I baked a checkerboard cake for my husband’s birthday. Since he loves chiffon cakes, I thought putting two flavors in one cake would be a good idea. The first time I made this cake, the chocolate flavor overpowered the orange flavor and both cakes did not rise too much (I used a recipe for an 8″ cake but divided half of the ingredients for the orange cake and half for the chocolate cake). I also realized putting two cakes in the oven at the same time had also cause the cakes to not rise properly. So I made some adjustments – (1) increased orange zest to 2 tbsps to enhance the orange flavor, (2) bake a full size cake for each flavor, and (3) bake one cake at a time. This time the cakes came out beautifully.
Ingredients (makes two 8″ checkerboard cakes):
|Orange Cake||Chocolate Cake|
|6||Egg whites||6||Egg whites|
|105g||Caster sugar||70g||Caster sugar|
|1 tsp||Cream of tartar||1 tsp||Cream of tartar|
|6||Egg yolks||6||Egg yolks|
|30g||Caster Sugar||35g||Caster Sugar|
|80g||Cake flour||70g||Cake flour|
|1/8 tsp||Salt||1/8 tsp||Salt|
|1 tsp||Baking powder||1 tsp||Baking powder|
|1 tsp||Vanilla extract||1 tsp||Vanilla extract|
|50g||Olive oil||50g||Olive oil|
|80ml||Fresh orange juice||90ml||Non fat milk|
|2 Tbsp||Orange zest||25g||Unsweetened cocoa powder|
Directions for making the Orange Chiffon Cake, please click here.
Directions (for Chocolate Chiffon Cake):
- Preheat oven to 340 °F.
- Separate egg whites and egg yolks.
- Mix egg yolks and 35 g sugar until well combined. Add in olive oil, milk and vanilla extract, mix well.
- In a separate bowl, combine flour, baking powder, salt and cocoa powder.
- Sift in cocoa powder and flour mixture into the egg yolk mixture, mix well to make sure there are no lumps. Set aside.
- Beat the egg whites with an electric mixer until stiff peaks form. It is best to begin at a slow speed and gradually move up to high when beating. Add cream of tartar to stablize the egg whites. After mixing well, add 70 g of sugar in three batches, about one-third at a time, and beat well between additions. Continue to beat until the egg whites are stiff and glossy. Don’t over beat it, overbeaten whites look lumpy and watery.
- Gently fold-in half of the egg white mixture into the egg yolk mixture and repeat the same with the remaining egg whites.
- Pour mixture into an 8″ tube pan and bake in the preheated oven for about 40-45 minutes.
- Remove the cake from the oven and invert the pan immediately. Let cake cool completely.
- Remove the cake by running a thin-bladed knife around the pan, angling the knife towards the pan to try to get the full crust on the cake.
- Before assembling the cake, place both cakes in the refrigerator to chill so they will be much easier to cut into circles. I used a cake leveler so they will all be even. Bear in mind this is a chiffon cake, unlike the regular buttery checkerboard cake, it is harder to cut through as the cake is super soft and fluffy.
- Use a sharp knife to remove the top thin layer of the cake (picture 1)
- Also trim off the edges with a knife (picture 2).
- Cut the cake into 2 to 3 equal layers with a cake leveler (depending on how thick your cake is) (picture 3)
- I did not make this cake with a special pan that has dividers so I cut out circle templates. I used an 8-inch cake pan, so my circle templates were 6″, 4″ and 2″) (picture 4)
- Put the biggest circle on top of your cake and use a sharp knife to cut around the rim, repeat this cutting process with the remaining circles. (picture 5)
- Lift slowly and remove the cake pieces. (Picutre 6)
- Start your layers on a cake plate or stand. I started with the cocolate flavor first, don’t forget to frost the edge of each ring. (Picture 7)
- You will alternate the colors for each layer, creating a target shape. Remember to frost the edge of each ring. (Picture 8)
- Once you have assembled the first layer, spread frosting on this layer. (picture 9)
- Now assemble the second layer which will have the opposite colors (orange flavor first). (picture 10) Repeat Step 10.
- You can make a cake with four, five or six layers. Each time you just alternate the colors for each layer. (picture 11)
- To decorate the cake, apply frosting all over the cake. (picture 12) The whipping cream frosting recipe is below.
How to make whipping cream frosting:
2 Cups Heavy Whipping Cream
2 Tbsps Powdered Sugar
2 Tbsps Vanilla Instant Pudding
- Whip the heaving cream with medium speed until it’s smooth and firm, add powder sugar and whip for another 1-2 minutes.
- To make the cream more firm, add Vanilla Instant Pudding and whip for 1-2 minutes.
The tube pan has a hole in the middle. I saved some batter and poured into a 3″ springform pan and bake separately (do this for both flavors). These small cakes are used to fill the middle part of the checkerboard cake.
- Marble Chiffon Cake (ginskitchen.wordpress.com)