Coconut Chiffon Cake

May 20, 2010

 

 

 

 

 

 

This cake was made by my student, Megan. I like how she set this photo shoot up with the color of the table complimenting the color of the large open roses.

I thought I would share this recipe with everyone because it is a wonderfully light cake with a delicate coconut flavor.

Ingredients:

14 ounces cake flour
1 Tablespoon and 1 teaspoon baking powder
1 teaspoon salt
8 eggs separated
14 ounces granulated sugar
1 Tablespoon vanilla extract
1 Tablespoon coconut extract
2/3 cup vegetable oil
1 cup coconut milk

Preheat oven to 375 degrees F
Prepare two 10″ cake pans by sticking a round of parchment on the bottom of the pan making sure no pan release is sprayed on the sides of the cake pan. This cake likes to climb up the sides of the pan and it will do that more easily without spray.

Separate 8 eggs and place the whites in the bowl of a heavy duty mixer.

If you have a hand held mixer, place the yolks in a large mixing bowl.

Add 1 cup of coconut milk to the yolks

Add 2/3 cup of vegetable oil to the yolks and coconut milk.

Add 1 Tablespoon of vanilla extract and 1 Tablespoon of coconut extract to the egg yolks, coconut milk and oil.

Sift together 14 ounces of cake flour, 1 Tablespoon plus 1 teaspoon baking powder and 1 teaspoon of salt into a bowl with 10 ounces of granulated sugar.

Whip the egg whites to a soft peak and add 4 ounces of granulated sugar to stabalize the whites.

With a hand held mixer ( of if you are fortunate another heavy duty mixer) blend the yolks, coconut milk and oil plus the extracts together and add the flour, baking powder, salt mixture all at once to the yolks..blend well and then fold in the soft peaked egg whites and fold in well.

Bake at 375 degrees F for 25 – 30 minutes or longer if necessary. The cake should look golden brown and spring back when touched.

I will post a coconut milk mousse that will taste delicious with this cake.

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Banana Cake

December 17, 2009

Three tiered wedding cake

Banana Cake with Bavarian Cream Filling and Italian meringue buttercream

The cake pictured on this page has dozens of gum paste purple hydrangeas and several stylized roses also in purple.  The Italian meringue buttercream is tinted with Regal Purple gel color.  The best way to color Italian meringue buttercream is to add a bit of sifted powdered sugar before adding the gel color.  This will make your color much more vivid.

The cake is a Banana Cake that I have tweeked to lighten it up.    Because the original recipe called for only mashed bananas being the moisture in the cake, I have added buttermilk to lighten up the end result and added banana compound which is a rich intense banana compound made in Switzerland.  I purchase Hero brand Banana Compound through Peterson Cheese Company in Auburn, WA.  This supplier carries many fine imported products and the Seattle region is fortunate to have this resource available.  Each recipe I post will explain where you might be able to find the materials used in the recipe and the best products that I have found for these recipes.

Here is the recipe that I have developed:

Banana Cake:

Preheat oven to 350 degrees.  Prepare 2 – 10 inch cake pans with pan spray and a round of parchment.

Thoroughly cream together in the bowl of a heavy duty mixer:

8 ounces unsalted butter at room temperature

1 1/2 cups firmly packed brown sugar

1/2 cup granulated sugar

Add:

1 1/2 cups mashed banana blended with 1/2 cup buttermilk

2 Tablespoons Banana Compound

Sift together:

3 cups cake flour

1 1/2 teaspoons baking powder

3/4 teaspoon salt

Add the sifted flour to the banana/butter mixture  and mix on low until just combined.  Divide between cake pans and  bake 30 minutes or until done when a toothpick inserted comes out clean.

Bavarian Cream:

2 egg yolks

2 whole egg

1 1/2 cups whole milk

1/2 cup heavy cream

2/3 cups sugar

2 Tablespoons all purpose flour

2 Tablespoons cornstarch

2 teaspoons pure vanilla extract

The contents of a whole vanilla bean

Put the milk and heavy cream into a 4 quart saucepan and scrape the contents of the whole vanilla bean into the milk.  Heat until the milk begins to boil.

While the milk is warming up, in the bowl of a heavy duty mixer, mix together the 2 yolks, the whole egg and the sugar and beat until they become light in color and thick.  Stop the mixer and add the 2 Tablespoons of flour and 2 Tablespoons of cornstarch and beat until the mixture becomes even thicker and lighter in color.

Pour a small amount of the hot milk over the egg mixture and blend thoroughly.  The mixture is now tempered and you can add the rest of the hot milk to the egg  mixture.  Pour the milk/egg mixture back into the saucepan and over a moderate heat, whisk until a bubble appears and the cream has become very thick.

Add 2 teaspoons pure vanilla extract

Pour this into a shallow plastic pan and immediately place plastic wrap over the surface of the cream and refrigerate.  If you do not place plastic wrap over the pastry cream, a skin will form and the end product will not be smooth and lumpfree.

Chill thoroughly.

Whip 1 1/2 cups heavy cream to the stiff peak stage and fold into the pastry cream.  The specks of vanilla bean will be throughout the quick Bavarian cream.

Italian Meringue Buttercream: 

4 egg whites

1 cup of granulated sugar divided 3/4 cup and 1/4 cup

1/4 cup cold water

1 pound unsalted butter at room temperature

1 teaspoon vanilla extract

Put the 3/4 cups of granulated sugar in a saucepan with 1/4 cup of cold water.  Moisten all the granules of sugar.

Put the egg whites into the bowl of a heavy duty mixer and begin to whip them on a moderate speed.

When the egg whites become frothy and white, add the 1/4 cup of granulated sugar to the egg whites in a thin stream.

Whip the whites until they form stiff peaks.  While the whites are whipping, heat the sugar and water to 240 degrees.  I use an infrared thermometer to read the temperature which is enormously helpful.

When the sugar syrup has reached 240 degrees, pour it into the bowl of the whipped egg whites in a thin stream between the whip and the side of the bowl.  Do not get the sugar syrup on the wire whip or it will make a mess and you will lose some of the syrup.

Whip until cool and add the pound of unsalted butter in chunks.  Whip and blend thoroughly and then add the vanilla extract.  If the butter is too chilled still, the buttercream will look like cottage cheese.  If you add the softenend butter to the egg whites before they have a chance to cool, then the buttercream may be too thin.  Getting it just right is a trick that takes practice but once you know how to do this, this buttercream is the buttercream for wedding cakes.

Swiss meringue buttercream is made with egg whites and sugar blended together over a hot water bath to a temperature of 140 degrees and to me, this buttercream is better for a filling or a cake that does not have to be stacked or transported anywhere in hot weather.

French meringue buttercream is the same as Italian meringue buttercream except that you use 4 liquid ounces of egg yolks instead of whites.

I hope you will try making Italian meringue buttercream. The ratio is always the same and we can scale it up and down with ease.  12 pounds of butter and 6 cups of egg whites fits in our 40 quart mixer with no problems.