Aromatic Mugwort Chiffon Cake
[Mugwort Chiffon Cake] A Spongy and Soft Chiffon Cake Baked with Rice Flour
I’ve made many cakes, but this mugwort cake truly captured my heart with its delightful texture and flavor. It’s not only visually appealing but also boasts a fluffy, airy crumb. The invigorating aroma of mugwort soothes the senses, while the sweet and tart strawberry notes on the palate create an unparalleled harmony. Even my mother in her 70s absolutely adores it, making this cake a crowd-pleaser for all ages. It’s a perfect blend of comforting earthiness and bright fruitiness.
Cake Ingredients
- 60g Low-gluten Rice Flour
- 10g Dried Mugwort Powder
- 2 Fresh Eggs (at room temperature)
- 30g Granulated Sugar
- 20ml Milk
- 1/4 tsp Vanilla Extract
- 0.5g Salt (a pinch)
- 100ml Heavy Cream
- 1/4 tsp Baking Powder (optional)
- 1 Fresh Strawberry (for garnish)
Cooking Instructions
Step 1
Accurately measure all your ingredients and have them ready. In a small bowl, melt 20g of butter in the microwave for about 30 seconds. Then, mix in 20ml of milk and set aside. If you’re using mini cake molds, line the bottom with parchment paper and also line the sides, extending the paper slightly above the rim. This helps prevent the cake from overflowing as it bakes.
Step 2
Separate the eggs into two clean bowls. Carefully divide the egg yolks and whites, placing them in separate bowls. The yolks will be used for the batter, and the whites will be whipped into a meringue. Be careful not to let any yolk contaminate the whites, as this can prevent them from whipping properly.
Step 3
In the bowl with the egg yolks, add 30g of granulated sugar and the melted butter-milk mixture. Whisk well until the sugar is dissolved and the mixture is smooth. Important tip: Ensure the butter mixture isn’t too hot when you add it to the yolks, as it can cook them. Let it cool slightly first.
Step 4
Add 1/4 tsp of vanilla extract and a small pinch of salt to the yolk mixture. Whisk again to combine, adding a lovely aroma and enhancing the flavor.
Step 5
Using a spatula or whisk, mix the yolk batter until it’s as thick and sticky as possible. Next, sift 60g of low-gluten rice flour and 10g of dried mugwort powder directly into the batter. As you mix, you’ll notice the fresh, earthy scent of the mugwort filling the air. Enjoy that aroma!
Step 6
To ensure a smooth batter without lumps, it’s best to sift the flour and mugwort powder in two or three additions, mixing gently after each. You can add 1/4 tsp of baking powder for extra lift, but if you whip your meringue properly, it should provide enough rise, making the baking powder optional. Continue to mix until no dry flour is visible and the batter is smooth and lump-free.
Step 7
Now, let’s make a stiff meringue. In the clean bowl with the egg whites, start whipping them with an electric mixer. As soon as they become foamy, gradually add the sugar in 2-3 batches while continuing to whip. Whip until the meringue forms stiff, glossy peaks that hold their shape when the whisk is lifted. A stable meringue is key to a light chiffon cake.
Step 8
Gently fold the stiff meringue into the mugwort batter in two additions. Use a spatula to incorporate the meringue quickly but carefully, being mindful not to deflate the airy foam. Scrape from the bottom of the bowl to ensure everything is evenly combined.
Step 9
Pour the finished batter into your prepared cake mold. The amount of batter can vary slightly depending on the size of your eggs. If you’ve lined the sides of the mold with parchment paper, it allows for a bit of extra height, preventing overflow. Once the batter is in the mold, gently tap the mold on the counter a few times to release any large air bubbles. You can also gently swirl a skewer through the batter to help release trapped air.
Step 10
Bake in a preheated oven at 170°C (340°F) for approximately 25 minutes. This time and temperature worked perfectly in my oven, but please adjust based on your oven’s calibration. The meringue was whipped so well that even without baking powder, the cake puffed up magnificently!
Step 11
Once removed from the oven, let the cake cool slightly. You’ll notice it settles a bit from its initial high puff, achieving a more stable and pleasing shape. This natural settling is part of the charm of a chiffon cake.
Step 12
While the cake is still slightly warm, use a round cookie cutter or a small knife to carefully cut out a circle in the center of the cake, just large enough to hold a strawberry. Be gentle and don’t cut too deep.
Step 13
Place a fresh strawberry in the hollowed-out center. Then, fill the surrounding area and top with whipped cream, smoothing it gently. For the best results, chill the cake in the refrigerator for at least a few hours until the cream is firm. This will make for cleaner slices. Garnish with a sprig of mint or other fresh herbs, and your beautiful, aromatic mugwort chiffon cake is ready to be enjoyed!
