Cherry marbled chiffon love

This chiffon is my basic go-to cake recipe for pillowy cakes. I use it for layer cakes, cupcakes, rolls...

Now that it's full steam ahead cherry season, there are 3 desserts I make during this time of year : a clafoutis, a panna cotta, and this cherry chiffon. Unfortunately, this year, we had a frost in mid-April in France, known as "the worst frost of the century" and our cherry tree had just been pruned, so we have no fruit this year. But on a normal year, it's full-on cherry bakes and desserts with basketfulls from our one tree.

Here's the recipe, I basically used the chowhound.com recipe, but there are similar versions throughout the web, I found their version straight-forward, not too sweet, soft and honestly, perfect :

3 eggs, separated
3/4 cup sugar
1/4 cup vegetable oil
2 tablespoons of water
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1 teaspoon almond extract

Cherry filling (or use ready-made, or cherry preserves) :

200 g of cherries (about 1 cup), pitted and chopped
1/2 cup of sugar
2 tablespoons of lemon juice
Simmer for about 30 minutes in low heat. Allow to cool.

Preheat oven 350° F / 180° C. Coat pan with butter, then dust with flour (or use wax paper). Separate eggs into 2 bowls. Beat egg whites until they form soft peaks. Add 2 tablespoons of the sugar and continue mixing for another 2 minutes until thickened. In the other bowl, mix egg yolks, sugar, oil, water, vanilla, almond extract, then add dry ingredients. Add about 2-3 heaping tablespoons of egg whites to smoothen the cream, then fold the yolk mixture into the egg whites bowl with a spatula. Do not overmix, just make sure you get an even light yellow color.

Pour batter into pan in 3 equal layers: 1 pour of batter, spoon cherry filling on top, 1 pour of batter, spoon cherry filling on top, 1 pour of batter for the top layer. Swirl slightly with a knife. Bake for about 30-35 minutes or until the center is cooked. Allow to cool.

To decorate, I made a whipped cream made of 1 part whipping cream and 1/3 part sugar with a 1/3 part mascarpone, dusted the sides of the cake, then topped with whipped cream, cherries and edible flowers. Perfect for tea-time or my favorite, breakfast.

Enjoy, everyone.

Comments

Cotton sponge cake with strawberries and cream cheese frosting

My kids had a birthday to celebrate so I made the cakes and they decorated. I used to do this when my children were small, set up a table for them to decorate cookies or gingerbread houses, even had parties like this, and to this day, they like assembling treats and are good cooks. Here's the batter recipe I often use which you can find in my other recipes (mocha sponge, apple cider cake...) : Cotton sponge cake recipe : 4 eggs, separated 1/2 cup (100 g) granulated sugar 1-1/4 cup (180 g) cake flour 3/4 cup (150 g) confectioner's sugar 1/4 cup cider (60 g) (French kind, or 4.5% alcohol) or beer or carbonated water 1/4 cup (60 g) sour cream (or thick cream) 1/4 cup (60 g) milk (as needed) 1 teaspoon vanilla extract 1 teaspoon baking powder 1/2 teaspoon salt Preheat oven to 180° F / 350° C. Line pan with parchment paper. I used a 7" spring-form pan and a small fluted brioche mold. Beat egg whites until soft peaks form. Add granulated sugar a little at a time and continue

Santa Swiss roll

Hello, everyone! Now that it's the season... Had quite a bit of fun making this yule log. I was dreaming of a red and white Santa-inspired cake with raspberries. I was so pleased with the result, the cake was so soft and not too sweet, the cream light and the raspberries added that perfect tanginess and sweetness. Here's the recipe for the pink velvet and raspberry base: 60 g cooking oil 80 g milk 100 g cake flour 70 g sugar + 3 tablespoons more for the egg whites 6 eggs, separated 1 teaspoon vanilla or 1 teaspoon of coffee extract 1/2 teaspoon salt 1/8 teaspoon red gel food color + fresh raspberries, rinsed and pat dried + macarons, candies, sprinkles to decorate Cream cheese frosting 200 g heavy whipping cream 200 g softened cream cheese 50 g confectioners sugar 1 teaspoon lemon juice Preheat hoven 340° F / 170° C. Line a large rectangular baking sheet with parchment paper (I used a 13" x 17" pan). In a bowl, whisk cooking oil, milk, sugar, egg yolks, vanilla, salt

Pink Black Forest cake

Hi guys ! A bit late but I did say I would post this recipe, which was a fun cake to put together for a birthday. I layered pink velvet and fudge brownie cakes with vanilla cream and candied cherries to make this Pink Black Forest cake for October Rose (breast cancer awareness month). Believe it or not, I didn't have fresh cherries, since it was late in the season, but here is reason to believe you can use frozen or preserved cherries and it works out well too. To be honest, I did make this cake over the space of 2 days. First I preserved the cherries, then made one cake layer and refrigerated everything. The next day I made another cake layer, as well as the cream and assembled it. Start with preparing the cherries. In a medium saucepan, over low heat, add 400-500 g of frozen or preserved (unsweetened in water) whole pitted cherries and 3/4 cup sugar, 3/4 cup of water, and 2 tablespoons of kirsch. Once simmering, add 1-1/2 tablespoons of cornstarch until dissolved and simmer ab

Islands in the sky, food & travel

Search This Blog