Skip to main content
logo
Food Advertising by

Mini lime marmalade chiffon cake




These little chiffon cupcakes were made with lime marmalade.  Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last.  It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!













I made this based on my recipe of Black currant chiffon cake but this time used lime marmalade, plain flour and baked in paper cups for a change.

I'll be off-line for a while as I'll be away on a short vacation but once I'm back on homeground I'll be posting again.  So, take care, folks!

Recipe for Mini lime marmalade chiffon cake

Ingredients


    A.  5 egg yolks
         1/4 tsp salt
         30 gm caster sugar
         6.1/4  tsp corn/canola oil

    B.  100 gm lime marmalade
         5  Tbsp boiling water

    C.  150 gm plain flour
         1.1/4  tsp baking powder

    D.  5 egg whites
         50 gm caster sugar
         1/2 + 1/8 tsp cream of tartar

    Method

    1. Mix the lime marmalade with hot water, stir till dissolved.  Leave to cool.
    2. Sift the flour with the baking powder, set aside.
    3. Cream the egg yolks, sugar, salt and oil till creamy.  
    4. Add the jam mixture into the egg yolk mixture, mix thoroughly with a balloon whisk, scraping from the bottom and sides of the mixing bowl.
    5. Fold in the flour mixture, mix till well combined.
    6. Sprinkle the cream of tartar onto the egg whites and beat till foamy.
    7. Add in the sugar in 3 batches and beat till stiff but not dry.  
    8. Pour half the egg white mixture into the flour mixture, mix thoroughly.
    9. Mix in the balance of egg white and mix till no traces of egg whites are visible.
    10. Spoon the mixture into paper cups, 3/4 full.  
    11. Bake in a preheated oven @ 180 deg C for 35 mins. till golden brown.  Test with a skewer till it comes out clean.
    12. Invert the cupcakes on a wire rack to cool before serving.


                                                     
       


    I'm submitting this post to  Aspiring Bakers # 22 :  Lightened Up Cakes (August 2012) 



Comments

  1. Hi Cheah,
    Just wondering whether the mini cake will sink without inverting it like the normal chiffon cake.
    Thanks for the recipe.
    Patricia from Perth

    ReplyDelete
    Replies
    1. Thanks for reminding. The cupcakes need to be inverted on a wire rack to cool. I've edited the method and thanks for dropping by!

      Delete
  2. Cheah, the cake looks so terrible inviting!! Wish i could take a bite into it right now LOL. Woolworth homebrand eh? I like too.i always stock up whenever i visit oz. have a good vacation and safe journey. :)

    ReplyDelete
    Replies
    1. Thanks. Yes, Woolworths do have a variety of jam flavours. I stock up too.

      Delete
  3. Very lovely mini chiffon. I wanna sample ....

    ReplyDelete
    Replies
    1. Chris, what a pity you're so faraway. Can't be help, you'll need to DIY!

      Delete
  4. Hi Cheah, I was quite afraid to bake chiffon cake in paper cups. Thanks for trying and sharing it.

    ReplyDelete
    Replies
    1. You're welcome, Kimmy. Give it a try and you'll be surprised!

      Delete
  5. Your mini chiffon rises so nicely and no shrinkage, sadly, I haven't got much success baking chiffons in mini cups.

    ReplyDelete
    Replies
    1. Never mind, Jeannie, practise makes perfect, keep on trying!

      Delete
  6. Your chiffon cupcakes looks perfect. Love to try this recipe.

    ReplyDelete
  7. Lime marmalade sounds very nice and refreshing, the cake must have a wonderful tangy flavour.

    ReplyDelete
    Replies
    1. Yes, lime marmalade is something different and it does have a tangy flavour.

      Delete
  8. oh I love the color of the chiffon, looks so pretty.

    ReplyDelete
  9. Very nice mini chiffon with lime marmalade. Must check this is available at the store here.

    ReplyDelete
  10. Hey Aunty Cheah,
    How are you doing? Sorry I havent visited for a long time. That cake looks appetizing. Have a great day!

    ReplyDelete
    Replies
    1. So nice to hear from you. It's been a while, I'll hop over to yours soon.

      Delete
  11. where are you going again? so jealous, always go honeymoon!!

    ReplyDelete
    Replies
    1. Now it's the time for me to move around, Lena. You'll know where I've been after I post upon my return.





      Delete
  12. Your cake looks so spongy and soft! Would be great to have with a cup of tea!
    Enjoy your holiday!

    ReplyDelete
    Replies
    1. Thank you. Yes, tea is the best partner of these mini chiffon cakes.

      Delete
  13. Cheah, Your mini chiffon cakes look so soft and cottony. Plus marmalade, they must be superb!

    ReplyDelete
    Replies
    1. Thanks, Zoe. The lime marmalade really makes a difference to these mini cakes.

      Delete
  14. Beautiful cakes! I will eat a few :D Enjoy your holiday!

    ReplyDelete
    Replies
    1. Thank you, Mary! Am enjoying my holidays tremendously!

      Delete
  15. Yum..Am planning to make some during the weekend. Thanks.

    ReplyDelete
  16. Slurppp....wish I can have some of these for breakfast. Yummm... Looks really fluffy & smooth.
    Hope you're having a fabulous week ahead, Cheah.
    Kristy

    ReplyDelete
  17. I always love cupcake size serving.

    ReplyDelete
  18. Can i omit the cream of tartar?

    ReplyDelete
    Replies
    1. I suppose you can but I've a feeling that the cakes won't be so soft and fluffy.

      Delete
  19. Hi Cheah, your mini chiffon look really good. Very cottony soft, love the texture.

    Have a nice day, regards.

    ReplyDelete
  20. A light citrus chiffon! :) Yumm...

    ReplyDelete
    Replies
    1. Yes, yumm indeed. Hope you're in the pink of health!

      Delete
  21. hi Cheah, this is looking so good i must try!

    ReplyDelete
  22. This looks INCREDIBLE and tempts me into eating non-vegan for the first time in over 10 years!

    I wonder if I can veganize it!

    ReplyDelete
  23. Can I use melted butter instead of oil?

    Tsuki

    ReplyDelete
    Replies
    1. Better not. I've never come across a chiffon cake recipe that calls for melted butter. You can use sunflower, corn or canola oil.

      Delete
  24. Just wondering what's the serving size? Does it make more than one cupcake?
    Jen

    ReplyDelete
    Replies
    1. It's more or less the size of a cupcake. I used the squarish paper cup that can stand on its own on a baking tray.

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

White Bihoon/Rice vermicelli ~ 白米粉

I was introduced to White Bihoon on my recent trip to Singapore and must admit that I have never heard of this before.  Back here, we have Hokkien fried bihoon which is brownish in colour or Cantonese braised bihoon which is bihoon deep fried and coated with an eggy sauce of meat, seafood and vegetables.  I was curious and I had my first taste of this popular White Bihoon at Jewel, Changi airport.  It's white, because no light or dark soya sauce was added to the bihoon, hence it's white.  It does tastes good with a light squeeze of calamansi. So, today I'm trying to replicate this dish and here's my version of White Bihoon.  Enjoy!



White Bihoon/Rice vermicelli  ~    白米粉
Ingredients
100 gm bihoon (for 2 servings)2 eggs beaten100 gm prawns100 gm chicken leg, deboned and sliced6 cups or more chicken stock1 tsp chicken granules1.1/2 tsp cornstarch + water to thickenVegetable of your choiceSalt, pepper and sugar to season the chicken and prawnsCalamansi, sliced (optional)Salt…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Lemon Muffins ~ 柠檬玛芬

What can be most satisfying on a Monday morning when there are warm muffins being served on the breakfast table?  They are quick and easy to whip up as only light mixing is required.  These muffins are full of lemony flavour and fragrance, a big boost for your Monday blues!





Lemon Muffins  ~   柠檬玛芬
Ingredients
250 gm plain flour150 gm caster sugar1 'L' egg1.1/2 Tbsp lemon zest3 tsp baking powdera pinch of salt3/4 cup milk1/3 cup oilMore lemon zest to sprinkleMethod Sift flour, baking powder, salt into a mixing bowl, mix in the sugar and lemon zest.  Whisk till well combined.In another bowl, whisk the egg, add in the milk, followed by the oil and whisk till well incorporated.Add the wet ingredients into the dry ingredients, mix till just to dampen the flour.  Do not overmix.  Batter should be lumpy.Using an icecream scoop, scoop the batter into a lined muffin pan, 2/3 full.Bake in a preheated oven @ 180 deg.C, for 20 to 25 mins. till golden brown.  Test with a skewer till it comes …