hector’s take on ROSE’S heavenly CAKES: Chocolate Feather Bed (page 273) became part of a cake tasting at the local culinary school.
together with takes on Chocolate Tomato Cake with Mystery Ganache, Chocolate-Covered Strawberry Cake, Woody’s Lemon Luxury Layer Cake, and Orange-Glow Chiffon Layer Cake.
my mother loved chiffon as a layer cake.
one of my takes for ROSE’S heavenly CAKES: Orange Glow Chiffon Layer Cake (page 203) is on a 9×2-inch heart pan filled only 1/3 full. i served it with a thin brushing of hawaiian sour cherry syrup and a mango rose glazed with passion fruit jelly.
this completes my mango roses for 2010.
nothing is more true to heaven than the True Orange Whipped Cream on ROSE’S heavenly CAKES: Orange Glow Chiffon Layer Cake (page 203). truly, i’ve never tasted whipped cream like this!
mise en place, you only need 3 ingredients: cold whipping cream, strained orange marmalade, orange zest:
the stage when whisk marks start to appear:
the completed cake:
how to mix ROSE’S heavenly CAKES: Orange Glow Chiffon Layer Cake (page 203).
first, mise en place:
second, mixing the yolks, wet, and dry ingredients, by hand. trust me, it is quicker and simpler than having to rinse the mixer bowl:
third, whipping the whites, and i don’t see any better way than with a stand mixer:
fourth, how to fold the whites with the yolk mix, and indeed the full process from start to finish:
[ coming soon on youtube near you ]
fifth, filling the pans:
sixth, cooling the baked cakes inverted and on a suspended cooling rack (note, the loose bottom pan is starting to detach):seventh, a make-shift flower nail holder, little piece of crumbled aluminum foil between the flower nail tip and the cooling rack, this to hold the loose bottom piece:
eight, i didn’t place the make-shift flower nail holder soon enough:
ROSE’S heavenly CAKES: Orange Glow Chiffon Layer Cake (page 203) bakes easy on a springform pan. as the recipe says, the pan should be non-nonstick (plain metal), include a flower nail, and cake strips. (note: the pan i used is a loose bottom pan, not a springform… on my next posting you will notice that the bottom piece of this pan is indeed heavy and collapses the cake when cooling inverted).
for a heart take, i recommend a 9×2-inch heart pan, but since i don’t have it as springform, line it with parchment paper. be aware that when cooling the cake -inverted- the parchment stretches a little and the tops turn a little concave. the cake is still VERY good!
if you don’t have a flower nail, a large piping tip will do. it helps if the piping tip is as tall as the cake pan, so the piping tip can hold the parchment better in place when cooling the cake inverted.
during the making of ROSE’S heavenly CAKES: Orange Glow Chiffon Layer Cake (page 203), i was graciously invited to meet Marla and Pete from Eke Nui Farms. we did a mango tasting at Volcano Farmers Market and decided on 20 lbs of the mango variety R2E2 for my upcoming mango festival.
here is a heart take on this cake, hoping to hold a mango rose at my demo:
and the rest of the volcano farmers bounty, little did i knew that carrots grow in hawaii: