Vanilla chiffon sponge
All ingredients should be at room temperature before proceeding.
85g egg yolks
34g sugar (1)
34g neutral oil
45g milk
1 tsp elderflower cordial/syrup
86g all-purpose flour
1g salt
138g egg whites
60g sugar (2)
1. Preheat the oven to 325°F (160°C) and prepare 2 5 or 6-inch round cake pans by lining the bottom with parchment paper. Note: Do NOT spray the sides of the cake pan.
2. In a bowl, whisk egg yolks, sugar (1), oil, milk, and elderflower cordial until smooth and pale.
3. Sift in the flour and fold until just combined.
4. In another bowl, you are going to make a meringue. Whip the egg whites to soft peaks, gradually adding sugar (2) until medium peaks form.
5. Fold the meringue into the yolk mixture in three additions, being careful not to deflate the batter.
6. Pour the batter evenly between the 2 pans and tap lightly to release any large air bubbles.
7. Bake for about 30 minutes, until golden and springy to the touch. Immediately invert on a wire rack to cool completely.
8. Once cool, run a knife through the edge to release the cake.
Gooseberry Compote
Gooseberries have a high level of pectin which helps create a thick, gel-like consistency.
400g gooseberries (fresh or frozen)
100g sugar (adjust to taste, tart berries may need additional sugar)
30ml water or apple juice (optional - mostly needed with using fresh berries)
1 tsp lemon juice
1 tsp vanilla
1. Place gooseberries, sugar, and optional liquid, in a saucepan.
2. Cook over medium-low heat until berries release juice and start to break down.
3. Stir in lemon juice and vanilla.
4. Blend the filling for a smooth finish.
4. Transfer to a bowl and let cool to room temp.
5. Cover with plastic wrap directly on the surface to prevent a skin from forming.
Swiss Meringue Buttercream
All ingredients should be at room temperature before proceeding.
150g egg whites
250g granulated sugar
450g unsalted butter, cut into large cubes
2 tsp elderflower cordial/syrup
1/2 tsp salt
1. Place egg whites and sugar in a heatproof bowl. Set over a saucepan (or bain-marie) of gently simmering water. Whisk constantly until the sugar is fully dissolved. I run the mixture between two fingers to test the mixture to ensure everything is dissolved--this should be smooth with no gritty texture.
2. Strain mixture through a sieve into a mixer bowl to remove any possible egg lumps.
3. Add your salt and whip on high speed until the bowl feels cool to the touch. You should have stiff, glossy peaks.
4. Reduce speed to medium and add butter a few cubes at a time. Allowing each piece to incorporate before adding the next. It may look curdled--keep mixing.
5. Once the mixture has come together, add your vanilla. Finish on low speed for 2 minutes to remove air bubbles. You can swap out the whip for a beater to remove even more air bubbles, but not necessary.
Assemble the Cake
Trim the top of the cake to an even height. Halve each cake horizontally to make four layers. Spread a generous layer of compote and and several dollops of buttercream between each sponge layer. Finish by spreading the buttercream over the top and sides of the cake, smoothing to finish. Best served at room temperature.
Optional: mix in a little gooseberry compote into the buttercream and use this in between the layers.
Article by Birdie James
Photography by Janie Jones
Originally published in West Fort Worth Lifestyle