Thursday, 10 July 2014

Avocado Chiffon Cake

Avocado is in season and prices are good too.  In the past, I only associate avocado with shrimp and avocado salad, california maki and avocado shake.

I decided to break out of my comfort zone and try using it to bake a cake!  I wanted to see whether the green hue will stay during high temperature baking.  So here is my attempt on Avocado Chiffon Cake.

Baking chiffon cake is not my forte, as you can see, my cake is ugly and coarse.  I wish I have the skill to make these a beauty.  haiz... another time perhaps.

Findings: The green hue was really subtle and the avocado taste is not evident at all.  Then again, avocado is basically tasteless but I am glad that this chiffon turned out to be light and fluffy.

What you need:

80g mashed avocado (I used a blender with 1 tbsp of lemon juice) 
3 egg yolks
50g white sugar
⅛ tsp salt
40g 45ml canola oil
3 tbsp water
85g cake flour
4 egg whites
50g white sugar
½ tsp cream of tartar


Preheat the oven to 180°C.

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.

In a separate bowl, whisk together the egg yolks, the rest of the white sugar, salt, water and oil until combined.

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.

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.

Pour the batter into the ungreased 7” chiffon pan.

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.

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.

When the cake is completely cooled, gently run a plastic knife around the rim of the cake and then remove cake from pan.

Happy Thursday everyone!


  1. Interesting... Avocado Chiffon.. same, for me I loved Avocado Milkshake..but never attempted an avocado chiffon.
    I think your chiffon looks pretty alright, it looks great, soft & spongey... I wouldn't mind trying a slice of them ^^

  2. I think your Chiffon Cake looks heavenly, Edith. How brave of you to step out of your comfort zone and experiment quite successfully I might add:) The color is lovely and the cake looks light and fluffy too!!! Thank you so much for sharing, Edith...

  3. Hi Edith, are these mini chiffon cakes? These light green colour avocado chiffon are so lovely ^-^ yummy!

  4. Hi Edith,
    This chiffon is so special. Love the pastel green hues of the chiffon.
    Your chiffon looks soft and fluffy, can pass a piece over for tea :p

  5. i was just telling joyce and zoe the other day that i still find myself lousy at folding yolks into the whites.....and i'm sure i did deflated some egg whites along the way..chiffon cake sounds simple and yet not so simple :) thx for your avocado chiffon post, although the taste not evident, i'm sure it is interesting to many :)

  6. Hi Edith,
    I would never have thought to use avocado in a chiffon cake! It sounds really interesting. Your cake looks soft and fluffy, and the colour is wonderfully natural. Thank you for baking along with us!

  7. Hi Edith I love avocado and I love how it lends a really love green hue to your chiffon!

  8. Hi Edith,

    Ai yo... I sound like a old lady nagging saying this... You always say that your bakes are ugly. Don't like leh... LOL!

    I think they look very soft and fluffy. I have not use avocado for any of my baking too... Hope that I can be as adventurous as you ;p


  9. Your cake looks lovely! Wonderful idea to add avocado to chiffon!


Thanks for dropping by. Give me a tinkle if you have some fun on this recipe too. Will be nice to leave a name if you are in the Anonymous category, otherwise it will be group under spam. Have fun.