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Golden Chiffon Cake: Separate the eggs
while they are still cold. Place
the egg yolks in one bowl and the whites in another. Cover both with plastic wrap
and bring to room temperature. This will take about 30 - 60 minutes).
Preheat your oven to 375
degrees F (190 degrees C) and have ready a
17 x 12 inch (43 x 30 cm) baking
sheet lined with parchment paper.
First, sift the flour with the
sugar (Sugar 1), baking powder, and salt.
Then, in a large bowl whisk the egg yolks
with the oil, water, and vanilla extract. Gradually add the flour mixture to the
egg yolk mixture, whisking until smooth and well blended.
Place the egg whites in the bowl
of your electric stand mixer, fitted with
the whisk attachment (or you can use a hand mixer). Beat the egg whites, on medium low speed, until foamy. Add the cream of
tartar and continue to beat until soft peaks form. Increase your mixer
speed to high and gradually beat in the 2 tablespoons (30 grams) of sugar (Sugar 2) and
continue to beat just until stiff peaks form. With a large rubber spatula or wire whisk, gently fold the egg whites (in three
additions) into the
batter just until blended (being careful not to deflate the batter).
Evenly spread the batter into the
baking pan, and bake for about 10 to 12
minutes, or until lightly brown and a wooden skewer inserted into the
center of the cake comes out clean. (When lightly pressed, the cake will spring
back). Remove from oven and place on a wire rack
to cool for about 10 minutes.
To remove the cake from the
pan, invert onto a greased wire rack and gently remove the parchment paper, and
re-invert. Place a sheet of parchment paper on top of the cake and, starting at
the short end, gently roll the cake (with the parchment paper) into a log. Place
on a wire rack to finish cooling..
The unfrosted cake can be
wrapped in plastic wrap and stored in an airtight container in the freezer for
one month.
Coconut Pastry Cream: First, toast the
coconut.
Evenly spread the dried coconut on a
baking sheet. Bake in a preheated 325 degree F (165 degree C) oven for about 10
- 15 minutes or until the coconut has turned a beautiful golden brown. As
the coconut bakes, stir occasionally so it browns evenly. Remove from oven,
place the baking sheet on a wire rack to cool.
In
a medium-sized heatproof bowl, whisk the egg yolks. Then add the
sugar, cornstarch, and salt, whisking until you have a smooth paste.
Meanwhile, in a saucepan
bring
the milk and toasted coconut just to boiling (just until milk starts to foam up.) Remove from heat and,
whisking constantly, slowly add to the egg mixture (this will prevent curdling). (If you get
a few pieces of cooked egg in the mixture, pour through a strainer.) Then pour the egg mixture into
a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another
two minutes or until it
becomes thick (this will cook the cornstarch). Remove from heat and whisk in the liqueur (if using). Pour into a clean bowl and
immediately cover the surface with plastic wrap to prevent a crust from forming. Cool
to room temperature. If not using right away refrigerate until needed, up to 3 days. Whisk
or stir
before using to get rid of any lumps that may have formed.
To
Assemble:
Evenly spread the
pastry cream almost to the edges of the chiffon roll. Starting at
the short end, carefully rolling the chiffon cake to form a log. Cover and chill in the refrigerator
while you make the Whipped Cream.
Whipped Cream: Place the
heavy cream, sugar, and vanilla extract in the bowl of your electric stand
mixer, fitted with the whisk attachment (can also use a hand mixer or a wire
whisk). Whip on high speed until of spreading consistency. With a spatula or
knife spread the whipped cream over the top and sides of the Vanilla Chiffon
Roll. Sprinkle toasted coconut over the top and sides of the cake. Can be
covered and refrigerated for 3 to 4 days.
Serves 10-14 people.
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