Ingredients
Sea buckthorn chiffon biscuit
- 3 egg yolks
- 5 egg whites
- 210 grams (7.4 ounces) sugar
- 140 grams (4.95 ounces) wheat flour
- 60 grams (2.1 ounces) rice flour
- 80 milliliters (2.7 fluid ounces) vegetable oil
- 150 grams (5.3 ounces) mashed sea buckthorn
- Pinch of salt
- 2.5 teaspoons (3 teaspoons) baking powder
Custard
- 360 grams (12.7 ounces) sour cream (20%)
- 380 grams (13.4 ounces) condensed milk
- 1 lemon (zest and juice)
- 100 grams (3.55 ounces) red currants
- 2 tablespoons pistachio chips
Equipment
- Stand Mixer or Hand Mixer
For perfectly whipped egg yolks and whites, a stand mixer is ideal, but a hand mixer works just as well. Make sure to whip until soft peaks form for the best texture.
- Baking Paper
Essential for lining the cake mold to prevent the batter from sticking. Cut it to fit the bottom of the mold precisely.
- 24 cm (9.4 inch) Cake Mold
This will ensure your cake bakes evenly. Avoid greasing the sides to help the cake rise better.
- Wire Cooling Rack
Inverting the cake on a wire rack is crucial for cooling and maintaining the cake’s delicate texture.
- Kitchen Scale
Accuracy matters in baking, so use a kitchen scale for precise measurements.
Instructions
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Servings
📅 Hosting a small get-together? This Sea Buckthorn Chiffon Cake is sure to be a conversation starter! Serve with a side of hot tea or a refreshing lemon iced tea to complement the cake's citrus notes. 🍋
🌟 Perfect for autumn evenings, you can serve it alongside a warm apple cider or mulled wine. 🍷 The vibrant colors and flavors are sure to warm up any chilly evening.
If you want to get really fancy: Why not top each slice with a dollop of whipped cream and a sprinkling of grated pistachios? It adds a touch of luxury and crunch that will leave your guests wanting more. 🥄
Don't forget a sprig of mint and a few fresh red currants for that added festive look. It’s the little touches that make a big difference! 🌿
Variations
Gluten-Free Version 🍰: Substitute the wheat flour and rice flour with an equal amount of a gluten-free flour blend. Make sure it includes xanthan gum for better texture consistency.
Vegan Version 🌱: Replace the egg yolks and egg whites with a combination of aquafaba (chickpea brine) for whipping. For the custard, use a vegan sour cream and a dairy-free condensed milk, and swap in a plant-based lemon curd to keep the tangy flavor.
Whether you’re gluten-free or vegan, you can still enjoy the delightful flavors of this Sea Buckthorn Chiffon Cake with a few simple swaps! 🎂
Faq
- Q: How do I know when my egg whites are whipped properly?
A: Whip until soft peaks form which means that when you lift the whisk, the peaks slightly droop but still hold their shape.
- Q: Can I use frozen sea buckthorn?
A: Absolutely! Just make sure to thaw and drain any excess liquid before using in the recipe.
- Q: Can I substitute the sea buckthorn with another fruit?
A: Yes, you can use other tart fruits like raspberries or cranberries for a different flavor profile.
- Q: How do I prevent the chiffon cake from deflating?
A: Be gentle when folding in the egg whites and avoid overmixing to maintain the airy texture.
- Q: Can I make the custard ahead of time?
A: Yes, the custard can be stored in an airtight container in the fridge for up to 2 days.
- Q: How do I get a smooth finish on the cake?
A: Use an offset spatula for smoothing the custard, and apply it in layers for an even finish.