powder
Pinch of salt
70g egg white (2-3 whites)
60g caster sugar 2
Method
Pre heat the oven to 160°C fan, get your tins out but don’t do anything to them, they need to be un-greased for this recipe to work!
Melt the coconut oil.
Combine the sugar 1 and the egg yolks, and whisk together immediately.
Add both of the oils and whisk followed by the sour cream and vanilla, whisk to combine.
Weigh the flour, baking powder and salt and set aside.
Next, start on the meringue, whisk the egg whites until foaming, I use a stand mixer on a medium speed.
Gradually shower in sugar 2 whilst the whites continue to whisk.
When all of the sugar is incorporated into the meringue it’s time to add the dry ingredients to the yolk mix, add it in and whisk until there are no pockets of flour.
Whisk the meringue until it forms soft glossy peaks, when it’s ready add 1/3 to the yolk mixture and fold in, add the remaining 2/3 and gently fold until there are no streaks of egg white.
Pour into the tin, tap the tin lightly on the worktop to remove any large air bubbles and bake for 20-25 minutes.
As soon as the sponge comes out of the oven turn it upside down on a wire rack and leave it like that until completely cool.
Once cool, to remove it from the tin, run a knife around the edge of the pan before turning it upside down and giving it a bang, the sponge should just drop out.
Use as required.
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