Saturday, April 27, 2013

Vanilla Bean Chiffon Cake with Raspberry Compote

This cake is so FLUFFY!  It's so soft and airy with the most mouth watering vanilla taste.  A great spring treat and another way to get my kids to eat more fruit despite the sugar ;)  It is so simple to prepare and a definite crowd pleaser.  Nous aimons les framboises!  Another reason I love this cake is it's very easy to make dairy free.  You can substitute the milk in the cake with orange juice and then leave off the whipped cream.

La Recette:
1 1/2 cups gluten free flour, I recommend Gluten Free Bisquick
1 Tablespoon baking powder
1/4 teaspoon kosher salt
6 extra large eggs at room temperature, separated
1 3/4 cups sugar
1/3 cup vegetable oil
1/2 cup milk
1/4 teaspoon cream of tartar
1 vanilla bean scraped (Flatten the vanilla bean with the back of a knife on a cutting board.  Make a slice down the center of the bean without cutting it through.  Open it up and scrape out the seeds with a knife.)  Instead of discarding the pod, rinse and save for vanilla sugar!

2 cups fresh or frozen raspberries (thawed)
1/4 cup sugar
-Heat the raspberries and sugar in a saucepan until the raspberries just start to break down.  I usually start the raspberries and whipped cream while the cake is cooling.  It only takes about 10 minutes.

Whipped Cream-
1 cup heavy whipping cream
1/4 cup sugar
-Using a hand held or stand mixer beat the cream until soft peaks form.  Gradually add in the sugar.  Don't over beat.  

-Preheat the oven to 375 degrees. 
-In a bowl sift together the gluten free flour, salt, and baking powder.  In a large bowl, beat the egg yolks and 1 1/2 cups of sugar, and vanilla seeds until light and fluffy, about 3-5 minutes.  Gradually beat in the oil.  Working in batches alternatively fold in the flour mixture and milk.  Starting and ending with the flour.  
-In another large bowl beat the egg whites and cream of tartar until soft peaks form.  Gradually add the remaining 1/4 cup of sugar and beat until firm, glossy peaks form.  Fold half of the egg whites into the cake batter until just incorporated and then fold in the other half.  Do not over mix.  The cake will become tough.  
-Scrape the batter into a 10 inch tube pan with a removable bottom.  Tap the pan once on the counter to remove any air pockets.  Bake the cake on the bottom third of the oven for about 30 minutes.  *If you are unsure if the cake is ready to be removed, stick a toothpick into the center.  It should come out clean.  
-Let the cake cool in the pan and then run a thin knife between the cake and the sides of the pan.  Invert cake onto a serving dish and serve with the raspberry compote and whipped cream.  Enjoy :)

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