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14 Pastry & Baking
North America
Regional Showcase
Key Lime Chiffon Cake
Pastry Chef
Charleston Place
205 Meeting Street Charleston
South Carolina
www.charlestonplace.com
Emily Cookson
Chiffon Cake
1 lb 4 oz cake flour
1 lb sugar
1
/
2
oz salt
1 oz baking powder
10 oz salad oil
10 oz yolks
15 oz water
1
/
2
oz vanilla extract
1 lb 4 oz whites
10 oz sugar
1
1
/
2
tsp cream of tartar
1. Sift Dry ingredients together.
2. Whisk together salad oil, yolks, water
and vanilla extract. Whisk the liquid
into the dry ingredients. Whisk until
smooth.
3. Whip the whites and the cream of
tartar to stiff peaks and gradually add
the sugar. Whip to medium stiff peaks.
Fold the meringue into the batter.
4. Spray and line 4 half sheet pans or 4
10” cake pans. Divide the batter
between the pans and spread evenly.
5. Bake at 350
º
F until golden brown and
the cake springs back from the touch.
Key Lime Curd
1
1
/
2
c key lime juice
1
1
/
2
lb sugar
1 vanilla bean
12 oz butter
8 eggs
4 sheets gelatin
1. Bring juice, sugar, scraped vanilla bean
and butter to a simmer.
2. Gradually temper into the yolks. Put
back on the heat and cook (whisking
constantly) until thickened.
3. Add the bloomed gelatin. Strain and
let chill overnight.
Assembly
Put a layer of cake down and douse it
with simple syrup. Spread the key lime
curd (the curd may need to be whisked
a little by hand to become smooth). Place
another layer of cake and douse with
simple syrup. Spread on the key lime
curd. Continue until all the layers are
complete. Finish the top layer without
curd but with butter cream or cream
cheese frosting.
Your Notes
Charleston