| Cuisine: French | Type: Dessert | Serves: |
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Source:
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Cuisine at Home |
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Comments:
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Serving Suggestions:
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Ingredients:
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Orange Chiffon Cake: 1 cup all-purpose flour 1/2 cup sugar 2 tbs. cornstarch 1 tsp. baking powder 1/2 tsp. salt 3 egg yolks (reserve whites) 1/3 cup fresh orange juice 1/4 cup vegetable oil 1 tsp. vanilla extract Minced zest of 1 orange 5 egg whites 1/4 tsp. cream of tartar 1/4 cup sugar Powdered sugar Mocha Buttercream Icing: 4 egg whites 1 cup sugar Pinch of salt 3 sticks unsalted butter, slightly softened, cut into 15 pieces 2 tbs. instant coffee granules dissolved in 2 tbs. hot water 1/2 cup semisweet chocolate chips, melted and cooled Orange Syrup: 1/4 cup sugar, 1/4 cup water, 3 tbs. Triple Sec or other orange liquor. Simmer sugar and water until dissolved. Off heat add liquor. Set aside to cool. Sugared Rosemary: Blend an egg white with a tbs. of water in a small dish using a fork. Brush the mixture on fresh rosemary sprigs with a small paintbrush. Lightly sprinkle with granulated sugar and gently shake off any excess. Air-dry on parchment. |
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Instructions:
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First make the Orange Chiffon Cake: 1. Preheat oven to 325° F and coat a 12x17" jelly-roll pan with nonstick spray, line with parchment paper and lightly coat paper with spray. 2. Stir flour, 1/2 cup sugar, cornstarch, baking powder and salt together in a large bowl, set aside. 3. Whisk yolks, orange juice, oil, vanilla, and zest together in a second bowl. Make a well in the dry ingredients, then pour the wet ingredients into the well, whisk until smooth. 4. Beat whites and cream of tartar in a bowl with a hand mixer on medium. When soft peaks form, gradually add 1/4 cup sugar and beat until stiff and shiny. 5. Mix 1/3 of the whites into the yolk mixture to lighten. Then add the remaining whites. Gently fold the whites into the batter until no streaks remain, then spread batter evenly onto the prepared pan. Bake 20-25 minutes, or until cake springs back when lightly touched with a finger. 6. Cool cake in the pan for 5 minutes; dust a sheet of parchment or wax paper with powdered sugar. Run a paring knife around the edge of the cake and invert cake onto the parchment. Peel off the parchment the cake was baked on, then dust cake with additional powdered sugar. 7. Roll cake up in the sugared parchment and let cool before unrolling and assembling. You can roll either direction. In one case you will have a longer, smaller cake; in the other direction, a fatter, shorter cake. Mocha Buttercream Icing: 1. Warm egg whites, sugar and salt in a glass bowl over a saucepan of simmering water, whisking often (do not let the bottom of the bowl touch the simmering water). Stir until sugar is dissolved and mixture is hot to the touch, 3--4 minutes. Remove from heat, transfer to a clean bowl, and beat with a mixer on medium-high speed until the whites are stiff and glossy, tripled in volume, and have cooled to room temperature. 2. Add butter 1 piece at a time, beating until incorporated before the next addition. As butter is added, mixture will become loose, but will stiffen during beating. 3. Whisk coffee mixture into melted chocolate, gradually blend chocolate into the buttercream. Assembling the Cake: 1. Carefully unroll the cooled cake, leaving it on the parchment paper. Brush some orange syrup on the cake, then spread about 2 cups of the icing onto the cake leaving a 1" margin around the edges. 2. Begin rolling the cake like before, but this time don't roll up the parchment with it. Roll tightly and evenly. 3. Slice off one or both ends of the log at a diagonal to form "knots" using a sharp non-serrated knife. Assemble on a service platter. Tuck strips of parchment under the log to help protect the serving platter during frosting. 4. Use a little butter cream to "glue" the knots to the log, cut side facing out. If using two knots, put one on the side for stability and one on top. Use toothpicks to help anchor it if desired. 5. Spread the remaining icing over the entire cake. To simulate tree bark, gently pull the tines of a fork through the buttercream in a wavy pattern. Carefully remove the paper and decorate with rosemary, cranberries, and meringue mushrooms. Dust with powdered sugar and cocoa. Meringue Mushrooms: 1. Use one recipe of Basic Meringue (see elsewhere) and some melted chocolate. 2. Preheat oven to 200° F; line a baking sheet with parchment paper. 3. Transfer meringue to a piping bag fitted with a 1/2" plain tip. Make the mushroom caps by piping rounds that are about 1" wide and 1" tall. Hold the bag vertically and lift straight up quickly to release. Make 18-20 of these to allow for breakage. Smooth the tops to look like mushroom caps with a finger dipped in water. 4. For the stems, hold the bag vertically as before, as you pipe, pull the bag up to make a tall, tapered cone about 1-1/2" high. Make more stems than caps to allow for breakage and bent. 5. Bake meringues for 1 hour, rotating the pan in the oven after 30 minutes. Turn oven off, crack the door ajar, and let cool before assembling. 6. Carefully "drill" a small hole in the bottom of a cap with the tip of a paring knife. Dab some melted chocolate into the hole then insert a stem. Let mushrooms dry on their sides until chocolate sets. |
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2008-03-02