The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/27430/lemon-and-earl-grey-orange-and-rose-chiffon-cake

lifestyle.com.au

A refreshing and delicious chiffon cake.

Ingredients

  • Orange & rose water chiffon cake

  • 2 ¼ cups cake flour

  • 1 ½ cups caster sugar

  • 1 tbs baking powder

  • ½ tsp cardamom powder

  • 1 tsp table salt

  • 7 eggs

  • 2 or 3 oranges (zest + 120 ml juice)

  • ½ cup sunflower oil

  • ½ tsp cream of tartar

  • ½ cup water

  • Rose buttercream

  • 440g unsalted butter, room temperature

  • 950g pure icing sugar

  • 3 ½ tbs milk

  • 4 tsp rose water

  • 4-6 drops super black (gel paste)

  • Lemon & French earl grey chiffon cake

  • 2 cups self-raising flour

  • 2 tsp French earl grey tea

  • 1 ½ cups caster sugar

  • 7 eggs

  • ¾ cups lemon juice

  • ½ cup sunflower oil

  • 1 tbs finely grated lemon rind

  • ½ tsp cream of tartar

  • Lavender buttercream

  • 440g unsalted butter, room temperature

  • 950g icing sugar

  • 3 ½ tbs milk

  • 4-8 drops culinary lavender oil

  • 4-6 drops super black (gel paste)

  • Gum paste

  • 260g pure icing sugar  

  • 3 egg whites

  • 160g corn flour

  • 17g tylose 

  • 130g potato flour 

  • 10g crisco (or similar)

  • Sugar paste

  • 250g pure icing sugar

  • 2 tsp tylose

  • 2 tsp active white

  • 10ml water

  • 3 tsp gelatine

  • 2 tsp glucose

  • 4 tsp copha (melted)

  • 100ml edible glue

  • Shimmer petal dusts: (yellow, red, gold, silver, blue, green, orchid pink, aubergine, thistle)

Method

  • 1.

    For the lemon & French earl grey chiffon cake, preheat the oven to 165°C and grease just the bottom of 3 tins (9 inch deep). Put the tea with ¾ cup sugar in a food processor. Put the yolks in a bowl and beat them for 5 minutes (until they are pale). Add the oil, juice, rinds and beat all together. Add the flour (sifted 4 times) over the wet ingredients and fold gently. In the meantime whisk the 7 egg whites with the cream of tartar and the rest of sugar and with an electric mixer until you get firm peaks. Fold carefully half of the whites with the wet ingredients, then fold the other half. Divide the mixture into the 3 tins (don’t oil the sides). Cook for 22-25 minutes. Place baking paper (large like the tin) on the working place and turn the hot pans upside-down on the paper. Leave them to cool. when they are cool, run a sharp thin knife around the edges

  • 2.

    For the lavender buttercream, whisk the butter and icing sugar for 5 minutes (if it’s too hard add the milk)

  • 3.

    Take half of the buttercream and add the lavender oil. On the other half add the black paste to get a concrete look.

  • 4.

    For the orange & rose water chiffon cake, preheat the oven to 165°C and grease just the bottom of 3 tins (7 inch deep). Put flour (triple sifted), sugar, baking powder, cardamom and salt in a bowl. Whisk oil, 7 yolks, orange zest and juice, water in another bowl. Then pour the wet ingredients in the dry ingredients, and mix them very well. Whisk the 7 egg whites with the cream of tartar with an electric mixer until you get the peaks

  • 5.

    Fold carefully half of the whites with the wet ingredients, then fold the other half. Divide the mixture into the 3 tins (don’t oil the sides). Cook for 22-25 minutes. Place baking paper (large like the tin) on the working place and turn the hot pans upside-down on the paper. Leave them to cool. when they are cool, run a sharp thin knife around the edges.

  • 6.

    For the rose buttercream, whisk the butter and icing sugar for 5 minutes (if it’s too hard add the milk). Take half of the buttercream and add the rose water. On the other half add the black paste to get a concrete look

  • 7.

    For the gum paste, put the icing sugar and egg whites in a bowl and whisk them (first at high speed then low speed) until they are soft and fluffy. Meanwhile, add the tylose to the corn flour and mix the mixture to the wet ingredient in the mixer. Once the tylose and corn flour are well mixed, add the potato flour. Knead it until it’s elastic. If you feel like the paste is too hard, add the shortening. Once it’s smooth, wrap it in cling film and place it in the fridge.

  • 8.

    For the sugar paste, add all the dry ingredients all together. Put the water, gelatine and glucose in a small container in the microware for 50 seconds, then add the copha. Add the wet ingredients and the dry ingredients all together. Knead for a few minutes until the paste is soft but not sticky

  • 9.

    To assemble,

  • 10.

    For the orange and rose water chiffon cake: put the rose buttercream between the 3 layers and using a spatula put the grey buttercream around the cake.

  • 11.

    For the lemon & french earl grey chiffon cake: put the lavender buttercream between the 3 layers and using a spatula put the grey buttercream around the cake.

  • 12.

    Make the flowers with the sugar paste and gum paste and colour them with the petal dusts

Notes

This recipe has not been edited or tested by the Bake Off Food Department

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