VANILLA CHIFFON CAKE
1 c. sifted all-purpose flour
1/2 c. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
4 eggs, separated
1/4 c. vegetable oil
1/4 c. water
1 tsp. vanilla extract
1/2 tsp. cream of tartar (c.o.t.)
1/2 c. sugar
Separate the eggs. Blend the yolks,flour,sugar,baking powder,salt, water and oil until smooth.
Make your meringue by beating the eggwhites,c.o.t., sugar and vanilla to medium soft peak. Some brings it up to stiff peak which results into a very dry end product. I like my chiffon soft and a little moist. I usually infuse my cake with vanilla flavored simple syrup ( equal parts sugar and water,boiled just until sugar is dissolved.Chocolate Pastry Cream
1/2 c. sugar
1/3 c. flour
1/2 tsp. salt
2 c. milk
2 eggs, beaten
2 tsp. vanilla
Mix sugar, flour, salt in a saucepan. Stir in milk. Cook over medium heat, stirring until it boils. Let boil for 1 minute, then remove from heat. Stir in half of the mixture into the eggs. Blend that into the rest of the hot mixture in the pan. Bring it just to a boil. Cool and blend in vanilla. Cover with plastic wrap to avoid forming a skin on the surface. Let it cool for 20 minutes and chill it for about 30 minutes in the fridge. Reconstitute or whisk to form a smooth paste. Use as filling for the cake.
Chocolate Ganache
4 cups heavy cream
2 cups dark chocolate,chopped
Bring the cream to a boil. Pour over the chopped up chocolate. Set aside for 8 minutes. Stir until both are incorporated. Pour over the cake.
Mocha Meringue
eggwhite of 3 eggs
pinch of cream of tartar
1/2 cup sugar
coffee powder for dusting
Whip eggwhites to stiff peak. Pipe out swirls and 3 inch sticks. Bake at 225F for 45 to 1 hour. Let it cool and dust with just a little coffee. Use to garnsih sides and top of the cake.