Tropical Cake

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 not a 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 faired 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.

Passionfruit Mousse

1 package Goya passionfruit 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 Ffor 25 minutes or until cake springs back when lightly touched. Allow cakes to cool before removing from their pans.


White Chocolate Coconut Glaze

14 ounes 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 disolved.  Let cool slightly and pour over cake.

*Sprinkle with chopped candied pineapple.