Coconut Chiffon Cake With Double-Berry Filling And Vanilla Buttercream
Serves: 6
Rowena Kautzer
1 January 1970
Based on User reviews:
52
Spice
53
Sweetness
50
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2.25 cups
Cake Flour2 tsps
Baking Powder1 tsp
Sea Salt1 cup
Granulated Sugar3 cup
Milk1 cup
Vegetable Oil1.5 tsps
Vanilla Extract1 tsp
Coconut Extract7 large
Egg (separated)450 g
Strawberry170 g
Raspberry2 tbsps
Lemon Juice1 tbsp
Cornstarch2 cups
Unsalted Butter230 g
Vegetable Shortening1130 g
Sugar (confectioners')2 tbsps
Heavy CreamDirections:
1
Special equipment: two 8-inch round pans For the cake: Preheat the oven to 350 degrees F
2
Sift together the cake flour, baking powder, salt and 3/4 cup of the granulated sugar in a medium bowl
3
Whisk together the milk, vegetable oil, vanilla extract, coconut extract and 7 egg yolks in a large bowl until well combined
4
Add the dry ingredients to the wet ingredients and whisk until well combined and smooth
5
With an electric mixer, beat the 9 egg whites and the remaining 3/4 cup granulated sugar in another medium bowl until they reach stiff peaks
6
Fold the egg whites into the batter until combined and the batter is a uniform color
7
Pour the batter into two ungreased 8-inch round pans
8
Bake until the top springs back when lightly pressed, 25 to 40 minutes
9
Remove the cakes from the pan and cool on a cooling rack for 1 to 2 hours
10
For the filling: Combine the strawberries, raspberries, granulated sugar and lemon juice in a large saucepan over medium heat and bring to a simmer
11
Cook about 10 minutes
12
Add the cornstarch, whisking constantly to avoid lumps; cook, stirring, until thickened, 3 to 5 minutes
13
Cool completely
14
Transfer to a blender and puree
15
For the buttercream: Cream the butter and shortening with an electric mixer until smooth
16
Beat in the confectioners' sugar until completely incorporated
17
Stir in the vanilla and 1 tablespoon heavy cream and beat until smooth
18
Add the remaining tablespoon heavy cream if needed to reach a spreadable consistency
19
To assemble the cake: Once the cakes are cooled, level each with a bread knife or cake leveler
20
Using a pastry brush, generously apply double-berry filling to the top of one cake
21
Then combine 1/4 cup filling with 1 1/2 cups buttercream; mix thoroughly and spread this over the first filling layer
22
Place the second cake, leveled-side down, on top
23
Frost as desired with the remaining buttercream