ruby peach and lavender chiffon cake

As you know, I have been trying to eat a tad more healthily so I have been (mostly) replacing my morning carbs with smoothies. The problem is, though, I am not one who can eat, or in this case, drink the same-old same-old every day. So after 2 weeks of alternating between strawberries and blueberries, I knew I had to do something differently, otherwise it was back to the carbs. YIKES.

So what I did was to buy frozen fruit purees. Did I hear you say, “FROZEN??” ๐Ÿ™‚

Yes, frozen. I feel that we often do not get very good fruit in Singapore. Sure, we can get really good quality tropical fruit because we are in the middle of the tropics but when it comes to many of the stone fruit (like peaches and plums) or berries, I think the frozen ones actually are better. At least the fruit was picked when ripe and frozen, instead of picked before they are ripe and left to ripen on the way here. 

Also, since I was happy to buy frozen fruit puree, I have so many more options that are now open to me too. Take for example, ruby peach puree. It will take me forever and a half to find even one ruby peach in Singapore, and I am pretty sure even if I did, it won’t be very good.

Anyway, I digress. Seeing that I have a tub of ruby peach puree in the fridge, it will not be very long before I think about baking a cake using the puree. 

And since we all know that there is no point in just THINKING about something, I went and DID IT!

IMG_7544

I made this gorgeous Ruby Peach and Lavender Chiffon Cake! (Note: You don’t have to use Ruby Peach puree, you can substitute this with any fruit puree that you like.) 

As with all good chiffon cakes, this cake is tall, yet tender. 

IMG_7521

Let me show you how to make it.

In the bowl of a mixer, beat together egg yolks and sugar until the mixture turns pale.

IMG_7289

To this, add the oil and continue beating.

IMG_7292

Add the peach puree and vanilla extract, and mix until combined. 

IMG_7297

Jadelyn wanted a pink cake, so I added 2 drops of coloring, but this is totally optional. Add the flour in 2 batches and fold until just incorporated.

IMG_7305 IMG_7309

Set this aside.

In a clean mixing bowl, whisk the egg whites at high speed until foamy. Add the cream of tartar and continue whisking.

IMG_5761

Gradually add the sugar and continue to whisk until stiff peaks form.

IMG_7313

Beat 1/3 of the meringue into the egg yolk mixture to stabilize it.

IMG_7316

IMG_7317

Gently fold the remaining meringue into the yolk mixture in 2 batches, until no white streak remains.

IMG_7321

IMG_7324

Pour the batter into an UNGREASED tube pan. Lift the pan about 10cm off the tabletop and drop it to remove the larger air bubbles. Repeat this twice more.

IMG_7328

Bake at 170ยฐC for the time stated for the size of tube pan you are using. If the top of the cake gets too brown, place a piece of aluminium foil over the cake and continue baking. 

Once baked, invert the pan immediately to cool completely before unmolding.

IMG_7541

Enjoy the cake. It is delicious!

*NOTE: Having problems with your chiffon? Chiffon Troubleshooting – See here!

Ruby Peach And Lavender Chiffon Cake
Write a review
Print
For 18cm tube pan
  1. 4 egg yolks
  2. 80ml Peach puree
  3. 53ml oil - I used canola oil
  4. 20g caster sugar
  5. 100g cake flour
  6. 1/2 teaspoon baking powder
  7. 1/4 teaspoon salt
  8. 2 drops food coloring (optional)
  9. 4 egg whites
  10. 60g caster sugar
  11. 1/4 teaspoon cream of tartar
  12. Baking Time: 35 minutes
For 21cm tube pan
  1. 5 egg yolks
  2. 100ml Peach puree
  3. 66ml oil - I used canola oil
  4. 25g caster sugar
  5. 125g cake flour
  6. 1/2 teaspoon baking powder
  7. 1/4 teaspoon salt
  8. 2 drops food coloring (optional)
  9. 5 egg whites
  10. 75g caster sugar
  11. 1/4 teaspoon cream of tartar
  12. Baking Time: 45 minutes
For 23cm tube pan
  1. 6 egg yolks
  2. 120ml Peach puree
  3. 80ml oil - I used canola oil
  4. 30g caster sugar
  5. 150g cake flour
  6. 3/4 teaspoon baking powder
  7. 1/2 teaspoon salt
  8. 3 drops food coloring (optional)
  9. 6 egg whites
  10. 105g caster sugar
  11. 1/2 teaspoon cream of tartar
  12. Baking Time: 55 minutes
For 25cm tube pan
  1. 7 egg yolks
  2. 140ml Peach puree
  3. 93ml oil - I used canola oil
  4. 35g caster sugar
  5. 175g cake flour
  6. 1/2 teaspoon baking powder
  7. 1/2 teaspoon salt
  8. 3 drops food coloring (optional)
  9. 7 egg whites
  10. 125g caster sugar
  11. 1/2 teaspoon cream of tartar
  12. Baking Time: 65 minutes
Instructions
  1. In the bowl of a mixer, beat together egg yolks and sugar until the mixture turns pale.
  2. To this, add the oil and continue beating.
  3. Add the peach puree and vanilla extract, and mix until combined.
  4. Add the food coloring if using. Add the flour in 2 batches and fold until just incorporated. Set this aside.
  5. In a clean mixing bowl, whisk the egg whites at high speed until foamy. Add the cream of tartar and continue whisking.
  6. Gradually add the sugar and continue to whisk until stiff peaks form.
  7. Beat 1/3 of the meringue into the egg yolk mixture to stabilize it.
  8. Gently fold the remaining meringue into the yolk mixture in 2 batches, until no white streak remains.
  9. Pour the batter into an UNGREASED tube pan. Lift the pan about 10cm off the tabletop and drop it to remove the larger air bubbles. Repeat this twice more.
  10. Bake at 170ยฐC for the time stated for the size of tube pan you are using. If the top of the cake gets too brown, place a piece of aluminium foil over the cake and continue baking.
  11. Once baked, invert the pan immediately to cool completely before unmolding.
Notes
  1. Note that every oven is different โ€“ you need to experiment until you find a temperature that is best for baking chiffon cakes.
  2. I use 65g eggs for all my bakes.
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




You might also want to try: