This is my recent “obsession” – I’ve made this cake 3-4 times in the past 2-3 weeks or so. I honestly haven’t had this cake before, but as I was browsing Savoury Day’s cake lists, I randomly came across this cake and it seemed simple enough – I had most ingredients in hand. I’m still not 100% happy with the cake, since in the oven it always rises and kind of deflates a bit after taking out of the oven. I think it’s still tasty – my friends and colleagues love it, but I wish I could learn how to perfect that fluffy chiffon cake :). One plus thing about the cake is it’s a lot quicker to make, I think it took me an hour and a half total, including cleaning up.
This recipe comes straight from Savoury Days with these differences:
- I converted weight to volume – I know, I know, this is kind of a sin in baking but I don’t own a kitchen scale and I don’t think use it that often. I used this method twice, then borrowed a scale and measure the weight correctly and my friends didn’t really see a big difference. I’m all for making it easier, so I’m using it here.
- I used a different recipe for the chocolate ganache. Heavy cream isn’t something I usually keep handy in my fridge and it wasn’t worth buying a whole bottle, so I used milk and butter instead. It works just as well.
- 4 egg yolks, Kroger medium size
- 12ml sugar (2.5 tsp)
- 5tbs flour, sifted
- 1/4 cup corn starch
- 37ml vegetable oil (2 tbs and 1.5 tsp)
- 35ml milk (2 tbs and 1 tsp)
- 0.5 tsp vanilla extract
- 5 egg whites, Kroger medium size
- Pinch of salt
- 1 tsp lemon juice
- 4tbs sugar
Filling: Use any fruit jam/ marmalade/ preserves you’d like. I usually use strawberry or orange, I think those two go well with the chocolate ganache.
- 2tbs butter
- 1/4 cup milk
- 1/2 cup chocolate chunks (I use Kroger’s dark chocolate 62% cocoa since I don’t like it too sweet, adjust to your liking)
- A little white chocolate ( I bought a bar and used about 1 square size 1 inch x 1 inch) for drawing.
Head over to Savoury Days.