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Chiffon Cakes with Violet Dipping Icing

Whipped egg whites lighten the batter used to create these pretty teatime confections, baked in an oversized-muffin tin. Each cake is dipped in a boiled icing that's tinted the palest purple and perfumed with violets. Ours are served with cappuccino.

  • servings: 6

Ingredients

  • 1 cup all-purpose flour, sifted
  • 3/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 large egg yolks, plus 4 egg whites, room temperature
  • 1/4 cup vegetable oil
  • 2 teaspoons finely grated zest lemon
  • 1 teaspoon pure vanilla extract
  • Pinch of cream of tartar
  • Violet Dipping Icing
  • Candied violets (from www.lacuisineus.com)

Directions

  1. Step 1

    Preheat oven to 325 degrees. Line bottoms of 6 cups of a large (1-cup) muffin tin with parchment; set aside. Whisk flour, 1/2 cup plus 2 tablespoons sugar, the baking powder, and salt in a bowl; set aside.

  2. Step 2

    Whisk 1/3 cup water, the egg yolks, oil, lemon zest, and vanilla in another bowl. Whisk into flour mixture until combined.

  3. Step 3

    Put egg whites and cream of tartar into the bowl of an electric mixer fitted with the whisk attachment; beat on medium speed until foamy. Gradually add in remaining 2 tablespoons sugar; beat until stiff (but not dry) peaks form. Fold one-third of egg-white mixture into batter, then fold in remaining egg-white mixture. Divide evenly among prepared cups.

  4. Step 4

    Bake until golden and puffed, 13 to 15 minutes. Let cool completely in tin on a wire rack. Run a knife around edges of cakes to loosen. Unmold; remove parchment. Dip bottom of each cake into icing, and transfer, icing sides up, to a wire rack set over parchment; let set 30 minutes. Serve garnished with candied violets.

Source
Martha Stewart Living, May 2006

Reviews (2)

  • 9 Nov, 2008

    I haven't tried a bundt pan, but I have done it in a regular sized Angle Food cake pan.

  • 22 May, 2008

    Does anyone know if I can make this in a bundt pan instead of muffin tins?