Any excuse is good enough - birthday, christening, a day of the week....but this time it was for my mother who has just moved into her new home...I thought I would christen the chiffon cake tin that I'd bought a few months ago - got to buy it when you see them as they don't come along very often!!!
What makes a chiffon cake tin so special? The short answer is the little 'legs' along the top of the the tin as you cool this cake UPSIDE DOWN....you could always use a normal bundt tin (cake tin with a hole in the middle) & invert it over the top of a bottle of wine but I like to do things properly so a chiffon cake tin with legs it has to be...& besides I've always wanted one...
I used a recipe from a lovely South African book called 'A Farm in my Heart' by Emilia le Roux & Francois Smuts - got it for Christmas & have spent many happy hours going through it. You can just tell that this is written by someone who likes to cook & that all the recipes are going to work. Nothing more frustrating than a recipe that doesn't work....'celebrity' chefs take note!!! Besides the recipes the book also contains advice on various matters - garden, fruit trees, chickens, the smokehouse, wine etc so right up my alley.
It was really easy & turned out perfectly - you can either decorate with a butter icing or whipped Chantilly cream with fresh fruit (am thinking berries of some sort - raspberries, strawberries etc) but I just used some plain icing sugar mixed with lemon juice to compliment the lemon zest & lemon juice already in the cake and good old sprinkles for a touch of colour...
Having done the taste test I can honestly say this is one of the nicest cakes I've made - soft, fluffy & moist and have added it to my list of 'regulars'. I'm embarrassed to say that we made real pigs of ourselves & managed to polish off most of this by the time Sunday evening came round....it was THAT good.
Beautiful!!! You truly have an eye for colour.
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