Toffee Chiffon Cake
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
A light and airy cake infused with the rich flavor of toffee, perfect for a special occasion.
Ella x
Ingredients
- 250all-purpose flour
- 200 ggranulated sugar
- 150 gunsalted butter
- 3large eggs
- 100 mlunsweetened almond milk
- 12 gbaking powder
- 6 gsalt
- 120 gtoffee bits
- 1 mlvanilla extract
- 20 gconfectioners' sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease and flour a 20cm (8in) round cake pan.
Tip: Use a light touch when greasing the pan to avoid creating air pockets.
- 2
In a medium bowl, whisk together the flour, baking powder, and salt.
Tip: Make sure to sift the dry ingredients to incorporate air and prevent lumps.
- 3
In a large bowl, use an electric mixer to beat the butter and granulated sugar until light and fluffy.
Tip: Use a high speed to ensure the mixture is well combined and incorporates air.
- 4
Add the eggs one at a time, beating well after each addition.
Tip: Make sure to scrape down the sides of the bowl to prevent missing any egg.
- 5
With the mixer on low speed, gradually add the flour mixture and mix until just combined.
Tip: Be careful not to overmix, as this can lead to a dense cake.
- 6
Add the unsweetened almond milk and mix until the batter is smooth.
Tip: Make sure to scrape down the sides of the bowl to prevent missing any milk.
- 7
Fold in the toffee bits and confectioners' sugar.
Tip: Use a gentle folding motion to avoid breaking the toffee bits.
- 8
Pour the batter into the prepared cake pan and smooth the top.
Tip: Use a spatula to create a smooth, even surface.
- 9
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Tip: Check the cake frequently to avoid overcooking.
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