We are now coming to the end of July, which happens to be National Ice Cream Month! Mm, I love me some vanilla ice cream in a waffle cone topped off with a few chunks of deliciously sweet strawberries... This craving to pay homage to one of the most wonderful things ever made by mankind is what led to make this recipe. I like to think of this recipe as a more sophisticated version of ice cream, a waffle cone and strawberries. Now, now I know what you must be thinking, "why would one ever dare to compare a crunchy waffle cone to a chiffon cake and ice cream to whipped cream?" Well let me tell you, I thought the same thing but believe it or not this is by far one of the yummiest cake I have baked.
The only proper way I can think of describing this cake is with this excerpt from the movie Ratatouille (0:14 to 0:35) I hope you enjoy the cake!
- - - - - -recipe- - - - - -
Ingredients
cake layers
2 1/4 cups all-purpose flour, sifted
1 1/2 cups granulated sugar, divided
1 tbsp baking powder
1 tsp salt
3/4 cup cold water
1/2 cup vegetable oil
1 tsp orange zest
1 1/4 tsp vanilla extract
5 large egg yolks at room temperature
8 large egg whites at room temperature
1/2 tsp cream of tartar
filling
2 cups heavy cream or whipping cream
6 tbsp confectioners sugar
1 tbsp pure vanilla extract
2 quarts strawberries, hulled and sliced (I sliced mine pretty thick since I decided to do 2 two layered cakes instead of 1 four layered cake)
Ready, set, BAKE!
1. Cake layers; Preheat the oven to 325°F. Prepare two 9-inch round cake pans by lining the bottom with parchment paper and lightly greasing the sides with vegetable oil or butter.
2 cups heavy cream or whipping cream
6 tbsp confectioners sugar
1 tbsp pure vanilla extract
2 quarts strawberries, hulled and sliced (I sliced mine pretty thick since I decided to do 2 two layered cakes instead of 1 four layered cake)
Ready, set, BAKE!
1. Cake layers; Preheat the oven to 325°F. Prepare two 9-inch round cake pans by lining the bottom with parchment paper and lightly greasing the sides with vegetable oil or butter.
2. Sift the flour, 1 1/4 sugar, baking powder and salt together twice into a large bowl.
3. In another bowl, beat the yolks, water, oil, zest and vanilla until smooth. Stir into the flour mixture until smooth. In the bowl of a stand mixer, beat the egg white and cream of tartar until soft peaks are formed. add the remaining 1/4 sugar and beat on high until peaks are stiff but not dry.
3. In another bowl, beat the yolks, water, oil, zest and vanilla until smooth. Stir into the flour mixture until smooth. In the bowl of a stand mixer, beat the egg white and cream of tartar until soft peaks are formed. add the remaining 1/4 sugar and beat on high until peaks are stiff but not dry.
4. Using a rubber spatula, fold one-quarter of the egg white into the egg yolk mixture, then fold in the remaining egg whites. Continue gently folding until the egg whites are no longer visible (overdoing it will deflate the egg whites, resulting in a denser and shorter cake).
5. Scrape the batter evenly into the two prepared pans. Bake them until the top springs back when lightly pressed and a toothpick inserted comes out clean, about 30-50 minutes (mine took about 35 minutes but the original recipes says '40 to 50 minutes' so it really depends on how quickly your oven bakes).
6. Let the cakes cool on a wire rack in the pans for 15 minutes. Gently run a knife around the sides and invert the cakes onto a plate.
7. Whipped cream: Beat heavy cream, powdered sugar and vanilla extract in the bowl of a stand mixer until it holds stiff peaks.
8. Cake assembly: Carefully split each cake layer in half, leaving you with four cakes. Now at this point you can either be daring and go for a four-layer cake or you can build two two-layer cakes, which is what I did for transportation reasons. Starting with the bottom layer, scoop one-quarter of the whipped cream onto the top of the cake, arrange the strawberry slices over the whipped cream in one or two layers, place the next cake layer on top; if you wish to make a four-layer cake repeat the process: cake, whipped cream, strawberries, cake.
Note: I recommend refrigerating the cake for about an hour to allow the cake to absorb a bit of the whipped cream and strawberry juices, yum.
slightly adapted from Smitten Kitchen
5. Scrape the batter evenly into the two prepared pans. Bake them until the top springs back when lightly pressed and a toothpick inserted comes out clean, about 30-50 minutes (mine took about 35 minutes but the original recipes says '40 to 50 minutes' so it really depends on how quickly your oven bakes).
6. Let the cakes cool on a wire rack in the pans for 15 minutes. Gently run a knife around the sides and invert the cakes onto a plate.
7. Whipped cream: Beat heavy cream, powdered sugar and vanilla extract in the bowl of a stand mixer until it holds stiff peaks.
8. Cake assembly: Carefully split each cake layer in half, leaving you with four cakes. Now at this point you can either be daring and go for a four-layer cake or you can build two two-layer cakes, which is what I did for transportation reasons. Starting with the bottom layer, scoop one-quarter of the whipped cream onto the top of the cake, arrange the strawberry slices over the whipped cream in one or two layers, place the next cake layer on top; if you wish to make a four-layer cake repeat the process: cake, whipped cream, strawberries, cake.
Note: I recommend refrigerating the cake for about an hour to allow the cake to absorb a bit of the whipped cream and strawberry juices, yum.
slightly adapted from Smitten Kitchen
No comments:
Post a Comment