almond meal chiffon cakeand the nutty ingredients continue…..^^ this is not too successful a bake because my original intention was to create a wreath… but ha… i think i overrated myself on my piping skills ☆*:.。. o(≧▽≦)o .。.:*☆ … nonetheless, try this cake… i love the crunch from the almond bits

Original recipe by 青井 X 子

Ingredients (for 17cm / 20cm cake respectively)

almond meal chiffon cake4 / 7 large egg yolk
50cc / 90cc salad oil
60cc / 100cc warm milk
80g / 140g soft almond meal (sifted once)
20g / 40g almond flakes (toasted in 180 degrees C oven for 5 mins till golden brown, and crushed)
4 / 7 large egg white
60g / 100g sugar (sifted once)


almond meal chiffon cake– add salad oil to egg yolks and whisk to incorporate
– add in warm milk to mixture and mix well. Sift almond meal once more into mixture all at once and whisk well. add crushed almond flakes and incorporate till well mixed
– beat egg white till frothy and no longer in liquid form. Add sugar in 2 additions and whisk till stiff and shiny peaks are achieved
– add 1/3 of egg white meringue into yolk batter and use whisk to mix. Then change to a rubber spatula and fold the batter well to ensure the bottom have been well mixed. Add in the leftover egg white meringue in 2 more additions and repeat the same process. Once your batter is light and fluffy, stop mixing. Over mixing will cause batter to deflate
– pour batter into pan from a considerable height ~ this helps to eliminate the amount of air bubbles in the batter
– bake 17cm cake for 25mins and 20cm cake for 30mins in 180 degrees C preheated oven
– invert cake to cool once out of oven and allow to cool completely
– once cake has cooled, wrap cake (still in pan) in plastic bag and place in fridge. This prevents the cake from drying out
– by placing cake in fridge for 2-3 days before unmoulding helps to stabilize cake and keeps it moist. Also, the cake taste better after a couple of days

Personal notes:

almond meal chiffon cake– i baked a 17cm cake, and used 30g almond meal/50g hazelnut meal… no why… i ran out of almond meal… again… (。-_-。). surprisingly, the cake turned out really yummy…
– i used coconut milk and coconut oil for the recipe
– i baked my cake for 28 mins as many a times, my chiffon cake tend to sink a bit after removing from oven. this time the cake did not sink at all ( ˘ ³˘)♥
– i piped the cake with mocha frosting (yummmyyyy!!!):
– first i brushed the cake with sugar syrup ~ boil and dissolve 25g sugar in 50cc of water. remove from heat after sugar has dissolved. after cooling, add 1 tbsp of rum and mix well
– next coat a layer of whipped cream onto cake ~ whip 100cc whipping cream with 10g sugar and 1tsp rum till stiff peak
– mocha frosting is then piped onto cake ~ dissolve 1/2 tbsp espresso powder and a pinch of cocoa powder with 1/2 tbsp hot water. cool solution. then, whip 250cc heavy whipping cream with 30g sugar till stiff peak. add cooled coffee solution and beat in
– finally, cake is decorated with my previously made chestnut baked dessert

almond meal chiffon cakemy really ugly cake….. christmas wreath.. piping skills has (lots of) room for improvement 。゚( ゚இ‸இ゚)゚。

Pollution index: 53 (moderate)


(14) Comments

  • Qi Qi in the house (November 26, 2013)


  • Vivian pang (November 26, 2013)

    Ever since baking with almond, I love almond. This almond meal chiffon cake sounds great!

  • Karen Ho (November 26, 2013)

    nice cake deco, looks so delicious.. 🙂

  • 鲸鱼蓝蓝蓝 (November 26, 2013)


  • Angie Ng (November 26, 2013)


  • Esther Lau aka Copycake Kitchen (November 26, 2013)

    Victoria, Don\’t worry! Your X\’mas wreath looks beautiful and with almond meals sound so good 🙂

  • Jessie Ng (November 26, 2013)

    VB, sorry sorry, I have only updated my blog once a week now so I must have missed out a lot of great postings from you. Agree with Angie. This chiffon cake has very strong christmas feel. Like it like it!

  • Mel (November 26, 2013)

    Not a successful cake meh? It look so gorgeous your first pic. Looks so like christmas feeling. With almond meal, I am sure it taste absolutely great, I love all bakes with almond meal.

  • Lian (November 26, 2013)

    This is a beautiful cake! I am sure it tastes yummy too! You have very creative hands.

  • joceline (November 26, 2013)


  • Zoe (November 27, 2013)

    Hi Victoria,

    I just learn this phrase from Food Network magazine… \”ugly\” food can be delicious – LOL! Seriously, I don\’t mind ugly food as long as they are delicious :p

    Btw, I don\’t think your cake is ugly at all… I think you have too high standard for yourself.


  • eileen (November 27, 2013)


  • kitchen flavours (November 27, 2013)

    Hi Victoria,
    Your cake looks very moist and soft. And I don\’t think your cake is ugly!
    Mocha frosting sounds yummy to me too!
    Thanks for sharing with CYB!

  • Jozelyn Ng (November 27, 2013)

    就觉得奇怪。。。你的 post 我都有留言给你,留言怎么没跑出来。。。。原来要login 。。。哈哈哈。。。我真乌龙。。。

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Victoria Bakes – Baking into the Ether