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Watermelon Chiffon Cake

Refreshing Watermelon Chiffon Cake: A Light Summer Delight

Experience the vibrant Watermelon Chiffon Cake, a light and refreshing dessert perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: easy cakes
Cuisine: dessert
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Matcha Layer
  • 40 g milk Adds moisture to the batter; substitute with almond milk for a dairy-free option.
  • 40 g corn oil Provides essential fat; can be swapped with vegetable oil.
  • 35 g cake flour Creates a light texture; all-purpose flour can be used but may alter texture slightly.
  • 5 g matcha powder Offers rich flavor and a gorgeous green hue; omit if unavailable.
  • 4 eggs (separated) Essential for structure; egg whites should be whipped to stiff peaks.
  • 40 g sugar Sweetens the cake; consider using coconut sugar.
  • a few drops lemon juice Helps stabilize egg whites.
  • edible green dye Optional if using matcha.
  • 15 g corn oil Additional fat for moisture.
  • 45 g milk Adds flavor and moisture.
  • 45 g cake flour Similar to the earlier flour for consistency.
  • 5 g red yeast rice powder Natural coloring for the red batter.
For the Red Velvet Layer
  • 2 eggs (separated) Essential for structure.
  • 25 g sugar Sweetens the red velvet layer.
For the Frosting & Decoration
  • whipped cream Ideal for frosting and decoration.
  • watermelon rind For decoration.
  • melted dark chocolate For visual appeal.

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Fine-mesh sieve
  • Silicone spatula
  • Round baking pan
  • Baking sheet
  • Piping bag
  • Toothpick or skewer

Method
 

Preparation Steps
  1. Preheat the oven to 170°C (338°F).
  2. In a mixing bowl, whisk together 40g of milk and 40g of corn oil until blended.
  3. Sift 35g of cake flour and 5g of matcha powder into the wet mixture, stirring gently.
  4. In a separate bowl, whip 4 egg whites until frothy, add lemon juice, and gradually add 40g of sugar until stiff peaks form.
  5. Gently fold a portion of the whipped egg whites into the matcha batter.
  6. Mix some of the matcha batter with edible green dye if desired, pipe long stripes onto a lined baking sheet, and bake for 2 minutes.
  7. Layer the matcha batter into a round baking pan, pour remaining batter over the top.
  8. Bake the matcha layer for 20 minutes, then cool in the pan.
  9. Mix the red velvet ingredients and bake in a round baking pan for 15 minutes, then cool completely.
  10. Once cooled, stack the red velvet layer on top of the matcha layer.
  11. Frost the cake completely with whipped cream and decorate with watermelon rind and melted dark chocolate.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 15gVitamin A: 2IUVitamin C: 5mgCalcium: 4mgIron: 8mg

Notes

Ensure egg whites are at room temperature for maximum volume when whipped. Avoid overmixing when combining egg whites for a fluffy texture.

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