Almond and White Chocolate Chiffon Cake

Oh, hello there. Welcome to my internet home. Oh, what’s that? That’s just a white chocolate and almond chiffon cake? Is it pretty? Its not what’s on the outside that matters, its what’s on the inside.


Ok, so before we jump into this cake and engage in trash talk, lets have a moment to celebrate me. Yesterday, the 7th of May I was on a not so little South African show, Sisterhood on ETV, discussing my ginger cookies. It was mad fun and nerve wracking, for your pleasure, please see a pic of me glowing and shining below.


Speaking on utter beauty, not everything needs to be judged on the outside, sometimes the beauty is found inside. This cake is one such situation. This here cake is a cake with a nice personality. This is a lesson in life, I am taking it on as a lesson, a tasty lesson. OK guys let’s get to baking this thing.


What’s on the inside

2 ½ cups/280g sifted cake flour.

1 2/3 cups white sugar

1 teaspoon salt

1 tablespoon baking powder

6 separated eggs

½ cup oil

¾ cups milk

1 teaspoon vanilla extract

1 ½ teaspoons almond essence

½ teaspoons cream of tartar

115g white chocolate


Bringing it all together

Preaheat oven to 190 degrees celcius.

Melt 85g chocolate over a double boiler and allow to cool slightly once melted. Grate the remaining 30g of white chocolate and set aside.

Sift flour, sugar, baking powder and salt together in a bowl and set aside

Beat milk, oil, egg yolks, vanilla and almond essence together until smooth and well combined.

Gradually add dry ingredients into wet mix until 80% combined. Add melted butter until everything is combined.

Beat egg whites until frothy then add cream of tartar, beat until stiff peaks form

Gradually fold 1/3 of eggs to the main batter and fold ½ of grated white chocolate, repeat process until everything is just combined. Be careful not to knock too much air out of the egg whites when folding.

Bake in a single greased bundt mold for 50-60 minutes.

Once baked, allow to cool completely before frosting.


Enjoying your fab

So firstly, why did I make this cake? My “friend”, I think he hates me, we have a running tradition of me baking something for his birthday ranging from Oreo stuffed chocolate chip cookies to a cake covered in expletives. I guess a freaking chiffon cake was the next move.


So ugly

I freaked out a bit as I had never made this before but after some research and talking myself off the ledge, I realized that it is the same as everything else that I had ever baked. Just focus and leave self-doubt at the door.


What I love about a chiffon cake is that it does not necessarily need any frosting, if you don’t know by now, I really suck at making frosting. I tried to make a ganache, but it turned out more like a glaze, not cute, my fault. I’ve often had this cake as just the sponge and have never been disappointed. It’s like a fluffy cloud in your mouth, who wouldn’t be happy? And i mean, that chocolate bark though…


But so tasty

I think my biggest mistake, outside of the ganache, was using the bundt mold I had used, it created a funny shape and I think we would have been safer with a simple round shape. If you want to layer your cake, you could either bake one cake and split it once cooled or you could use two tins in the oven at once, just cut the baking time in half.

Review from the bestie? Oh shame, he enjoyed it and so did I despite how ugly it looked. Stick with me guys, one day it will get pretty.


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