Naked Berry Chiffon Cake Food

NAKED-FRUIT CHIFFON CAKE

Steps:

• Cake: Preheat oven to 325F°. Butter two 9-inch round cake pans. Line with parchment; butter parchment. In a large bowl, whisk together flour, 3/4 cup sugar, baking powder, and salt. In another bowl, whisk together oil, egg yolks, milk, lemon zest, and vanilla seeds. Whisk yolk mixture into flour mixture.
• Beat egg whites on high speed until frothy. Add cream of tartar and beat until soft peaks form, about 2 minutes. Gradually add remaining 1/2 cup sugar, beating until stiff, glossy peaks form, about 5 minutes. Whisk one-third of mixture into batter. With a rubber spatula, gently fold in remaining egg white mixture.
• Divide batter evenly between prepared pans. Bake until golden and tops spring back when lightly touched, about 30 minutes. Transfer pans to a wire rack; let cool 10 minutes. Turn cakes out upside-down onto rack and let cool completely.
• Fruit and Whipped Cream Layers: In a medium saucepan over medium-high heat, bring berries, 2 tablespoons sugar, lemon juice, and 2 tablespoons water to a boil. Reduce heat and simmer 5 minutes, stirring occasionally and breaking up berries with the back of a spoon. Pass mixture through a fine-mesh sieve, pressing on solids to release all juices. Let cool completely.
• Combine heavy cream, remaining 1 cup sugar, salt, and vanilla in the bowl of a mixer fitted with the whisk attachment. Beat on low speed until sugar has dissolved, about 1 minute. Increase speed to medium-high and beat to firm peaks, about 3 minutes more.
• To Assemble: With a serrated knife, trim tops of cake layers to level; split each in half horizontally to form a total of 4 layers. Place one layer, bottom-side down, on a serving platter. Spread 1 1/2 cups whipped cream evenly over top. Repeat process with remaining cake layers, spreading 1 1/2 cups whipped cream between each layer and leaving top layer uncovered. (For stability, insert a wooden dowel or skewer into center of cake, trimmed so dowel is just shorter than top of cake.)
• Spread remaining 1 1/2 cups whipped cream over top of cake in decorative swirls. Garnish with fruit, scattering it on top of cake and around perimeter of platter. Drizzle with blackberry coulis and serve immediately.

NAKED BERRY CHIFFON CAKE

Steps:

• Cake:Preheat oven to 325 degrees. Butter two 9-inch round cake pans and two 6-inch round cake pans. Line with parchment; butter parchment. In a large bowl, whisk together flour, 1 cup granulated sugar, baking powder, and salt. In another large bowl, whisk together oil, egg yolks, milk, lemon zest, and vanilla seeds. Whisk egg-yolk mixture into flour mixture.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on high speed until frothy. Add cream of tartar and beat until soft peaks form. Gradually add remaining 3/4 cup plus 2 tablespoons granulated sugar, beating until stiff, glossy peaks form, about 5 minutes. Whisk one-third of egg white mixture into batter. Gently but thoroughly fold in remaining egg-white mixture with a rubber spatula. Transfer batter to prepared pans: 2 cups batter in each 6-inch pan and 4 cups batter in each 9-inch pan. Bake until golden and tops spring back when lightly touched, about 25 minutes for 6-inch cakes and 30 minutes for 9-inch cakes. Let cool in pans on wire racks 10 minutes. Invert cakes onto racks; remove parchment. Let cool completely, upside-down.
• Whipped Cream:In the bowl of an electric mixer fitted with the whisk attachment, beat together cream and confectioners' sugar on medium speed until stiff peaks form. Cover with plastic wrap and refrigerate.
• Using a serrated knife, trim tops of cakes flat. Split each cake horizontally into two equal layers. Place a 9-inch cake layer, bottom-side down, on a serving platter. Spread 1 1/2 cups whipped cream evenly over top. Repeat process with remaining 9-inch cake layers, spreading 1 1/2 cups whipped cream between each layer and leaving top layer (bottom-side up) uncovered. Refrigerate while you work on the second tier. Repeat process with 6-inch cake layers, spreading 1 cup whipped cream between each layer.
• Insert a wooden dowel or skewer into 9-inch tier; trim dowel so that it?s 1/4 inch taller than height of tier. Trim 2 more dowels to same height. Arrange dowels in a circular pattern, about 3 inches from edge of cake. Center 6-inch tier over 9-inch tier, pressing gently to secure. Insert a dowel into 6-inch tier; trim dowel to height of tier.
• Garnish cake with berries and flowers, scattering on top of each tier and around perimeter of serving platter. Using a small, fine sieve, sift confectioners' sugar over berries. Serve immediately.

LEMON CHIFFON CAKE WITH STRAWBERRY FROSTING

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Line the bottoms of three 8-inch round ungreased cake pans with parchment paper. Sift the flour, 1 cup superfine sugar, the baking powder and salt into a large bowl. Whisk the oil, 1/2 cup cold water, the egg yolks, lemon zest and 2 teaspoons lemon juice in a medium bowl until well combined. Make a well in the center of the flour mixture and pour in the oil mixture; stir with a rubber spatula until smooth. Set aside.
• Beat the egg whites and the remaining 1 teaspoon lemon juice in a large bowl with a mixer on medium speed until foamy, about 1 minute. Gradually beat in the remaining 1/3 cup superfine sugar; continue beating until stiff peaks form, 3 to 4 minutes. Fold about one-third of the beaten egg whites into the batter with a rubber spatula, then fold in the rest until just combined.
• Divide the batter among the prepared pans and smooth evenly. Bake until the centers spring back when gently pressed, 30 to 35 minutes. Transfer the cakes to a rack and let cool completely in the pans.
• Meanwhile, make the frosting: Puree the strawberries in a food processor until smooth; strain through a fine-mesh sieve, pressing on the solids with a rubber spatula. Beat the marshmallow cream in a large bowl with a mixer on medium speed until smooth. Beat in the butter, 1 tablespoon at a time, until incorporated, then beat in the strawberry puree. Reduce the mixer speed to low; gradually beat in the confectioners' sugar until combined.
• Assemble the cake: Run a knife around the edges of the cakes and invert onto the rack; remove the parchment. Put 1 cake layer on a cake stand or serving plate. Spread with about 1/3 cup frosting. Top with another cake layer; spread with another 1/3 cup frosting. Top with the remaining cake layer, then cover the top and sides of the cake with the remaining frosting. Refrigerate until ready to serve.

CHIFFON CAKE WITH STRAWBERRIES AND CREAM

Steps:

• Make the cake: Preheat oven to 325 degrees. Whisk together flour, 3/4 cup granulated sugar, the baking powder, and salt. Whisk together oil, egg yolks, and milk in a large bowl. Whisk flour mixture into egg-yolk mixture.
• Beat egg whites with a mixer on high speed until frothy. Add cream of tartar and vanilla seeds or extract, and beat until soft peaks form. Gradually add remaining 3/4 cup granulated sugar, beating until stiff, glossy peaks form, about 5 minutes. Whisk one-third of the egg-white mixture into batter. Gently but thoroughly fold in remaining egg-white mixture with a rubber spatula.
• Transfer batter to tube pan. Bake until top of cake springs back when touched, 52 to 55 minutes. Let cool upside down (over a bottle or on tube-pan feet) 1 hour.
• Make the berries and cream: While cake is baking and cooling, combine strawberries, granulated sugar, lemon juice, and salt, and let sit, stirring occasionally, 1 hour. Just before assembling, beat cream and confectioners' sugar until medium peaks form.
• Slide a paring knife around edges of tube and side of pan; release cake. Cut cake horizontally into 3 layers with a serrated knife. Transfer bottom layer to a cake plate or platter. Spread with half the berries, and drizzle with juices. Spread half the whipped cream over berries, then top with middle cake layer. Spread with remaining berries and whipped cream. Top with remaining cake layer. Refrigerate cake 1 hour. Sprinkle with confectioners' sugar, and serve with berries.

CHIFFON CAKE

Steps:

• Preheat the oven to 170°C. Separate the egg yolks and egg whites into two large mixing bowls.
• Whisk the egg yolks along with 20g sugar, flour, oil, milk, baking powder, and vanilla extract and set aside. Do not over-whisk.
• Using an electric whisk or stand mixer, whisk the egg whites until foamy, then whisk in the sugar in 3 small increments (20g at a time) and add the cream of tartar.
• Continue to whisk for about 10-15 mins until the mixture is light and airy. You can check if it is ready by turning the bowl upside down - if the mixture does not drip and stays in place then it is ready.
• Slowly fold the egg white mixture into the batter in small increments (about 3 times), and continue to cut and fold the mixture until it is fully combined. Do not over-mix.
• Grease the bottom of an 8-inch tube pan and pour the mixture in. Gently tap on the table a few times to ensure that it is evenly spread. Bake in the oven for about 40-50 mins, or until a toothpick inserted into the centre comes out clean.
• If you are using an angel-food cake pan, place the pan upside-down on a wire rack. If you are using a chiffon cake pan, place the pan upside-down on a tall heavy bottle. Cooling the cake upside-down will help it stretch downwards instead of collapsing.
• Allow it to cool fully before removing it from the pan. To release the cake from the pan, gently use a knife to remove the cake from the sides.

ORANGE CHIFFON CAKE WITH VANILLA WHIPPED CREAM

Steps:

• Preheat oven to 325 degrees. In a large bowl, whisk together flour, baking powder, salt, and 1 cup sugar. Make a well in center of flour mixture. Add oil, egg yolks, orange zest and juice, and 1/4 cup cold water; whisk batter until smooth.
• Using an electric mixer, beat egg whites and cream of tartar until soft peaks form. Gradually add remaining 1/2 cup sugar (1 tablespoon at a time); continue to beat until stiff peaks form. Using a rubber spatula, gently fold half of egg-white mixture into batter. Fold in remaining egg-white mixture just until combined (do not overmix).
• Pour batter into a 10-inch footed angel-food cake pan with a removable bottom; bake until a toothpick inserted near center of cake comes out clean, 55 to 60 minutes. Remove from oven; invert, still in pan, onto a baking sheet. Cool completely. Run a knife around edge and center to release cake. Serve topped with vanilla whipped cream and candied orange zest, if desired.