Recipe courtesy of Victoria Maya
Show: Cake Wars
Episode: Where's Waldo
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Coconut Chiffon Cake with Double-Berry Filling and Vanilla Buttercream
Total:
3 hr 25 min
(includes cooling time)
Active:
45 min
Yield:
10 servings
Level:
Intermediate
Total:
3 hr 25 min
(includes cooling time)
Active:
45 min
Yield:
10 servings
Level:
Intermediate

Ingredients

Cake:
  • 2 1/4 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1 1/2 cups granulated sugar
  • 3/4 cup milk
  • 1/3 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 7 large eggs, separated, plus 2 large egg whites, at room temperature
Filling:
  • 16 ounces strawberries
  • 6 ounces raspberries 
  • 1/2 cup granulated sugar 
  • 2 tablespoons lemon juice 
  • 1 tablespoon cornstarch 
Buttercream:
  • 4 sticks (2 cups) unsalted butter
  • 8 ounces vegetable shortening
  • 2 1/2 pounds confectioners' sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 to 2 tablespoons heavy cream

Directions

Special equipment: two 8-inch round pans

For the cake: Preheat the oven to 350 degrees F.

Sift together the cake flour, baking powder, salt and 3/4 cup of the granulated sugar in a medium bowl. Whisk together the milk, vegetable oil, vanilla extract, coconut extract and 7 egg yolks in a large bowl until well combined. Add the dry ingredients to the wet ingredients and whisk until well combined and smooth. With an electric mixer, beat the 9 egg whites and the remaining 3/4 cup granulated sugar in another medium bowl until they reach stiff peaks. Fold the egg whites into the batter until combined and the batter is a uniform color.

Pour the batter into two ungreased 8-inch round pans. Bake until the top springs back when lightly pressed, 25 to 40 minutes. Remove the cakes from the pan and cool on a cooling rack for 1 to 2 hours.

For the filling: Combine the strawberries, raspberries, granulated sugar and lemon juice in a large saucepan over medium heat and bring to a simmer. Cook about 10 minutes. Add the cornstarch, whisking constantly to avoid lumps; cook, stirring, until thickened, 3 to 5 minutes. Cool completely. Transfer to a blender and puree.

For the buttercream: Cream the butter and shortening with an electric mixer until smooth. Beat in the confectioners' sugar until completely incorporated. Stir in the vanilla and 1 tablespoon heavy cream and beat until smooth. Add the remaining tablespoon heavy cream if needed to reach a spreadable consistency.

To assemble the cake: Once the cakes are cooled, level each with a bread knife or cake leveler. Using a pastry brush, generously apply double-berry filling to the top of one cake. Then combine 1/4 cup filling with 1 1/2 cups buttercream; mix thoroughly and spread this over the first filling layer. Place the second cake, leveled-side down, on top. Frost as desired with the remaining buttercream.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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