I made this cake and it came out really great. There is a layer of Almond Paste that you can put on or leave out. I would also recommend topping this cake with whip cream and berries or whatever fruit you like. This is a base with a Chiffon Cake with a creamy filling and fruit. So fresh and light. You can make this cake in steps so that you don't do it all at once.
1Start with Custard: In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
2In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don't curdle or scorch on the bottom. Add Lemon Peel if desired.
3When the mixture comes to a boil and thickens, remove from the heat and remove lemon peel.
4Stir in the butter and vanilla, mixing until the butter is completely blended in.
5Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.
6When Custard is cooled Whip Heavy Whipping Cream until stiff peaks form.
7Gently fold in little at a time to your custard until well incorporated. Then you will get a light cream filling. Cover and refrigerate until ready to use.
8CHIFFON CAKE: Preheat the oven to moderate 325°F. Line the bottom of an 9 inch spring form pan with parchment paper. Do not grease the sides of the pan.
In a large mixing bowl, stir together the flour and baking powder. Add in all but 3 tablespoons of sugar, and all of the salt. Stir to combine.
9In a small bowl combine the oil, egg yolks, water, vanilla and lemon zest. Whisk thoroughly.
10Combine with the dry ingredients and mix thoroughly for about one minute, or until very smooth.
11Put the reserved 5 egg whites into a stand mixer, and beat on medium speed using a whisk attachment on a medium speed, until frothy. Add cream of tartar and beat on a medium speed until the whites hold soft peaks. Slowly add the remaining sugar and beat on a medium-high speed until the whites hold firm and form shiny peaks.
12Using a grease free rubber spatula, scoop about ? of the whites into the yolk mixture and fold in gently. Gently fold in the remaining whites just until combined.
13The batter will look like an airy cake batter.
14Pour the batter into the prepared pan. Bake for 45 to 55 minutes or until toothpick inserted into the center comes out clean. I did mine for 45 minutes.
15Remove the cake from the oven and allow to cool in the pan on a wire rack. To unmold, run a knife around the sides to loosen the cake from the pan and remove the spring form sides. Invert the cake and peel off the parchment paper. Refrigerate for up to three days.
Line the sides of a 8-inch (20 cm) spring form pan with plastic wrap. Cut the cake in half horizontally to form two layers. Fit the bottom layer into the prepared spring form pan. Moisten the layer evenly with the simple syrup. When the cake has absorbed enough syrup to resemble a squishy sponge, you have enough.
17Hull and slice in half enough strawberries to arrange around the sides of the cake pan. Place the cut side of the strawberry against the sides of the pan, point side up forming a ring. Pipe cream in-between strawberries and a thin layer across the top of the cake. Hull and quarter your remaining strawberries and place them in the middle of the cake or use a different fruit, I used sliced bananas. Cover the strawberries and entirely with the all but 1 tbsp. of the pastry cream.
18Place the second cake layer on top and moisten with the simple syrup. Lightly dust a work surface with confectioners' sugar and roll out the almond paste to a 10-inch (25 cm) round 1/16 inch (1.5 mm) thick. Spread the remaining 1 tablespoon of pastry cream on the top of the cake and cover with the round of almond paste. You can omit the almond paste part and cover the cake with cool whip instead.
19Cover with plastic wrap and refrigerate for at least 4 hours. To serve release the sides of the spring form pan and peel away the plastic wrap. Let set in springform pan wrapped with plastic wrap and put in the refrigerator for at least 4 hours. Serve when ready and store leftovers wrapped for up to 3 days.
20I molded a flower out of almond paste and cut a heart out to decorate the top. I could of been more creative but it was late and I was tired. LOL!
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...