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Sunday, November 07, 2010

Strawberry Bavarian Chiffon Cake

makes one 10" cake
recipe adapted from Tartine
total prep time: 1 1/2 hours / cook time: 30 min


1 c + 2 tbsp all-purpose flour
3/4 c sugar
1 tsp baking powder
1/2 tsp salt
1/4 c vegetable oil
3 large egg yolks (about 1/4 c)
1/3 c + 1 tbsp water (3 oz)
1 tsp vanilla extract
3/4 tsp lemon zest, grated
5 large egg whites (about 2/3 c)
1/4 tsp cream of tartar/lemon juice

1/2 pint strawberries
1/4 c sugar
pinch salt

recipe can be found here

1 1/2 tsp gelatin
1 tbsp water
2 1/2 c pastry cream, cold (see above)
2 c heavy cream, very cold

1 1/4 c heavy cream, very cold
4 tsp sugar

• Preheat oven to 325˚ F
• Line the bottom of a 10" springform pan with 3" sides with parchment paper cut to fit exactly.
* Do not grease the sides of the pan.
• Sift together the flour and baking soda into a large mixing bowl.
• Add all but 3 tbsp of the sugar and the salt and whisk to combine.
• In a small bowl, whisk together the oil, egg yolks, water, vanilla and lemon zest.
• Make a well in the flour, add the yolk mixture, and then whisk throroughly and quickly for about 1 minute until very smooth.
• Place the egg whites in a large mixing bowl.
• Using a mixer fitted with the whisk attachment, beat on medium until frothy.
• Add the cream of tartar or lemon juice and beat on medium-high speed until the whites hold soft peaks.
• Slowly add the remaining 3 tbsp sugar and beat on medium-high speed until the whites hold firm, shiny peaks.
• Using a rubber spatula, scoop about 1/3 of the whites onto the yolk mixture and fold in gently to lighten the batter.
• Gently fold in the remaining whites just until combined.
• Pour hte batter into the prepared pan, smoothing the top with an offset spatula if necessary.
• Bake until a cake tester inserted into the center comes out clean, 30 minutes.
• Let cool in the pan (the sides of the pan will help hold the structure of hte cake as it cools) on a wire rack.
• To unmold, run a small, thin knife around the sides fo the pan to loosen the cake and then release and lift off the pan sides.
* The cake will keep, well wrapped, in the refrigerator for up to 4 days or in the freezer for up to 1 month.

• Combine the strawberries, sugar and salt in a blender and process on high speed until smooth.
* Strain if needed.

• Instructions can be found here.

• In a small dish, sprinkle the gelatin over the water and let stand for a few minutes to soften.
• Pour water to a depth of about 2 inches into a saucepan, place over medium heat and bring to a simmer.
• Place 1/2 c of the pastry cream in a stainless-steel bowl that will rest securely in the rim of the sauce pan over, not touching, the water.
• Heat the pastry cream, whisking constantly, until hot to the touch (120˚ F), about 5 minutes.
• Add the gelatin and whisk until smooth.
* Make sure the mixture the gelatin is going into isn’t stone cold and add the gelatin first to a small amount to of the base and then whisk that smaller amount into the remainder.
• Remove from the water bath.
• Whisk half of the remaining cold pastry cream into the hot mixture, then whisk in the rest.
• In a mixing bowl, using a mixer fitted with the whisk attachment or a whisk, whip the cream until it holds medium-stiff peaks.
• Immediately and gently fold the whipped cream into the pastry cream with a rubber spatula.

• Using the mixer or a whisk, whip the cream until thickened.
• Add the sugar and whip until the cream holds soft peaks.
• Using hte offset spatula, frost the top of the cake.
• The cake can be served immediately or kept cold in the refrigerator until ready to serve.
* It will keep for up to 3 days.

• Line the sides of a 10” springform pan with 3” sides with plastic wrap, allowing enough overhang to cover the top of the cake completely when it is assembled. Leave the bottom of the pan unlined. Have the cake ready.
• Hull 2 pints of strawberries. Approximately 4 cups of prepared fruit.
• Fit one cake layer into the bottom ofthe prepared springform pan.
• Using a pastry brush, moisten the layer evenly with half of the fruit purée.
• Spoon enough of the filling onto the cake to create a layer 1/4" thick and stand the strawberries upright, pointed end up, pushing them into the cream. Quickly turn the remaining filling onto the fruit lightly pressing down with the back of a large spoon to fill in any air pockets.
• Moisten the second cake layer with the rest of the fruit purée, then place the layer on top of the rest of the cake, purée side down.
• Fold the overhanging plastic wrap over the top of the cake, covering completely, and then gently press down onto the plastic to distribute the cream evenly (don’t use too much pressure).
• Refrigerate for at least 4 hours or preferably overnight.
• Using an offset spatula, frost the top of the cake.
• The cake can be served immediately or kept cold in the refrigerator until ready to serve.
* It will keep for up to 3 days.

• Chiffon cake tips can be found here.
• I had issues with my chiffon cake shrinking (please see tips above), so my 10" springform did not fit the finished cake well. I stuffed the inside of pan with paper towels to keep the cake's shape.




Tiffiny Felix said...

Oh! It's so gorgeous!! :)

Sami and Addie said...

Thank you!

Anonymous said...

Looks so tasty ^_^

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