Vanilla Chiffon Cake with Coffee Flavored Bavarian Cream Filling

June 1, 2012

As I have mentioned before, Chiffon cakes are meant to soak up flavored syrups.  This cake is soaked with a coffee flavored syrup and the flavor comes from a very fine extract called Trablit.  Trablit can be purchased through so have a look at the page on this blog called Suppliers and Ingredients or go directly to  If you are fortunate enough to have a supplier near you that sells fancy imported products, they may be able to offer Trablit to you.

The ratio of sugar to water for this soaking syrup is 2:1 or 2 cups of water to 1 cup of granulated sugar boiled for 10 minutes. Flavor the syrup with a teaspoon of Trablit.

Build your cake in a form that is lined with plastic.  This cake is built in a 10″ square cake pan lined with plastic wrap.  That is so that each layer can be given a dam of buttercream around the edge and filled with the coffee flavored Bavarian Cream.  The can easily be wrapped and chilled in the refrigerator until the filling is set.  The buttercream dam will keep the filling from oozing out of the cake and give the cake sturdy support because once the Italian  meringue buttercream is chilled it will stay in that shape.

Soaked layer of vanilla chiffon cake in a lined cake pan.

There are three layers of vanilla chiffon in this cake and each layer is about an inch thick.

This is a layer of Vanilla Chiffon cake. The cake is soft with a closed crumb. Your layers of cake should always be about this thick for a 4″ tall cake.

The coffee flavored Bavarian Cream is flavored with Trablit and a little Trablit goes a long way.  There was about 2 teaspoons of Trablit for the Bavarian Cream recipe used to fill this cake which is the recipe posted on this blog.

Coffee Flavored Bavarian Cream Filling


Preheat oven to 350 degrees F and prepare 3 10″ square cake pans by spraying the bottom of the pans and lining them with squares of parchment.  Do not spray the sides of the pans as this cake likes to climb and spray will make the cake slip.

2/3 cup vegetable oil

8 whole eggs

1 cup water

1 Tablespoon pure vanilla extract

14 ounces cake flour

1 Tablespoon plus 1 teaspoon baking powder

1 teaspoon salt

Measure the granulated sugar with 9 ounces for the meringue and 5 ounces sifted with the flour mixture.

Sift the cake flour, baking powder, 5 ounces granulated sugar and salt together and set aside.

Separate the eggs placing the whites in a bowl of a heavy duty 5 quart mixer with a whip attachment and the yolks in a bowl of a 5 quart heavy duty mixer with a whip attachment and whip until soft peaks form.  Add the 9 ounces of granulated sugar in a thin stream and continue to whip until the whites reach the stiff peak stage.

Add the water, vanilla and oil to the yolks.  Whip until combined and then add the sifted flour all at once.  Mix until well combined.  Scrape down the bowl and whip again.

Fold the whites into the yolk mixture and make sure the whole mixture is well incorporated.  You don’t want any lumps of whites in the mixture.

Divide into the 10″ square pans at as weight of 1 lb 2 ounces of batter per pan and bake for about 20 – 25 minutes until just golden.

Remove from oven and allow to cool in the cake pans for about 15 minutes before removing the cakes to chill further.



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