Charity George created this Oriental Bliss Cake recipe in the second season of TLC's 'Ultimate Cake Off'.
|1 1/3||oz water|
|2||tsp baking powder|
|8||oz egg whites|
|1 1/4||cups white sugar|
|2/3||cup corn syrup|
|1 1/3||cup unsalted butter, chilled and cubed|
|8||ripe persimmons (medium to large)|
|1/4||cup lemon juice|
|1 3/4||cup powdered pectin|
|1/2||cup cold water + 1 1/2 cup water|
|3/4||cup corn starch|
|2||lb white chocolate|
|1/2||cup powdered ginger|
|1||tsp Chinese 5 spice|
- Preheat oven to 375°. Cut 2 vanilla beans length wise and scrape out the seeds and set aside. Chop the vanilla bean pods into tiny bits and set aside. Beat 11 egg yolks and 6 oz of sugar until a ribbon forms.
- Slowly add 1.3 oz of water and 4 oz of vegetable oil and mix until incorporated. Sift 8 oz of all purpose flour, 1 tsp salt and 2 tsp of baking powder together. Add sifted dry ingredients to the egg yolk mixture by hand, folding carefully.
- Whip 8 oz of egg whites then add 4 oz of sugar when the whites are at a soft peak, whip until medium peak. Sprinkle the vanilla bean pod pieces and the vanilla bean seeds on top of the egg yolk mixture, and then carefully fold in the egg white mixture to the egg yolk mixture, the vanilla bean will get mixed in during the process.
- Pour batter into greased and parchment lined 10” round 3” high cake pan. Bake for 35 minutes and then test for doneness. Cake will sink as it cools. Once cool, cut to create 3 layers of cake.
- Boil 1 cup water and 1 cup sugar in a sauce pan. Add 1 tsp Chinese 5 spice and boil 1 min. Let cool. Brush each layer of the chiffon cake with the syrup generously.
- In a saucepan, combine the sugar, corn syrup and water. Bring to a boil over medium-high heat, stirring just enough to dissolve the sugar. Heat to between 223 and 234 degrees F (106 to 112 degrees C), or until a small amount of syrup dripped from a spoon forms a soft thread. It should take 1 or 2 minutes.
- When the sugar mixture has reached the thread stage, remove it from the heat and set aside. Whip the egg whites in a large bowl with an electric mixer.
- When the whites can hold a stiff peak, pour in the sugar syrup in a thin stream while continuing to whip at medium speed. Be careful not to pour too quickly, or it will all end up at the bottom of the bowl. When the syrup is incorporated, continue to mix for 10 more minutes to allow it to cool. The egg whites will be fluffy and glossy.
- Add pieces of cold butter one at a time to the egg whites and continue to whip at medium or low speed. Then do the same with the shortening. The buttercream will break down and look curdled, but keep mixing and it will come back together in about 10 minutes. When it comes back around, mix in the vanilla and cinnamon. Store at room temperature for up to 2 days, or in the refrigerator for up to 1 week.
- To use after it has been refrigerated, allow it to come to room temperature, then beat with a mixer before using. If cold, heat over a double boiler until you have liquid visible just around the edges. Beat with a mixer until smooth and fluffy before using.
- Wash persimmons, cut stem ends and force fruit through food mill or coarse trainer. Measure 4 cups pulp into deep saucepan. Add lemon juice and pectin to persimmon pulp and mix well. Heat to boiling, stirring constantly. Boil without stirring 4 minutes. Remove from heat and alternately stir and skim 5 minutes to cool. Spoon into hot sterilized jars and seal. Makes about 8, half pints.
- Temper some cornstarch mixture into the boiled sugar mixture, add the rest in and bring back to a boil, remove from heat. Let cool until about 120°. Add sugar mixture to chocolate, and mix well, add in 1 tbsp vanilla and 1/2 tsp salt. Let cool to almost room temp.
- Put mixture into a stand mixer and beat on med/ low speed while adding 3 lbs unsalted butter in 1 tbsp chunks, a little at a time. Let it beat until it all comes together and is fluffy. Add 1/2 cup powdered ginger once it is all whipped up and mix thoroughly.
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