Chiffon Cake with Peach Mascarpone Buttercream

This is posting almost 3 months after the fact, and you might think peaches aren’t ideal in October…but here is K’s birthday cake from this summer. I am here to let you know that the peach in the cake is purely from a jelly, so you can make it anytime of year. He requested a peach cake. When I looked into cakes with peaches, I saw that usually they are more of a topping since that is the best way to enjoy peach (raw). I thought about making a strawberry shortcake type of peach cake, but then saw a mascarpone buttercream that I thought would be really yummy. I then decided a peach jelly would be good to connect the flavors. I ended up using a peach/mango flavor I found that K really liked.

IMG_4539

IMG_4552 IMG_4550 IMG_4540 IMG_4537 IMG_4531

Can you tell I had some fun with the decorations? I started off with a simple swirl on the top and sides (techniques from the cookbook where I found these recipes), and then realized I had wanted to add some of the peach jelly to the buttercream. Oops! So I went ahead and added more decorations to add the flavor. It was actually really tasty in the frosting, so next time I would leave half plain and do half with the peach.

IMG_4533

For the peach, just add a decent amount and keep tasting to make sure it is peachy enough for you. Add a little at a time to make sure the frosting keeps the proper texture.

IMG_4540

Directions for Chiffon Cake with Peach Mascarpone Buttercream

Slightly adapted from Layered

Chiffon Cake

  • 130 g cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/4 cup vegetable oil
  • 125 g granulated sugar, plus 1 Tablespoon
  • 1 Tablespoon vanilla extract
  • 3 egg yolks
  • 4 egg whites
  • 1/4 cup milk
  • 1/2 teaspoon cream of tartar

Preheat the oven to 350 degrees F and grease and line 3 6-inch cake pans with parchment paper.

Whisk together the flour, baking powder, and salt in a bowl.

With a stand mixer and the paddle attachment, beat together the oil and 125 g of granulated sugar on medium speed for 1 minute until combined.

IMG_4507

Then add the vanilla and each egg yolk one at a time, beating for about 3 minutes.

IMG_4508

The batter will increase in volume and look pale. Scrape down the sides of the bowl as necessary.

IMG_4509

On low speed, add the flour mixture and milk, alternating by adding 1/3 of the flour, half of the milk, half of the remaining flour, remaining milk, and then the remaining flour. Mix on medium speed until the dry ingredients are just combined.

IMG_4510

Then, beat the egg whites in a separate bowl on medium speed with a whisk attachment until foamy (a couple minutes). Add the tablespoon of sugar and cream of tartar, then continue beating on high speed until it forms stiff peaks.

Fold the egg whites into the cake batter, making sure all streaks of egg whites are combined, but trying not to deflate the mixture.

IMG_4511 IMG_4512

Divide into the 3 cake pans evenly and bake for about 20-30 minutes until a toothpick comes out clean (or with a few crumbs). Let them cool for about 10-15 minutes in their pans before removing them to cool completely on a wire rack.

IMG_4514 IMG_4518

Peach Mascarpone Buttercream

  • 4 egg whites (150 ml)
  • 250 g granulated sugar
  • 1.5 cups (3 sticks) butter, room temperature and cubed
  • 3/4 cup mascarpone, softened
  • 1 Tablespoon vanilla extract
  • 1 teaspoon vanilla bean paste
  • Pinch of salt
  • Peach preserves/jelly/jam/spread

Place the egg whites and sugar in your stand mixer bowl and place the bowl over a pot of simmering water to create a double boiler. Whisk the whites and sugar to combine, then continue whisking occasionally until the mixture reaches 160 degrees F.

IMG_4515 IMG_4516

Then, return the bowl to the stand mixer and beat with the whisk attachment on high speed for about 8-10 minutes. The bowl should not feel warm and the volume will have increased.

IMG_4519 IMG_4521

On low speed, add the butter a few cubes at a time. You can switch to the paddle attachment, but I forgot and the whisk was still fine.

IMG_4522

Once all have been added, beat on medium-high until smooth (about 5 minutes). Reduce to low speed and add the mascarpone, vanilla extract, vanilla bean paste, and salt. Stir until combined.

IMG_4523 IMG_4524

You can add some of the peach jelly to the buttercream now, or frost the cake without the peach and just use it for some piping. Either way, use the buttercream to frost the cake, including a layer of the peach jelly on top of the cake layers (on top of a layer of buttercream).

IMG_4525 IMG_4526 IMG_4527 IMG_4528 IMG_4529 IMG_4535

IMG_4538

IMG_4549 IMG_4554

Directions for Chiffon Cake with Peach Mascarpone Buttercream (without pictures)

Slightly adapted from Layered

Chiffon Cake

  • 130 g cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/4 cup vegetable oil
  • 125 g granulated sugar, plus 1 Tablespoon
  • 1 Tablespoon vanilla extract
  • 3 egg yolks
  • 4 egg whites
  • 1/4 cup milk
  • 1/2 teaspoon cream of tartar

Preheat the oven to 350 degrees F and grease and line 3 6-inch cake pans with parchment paper.

Whisk together the flour, baking powder, and salt in a bowl.

With a stand mixer and the paddle attachment, beat together the oil and 125 g of granulated sugar on medium speed for 1 minute until combined. Then add the vanilla and each egg yolk one at a time, beating for about 3 minutes. The batter will increase in volume and look pale. Scrape down the sides of the bowl as necessary.

On low speed, add the flour mixture and milk, alternating by adding 1/3 of the flour, half of the milk, half of the remaining flour, remaining milk, and then the remaining flour. Mix on medium speed until the dry ingredients are just combined.

Then, beat the egg whites in a separate bowl on medium speed with a whisk attachment until foamy (a couple minutes). Add the tablespoon of sugar and cream of tartar, then continue beating on high speed until it forms stiff peaks.

Fold the egg whites into the cake batter, making sure all streaks of egg whites are combined, but trying not to deflate the mixture. Divide into the 3 cake pans evenly and bake for about 20-30 minutes until a toothpick comes out clean (or with a few crumbs). Let them cool for about 10-15 minutes in their pans before removing them to cool completely on a wire rack.

Peach Mascarpone Buttercream

  • 4 egg whites (150 ml)
  • 250 g granulated sugar
  • 1.5 cups (3 sticks) butter, room temperature and cubed
  • 3/4 cup mascarpone, softened
  • 1 Tablespoon vanilla extract
  • 1 teaspoon vanilla bean paste
  • Pinch of salt
  • Peach preserves/jelly/jam/spread

Place the egg whites and sugar in your stand mixer bowl and place the bowl over a pot of simmering water to create a double boiler. Whisk the whites and sugar to combine, then continue whisking occasionally until the mixture reaches 160 degrees F. Then, return the bowl to the stand mixer and beat with the whisk attachment on high speed for about 8-10 minutes. The bowl should not feel warm and the volume will have increased.

On low speed, add the butter a few cubes at a time. You can switch to the paddle attachment, but I forgot and the whisk was still fine. Once all have been added, beat on medium-high until smooth (about 5 minutes). Reduce to low speed and add the mascarpone, vanilla extract, vanilla bean paste, and salt. Stir until combined.

You can add some of the peach jelly to the buttercream now, or frost the cake without the peach and just use it for some piping. Either way, use the buttercream to frost the cake, including a layer of the peach jelly on top of the cake layers (on top of a layer of buttercream).

Advertisements

2 thoughts on “Chiffon Cake with Peach Mascarpone Buttercream

Share Your Thoughts

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s