Treacle Chiffon Cake
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This treacle chiffon cake is my go to when I want something special without spending hours in the kitchen. The beauty of it is that you can have it ready in under an hour from start to finish, making it perfect for unexpected guests or a quick weeknight treat. Treacle brings such a wonderful deep, complex flavor that feels indulgent, and it's actually rich in iron and minerals, so you can feel a little better about enjoying a generous slice. The combination of light chiffon texture with that bold molasses sweetness is simply irresistible, and honestly, the whole process is straightforward enough that even a novice baker will have success.
Ella x
Ingredients
- 250all-purpose flour
- 200granulated sugar
- 150treacle
- 100unsalted butter
- 4large eggs
- 5baking powder
- 2salt
- 150unsalted milk
- 1vanilla extract
- 50confectioner's sugar
- 50unsalted butter, melted
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF). Grease and flour a 20cm (8 inch) round cake pan.
Tip: Make sure to use a light touch when greasing the pan to avoid creating a dense cake.
- 2
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Tip: This will help incorporate air and ensure a light texture.
- 3
In a separate bowl, whisk together the treacle, melted butter, milk, and vanilla extract.
Tip: Be careful not to splash the mixture when whisking.
- 4
Add the egg mixture to the dry ingredients and whisk until well combined.
Tip: Take your time and make sure everything is fully incorporated.
- 5
Sift the confectioner's sugar over the batter and fold gently until just combined.
Tip: Don't overmix, as this can create a dense cake.
- 6
Pour the batter into the prepared cake pan and smooth the top.
Tip: Make sure the batter is evenly distributed for a smooth finish.
- 7
Bake for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Tip: Keep an eye on the cake after 15 minutes, as the baking time may vary.
- 8
Remove the cake from the oven and let it cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.
Tip: This will help the cake set and prevent it from breaking.
- 9
Once the cake is cool, dust it with confectioner's sugar and serve.
Tip: This will add an extra touch of sweetness and visual appeal.
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