Pimm’s, lime and mint chiffon cake

2014-08-03 15.00.58

So who likes Pimm’s? The likelihood is, a lot of you out there! Why wouldn’t you? It’s one of those alcoholic drinks that you can just sip away all summer. Similarly, this cake is light and very refreshing. So, I’m sure this will make a wonderful summer afternoon treat or dessert after a meal.

P.S. If you don’t drink alcohol, you can always omit the Pimm’s. 

  • 120g plain flour
  • 3 large eggs (separate yolk and white)
  • 100g + 50g in separate measuring bowls
  • 60ml vegetable oil
  • 4g baking powder
  • 28g mint leaves
  • 5 limes
  • 60ml water
  • 500ml double cream
  • 40g icing sugar
  • Fresh berries for decoration
  • Optional: Pimm’s
  1. In a saucepan, boil 20g mint leaves with water over very low heat for about 20 minutes
  2. Take the mint flavoured water off heat and let it cool down completely
  3. Pre-heat oven to 180°C (356°F) or 160°C (320°F) in a fan assisted oven
  4. Do NOT grease or line cake tin with parchment paper
  5. Mix 100g caster sugar with egg yolks, beat until smooth
  6. Sift plain flour, baking powder on the egg yolks, mix until combined
  7. Make a well in the middle of the batter
  8. Add vegetable oil, lime zest, 20ml lime juice, mint water (also 1 tbsp pimm’s if desired) to the batter
  9. Mix with large metal/plastic spoon or spatula
  10. Whisk egg white with electric whisk until foamy and add the remaining 50g caster sugar 1tbsp at a time until all the sugar has been added
  11. Continue whisking until it forms stiff peaks
  12. Add 1/3 of egg white to the cake batter and mix it in vigorously
  13. Add half of the remaining egg white to the cake batter and gently fold it in (see video)
  14. Add the remaining egg white and fold it in again very gently
  15. Transfer the cake batter into the cake tin
  16. Use a metal knife and run it through the cake batter to remove large and uneven air bubbles
  17. Bake in the pre-heated oven for 45-55 minutes (turn the cake after 25-30 minutes if the oven bakes unevenly)
  18. Test if the cake is cooked by inserting a clean skewer into the middle of the cake, if ready, the skewer should come up completely clean. If not ready, return to oven and bake for another 5 minutes and repeat the testing
  19. Take the cooked cake out of oven and invert the cake tin (with cake inside) and cool upside down on a wired rack for at least 1 hour before attempting to take cake out of tin (cake will be more likely to drop out of cake tin if it was greased or lined beforehand)
  20. Once the cake is cool, slice cake horizontally into 2 or 3 equal layers (depends on how good you are at slicing cake and how much height has been achieved during baking)
  21. Whisk double cream with icing sugar until it forms stiff peaks
  22. Add 1 tsp of Pimm’s (optional), zest from 1 lime and 10ml lime juice to the cream and mix it all together
  23. Spread the cream between the cake layers and around the cake
  24. Decorate the cake with the rest of the mint leaves, fresh berries and lime

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