On some days a cake is the most mandatory thing.
Especially when sunshine filters through like so.
I’ll have you know that I can barely manage to get a tiny amount of sunshine filtering through my window for only 2 hours in a day. And that sunshine barely crosses 2 feet into my home . So that tiny bit of Vitamin D is super precious.
I like to sit there an bask in whatever little golden light I can, just to recharge my cells. And it’s truly therapeutic. So that’s why every thing is more beautiful when.it’s a golden yellow.
So that’s why this cake is all golden yellow.
Sweet Child has a few friends he’s extremely fond off. And for his buddy’s birthday , he scoffed at buying him a present…. because that’s not what boys do.So I decided to step in and send a cake.
No matter how young or old someone is, a birthday cake is always a harbinger of happiness.
So with great trepidation he took the cake, lest his “cool” image be tarnished…
And he came back with that silly expression and a “verykawaii” .
So I guess the kids were happy. And no one took a picture of the cake sliced coz there was no cake left to photograph.
I’d decided to top the cake with fresh pineapple, after syruping it with pineapple juice and filling it with pineapple flavored cream.
But the cake was too plain. It was begging to be jazzed up and I refused to pipe what sweet child asked… So I made that pineapple whiskey caramel.
Evaporated alcohol can’t hurt 15 teenagers. I made sure I boiled it till the alcohol was gone.
Poured over, the syrup looked a mess, but when I scraped the bottom of the pan ,I knew I’d made something amazing.
So hence blogging about this coz it’s the best way to keep note of my trials and the experiments that succeed.
This is a chiffon cake that we’ve made using a light olive oil. I figured that cakes had been denied olive oil for the longest time. Just to prove the fact that olive oil won’t stink up the cake, I added a fraction of the vanilla extract I would normally use. You may use olive oil or any other neutral vegetable oil.
For a step by step tutorial ,check this post for all pictures.
This was made in 2 6-inch tins that was just lined on parchment paper and not greased at all. NO.GREASE.
Topped with a flambéed pineapple sauce, this looks like a girl out to party.
Pineapple and Strawberry Chiffon Cake with Olive oil
115 gms cake flour
160 gms ground sugar
3/4 tsp baking powder
45 mils light olive oil
2 drops vanilla extract
2 drops yellow food colour-optional
1/2 tsp cream of tartare or lemon juice
60 mils water
For cake flour , measure 1 cup plain flour into a bowl and remove 2 tbsp of it. Now add 2 tbsp cornstarch and mix well. You can bottle this and use in your cakes for a softer crumb.
Line 2 6-inch tins with parchment paper.
Preheat oven to 180℃.
Don’t grease the tins. This cake needs to cling to the sides. If you grease the tins your cake will collapse even before it rises.
Separate the eggs and place the whites and yolks in 2 clean bowls.
In the bowl with the yolks add the light olive oil, water , 1/2 the sugar and the flour and baking powder. Mix well with a whisk. Add the extract.
In the other bowl , add the cream of tartare to the whites and begin beating them with an electric blender. Once the whites are foaming add the remaining sugar.
Whip till stiff peaks appear .
Add the colour now.
Now whip in approximately 1 cup of beaten egg whites into the yolks well.
Fold in the remaining whites carefully and divide in the 2 tins.
Bake in the centre of the oven till the tops are puffed and dry.
Check with a satay stick. Once the stick comes.clean, bring out and invert onto clean wire rack.immediately or the cakes.will collapse.
Allow to cool. Only Once cool, run a knife around the edges and demould.
For the step by step pictures check out this post here, I make a chiffon cake very often and generally forget to take step by step pictures.
Strawberry butter cream and Flambéed Pineapple caramel
1/4 cup soft butter
1 1/2 cups icing sugar
2 tbsp strawberries pureed .
Beat the butter and add the sugar and beat adding strawberry puree . Adjust the stiffness by adding a little more sugar if needed.
5 slices pineapple,(2 chopped finely.)
2 tbsp sugar
2 tbsp whiskey
2 sprigs thyme
Some lemon zest for fragrance
1/2 cup non dairy cream whipped.
In a heavy pan melt the 2 tbsp sugar with 2 tbsp water.
Once it begins to colour add 3 pineapple slices and thyme and cook till light golden
Remove the pineapple.
To the caramel, add the whiskey , stir and turn so the flame of the gas can burn the alcohol.
I don’t have a picture of the flames, but if you’re following me on Instagram ,I managed to post a boomerang loop video.
Once the Alcohol has burnt out add the pineapple slices back.
Fold In the chopped Pineapple into the butter cream.
Whip the sweetened whipping cream.
Split the cakes.into two.
Place one half on the service platter.
Spread the fruit buttercream top with a cake half ,repeat.
Slather top of the cake with whipped cream and place caramelized pineapple slices and some chopped strawberries on top.
That caramel sauce was an after thought. The cake looked too plain Jane to send as a birthday cake.
So that caramel was born.
Pour the caramel sauce around.
Chill and enjoy.
This got the best reviews from the kids.
Not a slice left for photographs.
But the best compliment for me… Not a single crumble leftover.
And so that’s why happiness comes only when you share the Calories.
That’s why they say that life is what you bake of it.