Beetroot Chia Seed Chiffon Cake | © 2014 | | © 2014 |

Known for its light, moist, tender texture and rich flavour, chiffon cakes are so versatile and are always made with oil, not butter. It gets its height and airy texture from whipped egg whites. The cake needs to be turned upside down immediately upon removing it from the oven as this keeps the cake from shrinking and losing its volume as it cools. To dress it up, you can pour a beetroot glaze over the top or decorate with buttercream frosting. I like to dust the top of the cake with powdered sugar and it is great when served with fresh fruit and whipped cream.

On February 19, the Chinese New Year will be celebrated and I would like to take this opportunity to wish you all happiness and prosperity in the coming year of the SHEEP.

Beetroot Chia Seed Chiffon Cake

inspired by Ann's Chiffon Cakes
Yolk BatterMeringue
  • 160 g Cake flour, sifted
  • 40 g Chia seeds
  • 160 ml Organic beetroot juice
  • 110 g Sunflower oil
  • 2 package NuNaturals White stevia powder
  • 6 Medium egg yolks, at room-temperature
  • 1 tsp Vanilla extract
  • 60 g Fine white sugar
  • 5 package NuNaturals White stevia powder
  • 15 g Cornstarch
  • 6 Medium egg whites, at room-temperature
  • 1 tsp Lemon juice
  1. Sift the flour twice into a mixing bowl. Add in chia seeds. Set aside. Preheat the oven to 160C/320F.
  2. Beat beetroot juice, sunflower oil and NuStevia until well combined and emulsified. Add in flour mixture and stir until just combined. Stir in egg yolks and vanilla extract and stir until combined.
  3. Combine white sugar, NuNaturals and cornstarch in a bowl. Beat the egg whites and lemon juice on medium-high speed until frothy. Gradually add in sugar stevia mixture and beat until stiff and glossy.
  4. Fold 1/3 of meringue into the egg yolk batter to lighten it up, then fold in the remaining meringue and fold until well combined.
  5. Pour the batter into an ungreased 10-inch/25-cm tube pan and bake on the lowest oven rack for about 70 minutes until top springs back when lightly touched. Immediately invert baking pan and cool completely. Run a knife around sides and center tube of pan to remove the cake. Serve the cake with some whipped cream and fresh fruit if desired, or simply dust with some icing sugar. | © 2014 | | © 2014 |


Jeannie Tay 17/2/15 07:30

I am envious when I see a lovely chiffon! I wish all my chiffons are successful but sad to say, they are not! Yours looks delectable! Gong Xi Fa Cai to you Angie:D

Rosa's Yummy Yums 17/2/15 09:38

A wonderfully fluffy cake! This combination is fantastic and so original.



Medeja 17/2/15 10:18

Looks really lovely! Does beetroot juice give any flavor or just a bit of color?

Angie Schneider 17/2/15 11:17

@MedejaI don't taste any beetroot there, and it did give it a lovely pink colour before baking.

Sam Hoffer / My Carolina Kitchen 17/2/15 12:23

Your chiffon cake takes me back to my childhood. I don't believe I've ever tasted beetroot juice, but It looks delightful.

hotel management colleges in Kolkata 17/2/15 12:39

I came across your blog while looking for some cake recipes and liked a lot. How amazing! I will keep an eye out for all your recipes :)

Nammi 17/2/15 13:47

looks so nice and fluffy

Tessa 17/2/15 15:50

Looks so light and airy! So very pretty!

Ritu Ahuja 17/2/15 15:51

Cake looks sooo yummy Angie. Super delicious :)

Balvinder Ubi 17/2/15 16:45

Your cake look light and delicious!

Hema 17/2/15 17:08

Wow, cake looks superb and very very tempting..

Gingi Freeman 17/2/15 17:13

I have yet to make a great chiffon cake, you are reminding me I need to try my hand at it! Great recipe, thanks for sharing! <3 -

Noob Cook 17/2/15 17:43

Your bakes always look so good and perfect! Happy Chinese New Year Eve!~

Mijú 17/2/15 17:48

Con las semillas chía que bueno.
Ya sabes las semillas hay que molerlas o masticarlas bien, si no igual que entran salen sin hacer su función en el organismo ;-))
Un saludito

Regina 17/2/15 19:26

Happy CNY to you as well.
This cake looks delicious. Chiffon cakes always remind me of Asia. They are always so much lighter than American-style butter cakes.

Shashi Charles 17/2/15 19:53

Wow - Angie I am stunned by the height of this cake! It sounds delicious and do you get beetroot juice from a store or make your own?

Cheap Ethnic Eatz 17/2/15 20:04

Chiffon cakes do have wonderful texture, wow would not guess there is beetroot juice in there, it is pale. Even the beetroot finds it airy :-)

fimère .b 17/2/15 20:57

un gâteau bien moelleux et aéré
bonne soirée

Shibi Thomas 17/2/15 21:08

Did the color from beets juice faded after baking the cake? My thought was beets color don't fade while cooking.

Jasna Varcakovic 17/2/15 21:34

I would never think of this combo in a cake; Looks nice and tall!

inês do crasto 17/2/15 22:34

what an interesting cake! never thought about using chia seeds in a cake batter! :)

Alida 17/2/15 22:53

Chia seeds are extremely popular! I really like the texture of this cake and really love the idea of adding these seeds in it. Delicious Angie!

Juliana 17/2/15 23:27

What a creative recipe Angie...beet and chia seeds..and the texture of this chiffon cake looks perfect...beautiful cake.
Enjoy your week :)

Liz Berg 17/2/15 23:39

Perfectly executed chiffon cake, Angie! Love how you incorporated chia seeds :)

Nippon Nin 18/2/15 01:03

Very elegant looking cake! Interesting that the typical beetroot red color didn't show up very much on this cake...intrigued by the looks, gorgeous photos!

Cheri Savory Spoon 18/2/15 01:17

Hi Angie, chiffon cakes are one of my favorite desserts, yours looks beautiful. Love that you used beetroot juice.

Terra 18/2/15 01:23

Your addition of beetroot in baked treats ROCKS! Your cake looks gorgeous! Hugs, Terra

Ashley@CookieMonsterCooking 18/2/15 03:13

This looks so perfectly fluffy! Sounds wonderful!

Yelena Strokin 18/2/15 03:51

This cake looks divine! Must be so fluffy-))) Love the ingredients also!



mjskit 18/2/15 04:47

I haven't had many chiffon cakes in my lifetime and have never made one. This one looks a lot more interesting than some I've seen so it's a great place to start. Love your use of the beet root juice and a beet root glaze sounds pretty darn good!

Gloria Baker 18/2/15 05:21

I love this chiffon cake Angie!
Have a happy chinese new year:))

Kelly LifemadeSweeter 18/2/15 12:04

This chiffon cake looks incredible, Angie! I love that you hid beetroot juice in here, you always have the best healthy recipes! Happy CNY too!

Joanne 18/2/15 13:08

Chia and beet juice, eh? This cake is packed with superfoods!

Monica 18/2/15 15:30

What a great version of chiffon cake, which I just love! This must have disappeared quickly. Happy Chinese New Year!

Susan 18/2/15 16:39

You've introduced me to the most wonderful beet juice, which I will have to look at Whole Foods for. Our two granddaughters are Taiwanese and Chinese and celebrate the New Year coming. This would be a wonderful dessert to make with a pineapple sauce (for good luck) XOXO

lenia 18/2/15 16:51

A fantastic way to celebrate! Yummy and beautiful!

Tricia Buice 18/2/15 16:58

I've always wanted to make a chiffon cake and have often heard how light they are. Yours looks wonderful - with a beautiful texture. Happy New Year to you too Angie!

Koko 18/2/15 17:02

Gorgeous cake!!

Happy new year Angie! I have been reading up on the year of the sheep the last couple days!! :-)

Alex 18/2/15 17:45

I'll take a slice, thank you.

Asha Shivakumar 18/2/15 20:26

I always am amazed at the chiffon cake, looks so perfect. Gorgeous my dear. I enjoy using beet juice too.
Happy Chinese New Year Angie!!

Alida 18/2/15 20:53

Hi Angie, I just wanted to thank you for letting me know about the closed comments on my site. I wouldn't have noticed so quickly otherwise. I have solved the issue now.
Grazie grazie!! :-)

Rebecca Subbiah 19/2/15 00:09

looks wonderful and happy new year

Barbara 19/2/15 14:44

A gorgeous cake, Angie! I like fruit on my chiffon cakes....perhaps raspberries would be yummy on this one.

grace 19/2/15 15:27

no glaze! part of me thinks that's just wrong, but it's still such a lovely and unique cake! i guess i could sacrifice that extra sugar just this once. :)

Beth 19/2/15 16:54

I don't think I've ever made a chiffon cake. Yours looks wonderful!

Judit + Corina @Glamorous Bite 19/2/15 20:49

2 big slices please Angie! Looks so moist and scrumptious, and we absolutely love that you used so many healthy ingredients :)

Abbe@This is How I Cook 19/2/15 22:11

My mom loves chiffon cakes! She would have used poppy seeds, but I love your use of chia.

[Reply] 20/2/15 03:43

Such a perfect looking cake. I love the addition of chia seeds in this. Happy new year to you too :-)

lisa h. 20/2/15 06:36

Gong Xi Fa Cai, Angie.
May the new year be better than last year :D
Beautiful chiffon cake with delicious flavour :D

Gourmet Getaways 20/2/15 07:29

Health and flavourful! You make the best tea match, Angie!! Thank you!

Julie & Alesah
Gourmet Getaways xx

Marcela 20/2/15 11:05

I love chiffon cakes! Thanks for sharing this awesome recipe! Your cake looks so perfect!

Emma | Fork and Good 20/2/15 13:13

Look how light this cake looks. Happy new year to you as well Angie!

Hester @ Alchemy in the Kitchen 20/2/15 16:57

Happy Year of the Sheep! Angie, I love dropping by to see what treats you have whisked up and there is always a new ingredient for me to try. Adding Chia Seed to my shopping list!

Erica 20/2/15 17:52

That cake looks so light and delicious, Angie! Happy New Year!!!

Pamela @ Brooklyn Farm Girl 20/2/15 20:00

This cake looks like it would be perfect with a cup of tea, which is one of my favorite beverages!

Viviane Bauquet Farre - Food and Style 21/2/15 00:40

Gorgeous, Angie! I love the color gradient from the edge into the center.

Kiran @ 21/2/15 05:55

I could use a few slices of this delicious cake. Right about now :)

Emma @ Bake Then Eat 21/2/15 08:28

I wish I had a slice of this beautiful cake with my morning coffee, I have shied away from chiffon cake but I really should give it a go!

Sue/the view from great island 22/2/15 03:21

You are such a healthy cook, Angie, I think you're going to live forever! I've only used chia seeds a few times, but the idea of putting them in a chiffon cake sounds dreamy...

Betty 22/2/15 05:20

I love chiffon cakes- they're so light and fluffy. This one sounds delicious with chia seeds! Happy New Year! :)

The Yum List 22/2/15 22:41

This looks like a very spongy cake. Yum.

Blog do Chocolate 22/2/15 22:43

Hi Angie,

What a fantastic cake, the seeds gave it so much charm ! :)


GG 22/2/15 23:34

I've never made a chiffon cake, but the flavours in this one make it very tempting. GG

Food And Recipes Gallery 23/2/15 18:39

@Food And Recipes Jeannie Tay I most like to cook Beetroot Chiffon Cake Chia Seed is at home, very tasty and delicious..

SavoringTime in the Kitchen 23/2/15 19:33

What a treat to return from vacation to find this lovely cake recipe, Angie! I love chiffon cakes and the idea of using beet juice and chia seeds.

Gwen 24/2/15 03:30

What a gorgeous cake! You always come up w the most amazing recipes!

Helene Dsouza 24/2/15 14:52

Happy New Year! :)
This is a flawless, gorgeous looking cake. I can picture myself with a slice of your beetroot chia seed cake and a good cup of hot coffee.

Amy 24/2/15 18:34

What a lovely cake! I adore chiffon cakes as they are so light. Love that you packed so much flavors in yours. Happy Chinese New Year to you and your family! :) Wish you all the best in the year of Goat!

Geraldine Saucier 24/2/15 19:32

This cake is great. I love cake that are nice and light and not loaded down with lots of frosting. A dusting of powdered sugar is all a delicious cake needs.

Jean | 26/2/15 20:38

Angie, that is a very impressive cake indeed! I would not expect a chiffon cake out of these ingredients!

Sandra | Sandra's Easy Cooking 27/2/15 03:08

Perfection! Love this... Happy New Year!:)

GiGi Eats Celebrities 28/2/15 04:16

Can I just take a minute totell you that I love the lay out of your blog!!

Kathy 28/2/15 14:59

Absolute perfection, Angie! I love chiffon cakes…yours sounds amazing!

Honey Bee Sweets 1/3/15 04:35

Oh my this looks like the perfect recipe to use up some of my chia seeds thats been sitting there heehee. Love that you didn't use any rising agent for this lovely cake, yum!

Roz Corieri Paige 1/3/15 04:41

What a perfect cake to enjoy with a cup of tea on a cold winter afternoon, Angie! Just wish I could sit and enjoy it with you!

Sokehah Cheah 3/3/15 16:32

This is a unique and wonderful combination. Cake looks light and yummy!


As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!



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