A light and airy chiffon cake with the silkiest rich frosting, perfect for a party! I call this frosting “Almost-French,” because it calls for a whole raw egg. French buttercream usually requires hot simple syrup, but this easy workaround delivers quick and delicious results.
Text & Recipe by Paul Vitale || Photos by Goor Studio
Can you think of a month that doesn’t call for a party cake? I can’t. April is an important month at Sweet Paul Magazine because it’s Sweet Paul’s birthday month! I decided to bake one of my childhood favorites for Sweet Paul for his big day this year. I know he’s going to LOVE it.
Growing up in Western New York, I had twin best friends who lived next door. Their mother Glenda would make this chiffon cake for them for their birthday every year. Did you know that the difference between a chiffon cake and an angel food cake is egg yolks? I call this frosting “Almost-French,” because it calls for a whole raw egg. French buttercream usually requires hot simple syrup, but this easy workaround delivers quick and delicious results.
SERVES 10 TO 12
4 eggs whites
1⁄2 teaspoon (1.7g) cream
of tartar 4 egg yolks
3 teaspoons (15ml) cold water
11⁄2 cups (297g) sugar
1 teaspoon(5ml) vanilla or vanilla bean paste
pinch of salt
1⁄2 cup (118ml) boiling water
13⁄4 cups (210g) cake flour
For the frosting:
2 cups (224g) powdered sugar
1⁄2 cup (57g) unsalted butter, room temperature
1 egg, well beaten
about 1 cup (160g), melted chocolate
- Preheat the oven to 350°F/175°C.
- In a stand mixer, partly beat egg whites and add cream of tartar. Continue beating until stiff. Use a rubber spatula to scoop the whites into another bowl and set aside.
- In the same stand mixer bowl (you don’t need to clean it in between), beat egg yolks with 3 teaspoons cold water and slowly add your sugar. Beat until the mixture is light in color.
- Add vanilla, salt, boiling water, and cake flour, and mix until fully incorporated.
- Gently fold the egg whites into the batter using a rubber spatula. Mix until incorporated, but try not to overmix.
- Pour into an ungreased tube pan, and bake for 50 to 60 minutes. Invert pan and allow to cool completely. To remove the cake from the pan, you might need to run a knife around the edges and bottom.
- For the frosting, mix together the powdered sugar, butter, and egg until light and fluffy, and frost the cooled cake.
- Melt the chocolate, and place into a plastic bag. Snip off a corner of the bag, and drizzle chocolate over the cake.
- Store in the refrigerator.
The frosting uses a raw egg. You can use a pasteurized egg, or try an American buttercream recipe if you like.
Made it? Tell us about it–