NOTE: This recipe contains EGGs.
Chiffon sponges are known for their brilliant texture and moist crumbs and their ability to blend well with any flavor. This is a brilliant citrus chiffon cake recipe that I treasure. Chiffon is then layered with some delicious seasonal berry compote made from scratch and frosted with Italian Meringue. We will be toasting the Italian meringue to give it a unique flavor profile that pairs well with the sweet and tangy to balance it out.
Ingredients:
- As per the recipe book (available inside the First Lesson, once you enroll for the course)
Tools:
- Weighing Scale
- Induction/Gas stove
- Bowls
- Sieve
- Hand Mixer
- Spoons
- Spatula
- Kitchen knife
- Cake tins
- Parchment paper(Optional)
- Oven
- Skewer
- Blow torch
- Turn Table
- Wonder wipe/Non-slip mat
- Cake boards
- Offset palette knife
- Silicon brush
- Serrated knife
- Steel/plastic scraper
- Fridge