Ginger Chiffon Layer Cake
This delicate spice cake with a luscious coconut cream filling, gets its subtle taste from crystallized ginger.
. 1 recipe Coconut Cream
. 3 tablespoons crystallized (candied) ginger
. 1-1/4 cups plus 4 tablespoons sugar, divided
. 2-1/4 cups cake flour (not self-rising), sifted
. 2 teaspoons baking powder
. 1/2 teaspoon salt
. 3/4 cup water
. 1/2 cup vegetable oil
. 5 large eggs, separated
. 2 large eggs
. 2 teaspoons vanilla extract
. 1 teaspoon cream of tartar
. 1 recipe Vanilla Buttercream
Prepare Coconut Cream (see recipe below); cover and refrigerate. Heat oven to 325°F. Process ginger and 2 tablespoons sugar in food processor until finely chopped.
Sift flour, 1-1/4 cups sugar, baking powder and salt in large bowl. Whisk in ginger-sugar. Make a well in center; add water, oil, egg yolks, whole eggs, and vanilla. Whisk until smooth.
Beat egg whites in large mixer bowl at medium speed until foamy. Beat in cream of tartar and remaining 2 tablespoons sugar. Gradually increase speed and beat to very stiff peaks, 7 minutes. Gently fold one third of whites into flour mixture, then fold in remaining whites until smooth.
Divide batter among 3 ungreased 9-inch round cake pans. Bake 25 to 28 minutes until toothpick inserted in center of cakes comes out clean. Cool cakes 20 minutes; unmold and cool completely.
Meanwhile make Vanilla Buttercream (see recipe below).
Place one cake layer on serving plate. Spread top with 1 cup Coconut Cream; top with second layer. Repeat process with remaining cream and third layer. Spread Vanilla Buttercream over top and side of cake. Makes 16 servings.
In medium bowl beat 1/2 cup heavy cream with electric mixer until stiff peaks form; chill. Bring 1 cup unsweetened coconut milk, 1/4 cup milk and 3 tablespoons sugar to boil in saucepan. Whisk 2 tablespoons cornstarch and 2 tablespoons sugar in bowl; add another 1/4 cup milk. Gradually whisk half hot coconut milk into cornstarch mixture. Return to saucepan; bring to boil over medium-low heat, whisking constantly. Boil, whisking, 2 minutes; transfer to bowl. Cover top directly with plastic wrap. Refrigerate until cold; whisk until smooth. Gently fold in whipped cream; refrigerate until needed.
In saucepan bring 1 cup milk and 1/2 cup sugar to boil. Whisk another 1/2 cup sugar and 1/3 cup cornstarch in bowl; add 1/2 cup heavy cream. Gradually whisk half hot milk into the cornstarch mixture, return to saucepan and bring to boil. Boil, whisking constantly, over medium-low heat, 2 minutes. Transfer custard to large mixer bowl; stir in 1 tablespoon vanilla extract. Cover top directly with plastic wrap; cool to room temperature. Beat on medium speed until smooth. Cut 2 cups softened unsalted butter into small pieces; beat in one piece at a time until blended and smooth after each addition.