Tuesday, October 7, 2008
A birthday cake for my friends Mikey and Dana. Mikey, being the true Korean he is, asked for a sseng cream cake with lots of fruit. This is my rendition: light vanilla chiffon cake layered with white chocolate mousse, fresh fruit, and sweetened whipped cream.
For chiffon cake:
Adapted from Technicolor Kitchen
8 eggs, separated
1/4 cup vegetable oil
1/3 cup water
1/2 tsp cream of tartar
1 1/2 cup sugar
1 3/4 cup cake flour
1/2 tsp baking soda
1/2 tsp salt
2 tsp vanilla extract
Preheat oven to 350 degrees. Line the bottoms of 3 9" cake pans with parchment paper, but do not grease the pan.
In a bowl, whisk together egg yolks, oil, vanilla extract, and water. Set aside.
In a large bowl, beat egg whites with cream of tartar until frothy. Gradually add in 1/2 cup of water and beat until whites reach soft peaks.
In a separate bowl, sift together flour, the rest of the sugar (1 cup), baking soda, and salt. Add in yolk mixture and beat to form a smooth paste. Stir in 1/4 of the egg whites to lighten the batter. Gently fold in the remaining egg whites, being careful to not deflate them too much.
Divide the batter into the 3 prepared pans. Bake for about 16 minutes or until a toothpick inserted into the middle of the cake comes out clean. Let the cakes cool completely in the pan before unmolding. Invert, and carefully feel off the parchment liner. Be sure the cake is cooled completely before assembling.
For Sweetened Whipped Cream:
1 pint heavy whipping cream 1/4 cup sugar 1 tsp vanilla extract
Whip cream with sugar and vanilla until medium peaks. Keep in the fridge until ready to use.
Place 1 layer of the cooled cake on cake stand or serving plate. Spread on chocolate mousse. Add in diced peaches.
Place another layer on top, pressing down slightly. Spread on whipped cream. Top with sliced strawberries.
Place the final layer on top. Do a crumb coat frosting with the whipped cream and place cake in the fridge to set up. Then frost the whole cake again. Decorate the top with fresh fruit.