today is Jan 29, 2022

If you enjoy the aromatic spices and deep caramel flavor of Lotus Biscoff cookies, you will enjoy this soft and fluffy chiffon cake infused with Biscoff flavors and biting into little bits of Biscoff cookies at the same time. So good!

Soft Fluffy Lotus Biscoff Chiffon Cake

My first encounter with Lotus Biscoff cookies was when we were on the plane. Some airlines hand out Biscoff for snacks and you gotta see how my kids’ and my eyes all light up. We love Biscoff cookies a lot. The spices and the deep caramel flavor are just so amazing! Chiffon cake is like a blank canvas that I can pretty much flavor up with whatever flavor one fancies.

Why you’ll like this Biscoff chiffon cake

It has enough of Biscoff aroma in it. I want to be able to actually take a bite and immediately know that this is Biscoff cake. I like being able to bite into tiny pieces of Biscoff cookies in the cake too. Am I too greedy? LOL! I usually don’t use baking powder in most of my chiffon cakes, but for this one, I decided to put a bit to make sure the cake won’t have trouble supporting itself and will rise properly because of all the stuff we add in there. Soft Fluffy Lotus Biscoff Chiffon Cake

How to make a really good Biscoff chiffon cake

1. Arrange a few pieces of Biscoff cookies inside the tube pan. I only put three, I should have put maybe 4 or 5, but again it may be hard to fit that many in a pan. You can arrange it any way you want it. This will be the top of the cake later when you invert the pan 2. Preheat your oven to 330 F (165 C). Place the oven rack 3rd from the top. Whisk the cake flour, baking powder, and salt to combine. Put 100 gr of Biscoff in a food processor and process into a fine powder 3. Then crush another 50 grams of Biscoff cookies into smaller pieces. It’s nice to bite into tiny pieces of Biscoff in the cake. You can skip this if you don’t want to. Set aside 4. Place the egg yolks, milk, oil, and vanilla extract in a mixing bowl and whisk until combined. 5. Sift in the cake flour mixture and then add the Biscoff powder. Whisk to combine. Set aside 6. Beat the egg whites on medium speed until frothy, add vinegar and whip until it turns whitish and air bubbles are fine. Gradually add the sugar as you beat, in 3 batches. I beat them at medium speed (speed 6 on Kitchen Aid). This will take a bit longer compared to beating at high speed. I used to do higher speed (speed 8), but the meringue is smoother, more stable and nicer when I maintain the speed on 6. I highly recommend stopping several times to check on the consistency and scraping the sides of the bowl to make sure no sugar left on the side of the bowl. Whip until you reach a stiff peak but still have a slight bent on the tip. Then lower the speed to 4 and whip for 1 minute to even out large bubbles and stop beating 7. Gently fold 1/3 of the meringue into the thick batter. Using a whisk, using a cutting motion and fold over to mix. Repeat this motion several rounds. Continue on with the second 1/3 of the meringue again to mix. For the last 1/3 of the meringue, use a rubber spatula instead to ensure you get all the batter at the bottom of the bowl mixed in as well. Use a cut down in the middle and fold over motion to fold gently but quickly. Make sure you don’t see any more white meringue. 8. Add the lotus Biscoff bits you crush earlier and fold gently to combine. The mixture should be fluffy and voluminous.

9. Pour the batter into an UNGREASED chiffon cake pan. Use a rubber spatula to smooth the surface. Gently drop the cake pan from about 10 cm height on the counter 2-3 times. Use a skewer to draw a zig zag to pop bubbles inside the cake batter. 10. Pop into the oven and let it bake at 330 F for 40-45 minutes, then lower temperature to 300 F (150 C) for 5-10 minutes or until a cake tester comes out clean 11. Once out of the oven, drop the cake pan from about 10 cm height on the counter several times to prevent shrinkage. Then carefully invert the pan upside down immediately. Your chiffon pan may have little stands for you to invert. Please don’t be tempted to remove it from the pan if it’s still warm. It takes about one to two hours to cool down completely 12. Once it’s cooled down completely, use a spatula knife to run through the edge and the outer center of the tube to help release the cake. Gently push the base to lift the cake out. Use the knife again to run through the base of the pan and then carefully release the cake Soft Fluffy Lotus Biscoff Chiffon Cake

Did you make this Biscoff chiffon cake recipe?

I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!

Soft Fluffy Lotus Biscoff Chiffon Cake

The recipe is adapted from here.

Soft Fluffy Lotus Biscoff Chiffon Cake

Soft Fluffy Lotus Biscoff Chiffon Cake

Prep Time 15 mins

Cook Time 55 mins

Total Time 1 hr 10 mins

Servings 8 servings (18 cm tube pan)

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Ingredients 

Cake batter:

  • 125 ml whole milk (room temperature)
  • 4 egg yolks (room temperature) from 60-62 gram egg with the shell
  • 1 tsp vanilla extract
  • 80 gr cooking oil
  • 100 gr cake flour
  • 100 gr Biscoff cookies process into fine powder
  • 50 gr Biscoff cookies crush into small pieces
  • 1 tsp baking powder
  • ¼ tsp salt

For decoration:

  • Biscoff cookies

Instructions 

  • Arrange few pieces of Biscoff cookies inside the tube pan. I only put three, I should have put maybe 4 or 5. You can arrange it any way you want it. This will be the top of the cake later when you invert the pan

Prepare the cake batter:

  • Preheat your oven to 330 F (165 C). Place the oven rack 3rd from the topWhisk the cake flour, baking powder, and salt to combine. Put 100 gr of Biscoff in a food processor and process into a fine powder. Then crush another 50 grams of Biscoff cookies into smaller pieces. It's nice to bite into tiny pieces of Biscoff in the cake. You can skip this if you don't want to. Set aside

  • Place the egg yolks, milk, oil, and vanilla extract in a mixing bowl and whisk until combined. Sift in the cake flour mixture and then add the Biscoff powder. Whisk to combine. Set aside

Whip the meringue:

  • Beat the egg whites on medium speed until frothy, add vinegar and whip until it turns whitish and air bubbles are fine. Gradually add the sugar as you beat, in 3 batches. I beat them at medium speed (speed 6 on Kitchen Aid). This will take a bit longer compared to beating at high speed. I used to do higher speed (speed 8), but the meringue is smoother, more stable and nicer when I maintain the speed on 6. I highly recommend stopping several times to check on the consistency and scraping the sides of the bowl to make sure no sugar left on the side of the bowl. Whip until you reach a stiff peak but still have a slight bent on the tip. Then lower the speed to 4 and whip for 1 minute to even out large bubbles and stop beating

  • If you beat until the meringue clumps on the whisk attachment in one HUGE chunk/lump, you know you've gone too far beating the meringue. You will have to start over when you overbeat the meringue. If you use it, the meringue will separate when you fold it into the yolk batter and won't hold much air and your cake will deflate later

Fold meringue into the cake batter:

  • Gently fold 1/3 of the meringue into the thick batter. Using a whisk, using a cutting motion and fold over to mix. Repeat this motion several rounds. Continue on with the second 1/3  of the meringue again to mix. For the last 1/3 of the meringue, use a rubber spatula instead to ensure you get all the batter at the bottom of the bowl mixed in as well. Use a cut down in the middle and fold over motion to fold gently but quickly. Make sure you don't see any more white meringue. Add the lotus Biscoff bits you crush earlier and fold gently to combine. The mixture should be fluffy and voluminous.

  • Pour the batter into an UNGREASED chiffon cake pan. Use a rubber spatula to smooth the surface. Gently drop the cake pan from about 10 cm height on the counter 2-3 times. Use a skewer to draw a zig zag to pop bubbles inside the cake batter.

Baking:

  • Pop into the oven and let it bake at 330 F for 45-50 minutes, then lower temperature to 300 F (150 C) for 5-10 minutes or until a cake tester comes out clean

  • You can also touch the top and if it springs back, it's a good sign that it's cooked through. I like to have some golden brown on top. Don't be alarm if your cake has some cracks on top. What you are looking at will become the bottom of your cake. I know many people mind it a lot and make a big fuss when the top of the chiffon cake cracks, but actually it's not a flaw.

Invert to cool down immediately:

  • Once out of the oven, drop the cake pan from about 10 cm height on the counter several times to prevent shrinkage. Then carefully invert the pan upside down immediately. Your chiffon pan may have the little stands for you to invert. Please don't be tempted to remove from the pan if it's still warm. It takes about one to two hours to cool down completely

  • Once it's cool down completely, use a spatula knife to run through the edge and the outer center of the tube to help release the cake. Gently push the base to lift the cake out. Use the knife again to run through the base of the pan and then carefully release the cake

How to store:

  • Once the cake has cooled down completely. Store in air-tight container at room temperature for about 3 days

Nutrition

Serving: 1 serving Calories: 348 kcal Carbohydrates: 32 g Protein: 6 g Fat: 22 g Saturated Fat: 4 g Polyunsaturated Fat: 3 g Monounsaturated Fat: 8 g Trans Fat: 1 g Cholesterol: 99 mg Sodium: 164 mg Potassium: 68 mg Fiber: 1 g Sugar: 18 g Vitamin A: 155 IU Calcium: 62 mg Iron: 1 mg

Marvellina

Marvellina is a food blogger, recipe developer, photographer, and publisher at What To Cook Today. A food blog that brings you tried and true Asian recipes.