Florentine chiffon

Finally, I can make it!!!!

Well, last week I tried to make this cake because I wanted to create this lovely cake that's a combination of delicious almond toffee and a soft chiffon cake. But the result was not what I wanted.

As I made the almond toffee and pour it into the pan then poured the cake batter or it and baked it together (it's easy and time saving). But the toffee came out not crispy and the moisture from the topping weighed down the cake too.

So, I changed the method this time (and adjusted the recipe to make it not too sweet too). 

I baked it twice.

First, I baked the chiffon and let it cool completely. Chiffon cake is fragile, you need to let it set to get soft and fluffy cake.

After the cake became ready, I made the almond toffee, poured it over the cake, and baked it again to set the toffee.

And the result is "Super yummy", haha.

It takes much more time than the first method but you will get a very soft cake and crispy almond toffee, that I think you will love it!!!!!

English recipe: Florentine chiffon

สูตรภาษาไทย: ชิฟฟอนฟรอเรนทีน

日本語のレシピ：フロランタンシフォンケーキ

Youtube: ชิฟฟอนฟรอเรนทีน/ Florentine chiffon/ フロランタンシフォンケーキ

Florentine chiffon

Makes 20 cm cake

Chiffon cake

3 ....................... Egg yolks (60 g)

1/4 tsp .............. Salt

1/2 tsp ................ Vanilla extract

40 g .................. Granulated sugar

30 g ................... Rice bran oil

90 g ................... Milk

105 g ................... Cake flour

1/2 tsp ................ Baking powder

3 ....................... Egg whites (90 g)

1/4 tsp ............... Cream of tartar

60 g .................. Granulated sugar

Almond topping

75 g ................... Water

75 g ................... Granulated sugar

75 g ................... Honey

75 g ................... Whipping cream

90 g ................... Sliced almonds

1 1/2 tsp ............ Rice bran oil

Preheat an oven to 170℃ 

Line the base of a 20 x 20 cm. pan with baking paper.

Beat the egg yolks, then add the salt and vanilla, and whisk to combine.

Add the 40 g of sugar and whisk until light in color.

Pour the oil into the bowl, whisk until combined.

Pour the milk into the bowl, whisk until combined.

Sift the flour and baking powder into the bowl.

Whisk until combined.

Beat the egg whites with cream of tartar until foamy, add the 60 g of the sugar gradually.

Beat until firm peak form.

Put 1/4 of meringues into the egg yolk bowl, mix with a whisk.

Fold the rest of the meringue in 3 additions.

Until fully combined.

Pour the batter into the prepared pan. Tap lightly to remove large air bubbles

Bake in 170℃  Preheated oven for 40-45 minutes.

Let the cake cool completely (or at least 2 hours) before using.

Before making the topping preheat the oven to 180℃. 

Put the water, honey, and sugar into a saucepan. Place over medium heat.

Bring the mixture to a boil. Let it boil for 5 minutes.

Remove the saucepan from the heat. Pour the whipping cream into the saucepan and stir to combine.

Place the saucepan over low heat.

Let it boil for 5 minutes.

Remove from the heat pour the almonds and oil into the saucepan and stir to combine.

Pour the topping onto the cake and spread to level it.

Bake in 180℃  Preheated oven for 20-25minutes.

Let the cake cool completely on a wire rack.

When the cake cools, cut it into pieces before serving.

Florentine chiffon