Almond Chiffon Cake

June 6, 2012

Preheat oven to 350 degrees F and prepare 3- 7″ cake pans

1/3 cup vegetable oil

4 egg yolks

1/2 cup water

1 1/2 teaspoon pure vanilla extract

1 teaspoon of pure almond extract

6 ounces cake flour

3 ounces almond meal

7 ounces granulated sugar

1/2 teaspoon salt

2 teaspoons baking powder

Sift together the flour, the baking powder, salt, 2 ounces of the sugar and set aside.  Add the almond meal to the flour mixture and blend well.

Separate the eggs.  Whip the whites to the soft peak stage and add in a thin stream 5 ounces of granulated sugar.  Whip to stiff peak.

Put the yolks into a bowl of a heavy duty 5 quart mixer with a whip attachment.  Add the water, oil, vanilla and almond extract.  Whip until well incorporated.

Add the flour mixture all at once to the yolk mixture.  Blend well and then scrape down the bowl.  Blend for about a minute more and then fold in the whites.  Make sure there are no lumps of whites visible to the eye.

Pour into prepared cake pans.   Bake for 20-25 minutes.  Cool in the pans 15 minutes before depanning.  Chill thoroughly before filling.

This cake is particularly wonderful when brushed with a soaking syrup of:

`1 cup of simple syrup

1/2 cup Amaretto di Sorano liquor

Make the simple syrup by boiling 1 cup of sugar with 2 cups water for 10 minutes.  Cool and add the liquor.

Build the cake with various fillings:

You can spread a thin coat of chocolate glaze on the layers of the moistened cake and then fill with vanilla Bavarian cream.

A nice layer of Creme Parisian would be nice.  ( see recipe under fillings)

A thin layer of Cherry Preserves would be nice.

Chocolate mousse is good as well.

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