Wednesday, 14 November 2007

Chiffon Shortcake with Chocolate Ganache and Whipped Cream



A family friend, who is like family only, recently moved to a better job, so had been wanting to make a Congratulations Cake, which I did finally a few days back. Got a bit enthusiastic and tried something new with
hmm... good results.


I decided to bake a chiffon shortcake and ice it with whipped cream and to add some flavour I layered it with chocolate ganache. Oh well you could argue that chocolate makes everything good!

I adapted the recipe for Strawberry Chiffon Shortcake from the Joy of Cooking (also of course I used no strawberries).

Cake layers:
11/8 cups sifted cake flour
1/2 and 1/4 cups superfine or regular sugar, divided
Half a tablespoon baking powder
Half a teaspoon salt
1/2 cup cold water
1/4 cup vegetable oil
Zest of half a lemon
1/2 teaspoon vanilla extract
3 large egg yolks at room temperature
5 large egg whites at room temperature

Filling:
1 cup heavy cream
Half a pound semisweet chocolate, chopped.

And a cup of whipping cream for covering the cake ( though I used 25% cream, and was really happy when it stiffened up! It was very light and make the cake taste better, not at all buttery, greasy or heavy. Though am not sure if it will work everytime).

1.Preheat the oven to 325 degrees. Have a 9-inch round cake pan ready, lined with parchment paper.

2. Sift the flour, 1/2 cup sugar, baking powder and salt twice together into a large bowl.

3. In a another bowl, beat the yolks, water, oil, zest and vanilla on high speed until smooth. Stir into the flour mixture until smooth. In another large bowl, beat the egg whites until soft peaks are formed. Add the remaining ¼ cup sugar, and beat on high speed until the peaks are stiff but not dry.

4. Use a rubber spatula to fold a quarter of the egg whites into the flour mixture, then gently fold in the remaining egg whites, only until the egg whites are no longer visible. Overdoing it will deflate them.

5. Scrape the batter into the prepared pan and spread evenly. Bake it until the top springs back when lightly pressed and a toothpick inserted into the center comes out clean, about 40 to 50 minutes.

6. Let the cake cool before taking it out of the pan and peeling off the parchment paper.

7. Make the ganache: Bring the cream to a boil in a saucepan, remove from heat and add the chocolate and swirl to cover all the chocolate. Let it rest for 5 minutes. Whisk with a hand whisk until smooth. Let cool. Whisk again.

8. Add some sugar to the whipping cream and whip it with an electric mixer till stiff.


folding in the whites...

cooling and slicing the cake...

icing...

Assembling the cake:


Split the cake into three layers or even two would be fine I don't know how I managed three! I made a ring of whipped cream before pouring in the ganache so that it wouldn't leak later. Spread the ganache and top with the other or another layer, depending upon how many you have. Cover the top and the sides with whipped cream, decorate with chocolate curls if desired, or pipe the leftover ganache.

Early on I was planning a white on white cake, but then I felt it looked too plain so I piped on some ganache and added a few chocolate curls (a firm piece of chocolate and a vegetable peeler).



4 comments:

media mongol said...

Looks amazing.. so professional. how were you able to get the whipped cream to hold up? did you use confectioner's sugar? our local bakery refused to do decorations with whipped cream... said only buttercream...

Big Boys Oven said...

Looks so cute!

aamena said...

aapa, i dont know, i just put it in a piping bag and chill it for a while if its too runny, tho it is sloppy... and i did add confectioner's sugar before beating it. tho obviously decorations are more neat and upright with buttercream, whipped cream tastes better i think...

And thanks sunny, am a regular to your blog, and mine might be cute, but you are a pro!

Anonymous said...

Great post. Can’t wait to read the next ones :).