Ingredients
Pastry Cream
- 20 g Dutch processed cocoa powder
- 50 g hot milk (not boiling!)
- 80 g corn starch (corn flour)
- 105 g caster sugar (superfine sugar)
- 1/4 tsp fine salt
- 750 g whole milk (not skim)
- 15 g pure vanilla extract
- 6 egg yolks
- 120 g unsalted butter (cubed and cold)
- 4 g vanilla bean paste
- 60 g dark cooking chocolate
Chiffon Cake
- 160 g all-purpose flour (plain flour)
- 40 g corn starch (corn flour)
- 2 1/4 tsp baking powder
- 1/4 tsp fine salt
- 130 g cold water
- 55 g vegetable oil
- 5 large eggs (50-55g each, separated)
- 3/4 tsp cream of tartar
- 215 g caster sugar (superfine sugar)
- 14 g pure vanilla extract
- 7 g vanilla bean paste
Simple Syrup
- 150 g granulated sugar
- 150 g water
- 20 g rum or liqueur of choice OR 10 g pure vanilla extract
Strawberry Glaze
- 180 g water (divided in half)
- 55 g granulated sugar
- 12 g corn starch (corn flour)
- 20 g corn syrup (glucose syrup)
- 12 medium sized strawberries (washed and dried)
Chantilly Cream
- 400 g heavy cream (cold)
- 14 g vanilla bean paste or vanilla extract
- 125 g mascarpone (cold)
- 20 g powdered sugar (sifted, optional)
Decoration
- 140 g almond flakes (lightly toasted until golden)
- 50 g dark chocolate (melted for happy birthday message)
Instructions
- Make cocoa powder slurry: In a small bowl, whisk together the Dutch processed cocoa powder and hot milk until smooth. Set aside to dissolve fully for use in the chocolate pastry cream.
- Prepare vanilla pastry cream: In a medium heavy-bottomed pot, whisk corn starch, sugar, and salt together. Add egg yolks and a splash of milk, whisk until smooth. Gradually add remaining milk, whisking constantly. Heat on medium while continuously whisking until the mixture thickens and bubbles. Remove from heat, and strain if lumpy. Gradually whisk in butter, vanilla extract, and vanilla bean paste in increments to prevent splitting. Set aside 600g of this pastry cream in a covered heatproof bowl; cool to room temperature then refrigerate for 4 hours.
- Prepare chocolate pastry cream: To the remaining pastry cream pot, whisk in the cocoa slurry and dark cooking chocolate until fully melted and combined. Transfer to a separate bowl, cover, cool at room temperature for 30 minutes, then refrigerate for 4-5 hours or overnight. Before use, whip gently to loosen the cream for spreading.
- Preheat oven & prepare tins: Preheat oven to 165°C (330°F) without fan or 145°C (300°F) with fan. Grease bottom of three 20cm (8-inch) cake tins with cold butter; line bottoms with baking paper but do not butter sides to ensure sponge adheres and retains shape.
- Combine dry ingredients for chiffon cake: Sift together all-purpose flour, corn starch, baking powder, and salt into a large bowl and whisk to combine, forming a slight well.
- Prepare egg whites: Clean a large glass or metal mixing bowl with lemon juice or vinegar to remove grease. Using an electric mixer, whisk egg whites and cream of tartar until frothy, then gradually add caster sugar while continuing to whisk to stiff peaks. This process should take about 8-10 minutes.
- Mix wet and dry ingredients: To the dry ingredients bowl, add cold water, vegetable oil, egg yolks, vanilla extract, and vanilla bean paste, whisking until lump-free and smooth, just as egg whites near completion.
- Fold meringue into batter: Gently fold one-third of the whipped egg whites into the yolk mixture until uniform with no streaks. Repeat folding remaining meringue carefully to maintain airiness, creating a thick, fluffy batter.
- Bake the cakes: Evenly distribute the batter into the three tins (~290g each). Bake on the middle oven rack for about 25 minutes until lightly golden. Cool the cakes upside down in tins to maintain height, then remove carefully and peel off baking paper. Use a serrated knife or cake leveler to trim the tops evenly to approximately 1.5 cm height per layer.
- Make simple syrup: In a pot, combine granulated sugar and water, bring to a boil and boil for 1 minute. Remove from heat and stir in rum or vanilla extract. Allow to cool to room temperature.
- Assemble cake layers: Line a cake tin with overlapping layers of plastic wrap. Place the first cake layer inside, brush lightly with simple syrup, and spread evenly with vanilla pastry cream. Add the second layer, brush with syrup, cover with chocolate pastry cream. Top with the final cake layer, brush with syrup again. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight to allow flavors to meld.
- Toast almond flakes: Spread almonds on a baking tray and toast at 180°C (340°F) fan off or 150°C (300°F) fan on for 6-8 minutes until golden. Cool completely and store until needed.
- Make strawberry glaze: Combine corn starch with half the water, whisk to remove lumps. Bring sugar, remaining water, and corn syrup to boil over medium heat. Stir in the corn starch slurry, cook gently until translucent and thickened. Cool to room temperature, stirring occasionally.
- Glaze strawberries: Just before decorating, dip clean and dry strawberries into the glaze, letting excess drip off. Place strawberries on cake or lined tray to set.
- Prepare Chantilly cream: In a large bowl, break up mascarpone with a spatula. Add cold heavy cream, powdered sugar, and vanilla, then whip to stiff peaks with a hand mixer or whisk, aiming for a silky yet firm texture without overwhipping.
- Decorate the cake: Unwrap the chilled cake and place it onto a serving plate. Pipe Chantilly cream around the sides and top using a piping bag, then smooth evenly with a spatula or cake scraper. Add the melted dark chocolate message on top. Press toasted almonds gently onto the sides of the cake, picking up and reapplying fallen nuts as needed. Pipe additional cream swirls on top and arrange glazed strawberries to finish.
Notes
- Use whole milk for a richer pastry cream; avoid skim milk.
- Cold butter added slowly to pastry cream helps prevent splitting.
- Using Dutch processed cocoa powder helps achieve a smooth and rich chocolate cream.
- Butter only the bottom of tins, not the sides, to help sponge cake stick better and rise evenly.
- Ensure meringue is whipped to stiff peaks; this adds volume and lightness to the chiffon cake.
- Cooling the cakes upside down prevents shrinkage and sunken tops.
- Refrigerate assembled cake for proper setting and flavor melding; overnight recommended.
- Use a metal or glass bowl for whipping egg whites to avoid grease contamination.
- Strawberries should be dry before glazing to ensure proper adherence.
- For a non-alcoholic version, substitute rum with extra vanilla extract.
- Make sure all cream and mascarpone are thoroughly cold to achieve a stable Chantilly cream.
- To toast almonds evenly, spread in a single layer and watch closely to avoid burning.
- Prep Time: 1 hour 30 minutes plus 4-5 hours chilling time for pastry creams and additional 4 hours to overnight for cake setting
- Cook Time: 35 minutes (25 minutes baking + 10 minutes for pastry cream cooking and syrup preparation)
- Category: Dessert
- Method: Baking
- Cuisine: Italian / Continental
