Jana of Cherry Tea Cakes was our July Daring Bakers’ host and she challenges us to make Fresh Frasiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tartine.
This challenge recipe was perfect for a hot, summer day- it’s so light! I made a lemon chiffon cake and filled it with fresh strawberries, blueberries and whipped cream. This dessert was simple, but delicious. I love the fresh berries in the filling, and I'll definitely plan on making this recipe again!
|I made a lemon chiffon cake|
|Place the bottom half of the cake in the bottom of the springform pan, and line the sides of the pan with strawberry halves|
|Pipe whipped cream around the strawberries|
|Add a layer of whipped cream and berries|
|Place the other cake half on top and add a layer of whipped cream|
Lemon Chiffon Cake
1 cup + 2 tablespoons all-purpose flour
1 teaspoon baking powder
¾ cup sugar
½ teaspoon salt
¼ cup vegetable oil
3 large egg yolks
¼ cup water
1/8 cup lemon juice
1 teaspoon vanilla extract
1 ½ teaspoons lemon zest
5 large egg whites
¼ teaspoon cream of tartar
1. Preheat oven to 325°F
2. Line the bottom of a 9 inch spring form pan with parchment paper. Do not grease pan
3. In a large mixing bowl, combine the flour and baking powder. Add all but 3 tablespoons of the sugar and all of the salt, and stir to combine.
4. In a small bowl, whisk together the oil, egg yolks, water, lemon juice, vanilla, and lemon zest. Combine mixture with dry ingredients and mix for about one minute, until mixture is very smooth.
5. Beat egg whites in a mixing bowl on medium speed, until frothy. Add the cream of tartar and continue beating until whites hold soft peaks. Slowly beat in the remaining sugar and continue beating until whites hold stiff, shiny peaks.
6. Scoop about 1/3 of the egg whites into the yolk mixture, and fold in gently with a clean spatula. Carefully fold in the remaining whites until just combined.
7. Pour batter into prepared spring form pan and bake for 40-50 minutes. A toothpick inserted in the center of the cake should come out clean.
8. Remove cake from oven and cool on a wire rack. Unmold cake by running a knife around the side of the pan and removing the spring form sides.
½ cup sugar
½ cup water
Combine sugar and water in a small saucepan and bring to a boil. Allow sugar to completely dissolve and remove from heat. Simple syrup can be kept in the refrigerator for up to one month.
2 cups heavy cream
2/3 cup confectioner’s sugar
½ teaspoon vanilla extract
Use an electric mixer to beat the heavy cream until it holds soft peaks. Add the confectioner’s sugar and vanilla and beat until combined.
Assembling the Fraisier
1. Cut cake in half horizontally to form two layers. Place one layer of cake in bottom of spring form pan and brush with simple syrup.
2. Hull strawberries and cut them in half. Line the sides of the spring form pan with the strawberry halves, forming a ring. Place the strawberry halves with the cut sides against the side of the pan
3. Pipe whipped cream between the strawberries and along the top of the cake
4. Add a layer of blueberries and sliced strawberries, and cover with more of the whipped cream.
5. Place the second layer of cake on top. Brush cake with more simple syrup, and spread remaining whipped cream on top.
6. Cover cake and refrigerate for a couple of hours, until set.
7. Remove sides of spring form pan and enjoy!
Cake recipe adapted from the lemon chiffon recipe found at www.thedaringkitchen.com
-Posted by Jennifer