At first I was going to name this cake "mistake cake". It was a lesson in structure. In the end, though, the taste did an over ride and said, we can not name this mistake cake. Maybe Leaning Tower of Pisa cake but definitely not a mistake.
I saw Bo Friburg's recipe for chiffon cake and thought it would make a nice light feeling to go with the mousse. A coconut white chocolate ganache on top with a sprinkling of candied pineapple. It all seemed good in my head.
If I had cut it into squares rather than bar like pieces I think it would have fared a bit better.
Really and truly this cake is worth making. If you want a sturdier structure go with a jaconde or a dacquoise. If you want light cake with seemingly light mousse, go with this recipe. Just cut it into squares instead.
Passion Fruit Mousse
1 package Goya passion fruit pulp or approximately 2 cups of pulp
1 can evaporated milk
2 tablespoons sugar
1 1/2 tablespoons gelatin
1/4 cup cold water
2 cups heavy cream
Combine passionfruit and evaporated milk in a large mixing bowl. In a small microwave safe bowl combine water and gelatin and let sit until the gelatin is absorbed. Heat in microwave for about 35 seconds until gelatin is melted. Pour into passionfruit mixture, making sure that it is fully incorporated. Refrigerate.
In a medium sized bowl whip heavy cream until frothy, adding sugar slowly. Continue to whip until peaks form. Gently fold whipped cream into passionfruit mixture. Let mixture chill until it is fully set. Preferably overnight.
White Chiffon Cake
adapted from Bo Friberg's book, The Advanced Professional Pastry Chef
2/3 cup vegetable oil
8 egg yolks
1 cup water at room temp
1 tablespoon vanilla extract
14 ounces cake flour
14 ounces sugar
4 teaspoons baking powder
1 teaspoon salt
8 egg whites
Line a two jelly roll pans with parchment, grease the paper but not the sides of the pan.
In a large bowl whisk the vegetable oil and egg yolks together just until combined. Add the water and the vanilla extract.
In a small bowl combine flour, one third of the sugar, baking powder and salt. Stir this into the egg yolk mixture, whip at high speed one minute. Set aside.
Whip egg whites until foamy and add the remainder of the sugar slowly as you continue to whip until stiff peaks form. Divide batter between pans and smooth out top.
Bake at 375 F for 25 minutes or until cake springs back when lightly touched. Allow cakes to cool before removing from their pans.
White Chocolate Coconut Glaze
14 ounces white chocolate, chopped
1 cup heavy cream
2 tablespoon coconut oil
In a double boiler combine white chocolate, coconut oil and cream, stirring until all the white chocolate has dissolved. Let cool slightly and pour over cake with a spoon to diffuse the liquid as it hits the cake.
*Sprinkle with chopped candied pineapple.