Vanilla Chiffon Cake with Raspberries & Cream
February 23, 2018
And the moment you've all been waiting for: Brad & Butter's first built cake, inspired by anything "rustic". Ever since I started Brad & Butter, I have been eager to post a built cake recipe because its one of the most well-known desserts out there. This cake is a culmination of my efforts to create SOMETHING presentable but also fairly simple.
To be honest with everyone, making this cake (and all the other layer cake attempts) was just as much of a mental challenge as it was a physical challenge. Baking is so often judged by standards such as the layer cake that I often felt pressured for being unable to perfect one. Obviously, I need a lot more practice, but I think I'm happy with what I have created this week.
The process also created an opportunity for me to do something solely for the purpose of bettering myself. I think a lot of the time we crave recognition for the things we have done, and when we don't get that recognition a sense of dread or self-loathe follows. However, I really encourage everyone to push themselves out of their comfort zone. At the same time, really learn to accept emotions that our society perceives as negative such as sadness, anger, and frustration. These emotions are natural occurrences that are ultimately a part of human nature. Embracing and learning from these experiences will prepare you for similar situations in the future. I recently watched a TED talk by psychologist Susan David who touched on this issue. For those who are curious, here is the YouTube link: https://www.youtube.com/watch?v=NDQ1Mi5I4rg.
Like I mentioned, I am so proud of this cake. Of course, not only for being able to make it, but also because it tastes amazing. The simple ingredients play a pivotal role in making the cake taste delicate and fresh. The light, fluffiness of the chiffon cake complements the airy whipped cream and tart raspberries. For those who are looking for a great way to get into layer cakes, this recipe is definitely a place to start. Have a wonderful weekend and make sure to take some time for yourself!
For the Vanilla Chiffon Cake
3 eggs, yolks and whites separated
60g of sugar, split into two portions of 15g and 45g
2 tbsp. of vegetable oil
40g of water
1 tsp. of vanilla extract
80g of cake flour, sifted
For the Vanilla Whipped Cream
- 500ml of heavy whipping cream
- 3-4 tbsp. of powdered sugar
- 1 tsp. of vanilla extract
- 1 pint of fresh raspberries, halved
Vanilla Chiffon Cake
In a large mixing bowl, whisk the eggs and 15g of sugar until pale in color. Slowly whisk in the oil, water, and vanilla extract. Whisk in the sifted cake flour. The batter should be a consistency in between that of water and honey.
In a separate mixing bowl, make a meringue by whisking the eggs and gradually adding the 45g of sugar 1 tbsp. at a time.
Gently fold the meringue into the egg yolk batter in three additions.
Transfer the mixture to a parchment lined, UNGREASED 8 inch cake tin.
Bake in a preheated 150C/325F degree oven for 26-28 minutes, rotating the tin halfway.
Once baked, immediately invert the cake tin over a cooling rack.
Vanilla Whipped Cream
In a large mixing bowl, combine all ingredients and whisk until medium-stiff peaks.
- Place a layer of cake on a cake wheel and spread an even layer of whipped cream over the top. Add a layer of raspberries and another layer of cream.
- Place another layer of cake over the top and repeat step 1. Repeat until all cake layers have been used
- Coat the cake in the remaining whipped cream and decorate as desired. To achieve the rustic, textured look, ___