I have an announcement to make.
I’m closing ‘off the spork’ and rebranding it to ‘chiffon the spork’.
That’s right. It’s going to be all chiffon all the time. I’m starting with this blog and then next – I’m going worldwide. Chiffons everywhere as far as the eye can see!
(PS: that’s all lies.)
(I am tempted though.)
(Since all I seem to be making are chiffon cakes.)
The idea for this particular chiffon came about from Alastair’s birthday, when someone (Bro? Dany?) mentioned that his birthday cake looked like a big lamington. YES, said my brain. LAMINGTON CAKE.
Because while lamingtons are well and good, surely it would be better if I chiffon-ified it?
The base is a vanilla chiffon, that was split into three and filled with raspberry jam, before being covered in chocolate icing and coconut. Was it like a lamington? Yes! Except it was better, because: chiffon. I’ve also managed to figure out my issues with filling chiffons – a serrated knife and three layers seem to be my key to success – and now believe that if I’m not going to fill it, I may as well not bother.
Yes, yes, evidently I have very strong opinions about these cakes.
That’s it for this edition of chiffon the spork. Until next time: chiffon away. Chiffon everyday. Chiffon is yay? (Okay, I need to work on the tag line.)
- 7 eggs, separated (note: if you have large eggs, only use 6)
- 220g flour
- 350g caster sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup water
- 1/2 cup canola oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar
- 1/4 cup raspberry jam
- 1 & 1/2 cups desiccated coconut
- 1/4 cup cocoa powder
- 2 cups icing sugar
- 20g soft butter
- pinch salt
- 1/4 cup boiling water + extra as necessary
- Preheat oven to 160°C and set aside a large 20cm tube cake tin that has a removable base.
- In a large bowl, combine the flour, sugar, baking powder and salt.
- In another bowl, whisk together the egg yolks, water, oil, vinegar and vanilla.
- Add to the wet ingredients to the flour and whisk until well combined.
- In a separate, clean bowl, whisk the egg whites and cream of tartar with an electric mixer to stiff peaks.
- Using a large metal spoon, fold in a spoonful of the egg whites to the cake mixture to lighten it.
- Add the rest of the egg whites to the cake mixture and fold in with your metal spoon until just combined.
- Pour the batter into your cake tin and bang it on your work surface a couple of times to bring any large air bubbles to the surface. (Note: if there is a lot of batter, don't add it all to the tin. You only want to fill it to 3/4 full. If you have extra, put them into cupcake liners and make small cakes. Small cupcake sized ones need to be baked for 15 minutes only.)
- Bake for about 40-45 minutes, or until an inserted skewer comes out clean.
- Remove from the oven and immediately invert the entire tin and cake upside down until it's cool - you can do this by resting the middle of the tube over a bottle, or (if your cake isn't too tall) by placing it over a high wire rack that will let air circulate underneath.
- To release the cake, run a thin knife around the edge of the cake and the tin. You will want to serve the cake upside down as it's prettier that way.
- When completely cool, cut cake horizontally into three layers with a serrated knife. Place bottom layer on a serving plate and spread with half of the jam. Place the second layer on top and spread with the remaining jam. Place the last layer on top.
- Make the icing by sifting the icing sugar and cocoa into a bowl. Add the butter and boiling water and stir until smooth.
- Sit the cake on top of strips of baking paper to keep your serving plate clean and then pour the chocolate icing on top of the cake. You can coat the sides of the cake by tilting the cake slightly and pouring it on. You may need a knife or spatula to help you smooth it over. You want the top and sides all covered.
- Sprinkle the desiccated coconut over the top and sides - again, you can coat the sides by tilting the cake a bit.
- Remove the baking paper and serve.
Adapted from this lime chiffon cake recipe