Sweet Palomita

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katcakes: White Chocolate and Caramel Chiffon Cake  It was my sister’s birthday on Wednesday and after a day of treating her at San Churros, I also made a last minute cake. My sister really likes caramel, so I thought of using what I had in pantry and combining it together to make a cake to blow out candles and for us to sing happy birthday. I used my normal chiffon cake recipe because firstly it’s my favourite type of chiffon cake and it is so easy and simple. My icing is simply a fudge icing which is made in the same way as a ganache.  One of the things I noticed about making my caramel was that it began to split when I was beating it. I had a theory that maybe I could fix it in the same way I make buttercream by continuously whipping it, and it worked! So if you have the same problem as me, just keep beating it and it should come together. White Chocolate and Caramel Chiffon Cake Ingredients Chiffon Cake 45g self-raising flour 1/4 tsp baking powder 40g caster sugar 1 egg yolk 2 egg whites 2 tbs water 1 tbs vegetable oil White Chocolate Fudge Icing 400g white chocolate 1/2 cup cream Caramel icing 1/4 cup caster sugar 1/8 cup cream 25g butter Method For the chiffon cake: Whisk together the flour and baking powder. Set aside. Pre-heat the oven to 170 deg C. Grease a 20cm x 30cm slab tin. Using an electric mixer, whip yolk with half the sugar, followed by water and oil. Beat well with each addition. Using a rubber spatula, sift in flour mixture and mix until just combined. In a separate bowl, beat egg white until frothy. With the mixer running, add the remaining sugar in a slow stream and continue to beat until the egg whites are glossy and form firm peaks. With a light hand, fold 1/3 of egg white into cream cheese mixture until just combined.Repeat with the remaining egg white. Scrape the batter into muffin pan. Bake in the pre-heated oven for 20-25 minutes, or until a skewer inserted in the center of the cake turns out clean. To make fudge icing: Place the cream in a small saucepan and cook over medium heat until it begins to boil. Place the white chocolate in a small stainless steel bowl, then pour the hot cream over the chocolate. Leave for one minute to infuse, then mix to combine and melt the chocolate. Put aside until ganache is at room temperature, then place in the fridge to thicken a cool. Remove from fridge then using an electric beater, whip icing until is it light and fluffy.  Place sugar in a saucepan over low heat, and allow to caramelise and turn brown. Whisk sugar until it is completely melted and evenly heated. Remove from heat and add butter one at a time, whisking after each addition. Add in cream and stir to incorporate. Transfer to a stainless steal bowl, and place in the fridge to cool. Once cool, beat with an electric mixer until light and icing forms and becomes spreadable. To assemble: cut cake in half, and place one half on a serving plate. Spread a bit of white chocolate icing onto the cake then place the other half of the cake on top. Spread all the icing over the the cake, reserving some for the outside border of the cake. Pipe a border over the edge, then place the caramel in a another piping bag and pipe in a zig zag formation.    ENJOY! :D 

katcakes:

White Chocolate and Caramel Chiffon Cake 

It was my sister’s birthday on Wednesday and after a day of treating her at San Churros, I also made a last minute cake. My sister really likes caramel, so I thought of using what I had in pantry and combining it together to make a cake to blow out candles and for us to sing happy birthday.

I used my normal chiffon cake recipe because firstly it’s my favourite type of chiffon cake and it is so easy and simple. My icing is simply a fudge icing which is made in the same way as a ganache. 

One of the things I noticed about making my caramel was that it began to split when I was beating it. I had a theory that maybe I could fix it in the same way I make buttercream by continuously whipping it, and it worked! So if you have the same problem as me, just keep beating it and it should come together.

White Chocolate and Caramel Chiffon Cake

Ingredients

Chiffon Cake

  • 45g self-raising flour
  • 1/4 tsp baking powder
  • 40g caster sugar
  • 1 egg yolk
  • 2 egg whites
  • 2 tbs water
  • 1 tbs vegetable oil

White Chocolate Fudge Icing

  • 400g white chocolate
  • 1/2 cup cream
Caramel icing
  • 1/4 cup caster sugar
  • 1/8 cup cream
  • 25g butter
Method
  1. For the chiffon cake: Whisk together the flour and baking powder. Set aside. Pre-heat the oven to 170 deg C. Grease a 20cm x 30cm slab tin. Using an electric mixer, whip yolk with half the sugar, followed by water and oil. Beat well with each addition. Using a rubber spatula, sift in flour mixture and mix until just combined. In a separate bowl, beat egg white until frothy. With the mixer running, add the remaining sugar in a slow stream and continue to beat until the egg whites are glossy and form firm peaks. With a light hand, fold 1/3 of egg white into cream cheese mixture until just combined.Repeat with the remaining egg white. Scrape the batter into muffin pan. Bake in the pre-heated oven for 20-25 minutes, or until a skewer inserted in the center of the cake turns out clean.

  2. To make fudge icing: Place the cream in a small saucepan and cook over medium heat until it begins to boil. Place the white chocolate in a small stainless steel bowl, then pour the hot cream over the chocolate. Leave for one minute to infuse, then mix to combine and melt the chocolate. Put aside until ganache is at room temperature, then place in the fridge to thicken a cool. Remove from fridge then using an electric beater, whip icing until is it light and fluffy. 

  3. Place sugar in a saucepan over low heat, and allow to caramelise and turn brown. Whisk sugar until it is completely melted and evenly heated. Remove from heat and add butter one at a time, whisking after each addition. Add in cream and stir to incorporate. Transfer to a stainless steal bowl, and place in the fridge to cool. Once cool, beat with an electric mixer until light and icing forms and becomes spreadable.

  4. To assemble: cut cake in half, and place one half on a serving plate. Spread a bit of white chocolate icing onto the cake then place the other half of the cake on top. Spread all the icing over the the cake, reserving some for the outside border of the cake. Pipe a border over the edge, then place the caramel in a another piping bag and pipe in a zig zag formation.   
ENJOY! :D