Chocolate chiffon hearts May 6, 2008

I like my cakes light and airy - especially my cupcakes. However, most cake recipes end up with a denser crumb. Delicious nonetheless but does not exactly give me that clouds-in-my-mouth feel.

After all these years baking, I don’t think I’ve attempted a chiffon cake. There was always a more interesting recipe to try. Also, being Filipino, a chiffon cake in some sort of flavour (chocolate, mocha, mango, taro, et al) will always show up at a fam jam (family party). It just wasn’t something I ever felt the need to try.

But repeated requests from JJ and my family for a cake that’s not too rich or heavy on the palate led me to finally making chiffon cake. It’s best described as light and airy, not too sweet, and delicious. I know my family isn’t lying. My mother loved it so much she left me a voicemail telling me how delicious it was while I was at a wedding.



Chocolate Chiffon Hearts with Whipped Cream and Strawberries

Chocolate Chiffon Hearts with Whipped Cream and Strawberries
adapted from Betty Shimabukuro’s Dream Cake recipe and Joy of Baking’s Whipped Cream recipe

1/2 cup unsweetened cocoa powder (use natural cocoa powder not Dutch processed)
3/4 cup hot water
1/2 cup vegetable oil
1 teaspoon pure vanilla extract
8 egg yolks
1-3/4 cups sifted cake flour
1-1/2 cups granulated sugar
1-1/2 teaspoons baking soda
1 teaspoon salt

Meringue:
8 egg whites (about 1 cup)
1/2 teaspoon cream of tartar
1/4 cup granulated sugar

Whipped Cream and Strawberries:
2 cups cold heavy whipping cream
1 tablespoon pure vanilla extract
2 tablespoon granulated white sugar
1 pint of strawberries sliced

Combine cocoa powder in hot water in mixing bowl. Stir to dissolve; cool.

Preheat oven to 325 degrees. Line bottom of 12×18x1 jelly roll pan/cookie sheet pan with parchment.

Add oil, vanilla and egg yolks to cooled chocolate mixture. Whisk until smooth.

In large mixing bowl, whisk together flour, sugar, baking soda and salt.

Add chocolate mixture to flour mixture and whisk until smooth.

To make meringue: In a clean mixing bowl, beat egg whites and cream of tartar until soft peaks form. Add sugar and beat on high speed until stiff peaks form. Gradually add meringue to chocolate batter and stir until incorporated. Pour into jelly roll pan and bake 30 minutes, until a pick inserted into the center comes out clean. Cool on wire rack, then remove from pan.

To make whipped cream: In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Beat the mixture until stiff peaks form. The whipped cream will hold for several hours in the refrigerator.

To assemble: Using a heart cookie cutter, cut out cake into shapes and set aside. Take one heart shaped cake and add a generous layer of whipped cream. Top with sliced strawberries.