My mind has been bubbling with avocado recipes, trying to use up all the avocados I received recently. It was finally cool enough the other night for me to turn on my oven and I immediately wanted to make this avocado chiffon cake.

It  also gave me a chance to try out this super cute, completely unneeded, egg separator. I found it randomly on a website and then was looking everywhere for it. I could only find it on sites in the UK. In a complete impulse buy, I bought it from a UK business through ebay.

You put the egg into the cup portion and then you tilt and the egg white pours out from the beak, keeping the egg yolk inside. It does work, but it’s not really needed, and it’s actually slower than just separating with your hands if you separate eggs regularly. Still super cute though.

The batter was initially a bright green. Once I mixed it with the eggs, it turned a yellowish green. Not so pretty. But luckily once it finished baking, it was a very pale spring green that was quite nice.

It’s been a while since I made a chiffon cake. This one was slightly lopsided, but it still tastes good. If you like avocados in dessert, I definitely recommend trying it.

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Avocado Chiffon Cake

Ingredients:

80g gmashed avocado (a little more than 1/2 of a medium avocado)
3 egg yolks
50g white sugar
1/8 tsp salt
45ml canola oil
3 tbs water
85g cake flour
4 egg whites
50g white sugar
1/2 tsp cream of tartar

Directions:

1. Preheat the oven to 350F.

2. In a medium bowl, beat the egg whites, 50 g white sugar and cream of tartar until stiff and glossy peaks formed. You should be able to hold your bowl upside down without the egg whites falling out.

3. In a separate bowl, whisk together the egg yolks, the rest of the white sugar, salt, water and oil until combined.

4. Add the mashed avocados and beat until blended and smooth. If it doesn't seem to be getting completely smooth in the mixer, you might try running it through the blender very briefly. Gradually sift in the flour and beat in mixer until smooth.

5. Take about half of the egg white mixture and fold it into the batter (stir in the same clockwise motion with a spatula) until no egg white streaks remain. Then add in the remaining egg whites and fold until no streaks remain.

6. Pour the batter into the ungreased 7 inch angel cakepan.

7. Put cake in oven and bake for about 30 minutes until the cake’s surface is golden brown. When you touch the cake it should spring back.

8. Remove cake from the oven and revert the cake pan upside down on top of a plate to finish cooling and rising. Cake should still remain in the pan.

9. When the cake is completely cooled, gently run a plastic knife around the rim of the cake and then remove cake from pan.

   

11 Responses to “Avocado Chiffon Cake”

  1. amanda — August 24, 2012 at 12:00 am

    https://www.youtube.com/watch?v=Uz2Vnp5ZW4c

    my friend just sent me this link on separating eggs. i can’t understand what she is saying, but the gist of it seems to be that you use the empty water bottle (+suction) to remove the yolk. i’m definitely going to try it tomorrow morning! it might not be necessary for someone who cooks as often as you (and is probably adept at using the shell method) but i thought i’d send it your way anyway :)

    • Kirbie replied: — August 24th, 2012 @ 9:26 am

      Thanks for linking this video. You know I’ve never seen eggs separated this way! Haha. I would think the egg yolk might break during the suctioning, but I guess not. Now i want to try this method

  2. S — December 19, 2012 at 4:24 am

    Hi Kirbie, Ive been looking for an avocado cake for eons, but I cant decide between ur chiffon and ur pound version. Can you tell me which is lighter, fluffier, and overall yummier to eat?

    • Kirbie replied: — December 19th, 2012 @ 9:20 am

      If you want light and fluffy, go with chiffon. A pound cake is supposed to be dense, so it’s hard for it to be light and fluffy.

  3. mahmad — April 1, 2013 at 2:07 pm

    Is there any replacement for cream of tartar? i don’t have that at home right now and I am too lazy to go out and buy it :)

    • Kirbie replied: — April 1st, 2013 @ 11:21 pm

      cream of tartar keeps the egg whites stable so that the cake does not collapse. I am not aware of a substitute.

  4. monsura — April 1, 2013 at 6:31 pm

    Hey! Looks like a yummy recipe but it doesn’t say when exactly to add the egg yolks :(

    • Kirbie replied: — April 1st, 2013 @ 11:20 pm

      egg yolks are added in step 3. From there, everything is added to that egg yolk mixture except the egg whites which are added at the end.

  5. VolcanicAsh — October 24, 2013 at 1:30 pm

    Mahmad – As a sub for cream of tartar, try baking powder, and lemon juice or vinegar. For this recipe I would try 1/2 tsp bp and 1 tsp lemon juice. That combination should give you the right ratios of leavening power and stabilizing power.

  6. K — July 30, 2014 at 12:25 am

    Can you taste the avocado?

    • Kirbie replied: — July 30th, 2014 @ 1:30 am

      yes. it tastes like a sweet avocado cake

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