My mum was reading through some old recipes from her grandmother and decided to try a few out. She chose gingerbread and I chose the vanilla chiffon. There’s something lovely and welcoming about a chiffon cake, soft and light and a good match for a strong fruit filling. So i made a blackberry jam type filling and topped it with a vanilla bean icing. A lovely cake passed down through generations, we shall continue to enjoy it.
Cake
Ingredients
1 cup flour
1/3 cup sugar
1 1/2 tsp baking powder
4 eggs (separated)
1/3 cup cold water
1/4 cup oil
Method
Preheat oven to 180˚C
Sift flour, sugar and baking powder
Make a well and add the egg yolks, water and oil. Beat until smooth
In a separate bowl whisk the egg whites until stiff
Pour the egg/flour mix over the whites and gently fold until just combined
Bake in prepared tine for 30-35 minutes
Jam
Ingredients
500g blackberries
1/4 cup sugar
1/4 cup water
1 tsp vanilla
Method
Combine all the ingredients in a saucepan and boil until thick and jam like
Allow to cool before filling the cake
Icing
Ingredients
50g butter
75g cream cheese
250g icing sugar
1 tsp vanilla bean paste
Method
beat butter until pale
Add the cream cheese, half of the icing sugar and the vanilla bean paste and slowly beat until combined
Add the rest of the icing sugar and beat until fluffy
