Lavender Chiffon Birthday Cake

It was my birthday yesterday and finally I turned 18 (or so I would like to believe..sigh…how I wish that was true!!!). Christmas is over but the hang over is still there. The weekend was spent in Vegas (I know- life is gooood!!). It was my first time there and after a long time I had so much of fun! Three days of drinking, eating, drinking, gambling, drinking, shows, lights and did I mention drinking?! Came back late night 26th since V was working on Monday, 27th – my birthday. Called people over for cocktails and cake- it was supposed to be a surprise but V had to tell me since the house was in a mess after the long weekend. So much for the surprise!

Luckily, the cake was already planned. A few days back I discovered Deeba’s blog, and was floored by her baking skills. The moment I laid eyes on her version of the Lavender Chiffon Cake, I knew this was it- this was the birthday cake I had to make. Impressed with the whole look of the cake I decided to replicate it. I tried my hand at the firm white chocolate ganache decoration too with a mango motif design, though with not much success. Of course, Deeba’s cake looks so much more beautiful and wish my pictures were as good (I should have photographed in day light- but the cake got ready in the evening, just in time for the party). Looks aside, the cake was excellent- just baked, it was springy to touch like a chiffon cake should be, and light as a feather! So what if my photography and decorating skills aren’t that good! As they say, you learn from your mistakes and am happy to come out of this as a more experienced decorator- I promise next time would be better.

Lavender Chiffon Cake with Whipped Lemon Curd Frosting
Adapted from Passionate about Baking
Serves 12-16
Lavender Chiffon Sponge

• 6 eggs, separated
• ¼ cup neutral vegetable oil
• 6 tbsp water
• 1 ½ cups  caster sugar
• 1 ½ teaspoons dried edible lavender buds
• 1 1/3 cups cake flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon cream of tartar

Method

1. Preheat the oven to 180°C. Line the bottoms of two 20cm (8in) round cake pans with baking paper; do not grease.
2. Place 1 cup of the sugar in a food processor, add the lavender buds and process. Sift into a large bowl, discarding the excess lavender.
3. In a medium bowl, whisk together the egg yolks, oil and water. Set aside.
4. Sift the flour, baking powder and salt into the sugar and whisk gently to combine. Add the yolk mixture and whisk to form a smooth batter.
5. Place the egg whites in a large bowl and beat with an electric mixer fitted with the whip attachment on medium-high speed until frothy. Slowly add the remaining ½ cup (100g) sugar and the cream of tartar and continue to whip until soft, droopy peaks form. Fold ¼ of the beaten egg whites into the batter, taking care not to deflate the mixture. Gently fold in the remaining whites. Divide the batter among the prepared pans.
6. Bake for 18-20 minutes or until golden and a cake tester or wooden toothpick inserted in the center of the cake comes out clean. Allow layers to cool completely in the pans. To remove, run a blunt knife around the edges, invert each pan and tap out the cake onto a wire rack. Carefully peel off the paper.

Easy Lemon Curd
Adapted From Ju @ Little Teochew

• 1/2 cup sugar
• 1 egg
• 1 egg yolk
• 60ml fresh lemon juice
• 1/2 tsp grated lemon zest
• 30 g unsalted butter

Method:

1. In a large bowl, whisk all the ingredients except the butter*. Mix well. Place the bowl over a bain-marie** (water bath) and stir constantly. The mixture may look curdled, but it will smooth out as it cooks. If you want a more subtle taste of lemon, do not add the zest at this stage. Set aside with the butter.
2. Once the mixture thickens – it should leave a path on the back of a spoon – turn off the flame and add butter in 2 or 3 additions. If you have not added in your lemon zest, add it in now and stir to mix well.
3. Allow the curd to cool slightly before transferring to a clean jar or bowl. Make sure it is covered to prevent a skin from forming. Chill in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.
4. While the cakes are baking and cooling, make the lime curd and chill completely.

Whipped Lemon Curd Cream Frosting

• 700ml low fat cream
• 1/2 vanilla bean, scraped
• 1/2 recipe lemon curd
• 2-3 tbsp sugar {the lemon curd adds it’s own sweetness too}

Method:

1. Whip the cream and sugar till firm peaks hold. Gently fold the lemon curd through, about 2/3rd to being with, and taste for sweetness, tartness etc. Add the rest if desired, and add sugar if required.

Lemon Sugar Syrup:

• 1/2 cup sugar
• 1/8 cup water
• Juice of 1 lime.

Method:

1. Place all ingredients in a pan, bring to a boil, stir until the sugar is dissolved. take off heat, and allow to cool.

To Assemble the Cake

1. Slice both sponges horizontally to get 4 layers.
2. Reserve 1/3rd whipped cream for top and sides.
3. Place one cake layer on a cake stand or serving plate, brush with lemon syrup and spread 1/3rd of the cream for filling.
4. Repeat with the other 2 layers.
5. Top with the third cake layer, and frost the top and sides with the remaining cream.
6. Mix 1 tsp of lemon curd in any left over cream, and pipe a border etc.