Chiffon Cake 2
Ingredients
1/2 C. granulated sugar
7 egg whites
1 C. granulated sugar
1 1/2 C. all-purpose flour
1 Tbsp. baking powder
4 egg yolks
1/2 C. peanut oil
3 ounces water
1 tsp. vanilla extract
Lemon syrup:
1 C. granulated sugar
1 C. water
1/2 C. fresh squeezed lemon juice
Passion fruit mousse:
5 eggs, separated
1 1/4 C. granulated sugar
1/2 C. passion fruit puree (reserve 4 Tbsp.)
17 ounces mascarpone cheese
1 Tbsp. granulated gelatin
Passion fruit sauce:
1/2 C. white wine
1/4 C. mirin
1/2 C. granulated sugar
1/2 mango, ripe, peeled and sliced
1 C. passion fruit puree
1/2 lime, juiced
Assemble and plate the cake:
1 pound white chocolate
2 ounces vegetable oil
l2 fresh passion fruit
1/4 C. edible flowers
Cooking Instructions
Place egg whites into bowl of electric mixer plus whip until foamy. Gradually add 1/2 C. sugar; whip to medium-soft peak. Combine the remaining C. of sugar with flour plus baking powder and sift together twice. Combine yolks, peanut oil, water and vanilla extract and stir into dry ingredients one C. at a time. Fold 1/3 of the whipped whites into batter mixture then fold the result into remaining whipped whites. Butter and flour two 10 inch spring form pans and divide batter evenly between the two. Bake at 300 for 15-20 minutes then check to see if cake will pull away from sides of pans. Cool plus remove from cake pans. Combine sugar and water in suitable pot and bring to boil. Cool and add lemon juice. Reserve. Place yolks into bowl of electric mixer with sugar and whip until fluffy. Decrease speed and slowly add mascarpone cheese (initially drop bowl position if you have that type of mixer). As mixture softens, bring bowl back up and add passion fruit puree; mix until smooth. Place egg whites into bowl of electric mixer and whip until foamy. Gradually add 1/4 C. sugar and whip to very stiff peaks but not dry. Fold puree and cheese mixture into whites until combined. In small pot, bloom gelatin in warm water. Drain and add reserved 4 Tbls. puree; heat until gelatin melts. Combine with above mixture and mix well. Chill and reserve. Combine wine, mirin and sugar in small saucepan. Heat to simmer and reduce by half. Add mango and passion fruit puree; simmer until mango is soft. Puree in blender; add fresh lime juice. Slice each chiffon cake into two 1/2 inch thick layers evenly across equator. Discard remainder from top. Place one layer into bottom of a clean 10-inch spring form pan and soak lightly with lemon syrup. Spoon roughly 2 C. mousse onto cake and spread around evenly. Repeat in same with next 2 layers. Left over mousse will be used in the next step. Chill overnight in fridge. Melt white chocolate in double boiler and stir in vegetable oil. Mix well and pour enough on flat surface of wax paper lined baking sheets so chocolate forms a layer about 1/16 inch thick. Spread out evenly with offset spatula. Chill. When chocolate hardens, cut it into 2×4-inch shingles and peel from wax paper. Spread a thin layer of mousse around sides of cake and stick shingles to mousse, shiny side out. Fill cake top with shavings of white chocolate; slice cake into 8 pieces. Place onto serving plates with 2 ounces of sauce and a few seeds from fresh passion fruit. Garnish with fresh flower petals.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)