Delight in Flavours of Australia: Coconut Lemon Myrtle Chiffon Recipe

Inspired by the hardy and robust flavours of native Australian ingredients, ASLAN Coffee Roasters have produced the coconut lemon myrtle chiffon. As The Rocks honours Australian tastes in September, ASLAN Coffee Roasters have combined their love of nostalgic and comforting food with a palette of beautiful Australian ingredients.

This lemon myrtle chiffon (recipe below) is a celebration of nostalgic Australian flavours. Its gorgeously delicate texture helps distinguish this deliciously moist cake as a treat sure to please.

Coconut lemon myrtle chiffon

Ingredients for chiffon:

Egg yolk batter:

  • 6 egg yolks
  • 25 gr caster sugar
  • 120 gr self-raising cake flour
  • 120 ml coconut cream
  • 15 lemon myrtle leaves chopped finely (about 1 tbsp)
  • 3.5 tbsp vegetable oil
  • salt


  • 6 egg whites
  • 60 gr caster sugar

Ingredients for cream

  • 355 ml heavy cream, chilled
  • 60 g caster sugar
  • 3 finger limes
  • 115 g cream cheese, softened
  • 55 g unsalted butter, softened

Ingredients for finger lime cream:

  • 355 ml heavy cream, chilled
  • 60 g caster sugar
  • 3 finger limes
  • 115 g cream cheese, softened
  • 55 g unsalted butter, softened


To make the cake:

  • Preheat oven to 170C (338F) using the fan. Place the rack on the bottom of the oven.

Egg yolk batter:

  • Mix the coconut cream and vegetable oil in a jug. Set aside.
  • Sift in cake flour and salt into a bowl. Set aside.
  • In a big bowl, whisk the egg yolks and sugar until the sugar is dissolved. Pour in the coconut milk mixture and the lemon myrtle. Keep whisking until well combined.
  • Add in the flour mixture in thirds and whisk well, ensuring there are no lumps. Set aside.

Make the meringue:

  • Using a standard handheld mixer, beat in the egg whites on low speed until bubbles form, then turn up the speed and start adding sugar 1 tablespoon at a time, beating well between additions. Continue to beat until stiff peaks form.
  • Add 1/3 of the meringue mixture into the yolk mixture and fold in gently using a spatula. Then add in the rest of the meringue mixture and fold in until just combined.
  • Tap the bowl firmly twice on the bench to get rid of big air bubbles in the batter.
  • Pour into the chiffon pan. Run a pair of chopsticks through and around the batter in the pan a few times and smooth out the top using a spatula. This will get rid of any air bubbles in the cake batter.
  • Place the pan on a baking sheet and bake on the lowest rack in preheated oven for about 40 to 47 minutes. After baking the first 20 minutes, turn off the fan and continue to bake until cooked through. At the 40 minutes mark, check if a skewer inserted in the middle of the cake comes out clean. If not, bake for another 5 – 7 minutes.
  • Remove cake from the oven. Invert the pan immediately. Allow it to cool completely.

Make the finger lime cream:

  • Pour the heavy cream and sugar into a stand mixer bowl. Whip on medium-high speed, until stiff peaks form and the cream holds its shape.
  • In a separate bowl, beat together the softened cream cheese and softened butter until mixture is smooth.
  • Add the butter mixture to the whipped cream, whisk on high speed for 1 minute.
  • Add finger lime and mix with a spatula to combine.
  • Place in a piping bag with an open star tip.

To assemble:

  • Once the cake is cooled, cut it into 8 pieces, then make a slit slightly more than halfway down the centre of each slice.
  • Pipe the cream into the slit, then top with fresh fruits and chopped macadamia nuts.

Not much of a cook? Come down to ASLAN’s have it prepared for you, located at Shop 3, 25 Nurses Walk, The Rocks.

ASLAN Coffee Roasters are committed to authentic and vigorous flavours. Their coffee and selection of breakfast, pastry and cake options are a treat for even the most seasoned café dwellers.

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