Chiffon Cream Cake with Butter Cream Icing


Wednesday, June 24th 2009, 2:30 pm
By: News 9


INGREDIENTS:

For Butter Cream
2 pounds butter, room temp
1 ½ cups egg whites
2 pounds sugar
10 tbsp shortening, chilled

For Pastry Cream
2 cups cream
8 cups milk
½ ea. vanilla bean, cut in half
1 ½ cups yolks
1 1/2 cups sugar
½ cup cornstarch
½ cup, plus 1 tbsp all purpose flour
1 tbsp salt

For Chiffon Sponge Cake
2/3 cup vegetable oil
8 egg yolks
1 cup water (room temperature)
1 tbsp vanilla extract
1 ¾ cups cake flour
½ cup sugar, plus 1 1/4 cups sugar
4 tsp baking powder
1 tsp salt
8 egg whites


DIRECTIONS:

For Butter Cream
1) Slice butter and lay flat on sheet pan to come to room temp.
2) Heat egg whites and sugar on double broiler till hot (no grains of sugar remaining when rubbed together in finger tips).
3) Strain sugar mixture in fine china cap.
4) Whip till completely cool
5) Add shortening and butter, slowly and whip till smooth

For Pastry Cream
1. Heat the cream, milk and vanilla bean.
2. Mix the remaining ingredients together plus a little of the cream mixture (to thin), until pale.
3. Temper the yolk mixture with the hot cream.
4. Wait till the cream starts to rise in the pot and add all the yolk mixture at once and whip constantly and fast, until it starts to bubble.
5. Cook another couple of minutes then put in mixer with whip attachment to cool.
6. Store with the plastic touching the surface of the pastry cream (does not form a skin).

For Chiffon Sponge Cake
1. Line two cake pans, 10" in diameter, with circles of parchment paper, or grease and flour the bottoms but not the sides of the pan.
2. Whip the vegetable oil and the egg yolks together just until combined. Stir in the water and the vanilla extract.
3. Sift together the cake flour, ½ cup of the sugar, baking powder and salt. Stir this into the egg-yolk mixture, and then whip at high speed for 1 minute. Reserve.
4. Whip the egg white to a foam. Gradually add the remaining sugar and continue whipping until stiff peaks form.
5. Carefully fold the meringue into the reserved batter. Divide the batter between the prepared pans.
6. Bake at 375 degrees for approximately 25 minutes or until the cakes spring back when pressed lightly in the center.
7. Invert the pans on a rack and allow the cakes to cool in the pans before unmolding.
8. After unmolding the cakes, layer your pastry cream between the two cakes. To add multiple layers of pastry cream, slice your cakes in half length wise, add a thin layer of pastry cream then top with the next layer of cake. Continue until all layers are stacked.
9. Slowly ice your cake following the technique in the video at the top right. Feel free to add decorations as you see fit.