Chiffon Cake Recipe

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A perfect ending to a perfect dinner party.

I can almost smell the summer air

The long days of summer with aromatic flowers and green grass become picturesque for entertaining on the the deck; 90 plus heat causes a moment of pause when designing a dinner party. One of the best desserts to serve is a wonderful light airy Chiffon Cake and marrying the cake with strawberries and orange takes the chiffon over the top.

Basic Chiffon:

112 grams/ 1- cups,plus 2- Tablespoon cake flour, sifted

150 grams/ 3/4 super fine sugar

2.5 gram/ 1/2 -teaspoon baking soda

Pinch of salt

54 grams/ 1/4 -cup safflower oil

64 grams/ 4 egg yolks

180 grams/ about 6.5 eggs egg whites

1/4-teaspoon egg white powder

78 grams/ 1/3-cup water

15 grams/ 1-Tablespoon fresh  orange juice

5 grams orange zest/ 4- teaspoons

5 grams/  1-teaspoons vanilla extract

Prepare your mise en place, have an angle food cake pan ready or a tube pan, and preheat the oven to 177 degrees C/ 325 degrees F. A small neck bottle will be needed.

In a large bowl  sift the flour, sugar, (keeping 2-Tablespoon in reserve), baking soda, and salt whisk for 1 minute with a large ballon whisk. Place a well in the center and pour in oil, egg yolks, water, orange juice, zest, and vanilla extract. Continue beating till smooth about 1 or 2 minutes.

I mean large!

In the bowl of a standing mixer, with the whisk attachment, place liquid egg whites and egg white powder. Whisk until soft peaks form and slowly add the 2- Tablespoons of sugar, continue to whisk till stiff peaks form.

Gently fold the egg whites into the batter until just blended. Pour gently into the  angel food cake pan or tube pan, run an off set metal spatula through the batter to prevent air bubbles.

Bake for about 59 minutes or until the cake springs back when gently pressed and is a light golden brown color. Remove the cake from the oven, insert the small neck bottle into the opening of the cake pan, allow the chiffon to hang upside down till completely cooled. Once cooled remove the bootle from the pan and loosen the cake with a metal spatula and invert.

Filling and Assembly

For the assembly the only change is to cut the cake in half horizontally to form two layers.

Voila

Decorate

310 grams/ 1 3/8-cup Marzipan

food colorant of choice, either gel or powder

daisy FMM cutters

Fondant Roller

White Writing Chocolate, melted

Knead about half the marzipan, add 2 drops or a pinch of colorant (at a time till desired color is achieved), and continue to knead for about 1 minute more. Try not to over work the marzipan or it will become too greasy. Sprinkle a VERY flat surface with icing sugar, using a fondant roller  roll the marzipan out to a 20cm/ an 8-inch diameter 3mm/1/4-inch thick circle, and place the marzipan circle on top of the chiffon. Fill a paper pastry cone with the writing chocolate and finish the decoration with daisies.

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