Hi HHB, I tried this out today, wanted to practice my whisking of egg white and egg yolk mixture and folding in, you see! :), Hi HHB,Thanks for sharing the recipe! June 2019. Place some buttercream in a pastry bag fitted with a large round pastry tip or in my case I used just the coupler. Hehe... How did you fold the egg white and how fast? I think you should have just fold in the egg whites and avoid beating it further when folding in. Spoon this mixture on top of the cake. Will try it the next time! Remove from heat. Add the lemon zest, vanilla, lemon juice, and 1/2 tsp lavender and mix on medium speed about one minute. I have been staying away from this intere... No parts of the content on this blog may be reproduced without prior written permission. Trying to figure out what to bake was difficult after my incredible Triple Lemon Bundt Cake. As always :), hi HHBoh, and i forgot to mention that i love to collect fridge magnets as well. This is the best cake recipe I have ever made. It’s not lavender tea bag. Lavender Cake Vanilla Chiffon, Lemon Lavender Pastry Cream, Lavender Decoration Charlotte NC Wedding Cake. but i didn't count how many i have, don't think i have so many like u...u must have a v big fridge, my fridge is pathetically small so guess have to shift some of my magnets to the cpu soon....octopusmum, wow beautiful chiffon indeed! To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and the center core. Lemon Lavender Cake- Cake for a winter's morning. Do you think this is correct? Thanks! Tap the cake pan on the counter a few times to let the air bubbles out, Bake for 30-35 minutes or until a toothpick inserted in the middle of the cake comes out clean, When cake is ready place it UPSIDE DOWN on a baking rack to cool, When cake is cool, run a knife gently throughout the sides to release the cake, When cake is released, run a knife in between the bottom of the cake and then in the center to released the detachable bottom, Place on a cake plate and add the glaze on top, In a bowl, mix the powdered sugar and the lemon juice until combined. The pale green cake’s texture is nicely bouncy, but dry, and could do with a heavier dose of pandan juice. You may want to call and check whether they still carries it, you can also check with Sun Lik? Lemon Lavender Chiffon Cake Ingredients (makes one 18cm cake) Ingredients A: 3 egg yolks 20g caster sugar 60ml water 50ml vegetable oil 70g cake flour 3g baking powder zest of 1 lemon (not included in the original recipe) 1 teaspoon of dried lavender (not included in the original recipe) Ingredients B: 3 egg whites 40g caster sugar Method: To make the cupcakes, preheat the oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners. This cake is baked in an ungreased pan because greasing the pan would keep the batter from rising and gripping the sides of the pan as the cake … It's all about the time I spend baking, cooking in my kitchen. And it is because it is so perfect that 's why you can take nice picture of it. Whisk until everything is combined, In another bowl, beat the egg whites using an electric mixer. Interestingly the texture of both are similar, but the oven baked one took only half the time to finish baking :p, I have not tried baking with my rice cooker, will hope over to your blog to take a look ;), I just posted the one from your recipe :). Waiting to shop for a built-in! Lemon Lavender Chiffon Cake Ingredients (makes one 18cm cake) Ingredients A: 3 egg yolks 20g caster sugar 60ml water 50ml vegetable oil 70g cake flour 3g baking powder zest of 1 lemon (not included in the original recipe) 1 teaspoon of dried lavender (not …