Strawberry Lavender Chiffon Cake

When Kimberly invited me to join the "Recipe with Photos Contest" she is hosting, I am honoured and truly flattered. She has a small farm with an amazing view and does things we can only dream of in Singapore (owning a big piece of land which they consider small. XD). Farming, raising animals, bee keeping, wine making and beer making! And the food they create never fail to wow me! Not to mention they have a smoker in their backyard where they smoke beautiful hunks of meat. That's the number 1 thing I'll like to do in Singapore without running the risk of being charged with attempted arson! LOL!

Even though Kim said that the recipe used for the contest doesn't have to be "original", I want to create something for them at the very least. Since their website is "Purple Goo", I thought of making a Lavender chiffon for them. You know.... PURPLE goo. Heehee... But I know the smell/taste of Lavender is quite daunting to most people, especially in a region where Lavender is frequently used as the fragrance for cleaning agents, be it body shampoo or the floor cleaning detergents. So I decided to pair it with the sweet smell of strawberries to slightly tame the strong lavender, and also for the extra girlish touch

As usual, I am just modifying the recipe I've grown accustomed and it took me 3 attempts before getting the flavours right (for myself). I wouldn't say the "recipe is mine" so feel free to adjust the flavours and sweetness to your preference. =)

Strawberry Lavender Chiffon Cake (yields 21cm tube tin)

(modified from Richard Goh's recipe)

Mixture A
     5       Egg Yolks

   40g     Sugar

Mixture B
   60g     Corn Oil
   70g     Water, warm
     2g     Lavender (may reduce to 1g)
   20g     Strawberry Paste
Optional
*a few drops of food colouring*

Mixture C

   75g     Top Flour (may sub with Cake Flour)

   35g     Corn Flour

Mixture D

     5       Egg Whites

   80g     Castor Sugar

Preheat oven to 170º C
1. Soak the Lavender in warm water for approximately 10-15 mins before adding the Strawberry paste. Stir to dissolve, add in the corn oil and stir till homogeneous. Let cool and reserved.

2. Sift together (C), whisk briefly and reserved.

3. Using a whisk attachment, whisk (A) at maximum speed till colour turns pale and volume has doubled. Usually takes less than 2mins on my stand mixer.

4. Reduce the speed of mixer and slowly add in (B) till incorporated. Add in (C) and whisk till batter is thick, smooth and lump-free. Transfer batter to another bowl, wash and clean mixer thoroughly.

5. Using the whisk attachment, whisk the egg whites till almost soft peaks and gradually add in the sugar. Stop whisking when meringue turns glossy and just reaches stiff peaks.

6. Gently stir in 1/3 of the meringue into the batter to lighten the mixture before folding in the rest with a very light hand. Again, I highly recommend using hands. If uncomfortable, any other apparatus will work. Spatula, whisk or wooden spoons. Fold in, stir in, cut in, clockwise, anti-clockwise, anything! It doesn't matter as long as you maintain a gentle touch, it will work.

7. Sharply rap the bowl against the counter top a couple of times to release trapped bubbles before pouring into the tube (aka chiffon) tin.

8. Place the cake at the lowest possible rack and bake for 45-55mins till cake tester/skewer comes out clean.

9. Immediately turn the tin over and elevate it using a bottle/funnel and let cool completely.

10. When completely cooled, insert a sharp knife and go around the sides to release the cake. Try to use one swift movement and keep the blade as close to the tin as you can. Repeat the same for the bottom of the cake. Voila, you're done!

At first glance, the amount of strawberry paste added might seemed way too much, you are welcome to reduce to your liking but bear in mind that Lavender is a really strong smelling flower. There wasn't any strawberry taste/smell in my first 2 attempts, not even the slightest hint, so you can reduce the Lavender to 1g if you like. And for regions where strawberry paste is not available, you may substitute with strawberry emulco/flavouring. I wouldn't advise using fresh strawberry purée if the paste/emulco/flavouring are not available though, it might weigh down the chiffon.

Over 80% of the people who had tasted this flavour commented that it reminded them of cleaning agents. What can I do to help rid that impression? *face palm*

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