6 May 2015

Dark Chocolate Chiffon Cake with Rosewater Icing


Hello! This is the second time I've made this chocolate-rose chiffon cake recipe from sweetapolita, and since it has turned out great both times (it tastes really good and I can always rely on the cake to come cleanly out of the tin), I think it has been tested enough to now confirm that this cake is a winner! I especially wanted to make it a second time after (finally) finding these wonderful dried rose petals in Waitrose, which I knew would be beautiful for decoration.  They are edible, although in this case they are primarily for aesthetic purposes. I think you could also incorporate pistachios into this recipe, in the batter itself but also how lovely would it be for the pink icing to be flecked with those little green gems? Rose and pistachio is after all a really classic combination. The chiffon cake itself is so light yet rich and dense, almost pearly in colour. I'm slightly camera-less at the moment, but I'm quite impressed with the quality of these photos using my old smashed iPhone 4s.


Ingredients 

For the cake:
130g plain flour
90g cocoa powder
300g golden caster sugar
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1 teaspoon vanilla extract 
4 egg yolks 
6 egg whites 
120ml sunflower or vegetable oil
120 ml warm water

For the icing: 
114g butter, at room temperature
250g icing sugar
60ml double cream
A few drops of rosewater
1 teaspoon vanilla extract
Pink food colouring 
Dried rose petals 

Method: 
Pre-heat the oven to 180 degrees. Butter and flour a large bundt cake tin, using a mixture of plain flour and cocoa powder, Sieve together all the dry ingredients (saving 100g of the sugar) in a bowl and place to the side. In another large bowl, whisk together the sunflower oil, water, egg yolks and vanilla extract. Slowly add the dry ingredients to the wet ingredients and whisk until combined and smooth. Set aside. 
Whisk the egg whites until they form soft peaks. Slowly add the remaining 100g sugar until stiff and glossy. Add 1/3 of the meringue mixture at a time to the chocolate mix, making sure you fold it in and don't knock any air out. Transfer mixture into tin and place in the middle of the oven. Bake for about 40 mins (my cake took closer to an hour) or until it has risen and the cake springs back when touched. Insert a skewer to make sure it comes out clean. Leave cake to cool and after about half an hour turn it out onto a cake stand. Leave to cool completely. 

To make the icing, mix together the butter and icing sugar until combined. Add the vanilla extract and the double and whisk for a little while longer, Finally, add the rosewater to taste and the pink food colouring until it reaches a pastel pink colour. Using an electric hand whisker, beat the icing until fluffy and light. Spread over the top of the cake and delicately scatter over the rose petals.