Let’s RISE together: Celebrating the Sydney Gay + Lesbian Mardi Gras

chocolate chiffon cake mardi gras celebration let's rise

We love to celebrate with food, to mark a moment with something memorable and delicious.

The 19th Feb is the start of the 42nd annual Sydney Gay & Lesbian Mardi Gras Festival. The SGLMG Parade is Australia’s beloved celebration of pride, protest, passion and diversity. This year it will be held (albeit a little differently) at the Sydney Cricket Ground on 6th March. The SGLMG has always had a strong focus on celebration while maintaining a commitment to social justice for LGBTQI+ communities. And we love that this year’s theme is RISE.

“This past year has undoubtedly been one of unprecedented challenge and hardship….
It’s a new dawn.
Let’s lift the bar and watch our spirits rise again.
In 2021, we RISE…
‘RISE’ is a call to action – now is the time to ascend with love, compassion, respect and understanding.”

To celebrate and to raise awareness of this year’s theme ‘RISE’, we can think of nothing better than baking a glorious, high and super delicious chocolate chiffon cake.

This recipe appeared in our very first book from the kitchen of our friend Lyndi Adler (of ‘plumb’ cake fame). The chiffon cake has become an iconic part of the Monday Morning repertoire (we have 7!), from our most cherished Custard Chiffon Cake (alongside a wonderful story how Merelyn convinced her mother to part with the recipe) to our How-to-Chiffon Guide in our latest book, Now for Something Sweet

Wishing everyone a wonderful Mardi Gras celebration!!




chocolate chiffon cake mardi gras celebration let's rise
Chocolate Chiffon Cake
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chocolate chiffon cake mardi gras celebration let's rise
Chocolate Chiffon Cake
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
  1. Preheat the oven to 180°C. You will need an angel cake (chiffon) tin. Do not grease it.
  2. Sift together the flour and drinking chocolate and set aside.
  3. Whisk the egg whites until soft peaks form, then slowly add half of the sugar. Continue whisking until stiff peaks form, then set aside.
  4. Beat the egg yolks with the remaining sugar until pale and very fluffy. Slowly add the oil and continue to beat. Fold in the flour mixture, alternating with the hot water, and beat together for a few minutes.
  5. Gently fold the egg whites into the chocolate mixture until just combined. Pour into the cake tin and bake for 1 hour.
  6. After removing the cake from the oven, immediately invert it to cool by balancing the middle funnel onto a bottle neck. It is important for the cake to be inverted and suspended upside down until it is cool to stop it from collapsing. When cool, run a knife around the outside of the cake and around the funnel.
  7. Lift the base out of the tin, then use the knife to ease the cake off the base


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One Comment

  1. Sophia Alice

    Thanks for sharing such a great information I must appreciate the way you have done this.

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Today is the first day of Autumn! Where has the time gone?! This simple Tuna Tagine is perfect to celebrate the change in season. This recipe comes to us from Zoe and Adam, creator of @paperboykitchen in Melbourne’s CBD. View the full recipe below and via the link in our bio.

2 onions sliced
2 red capsicum (pepper) sliced
2 garlic cloves crushed
2 tbsp extra virgin olive oil
1 tsp ground ginger
1 tsp ground coriander
1 tsp smoked paprika
1 tsp salt
1/2 bunch of flat leaf parsley chopped
4 waxy potatoes peeled and thinly sliced
1/2 lemon thinly sliced, pips removed
2 cups vegetable or chicken stock
4 tuna steaks
lemon juice and olive oil to serve
Servings 4 people

Choose a tagine or casserole dish (at least 3 litres) with matching lid that can be taken from the stove directly to the dining table.

Fry the onions, peppers & garlic in the olive oil over medium heat until soft, about 15 minutes. Add the spices, salt and half the parsley and fry until fragrant, adding a little more oil if needed.

Divide the onion mix into three parts, leaving one part in the dish.

Divide the potato slices into three parts. Seasoning each layer as you go, place one third on top of the onion mix in the dish. Continue to layer potatoes and onion mix, finishing with potatoes. Top with the lemon slices and season.

Pour in enough stock to almost cover the vegetable layers; a few pieces can poke up above the liquid. Bring to the boil, reduce heat to a good simmer, then cover and cook on low heat for 40 minutes, or until the potatoes are soft.

Sprinkle the tuna steaks with salt and pepper and drizzle with olive oil. Lay over the tajine, replace the lid and let the tuna steam for 5-10 minutes, or until cooked through. If you prefer, sear the tuna in a hot pan and serve on top of the vegetables. Finish with a squeeze of lemon juice, sprinkle the remaining parsley and drizzle over some extra olive oil.

#fishdish #tuna #fishdinner #alanbensonphoto #mmccrecipe #weeknightdinner #healthydinner #healthydinnerideas #fish

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To mark the very last day of summer here in Australia (wah, we can't believe it!), we thought we’d share a beloved classic, the iconic pavlova 😉 The incorporation of sour cream into this pav adds welcome relief from all the sweetness. Figs are also currently in season here in Australia until mid-autumn so enjoy them while you can! We recently shared the full recipe of this gorgeous Fig and Caramel Sour Cream Pavlova (which appears in our latest book Now For Something Sweet) with NZ's
@vervemagazine You can access the full recipe via the link in our bio.
#mmccrecipe #summerdessert #aussiesummer #australiansummer #pav #alanbensonphoto #pavloval #fig #figs #dessert #baking #weekendbaking #bakinginspo #mondaymorningcookingclub

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