Skip to main content

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) 



Labels:

Comments

  1. AnonymousAugust 13, 2012 at 8:03 AM

    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. Sokehah cheahAugust 13, 2012 at 10:52 AM

      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. Esther@thefussfreechefAugust 13, 2012 at 8:54 AM

    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. Sokehah cheahAugust 13, 2012 at 10:55 AM

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

      Delete
  3. Yummy BakesAugust 13, 2012 at 8:59 AM

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

    ReplyDelete
    Replies
    1. Sokehah cheahAugust 13, 2012 at 10:56 AM

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

      Delete
  4. KimmyAugust 13, 2012 at 12:27 PM

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

    ReplyDelete
    Replies
    1. Sokehah cheahAugust 13, 2012 at 10:09 PM

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

      Delete
  5. JeannieAugust 13, 2012 at 1:42 PM

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

    ReplyDelete
    Replies
    1. Sokehah cheahAugust 13, 2012 at 10:11 PM

      Never mind, Jeannie, practise makes perfect, keep on trying!

      Delete
  6. PHAugust 13, 2012 at 2:30 PM

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

    ReplyDelete
  7. Mich - Piece of CakeAugust 13, 2012 at 3:55 PM

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

    ReplyDelete
    Replies
    1. Sokehah cheahAugust 13, 2012 at 10:17 PM

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

      Delete
  8. BakericiousAugust 13, 2012 at 4:31 PM

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

    ReplyDelete
  9. Veronica August 13, 2012 at 5:33 PM

    Very soft and fluffy mini chiffon.

    ReplyDelete
  10. ann lowAugust 13, 2012 at 8:15 PM

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

    ReplyDelete
  11. ShirleyAugust 15, 2012 at 8:17 AM

    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. Sokehah cheahAugust 16, 2012 at 2:54 PM

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

      Delete
  12. lenaAugust 15, 2012 at 3:39 PM

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

    ReplyDelete
    Replies
    1. Sokehah cheahAugust 16, 2012 at 2:56 PM

      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
  13. kitchen flavoursAugust 15, 2012 at 10:38 PM

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

    ReplyDelete
    Replies
    1. Sokehah cheahAugust 16, 2012 at 3:01 PM

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

      Delete
  14. ZoeAugust 16, 2012 at 6:48 AM

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

    ReplyDelete
    Replies
    1. Sokehah cheahAugust 16, 2012 at 3:08 PM

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

      Delete
  15. MaryMohAugust 17, 2012 at 3:20 AM

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

    ReplyDelete
    Replies
    1. Sokehah cheahAugust 20, 2012 at 3:05 AM

      Thank you, Mary! Am enjoying my holidays tremendously!

      Delete
  16. JakeAugust 18, 2012 at 11:06 PM

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

    ReplyDelete
  17. penny aka jeroxieAugust 19, 2012 at 8:57 PM

    oh Yum!! this looks amazing

    ReplyDelete
  18. My Little SpaceAugust 22, 2012 at 7:38 AM

    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
  19. EdithAugust 24, 2012 at 7:27 AM

    I always love cupcake size serving.

    ReplyDelete
  20. AnonymousAugust 24, 2012 at 2:53 PM

    Can i omit the cream of tartar?

    ReplyDelete
    Replies
    1. Sokehah cheahSeptember 3, 2012 at 4:55 PM

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

      Delete
  21. AmeliaAugust 27, 2012 at 11:16 AM

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

    Have a nice day, regards.

    ReplyDelete
  22. hanushiSeptember 1, 2012 at 4:17 PM

    A light citrus chiffon! :) Yumm...

    ReplyDelete
    Replies
    1. Sokehah cheahSeptember 3, 2012 at 4:58 PM

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

      Delete
  23. AliceSeptember 15, 2012 at 10:36 PM

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

    ReplyDelete
  24. AnonymousJanuary 10, 2013 at 10:00 AM

    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
  25. AnonymousMay 22, 2013 at 4:48 PM

    Can I use melted butter instead of oil?

    Tsuki

    ReplyDelete
    Replies
    1. Sokehah cheahMay 22, 2013 at 10:14 PM

      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
  26. UnknownJanuary 10, 2014 at 3:18 AM

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

    ReplyDelete
    Replies
    1. Sokehah cheahJanuary 10, 2014 at 11:19 AM

      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

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and
Post a Comment
Read more

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 
14 comments
Read on for the Recipe