Delicate, light, fluffy chiffon cake with just a hint of lemon filled with gorgeous cream topped off with your choice of strawberry sauce or raspberry coulis. What more could you ask for? Although this recipe came from an Italian Blog, La Mamma Cuocò, thankfully all I had to do was hit the translate button and violà, access to a very special recipe.
The chiffon cake requires lots of whipping and folding. A Kitchen Aid will allow you to easily whip up this beautiful cake. Typically a chiffon is baked in a bundt pan but not so for this recipe. You'll use a 10 inch springform pan.
Chiffon Cake with French Vanilla Pastry Cream
Recipe credit goes to La Mamma Cuocò, originally from Ginestra Blog
Chiffon Cake
Ingredients for a 10 inch springform pan * You can make the cake a couple of days ahead and wrap in Cling Wrap and refrigerate until ready to assemble.
Pastry Cream
Recipe credit for Pastry Cream goes to Passion for Baking Ingredients * You can make ahead and keep in refrigerator for a few days before ready to use.
Directions
Turning your Pastry Cream into Diplomat Cream
Recipe credit for Pastry Cream goes to Passion for Baking
Ingredients
Assembling the Cake
Strawberry Sauce
Ingredients
Prefer Raspberry Coulis?
Recipe credit for goes to Manila Spoon Ingredients
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Terri MazikAll things cooking, from simple and clean to gourmet and exotic (and everything in between) have been my passion for over 30 years. Since discovering Pinterest, I pretty much exclusively cook from the recipes I PIN. My saying is, "if you can PIN it, you can cook it". I love to PIN recipes and I love to cook. I thought, why not blog the recipes I make from my Pinterest food boards. I'm the self-declared, Pincook. Categories
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