A Sweet and Tart Chiffon Cake
BFFs have a way of inspiring you. My friend Jenn’s favorite fruit is kiwi and I was determined to make a fabulous cake featuring the pale green fruit for her birthday. During a brainstorm session with Rose Levy Beranbaum the idea for this cake was born – out of a lengthier discussion involving her Renée Fleming Golden Chiffon, which is lemon flavored and featured in her newest book, The Baking Bible.
This cake uses a lime version of Rose’s chiffon, features a filling of lime curd and sliced kiwi and is slathered with a lime curd whipped cream. More kiwi slices decorate the top. Light, feminine, tart and quite unusual. My choice of top decoration was quite random. Use the image as inspiration for your own design, or feel free to copy! Also make sure to review the full Baking Bible book review, from which this cake is based.
- 1 Renée Fleming Golden Chiffon (LINK), substituting lime oil and lime zest for the lemon oil and lemon zest, baked and cooled
- 1 batch Lemon Curd, substituting lime juice for the lemon, chilled overnight
- 6 kiwis, peeled and sliced thinly crosswise
- 1 ¼ cups heavy cream
- Split the cake in half horizontally. Place bottom of cake cut side up on cake cardboard and then on turntable. Spread about ¾ cup of the lime curd over the cut cake surface. Arrange one layer of kiwi over lime curd. Add top half of cake, cut side down.
- Whip cream until soft peaks form, then fold in ½ cup of lime curd. Frost the cake smoothly, top and sides. Arrange more kiwi slices, half-slices and/or dices on top of cake in decorative fashion. Place some of the remaining lime curd in a parchment cone and add some dots to the top of the cake to add visual and flavor interest, if desired. Refrigerate at least 2 hours to meld textures and flavors. Serve slightly chilled on the same day as assembly.
Image: Dédé Wilson