Tuesday, December 30, 2014

Asian Bakery Cake, Again

This cake is one of my most popular recipes on this blog, and also something I've made countless times so I'm pretty confident in it. I made it again a week ago for a holiday party, and it was my prettiest one yet (sho proud). I thought I'd post an update on my previous recipe since I've changed and simplified a few things. Keep in mind that from start to end, this recipe will take up a good afternoon of your time, so be prepared.


JAPANESE-STYLE ASIAN BAKERY CAKE
Recipes adapted from my previous recipe, plus recipe for custard and glaze from My Edible Memories

Chiffon Cake
Ingredients
  • 6 eggs, separated
  • A pinch of salt
  • 1 tsp vanilla extract
  • 3/4 cup sugar
  • 1/2 cup water
  • 1/3 cup vegetable oil
  • 1 cup + 1 Tbsp cake flour (or 1 cup all-purpose flour + 1 Tbsp cornstarch)
  • 1 tsp baking powder
  • A pinch of cream of tartar
  • Tools: parchment paper, angel food cake pan, silicone spatula, electric whisk or stand mixer
Directions
  1. Preheat oven to 340F. Prepare your cake pan by cutting out a large donut shape with parchment paper to line the bottom.
  2. Separate eggs into two large large clean mixing bowls.
  3. To the bowl with egg yolks, add salt, 1 tsp vanilla extract, and 6 Tbsp sugar. Beat well until mixture is pale yellow and thick ribbons fall from the whisk.
  4. Add 1/2 water and 1/3 cup oil to the egg yolk mixture, whisking well between additions
  5. In a separate small bowl, mix together cake flour and baking powder until well combined. Whisk into the egg yolk mixture until just blended.
  6. Clean your mixer, as you don't want to contaminate your egg whites with grease. Add cream of tartar and the remaining 6 Tbsp sugar into the bowl with egg whites. Beat until stiff peaks form.
  7. Gently fold 1/3 of the beaten egg whites into the batter until well blended, then fold in the rest until just blended. Pour into your lined angel food cake pan and bake for 30 minutes until light golden brown. Let cool completely before removing from the pans and peeling off the parchment paper.

Custard - optional, you can also just fill with whipped cream frosting
Ingredients
  • 1/4 cup of granulated sugar
  • 1/4 cup of all purpose flour
  • 1/8 tsp salt
  • 1 cup of milk
  • 1 large egg
  • 1 tsp vanilla
Directions
  1. Mix sugar, flour, and salt in a medium saucepan. Stir in 3/4 cup of milk and mix until smooth. Bring to a boil at medium heat, stirring constantly to prevent clumps. Turn heat down once it boils and cook for another 2 minutes, then remove from heat or when dramatically thickened.
  2. In a separate bowl, whisk together an egg with the remaining 1/4 cup of milk, then combine with the mixture in the saucepan. Return to heat and cook until it starts to boil, whisking constantly.
  3. Remove from heat and stir in vanilla. Transfer to a bowl and cover with plastic wrap directly touching the surface of the custard to form a skin from forming. Refrigerate for at least 2 hours before using.

Stabilized Whipped Cream Frosting - doesn't collapse like regular whipped cream at room temp
Ingredients
  • 2 tsp unflavored gelatin
  • 8 tsp cold water
  • 2 cup heavy whipping creme
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
Directions
  1. To a bowl, add tsp gelatin and cold water. Let the gelatin bloom for about 5 minutes, then microwave for 10 seconds, at which point the gelatin should be melted (add another couple seconds if necessary). If any bits of gelatin are clumping together, remove it from the bowl before continuing. Allow gelatin mixture to reach room temperature.
  2. In a large bowl, add 2 cups of cold heavy cream, 1/2 cup powdered sugar, and 1 tsp vanilla extract. Beat at low speed until just thickened, then gradually pour in the gelatin mixture while continuing to beat slowly. Turn the beater to a higher speed setting and beat until stiff. 

Decorating
Ingredients
  • 1 lb strawberries
  • 3-4 kiwis
  • 1 pint blackberries
  • Equal parts strawberry jam and water
  • Tools (not mandatory, but you'll have more professional results with these): sharp knife, cake decorating tips, frosting knife, strainer, small brush
Directions
  1. Slice cake into two layers (three if you're ambitious). Slice strawberries and kiwis prettily, and save even the oddly shaped pieces. Dry the cut fruit pieces gently with paper towels.
  2. Spread custard onto bottom layer of cake. Arrange ugly strawberries and kiwis on top of the custard layer, then spread more custard on top followed by the top layer of cake
  3. Smother whipped cream frosting over the whole thing, and decorate with kiwis, strawberries, blackberries, and pipe on frosting decorations as desired.
  4. For the glaze, add equal parts strawberry jam and water to a saucepan and boil gently until thickened, then strain into a cup and allow to cool. Use a small brush to glaze the fruit pieces.
  5. Stare at your masterpiece. It's hard work but you'll be so proud ^_^
This cake tastes the best when served the day that it's made, but can also be made a day in advance which is what we did. Khoi had to wait a whole day before he could eat it :(

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