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Passion Fruit Curd Layer Cake
This cake is layered with homemadepassion fruit curd, super light,fluffy with a creamy rich andfragrant curd…perfect for anyoccasion.
I already make 3 batches of passion fruit curd…and twice thislayered cake. The cake just disappears…it is true I share withfriends and family, but I can guarantee that the cake will notstay long in the refrigerator.
– What is a better way to serve the fragrantpassion fruit curd?In between layers of light and fluffy vanilla chiffon cake
– Why is this cake so delicious?Imagine a bite of super light cake loaded with fragrant, tangyand slightly sweet passion fruit curd…do I need to say more?If you believe in magic…this cake is magical…
– Did I convince you to try this cake?Ingredients:
5 jumbo/large eggs separated65 g vegetable oil65 g milk110 g cake flour, shifted1 pinch salt1 ½ teaspoons vanilla extract85 g sugar10 g vinegar
Homemade Passion Fruit Curd (recipe HERE)
Method:
Preheat oven at 275oF. Line a 14 x 9 inch (36 cm x 23 cm)jelly pan with parchment paper.
In a small bowl, mix cake flour with salt, and set aside.
In a medium bowl, stir together egg yolks, milk, oil andvanilla extract. Add the sifted mix of cake flour and salt tothe egg yolk mixture. Mix well until smooth and all the flouris well incorporated, resembling a pancake mix batter.
In a large bowl of a hand-held mixer or stand mixer whisk theegg white with the vinegar until large bubbles form. Add thesugar slowly into thirds. Whisk until medium/firm peaks form.Do not over beat, the meringue should be shiny and form softbut firm peaks.
Add about ⅓ of the meringue to the egg yolk mixture and mixgently until all the egg white is incorporated to the batter.
Pour the egg yolk mix to the remaining meringue and foldgently until all the egg white is combined to the batter.
Pour the batter into the prepared baking sheet and spreadevenly. Gently tap the pan against the counter to remove
excess of air bubbles. Lower the temperature to 275oC and bakefor approximately 20 minutes or until a toothpick inserted inthe middle of the cake comes out clean.
Remove cake from the oven and transfer it with its parchmentpaper onto a wire rack and let it cool.
Flip the cake to another piece of parchment paper of siliconemat.
Peel the parchment paper from the cake and cut into 3 equalsections.
Roll the cake gently, then unroll it spread a layer of lemon
curd and roll it back. Wrap tightly with a plastic wrap.Repeat the same procedure with the other half piece of cake.
Place the cake roll in the refrigerator for a couple of hoursbefore serving.
– If you like this Swiss cake roll, you might wantto look at these dessert recipes…
Thank you for visiting Color YourRecipes…have a colorful week!
Lemon Cake Roll with LemonCurd
Love Lemons? This is a perfect andsimple cake roll loaded withlemon…in the cake batter and filledwith homemade lemon curd…indeedperfect for lemon lovers.
All my lemon trees are packed with lemons…I already sentbuckets and buckets of lemons to family and friend…besidesadding slices of lemon to water and making drinks…lemon curdsis another my favorite way to use up the lemons.
– What cake recipe is in this cake roll?This cake roll is super light as I used a very similar recipeto the chiffon cake recipe and added fresh lemon zest to thecake batter.
– Why is this cake roll so delicious?Well, filling the roll with freshly homemade lemon curd is theanswer…super tangy and lemony…and bursting with lemon…sorefreshing!
– Homemade Lemon Curd?Yes and yes, it is so easy to make and so versatile…I loveadding to yogurt, cakes, tarts and eat by spoon…check therecipe here.
– Are you ready to try this recipe?This recipe can make two cake rolls.
Ingredients:
5 eggs60 g vegetable oil (I used sunflower)60 g milk1 teaspoon vanilla extract100 g cake flour1 pinch salt1 ½ teaspoon lemon zest8 g white vinegar100 g sugar
Homemade lemon curd or store bought
Method:
Preheat oven at 350oF. Line a 12 x 17 inch (31 cm x 43 cm)jelly pan with parchment paper.
In a small bowl, mix cake flour with salt, and set aside.
In a medium bowl, stir together egg yolks, milk, oil, vanillaextract and lemon zest. Add the sifted mix of cake flour andsalt to the egg yolk mixture. Mix well until smooth and allthe flour is well incorporated, resembling a pancake mixbatter.
In a large bowl of a hand-held mixer or stand mixer whisk theegg white with the vinegar until large bubbles form. Add thesugar slowly into thirds. Whisk until medium/firm peaks form.Do not over beat, the meringue should be shiny and form softbut firm peaks.
Add about ⅓ of the meringue to the egg yolk mixture and mixgently until all the egg white is incorporated to the batter.
Pour the egg yolk mix to the remaining meringue and foldgently until all the egg white is combined to the batter.
Pour the batter into the prepared baking sheet and spreadevenly. Gently tap the pan against the counter to remove
excess of air bubbles. Lower the temperature to 285oC and bakefor approximately 20 minutes or until a toothpick inserted inthe middle of the cake comes out clean.
Remove cake from the oven and transfer it with its parchmentpaper onto a wire rack and let it cool.
Flip the cake to another piece of parchment paper of siliconemat.
Peel the parchment paper from the cake and flip it back to theparchment paper. Cut the cake into half and then the parchment
paper underneath the cake.
Roll the cake gently, then unroll it spread a layer of lemoncurd and roll it back. Wrap tightly with a plastic wrap.Repeat the same procedure with the other half piece of cake.
Place the cake roll in the refrigerator for a couple of hoursbefore serving.
– If you like this Swiss cake roll, you might wantto look at these dessert recipes…
Did you know that adding lemon to yourdrinking water is much healthier thanjuices and sodas? Lemon contains a lot
of vitamin C which will enhance your immune system, lower yourrisk of stroke, lower your blood pressure, and even increasethe absorption of iron from your diet. Moreover, deficiency invitamin C although not common in US it can cause scurvy.
Thank you for visiting Color YourRecipes…have a colorful week!
Guava Swiss Roll
This soft and delicate chiffon basecake rolled with a layer of guavajam is super delicious, an exoticfusion between Latin and Asian…allin one bite.
– Why this guava swiss roll is different?The recipe is a mix of Asian inspired chiffon cake filled withthe very popular Latin American guava jam/paste., and thecombination is a sweet and distinct guava jam in between asuper soft and moist chiffon cake.
– Guava paste/jam?Well, back in Brazil we used to have all sort of desserts withguava paste (goiabada) in cakes, pies, cookies, donuts younamed it, and it could be by itself or with cheese, yes, youread it right, cheese…which it’s called Romeo and Juliet…thecombination of the sweet guava paste and the saltiness of thecheese is amazing…it really wakes your palate…with all thissaid, when I saw the guava jam in my refrigerator I got theinspiration to use as a filling for the cake roll.
– Can I make this roll is advance?Absolutely, you can make a couple of days in advance, store inthe refrigerator and remove two hours before serving and letit reach room temperature or serve it cold. The cake isdelicious accompanied by a cup of tea of coffee.
Ingredients:
3 large eggs separated (make sure the bowl with eggwhite does not contain any trace of grease)45 g vegetable oil (I used sunflower)45 g milk½ teaspoon vanilla extract60 g cake flour1 pinch salt6 g white vinegar60 g sugar
Method:
Preheat oven at 275oF. Line a 9 x 13 inch (23 x 33 cm) jellypan with parchment paper.
In a small bowl, mix cake flour with salt., and set aside.
In a medium bowl, stir together egg yolks, oil, milk, vanillaextract. Add the sifted mix of cake flour and salt to the eggyolk mixture. Mix well until smooth and all the flour is wellincorporated, resembling a pancake mix batter.
In a large bowl of a hand-held mixer or stand mixer whisk theegg white with the vinegar until large bubbles form. Add thesugar slowly into thirds. Whisk until medium/firm peaks form.Do not over beat, the meringue should be shiny and form soft
but firm peaks.
Add about ⅓ of the meringue to the egg yolk mixture and mixgently until all the egg white is incorporated to the batter.
Pour the egg yolk mix to the remaining meringue and foldgently until all the egg white is combined to the batter.
Pour the batter into the prepared baking sheet and spreadevenly. Gently tap the pan against the counter to removeexcess of air bubbles. Bake at for 20 minutes or until atoothpick inserted in the middle of the cake comes out clean.Remove cake from the oven and transfer it with its parchmentpaper onto a wire rack and let it cool.
In the meantime, add a little water to the guava jam, and cookuntil smooth. Let it cool.
Assembly
To peel off the parchment paper, place another piece ofparchment paper or silicone mat on the cake with a pan, flipthe cake and remove the parchment paper from the cake. Placethe parchment paper again on the cake and flip the cake onemore time. Remove the silicone mat of the parchment paper.
Roll the cake from the short end and let it settle for 10minutes. Unroll the cake and spread a layer of guava jam (orany of your preference), gently re-roll the cake back whilepeeling the parchment paper off. Cut the edges from bothsides.
Transfer to a serving plate. Serve at room temperature orchilled.
– If you enjoy this recipe, you might want to takea look at these…
Did you know that guava is rich invitamin C and dietary fiber? Becauseguava contains high amount of pectin it
is commonly used to make jams, paste, preserve.
Chiffon Black Forest Cake
I love black forest cake…and this time I decided to make thecake using chocolate chiffon cake instead of this chocolatecake recipe. Chiffon cake is a lighter cake, it is moist andsoft since vegetable oil is used in the batter. It is greatcombined with whipped cream and lots and lots of cherries. Inspite of the recipe being very simple, the cake looks veryfestive as a result it is a perfect dessert for the Holidays.
Ingredients:
Chocolate Chiffon Cake¾ cup all purpose flour¼ cup chocolate powder1/3 cup sugar, divided into half½ teaspoon baking powder4 tablespoons vegetable oil4 eggs4 tablespoons water
1 teaspoon vanilla extract¼ teaspoon cream of tartar
Whipped Cream Frosting1 8oz whipping cream4 tablespoons of ultra fine sugar or confectionary sugar½ teaspoon vanilla extract
1 small jar of cherries, drain and chopped. Reserve the syrup
Grated semi sweet chocolate, approximately 1/3 cup
Preparation:
Chocolate Chiffon Cake
Preheat oven to 350F. Sift flour, chocolate powder, bakingpowder and salt into a small bowl. Separate the eggscarefully. Add the cream of tart to the egg whites and mixusing a clean and dry beater until stiff, add half sugar andcontinue to beat until flip upside down it does not fall.
Add the oil to the egg yolk and beat until the color is a paleyellow, add the other half sugar and continue to beat. Add thewater and the vanilla extract, beat until well mixed. Add thedry ingredients and beat for more approximately 2 minutes.
Gently fold in the egg whites to the batter using a spatula,make sure that you mix very gently. Pour the batter to a 9 inpan and bake for 20 minutes.
Remove the cake from the oven and turn upside down, untilcool.
Remove from the pan and set aside.
Whipped Cream FrostingPlace the whipping cream and the vanilla extract into a bigbowl and have it in a ice/water bath.
Whip the whipping cream starting with a low speed, until startto thicken, then increase the speed to a medium~high speed,slowly add the sugar and continue to whisk until stiff peaksforms.
Gently fold in the cherries.
AssemblyCut the cake in the middle, but using toothpick and reference.
Separate the layers and sprinkle the bottom layer with smallamount of the cherry syrup.
Place a layer of chopped cherries and cover with whippedcream.
Gently layer the top layer of the cake and cover with theremaining whipped cream.
Sprinkle the side of the cake with the grated chocolate anddecorate the top of the cake with whole cherries.
Place the cake in the refrigerator until time to serve.
Did you know that an insurance salesmancalled Harry Baker from Hollywood is theone that came up with the original
recipe of chiffon cake in 1927? Moreover, the recipe only wentpublic in 1948, after Baker sold the recipe to General Millsand was release in Better Homes and Gardens Magazine.
Merry Christmas and Happy New Year!And thank you so much for visiting Simple Recipes…
Lemon Chiffon CakeI love everything that contains lemon…this lemon chiffon cakeis very easy and simple to make. The cake is very light andcan be served with cream, jam or just like that.
Ingredients:
5 eggs, separated¼ teaspoon cream of tartar½ cup sugar2/3 cup all purpose flour1 teaspoon balking powder¼ teaspoon salt4 tablespoon vegetable oil6 tablespoon milk1 teaspoon lemon extract1 tablespoon grated lemon grind
Method:
Preheat oven to 325F. Sift flour, baking powder and salt intoa small bowl. Separate the eggs carefully. Add the cream oftartar to the egg whites and mix using a clean and dry beateruntil stiff, add the other half sugar and continue to beatuntil flip upside down it does not fall.
Add the oil to the egg yolk and beat until the color is a paleyellow, add the other half sugar and continue to beat. Add themilk, lemon extract and the grated lemon grind, beat untilwell mixed. Add the dry ingredients and beat for moreapproximately 2 minutes.
Gently fold the egg whites to the batter using a spatula, makesure that you mix very gently.
Pour the batter to the cake pan for 20 to 25 minutes.
Thank you for stopping by Simple Recipes and havea great week!
Chocolate Chiffon MiniCupcakes and…I Got an Award!Let’s go for the cupcakes first and then the award.
I made these cupcakes especially for my little nephewNicholas, since I had prepared some vanilla cupcakes withpineapple frosting and knew that Nick loves chocolate…I couldnot let him down. Instead of regular cupcake recipe I thoughtthat it would be a good idea to use a lighter batter and frostwith marshmallow, which is sweeter… so here is the recipe.
Ingredients:
4 tablespoon all purpose flour2 tablespoon chocolate powder6 tablespoon sugar, divided into half¼ teaspoon baking powder2 tablespoon vegetable oil2 eggs2 tablespoon water½ teaspoon vanilla extract¼ teaspoon cream of tartar1 pinch salt
Method:
Preheat oven to 325F, Sift flour, chocolate powder, bakingpowder and salt into a small bowl. Separate the eggscarefully. Add the cream of tart to the egg whites and mixusing a clean and dry beater until stiff, add the other halfsugar and continue to beat until flip upside down it does notfall.
Add the oil to the egg yolk and beat until the color is a paleyellow, add the other half sugar and continue to beat. Add thewater and the vanilla extract, beat until well mixed. Add thedry ingredients and beat for more approximately 2 minutes.
Gently fold the egg whites to the batter using a spatula, make
sure that you mix very gently. Pour the batter to the cupcakeforms and bake for 8 to 10 minutes.
Frost the mini cupcakes with ready made marshmallow andgarnish with cherry.
Makes 24 mini cupcakes.
Did you know that cocoa in chocolatehave potential health benefits? One ofthe suggested beneficial effects of
cocoa or dark chocolate includes the circulatory system. Itseems that epicatechin, a substance found in cocoa possess anantioxidant effect.
Now the award…
Since I am fairly new in the blogging affair, when I saw thatI got an award from Lisa at Parsley, Sage, Desserts and LineDrives….by the way, thank you Lisa, you are an inspiration! Iwas happy and at the same time scared…and my brain went a
million miles per hour: What should I do? How should I copythe logo? To whom should I pass it to? Let me tell you, I wentthrough a very terrifying moments…even afraid to open my blogand had to deal with the award issue…well, I after a goodnight sleep I decided that I could manage and here I ampassing the award.
Before passing the award I have to confess to Sophie at SophieFoodiefiles that when she gave me a Humane award back in July2009, I was a little lost and did not know what to do withit…should I pass or just keep it quiet…I am sorry if the awardshould be passed and got stuck with me.
One more thing…I do not want to be sentimental, but I’d liketo thank you all for the support of this past 6 months, it hasbeen incredible what I’ve learned, so only how to mix andmatch food but facts and stories of your life, sometimes funnysometimes sad, either through words or pictures, it all mademe understand and appreciate the personality behind the blogs.It is all so fascinating!
There are so many people thatI’d like to pass the award,but I am allowed to only 13people so I had to struggleagain…please go visit theirsites and enjoy! And you thatgot the award, please pass it
to 13 other people.
Natasha at 5 Star FoodiesGrace at A Southern GraceHannah at Bitter SweetSophia at Burp and SlurpDoggyBloggy at ChezWhat?
Talita at ChocorangoLisa at Dandy SugarCassie at Foodie with Little Thyme!Erica at Itzy’s KitchenTeanna at Spork of FoonCrystal and Amir at The Duo DishesCatherine at The Unconfidential CookKim at The Ungormet
Thank you for stopping by Simple Recipes and havea great week!
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