A little ray of sunshine….

 

It’s that time of year in Seattle. The time of year where basically 4 months of seeing little sun has made most people(not me, I love the weather here) a little stir crazy. This is the time of year when my friends are booking their trips to Mexico and start working on their fake tan. I will say one of the things that fascinates me about this area is amount of tanning booths. Pick up a rock and throw it and you will either hit a tanning booth or a coffee shack. I decided that I would make a cake that would add a little sunshine into the Seattle area even if the real stuff wasn’t shinning through.
A few weeks back, one of my favorite bloggers and all round spectacular person, Jen of Use Real Butter made a gorgeous and involved Zebra Torte that she had made(and now recreated) at a pastry skills course she took. Now, I am not one usually to run out and do something from another persons blog…at least not right away. But this was too fun not to make. Being that she just posted about it, I wanted to give it a little twist. Jen’s is much more striking in color contrast and you can see the layers much more because she chose to make the larger size, but mine was pretty all the same and very tasty.
I decided to base my cake on a cake I grew up eating at my mom’s best friend’s house. C, was not a very good cook at all. She knew how to make about 3 things: a cheese ball, an artichoke dip(not like spinach artichoke dip) and angel food cake that was covered in a Cool Whip and pineapple frosting. This cake is my tribute to that. I’m not totally sure but I think the original version is something like store bought angel food cake and then Cool Whip, vanilla instant pudding and pineapple. As odd a combo that it was I always loved it. It was so light. Almost too light as I usually wanted to eat about 4 pieces of it. :) My version is a vanilla bean chiffon cake with a orange chiffon cake sandwiched in the middle(like the Zebra Torte) with a pineapple custard whipped cream frosting. I use real whipped cream instead of Cool Whip and I use custard powder instead of vanilla pudding. If you are in the states you might have trouble finding custard powder at your local store, however you can buy it on Amazon.com, look for Bird’s Custard Powder. This cake did not disappoint my memory of the light cake and the scent of orange and vanilla bean instead of store bought angel food cake needs no explanation.
So if the weather is getting to you, and you can’t afford to go to Mexico or anywhere else sunny, make this cake and hopefully it will send some sunshine your way.

Orange-Pineapple-Vanilla Bean Zebra Torte

Orange Chiffon Cake

1 cup all-purpose flour
½ cup sugar
2 TBSP cornstarch
1 tsp baking powder
½ tsp salt

3 egg yolks
1/3 cup fresh orange juice
¼ cup vegetable oil
1 tsp vanilla extract
zest of one orange

5 egg whites
¼ tsp cream of tartar
¼ cup sugar

Preheat oven to 325F, coat a 12-x-17” jelly roll pan with nonstick spray, line with parchment and lightly coat again with spray.
Stir together flour, ½ cup sugar, cornstarch, baking powder, and salt together in a large bowl; set aside.
Whisk yolks, orange juice, oil, vanilla, and zest together in a second smaller bowl. Make a well in the dry ingredients, then pout the wet ingredients into the well, whisk until smooth.
Beat whites and cream of tartar together in a bowl with a hand mixer(or stand) on medium speed. When soft peaks form, gradually begin adding ¼ cup sugar; beat until stiff and shiny.
Mix 1/3 of the whites into the yolk mixture to lighten, then add the remaining whites. Gently fold whites into the batter until no streaks remain, then spread batter evenly onto prepared pan. Bake 20-25 minutes, or until cake springs back when lightly touched with a finger.
Cool cake in the pan 5 minutes. Run a knife around the edge of the cake and invert cake onto parchment. Peel off the parchment the cake baked on. Set aside to continue to cool.
Vanilla Bean Chiffon Cake

1 cup all-purpose flour
½ cup sugar
2 TBSP cornstarch
1 tsp baking powder
½ tsp salt

3 egg yolks
1/3 cup milk
¼ cup vegetable oil
pulp of one vanilla bean
1 tsp vanilla extract

5 egg whites
¼ tsp cream of tartar
¼ cup sugar

Preheat oven to 325F, coat two 9-inch pans(or four 4 ½ -inch spring forms)with nonstick spray, line with parchment and lightly coat again with spray.
Stir together flour, ½ cup sugar, cornstarch, baking powder, and salt together in a large bowl; set aside.
Whisk yolks, milk, vanilla bean pulp, oil and vanilla together in a second smaller bowl. Make a well in the dry ingredients, then pout the wet ingredients into the well, whisk until smooth.
Beat whites and cream of tartar together in a bowl with a hand mixer(or stand) on medium speed. When soft peaks form, gradually begin adding ¼ cup sugar; beat until stiff and shiny.
Mix 1/3 of the whites into the yolk mixture to lighten, then add the remaining whites. Gently fold whites into the batter until no streaks remain, then spread batter evenly onto prepared pan. Bake 20-25 minutes, or until cake springs back when lightly touched with a finger.
Cool cake in the pan 5 minutes. Run a knife around the edge of the cake and invert cake onto parchment. Peel off the parchment the cake baked on. Set aside to continue to cool.

Custard Whipped Cream Filling

1 cup heavy whipping cream
1 TBSP custard powder
1/3 cup powder sugar

Beat whipped cream on high speed. When soft peaks form add custard powder and sugar. Continue beating until stiff whipped cream is formed.

Pineapple Custard Whipped Cream Frosting

2 cups heavy whipping cream
2 TBSP custard powder
2/3 cup powder sugar
10 ounces crushed pineapple, drained
zest of one orange

Beat whipped cream on high speed. When soft peaks form add custard powder and sugar. Continue beating until stiff whipped cream is formed. Fold in pineapple and zest.

Here is the tricky part and for a MUCH better explanation including photos head on over to Use Real Butter.
We will start with the orange chiffon cake. Spread the custard whipped cream frosting so that it evenly covers the whole 12 by 17 cake. Since I made mini cakes I cut my cake into ½ inch strips. If you are making a larger cake use 1 ½ inch strips. Then you roll that up like a roulade. Then the real mess begins. Place the end of strip you just finished rolling flush with the next strip and continue to make the roulade bigger. If you are making the mini’s it really only takes about two strips. Yes, the filling will ooze out, that is okay…eat some with your fingers.
Take your vanilla bean chiffon cake and cut it horizontally in half. Place one half on the bottom of the pan you baked it in or even better a 9-inch spring form or the 4 ½ inch if you are using those. Once the bottom is in place, take the orange chiffon roulade circle and place it on top of the vanilla chiffon layer. Then place the remaining vanilla chiffon layer on top. I set them in the fridge for about an hour.
Take them out of the fridge and frost the cake with the Pineapple Custard Whipped Cream Frosting. This is somewhat difficult because of the chunky pineapple but can be done.

Source: Cake recipe adapted from Cuisine at Home magazine, December 2007

Comments

  1. This certainly brightens my day! I really like when you tell us to eat some of the filling as it oozes out. I might have to make it just for that alone! “Peabody made me do it!” ha! :)

  2. Mmmmmm this look so yummy! Great recipe! I recently made the zebra torte and look forward to making this recipe. I love how you made this cake with your own personal touches! It look so super yummy

  3. Wow! This would be so refreshing a change from the usual dessert fare around here…usually involves something chocolate (not peanut butter though)….

  4. Your photos are so fantastic!

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