Lavender Chiffon Cake

Still on my chiffon baking frenzy, I decided on a nice flavour - Lavender. Lavender was very mild and a very subtle zesty taste from the lemon zest. I like the flavour very much, not too overwhelmed. If too much lavender, then it might seemed like lotion taste. Try this, I'm sure you'll like it too.
Recipe for Lavender Chiffon Cake
(Makes a 8" tube pan)

5 Egg yolks
20g Caster sugar
90g Whole milk
50g Cooking oil
1/4tsp Salt
1 tsp Dried Lavender
Zest from one Lemon
120g Self-raising flour

5 Egg whites
70 Caster sugar
1 tsp Corn flour


  1. In a heatproof bowl, microwave dried lavender with milk for about 20secs at high heat. This is to bring out the fragrance of the lavender. Leave aside.
  2. Mix egg yolks with sugar till light yellow.
  3. Add in salt, lavender with milk and cooking oil. Mix well.
  4. Sift in self-raising flour and mix well.
  5. In a separate clean bowl, beat egg whites till foamy.
  6. Mix in corn flour into caster sugar. Gradually add in the sugar into the egg whites till soft peaks.
  7. Take one-third of the egg whites and fold into the egg yolk batter.
  8. Continue to fold in the egg whites into the egg yolk batter in two batches.
  9. Pour the batter into the prepared tube pan. Bang it hard onto the table top.
  10. Bake at preheated oven of 180C for 45mins.
  11. Remove from the oven and invert the cake until completely cooled.
  12. Cut and served. Can be served chilled.
chiffon_lavender01 chiffon_lavender04


quizzine said...
March 22, 2014 at 6:37 PM

Hi Jane, thanks for sharing the recipe. We all love it!

Passionate About Baking said...
March 23, 2014 at 9:35 AM

Hi quizzine,
I'm glad you tried and love it. I also like it very much!

Grace said...
August 22, 2016 at 10:07 PM

Hi Jane

Usually chiffon recipes ask for egg white to b beaten till stiff peak or firm peak.

I m new to baking n newer to baking chiffon and have not experienced a satisfactory meringue in my few attempts. It can b quite disheartening at times when it is over beaten or under beaten. Hence, I would like to confirm that only soft peak is required here?

Thank u.

Passionate About Baking said...
August 22, 2016 at 10:24 PM

Hi Grace,
I understand what you meant. For any chiffon, you just use whatever consistency you like. Sometimes, it can be soft peak. In my personal experience, I feel that soft peak is easier to fold into the egg batter, although stiff peak is more stable to fold. Therefore, if you are comfortable to beat till stiff, then use stiff. You must always watch your meringue when beating because once it reached stiff peak, it'll very fast be over beaten and becomes lumpy. Then it'll be more difficult to fold. In this case, you can add more egg whites and beat again to blend. I hope this helps.

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