Delicate lemon chiffon cake cake slathered with @suncorefoods aqua blue spirulina frosting! Gorgeous superfood powders from @suncorefoods makes every bite of the cake colorful and healthy!
This chiffon cake is so light and tender. Make sure you separate the eggs properly. You will not get a perfect meringue even if there’s a tiny bit of yolk in egg white. Just be very careful with that. You can frost the cake however you like 🙂
Here you go with the recipe!
Ingredients:
Cake
Cake flour- 2 cups
Granulated sugar- 1.5 cups( 1 cup and 1/2 cup divided)
Baking powder – 2 tsp
Vanilla extract – 2 tsp
Lemon extract – 1 tsp
Suncore foods rose Salt – 1/2 tsp
Egg yolks – 6 ( room temperature)
Egg whites – 6 ( room temperature)
Olive oil- 2/3 cup
Whole milk – 3/4 cup( room temperature)
Cream of tartar – 1/2 tsp
Buttercream:
Unsalted butter- 4 sticks ( softened to room temperature)
Confectioners sugar- 2lb
Heavy cream- 2 tbsp
Salt- a generous pinch
Suncore foods aqua blue spirulina frosting – 1 tsp
Method:
Preheat oven to 350f.
Line and very lightly grease two 8” cake pans.
Separate the eggs.
Mix all the dry ingredients ( flour,sugar ( 1 cup) baking powder,and salt )
In separate bowl whisk together egg yolks, milk, vanilla extract , lemon extract and olive oil.
Pour the wet mixture to the dry ingredients and mix well and set aside.
In a clean bowl whip the egg whites and cream of tartar until frothy . Add in the remaining sugar and beat until stiff peaks form.
Fold in the meringue in three batches to the wet batter. Make sure not to over mix.
Spoon the batter into the prepared pan and bake for 20-30 mins till done or when a toothpick inserted comes out clean.
Once the cake is done, run a blade around the edge of the cake and invert to remove the cake from the pans. and then place it onto the wire rack to cool off completely.
For the aqua blue spirulina frosting , beat the butter for 2 mins. Then add the other ingredients listed under buttercream and beat for 1 to 2 mins until fluffy. Frost as desired.
0