Chiffon Cake

Ingredients

8 large eggs (as fresh as possible)
¾ cup + 3 Tbsp cake flour
1 Tbsp corn starch
1 cup powdered sugar
½ cup vegetable oil
100ml whole milk
1 tsp vanilla extract
pinch kosher salt
½ tsp cream of tartar

Method

Preheat the oven to 325°F

Line a deep 8-inch square cake pan with parchment paper (ensuring the parchment extends up the sides of the pan by at least 3 inches and place the cake pan inside a 9 x 13-inch pan. You’ll want to ensure a tight fit of the parchment to avoid causing wrinkles, but since we’re cutting the cake into cubes, it’s not critical.

Separate the eggs into yolks and whites in separate bowls. Ensure there is no yolk in your egg whites, or it will not beat properly.

In a small bowl, mix the flour and cornstarch until well combined.

Place the vegetable oil in a medium sized saucepan. Heat over medium heat for 30 seconds or until warm but not hot.

Add the cake flour and cornstarch to the oil and mix with a hand mixer or whisk until smooth. 

Add the milk to the mixture and gently mix to incorporate. The mixture will start to get thick very quickly but stop mixing once ⅔ of the mixture has turned into a thick roux and ⅓ is still liquid. Transfer to a bowl. 

Combine the egg yolks into the flour mixture and then add the salt and vanilla extract. Gently mix with hand mixer until the mixture is smooth and still slightly runny. Set aside. 

In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, whisk the egg whites on medium high speed. Add cream of tartar with whisk running and continue whisking until the egg whites begin to become quite foamy. 

Beat in icing sugar in 3 batches. Increase speed to high. Continue to beat until stiff peaks formed. You’ll know they are stiff peaks when you take the whisk out and the peaks stand up without falling.

Transfer ⅓ of the meringue to the egg yolk mixture. Gently fold in using a spatula until smooth. Transfer this mixture to the remaining ⅔ of meringue. Gently fold in again until the batter is smooth and slightly runny. 

Transfer the batter to the lined cake pan. Smooth out the surface to make it flat with the back of a spatula or a pastry scraper.

Add warm water to the outer tray that's holding the cake pan. Bake at 325°F for 45 minutes on lower rack of oven.

Check after 45 minutes, if it needs more time, check every five minutes until done. Cake will still be jiggly in the middle when it’s done.

Once done, remove the cake from the pan and let it cool on a cooling rack for 5 minutes before removing from pan using the parchment and transferring to a wire rack. Remove parchment to avoid steaming the cake.  

Vanilla Bean Custard

Ingredients

1 vanilla bean
1 ½ cups 36% whipping cream
6 Tbsp whole milk 
1 Tbsp butter
5 egg yolks
¼ cup sugar
1 Tbsp flour 

Method

Using a small knife, cut a slit down the length of the vanilla bean and scrape out seeds, reserving them for the next step.

Place cream, milk, butter and vanilla seeds, plus the vanilla bean pod into a small saucepan over medium heat. When it just comes to a simmer, remove and cool for 5 minutes while stirring to cool down. Pour milk into glass or other measuring cup with a spout. 

Meanwhile, place yolks, sugar and flour into a bowl. Whisk for 3–4 minutes until it becomes pale and smooth

Remove vanilla pod from milk and discard.

While whisking, very slowly pour the milk into the eggs. Then pour the entire mixture back into the saucepan.

Return to stovetop over medium low heat and whisk regularly until the custard coats the back of a spoon. Do not boil! You should be able to draw a path on the back of the spoon without the two halves running back together.

Remove from heat. Place in a bowl and cover with plastic wrap, pressing it onto the surface to prevent a skin from forming. Cool in the refrigerator for 3 hours.

Chantilly Cream

Ingredients

1 ½ cups heavy cream
1 Tbsp sugar
seeds from one vanilla pod or 1 tsp vanilla extract

Method

Place all ingredients in the bowl of a stand mixer fitted with the whisk attachment or in a deep sided bowl. Turn mixer onto medium speed and mix until just beginning to thicken. Turn mixer to high until cream is thick.

Assemble your Fool

Slice cooled cake into bitesize cubes and set aside.

Begin layering your fool by placing small amount of cake cubes in the bottom of a large glass bowl or individual serving dishes.

Spoon half the custard over the cake followed by half the whipped cream.

Top with another layer of cake cubes, more custard and finally, the last of the whipped cream.

You can garnish with red berries, crumbled cookies, shaved chocolate or any number of other things. The possibilities are endless with this dish.