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.
Avocado Chiffon Cake
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
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.