Christmas Cake

snowman cake.00 00 00 01.Still001 结果 pinit View Gallery 3 photos

Orange chiffon cake base, decorate with whipped cream and strawberry.

snowman cake.00 00 00 01.Still001 结果 pinit
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Christmas Cake

Difficulty: Beginner Prep Time 20 mins Cook Time 45 mins Rest Time 60 mins Total Time 2 hrs 5 mins
Cooking Temp: 302  °F
Best Season: Winter

Description

Christmas Cake is a festive and delicious dessert that captures the spirit of the holiday season. This cake is perfect for any holiday celebration, offering a rich and flavorful treat that is both beautiful and satisfying.

The batter for Christmas Cake is made from a mixture of flour, sugar, butter, eggs, and a variety of spices such as cinnamon, nutmeg, and cloves. The cake is also studded with dried fruits and nuts, which are often soaked in brandy or rum for added flavor and richness.

Once baked, the cake is allowed to cool completely and then wrapped and stored for a few weeks to allow the flavors to develop and mature. The result is a cake that is dense, moist, and packed with the flavors of the season.

Christmas Cake can be decorated with a layer of marzipan and royal icing, creating a beautiful and festive presentation. It can also be garnished with holly leaves, berries, or a dusting of powdered sugar to add to the holiday spirit.

This cake is perfect for holiday parties, family gatherings, or any celebration where you want to offer a traditional and festive dessert. Its rich flavor and beautiful presentation make it a favorite among holiday desserts.

Ingredients

Cooking Mode Disabled

Orange Chiffon Cake Base

Topping and Filling

Instructions

  1. Wash the oranges. In a clean bowl, bring together vegetable oil, orange zest and fresh orange juice and mix well. Sift in cake flour and mix well. Separate the eggs. Add the egg yolks into the batter mixture and mix well. Set aside.

  2. Preheat the oven to 302℉(150℃). Grab a 6-inch round chiffon cake pan. Do not grease it.

  3. Add sugar, lemon juice, and vanilla extract into the egg white bowl, and use a hand mixer to beat in medium-high speed until stiff peaks form. Take a scoop of whipped egg white and gently fold it into the batter until just combined. Scoop in rest of the whipped egg white and gently fold it in until just combined. Pour all the batter into the chiffon cake pan, give it some taps, and send into the oven to bake for 45 minutes.

  4. Take the cake out of the oven right away, give it a tap or two, turn it upside down and let it cool on the cooling rack. 

    *Never skip this step or the cake will just collapse.
  5. Wait until the cake is completely cool down; take it out of the cake pan and slice in half.

  6. In a clean bowl, bring together heavy cream, sugar and salt, and beat until stiff peaks form. Transfer into a piping bag. Spread the cream over a slice of cake and cover it with another slice. Spread a thin layer of cream on its surface and divide the cake into six equal pieces. Draw Santa Claus with the whipped cream on each piece, strawberry as his hat and mini chocolate balls as the eyes.

Note

By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.

You have to use a chiffon cake pan to make this chiffon cake. Regular round cake pans won’t work.

Keywords: soft cake, cream cake, strawberry cake
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