Introducing “The Cake Slice” – Cappuccino Chiffon Cake

I would like introduce you to “The Cake Slice,”this is a brand new baking group co-hosted by Giggi @ Gigi Cakes & Katie @ Apple & Spice and officially today is the launch date of our FIRST bake. The concept of this group is to discover a great baking cookbook and baking a cake each month from it all year long. The book that is chosen for this year is, “Sky High” – irresistible triple-layer cakes by Alisa Huntsman and Peter Wynne. The cake chosen for our debut bake is Cappuccino Chiffon Cake.

This cake involves three espresso coffee chiffon sponge layers that are soaked in rum syrup (I used Tia Maria) and sandwiched together with a delicious vanilla whipped cream and the grand finally of a complete covering of vanilla cream over the top and sides of the cake. I then used a stencil to make a star design of cocoa powder for the finishing touches.

This Cappuccino Chiffon Cake is a real champion of champions with its fluffy light sponges and combinations of flavours and textures. A spoon cuts through with ease a sliced piece of cake, then as you take that first bite, an eagerly awaited explosion of exceptional flavours and textures mingle together. The taste to this cake is similar to what one would find in a Tiramisu dessert. I can promise you sheer heaven on a plate in cake form here, but be warned, this cake is very irresistible and you may find yourself just going back for that second slice!

Cappuccino Chiffon Cake
Makes an 20cm (8 in) Cake

Ingredients
For The Sponges
¼ cup of neutral oil (i.e. vegetable, canola or soybean)
6 eggs, separated
6 tbsp of freshly brewed espresso, cooled to room temperature
2 tsp vanilla extract
1 and 1/3 cups of cake flour*
1 and ½ cups of sugar, I used caster sugar
1 tsp baking powder
½ tsp ground cinnamon
½ tsp salt
½ tsp cream of tartar
Cocoa powder or cinnamon for dusting

*The recipe calls for cake flour but you can substitute this for plain flour by using ¾ cup of plain flour plus 2 tbsp cornflour.

Espresso Syrup
1/3 cup hot freshly brewed espresso
1/3 cup sugar, I used caster sugar
1/3 cup dark rum, I used Tia Maria

Vanilla Whipped Cream
3 cups of heavy (double) cream
1/3 cup of sugar, I used caster sugar
2 tsp vanilla extract

Method

Preheat the oven to 180°C/fan 160°C/350°F/Gas mark 4. Line the bottom of three 20cm (8 in) round cake tins with baking paper or greaseproof paper but do not grease.

In a medium bowl, combine the oil, egg yolks, espresso and vanilla; whisk lightly to blend. In a large mixing bowl, sift together the flour, 1 cup of sugar, the baking powder, cinnamon, and salt. Set aside.

In a large bowl of an electric mixer, whip the egg whites with the cream of tartar on a medium-low speed until frothy. Raise the mixer to medium high and gradually add the remaining ½ cup of sugar. Continue to beat until soft peaks form. Do not whip to stiff peaks or the cake will shrink upon cooling.

Add the espresso-egg mixture to the dry ingredients and fold together just until combined. Add one fourth of the egg whites and fold them gently into the batter. Fold in the remaining egg whites just until no streaks remain. Divide the batter among the tins.

Bake the cakes for 18 minutes or until a cake tester comes out clean. Allow the cakes to cool completely in the tins. Once cooled run a knife around the edge of the tins to release the cakes. Invert onto a wire rack and remove the baking papers or greaseproof papers.

To assemble the cake, place one cake layer flat side up on a cake stand or platter. Soak the cake with 1/3 cup of the espresso syrup. Spread 1 and 1/3 cups of whipped cream evenly over the top of the cake. Repeat with the next layer the same steps. Finally top with the third layer. Soak with syrup and frost the top and sides of the cake with the whipped cream.

To decorate the cake smooth out the whipped cream as much as possible on top. Lay a paper doily on top and sift cocoa powder or cinnamon over the doily to reveal a lacy detail.

Espresso Syrup
Makes 1 cup

In a bowl, stir together the espresso and sugar. Stir until the sugar dissolves. Add the rum (Tia Maria in my case), and let cool to room temperature.

Vanilla Whipped Cream
Makes 6 cups

Place the cream, sugar, and vanilla in a large chilled mixing bowl with chilled beaters. With the whip attachment, beat the cream until stiff peaks form.


To view other Cappuccino Chiffon Cakes by the “The Cake Slice Members” or to join “The Cake Slice”, please find the link [here]