An Homage to Ignis Part 2: Happy Birthday, Ignis!
Cue Blink 182! “Nobody likes you when you’re 23 and you act like you’re in Freshman year! What the is ADD? Everyone is telling me that I should act my age. What’s my age? What’s my age again.” –What’s My Age Again? by Blink 182
Happy birthday, Ignis Scientia!
A group can get nowhere without a good cook. They would starve and hangry fights would break out all over Lucis. I really wouldn’t want to see Gladio when he’s angry.
So, in honor of the Brotherhood’s food aficionado, tactician, chauffeur and friend, I recreated one of Ignis’ favorite dishes to give him those extra bonuses for the coming year. Plus, what’s a birthday without a cake.
Fluffy Chiffon Cake
2 cups of unbleached flour (use bleached flour for less dense cakes)
1 ½ cups of sugar
2 tablespoons of lemon juice (separated)
6 egg whites
6 egg yolks
(you can use up to 7 eggs if you want a denser cake)
1 teaspoon of salt
¾ of a cup of cold water
1 tablespoon of baking powder
1/2 cup of canola oil
2 teaspoons of vanilla extract
For Lemon Glaze:
2 cups of sugar
2 tablespoons of lemon juice (to taste)
1 ½ teaspoons of melted butter
Pinch of salt, if preferred
If lemon isn’t your thing you can make a vanilla glaze by substituting the lemon juice for vanilla extract.
1) Preheat the oven to 325 degrees Fahrenheit.
2) In a large mixing bowl sift together the flour, sugar, salt, and baking powder.
Note: If you have a small sifter put half of the ingredients at a time to ensure everything gets sifted evenly.
3) Separate your egg whites and yolks. When you separate the egg whites put it in a large mixing bowl, after whipping you’ll be incorporating the other mixture into it.
4) Make a hole in the center of your dry ingredients and pour in oil, Beat the mixture until it’s smooth. Set aside.
5)Add 3 ½ tablespoons of lemon juice to the egg whites. With a hand mixer or standing mixer beat the egg white and lemon juice on low speed for about 7-8 minutes until stiff peaks form.
Photo: Egg whites on the left.
6) Fold the mixture with the dry ingredients into the egg whites. Don’t beat it. For best results, add the batter in thirds.
7) Pour the batter into your desired pan or pans and put it/them into the preheated oven. I used 7-inch pans and baked them for 45 minutes. Your cakes are done when they’re golden brown on the edges and spring back if you press on them. Alternatively, stick a toothpick or long skewer into the center of the cake. If it comes out clean, then the cake is done.
8) Take out the cakes and place them onto a cooling rack. Let them cool completely before glazing.
1) In a medium mixing bowl melt the butter in the microwave, take it out.
2) Add the powdered sugar and lemon juice.
3) Whisk until smooth.
To glaze, pour the glaze on top of your cake and let it drip down the sides. You can spread it out if you want with a small spatula or butter knife, if you want to.
Before you serve the cake let the glaze dry. You can serve it with ice cream or fruit or really anything you want.
Ignis likes his with mint and either vanilla ice cream or panna cotta and mint. But, I’m sure whichever you choose, he’ll love!
Don’t miss the fun and follow me on Instagram at: Instagram.com/sweetsandgeeks
Also, look out for this video on my upcoming Youtube channel!