I got a request to post my Black Forest Chiffon Cake recipe a while ago and I wanted to share it with you guys. As you all may or may not know, for a year now, my go-to choice of cake has been the chiffon cake, a spongy, cloud- like cake that I grew up eating. I like the airy texture and how the piece of cake just melts in your mouth without much effort or action.
I do not typically use cherries in my baking but since this was to be a black forest cake, I decided to give it a try. Trader Joe's sold the pitted cherries in syrup so I took a whirl with those. Other than the sponge cake itself, this one's pretty easy!
Tips & Tricks
- When separating your eggs, be sure that no yolk (fat) falls in with the whites. And be sure that all your bowls are clean.
- Oven temperature varies, you might have to experiment a bit before you find the correct temperature for your oven.
- 10 eggs, separated
- 170g cake flour, more if needed
- 20g cocoa powder
- 80g vegetable oil
- 120g milk
- 120g granulated sugar
- 1 pint heavy whipping cream
- 60g sugar
- 1 bottle pitted cherries in syrup
- the syrup from the bottle^
- additional cherries, for garnish
- Separate eggs into two clean bowls.
- Measure out the cake flour. Combine with cocoa powder.
- Heat up the oil on the stove (medium heat) for 2-3 minutes until fairly hot.
- Sift dry ingredients into the oil. Mixture will thicken a bit.
- Add the yolks. Add the milk. At this step, the batter will look curdled, but that is fine. Be patient and keep mixing (spatula or whisk).
- If needed, add more flour until a thick consistency is reached.
- Beat the whites on Speed 4 and add sugar in 2 batches. Reach stiff peaks. With many whites, it is easy to over beat.
- Using a whisk (NOT spatula), whisk the beaten egg whites into the yolk mixture in 3 stages. Be careful not to over mix the batter.
- With two 6 inch round cake pans (lined on the bottom only), pour the final batter evenly between the two pans.
- Steam bake in a bain-marie at preheated oven 350F for 10 minutes. 315F for 30 minutes. 300F for another 30 minutes. 315F for the last 10 minutes.
- Take the layers out from the oven and let cool for 30 minutes. Run a knife along the edges, and take the cakes out. In the 30 minutes, place a clean mixing bowl in the freezer, along with its whisk attachment.
- Cut the top part (cracked) of each cake off. Use as a snack :D... Then, cut each cake into two layers. You now have 4 layers but will only be using 3.
- Take the mixing bowl out from the freezer and place the heavy whipping cream inside. Add the sugar. Beat on high until stiff peaks form. Better not to over whip this mixture.
- Assemble: 1 cake layer, brush on cherry syrup, place a thin layer of whipped cream on top, place a few pitted cherries on the whipped cream, cover with more whipped cream. Repeat this step once more, and finish with your last, third, top layer.
- Decorate cake with whipped cream and fresh cherries on top.
- Refrigerate and enjoy!!