Jana of Cherry Tea Cakes was our July Daring Bakers’ host and she challenged us to make Fresh Frasiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tartine.
Imagine my surprise after returning home from our Caribbean, twenty year wedding renewal, on June 29th, to find the Daring Baker’s challenge was a Faisier Cake. I had the opportunity to use the Ritz Carlton Hotel’s kitchen; Sydney and I created a Faiser Cake for DF’s and mine twenty year anniversary. The original one we used fondant for the top, this one we used marzipan. I personally found the marzipan easier to work with, but Sydney prefers fondant.
112 grams/ 1- cups,plus 2- Tablespoon cake flour, sifted
150 grams/ 3/4 super fine sugar
2.5 gram/ 1/2 -teaspoon baking soda
Pinch of salt
54 grams/ 1/4 -cup safflower oil
64 grams/ 4 egg yolks
180 grams/ about 6.5 eggs egg whites
1/4-teaspoon egg white powder
78 grams/ 1/3-cup water
15 grams/ 1-Tablespoon fresh orange juice
5 grams orange zest/ 4- teaspoons
5 grams/ 1-teaspoons vanilla extract
Prepare your mise en place, have an angle food cake pan ready or a tube pan, and preheat the oven to 177 degrees C/ 325 degrees F. A small neck bottle will be needed.
In a large bowl sift the flour, sugar, (keeping 2-Tablespoon in reserve), baking soda, and salt whisk for 1 minute with a large ballon whisk. Place a well in the center and pour in oil, egg yolks, water, orange juice, zest, and vanilla extract. Continue beating till smooth about 1 or 2 minutes.
In the bowl of a standing mixer, with the whisk attachment, place liquid egg whites and egg white powder. Whisk until soft peaks form and slowly add the 2- Tablespoons of sugar, continue to whisk till stiff peaks form.
Gently fold the egg whites into the batter until just blended. Pour gently into the angel food cake pan or tube pan, run an off set metal spatula through the batter to prevent air bubbles.
Bake for about 59 minutes or until the cake springs back when gently pressed and is a light golden brown color. Remove the cake from the oven, insert the small neck bottle into the opening of the cake pan, allow the chiffon to hang upside down till completely cooled. Once cooled remove the bootle from the pan and loosen the cake with a metal spatula and invert.
For the assembly the only change is to cut the cake in half horizontally to form two layers.
310 grams/ 1 3/8-cup Marzipan
food colorant of choice, either gel or powder
daisy FMM cutters
White Writing Chocolate, melted
Knead about half the marzipan, add 2 drops or a pinch of colorant (at a time till desired color is achieved), and continue to knead for about 1 minute more. Try not to over work the marzipan or it will become greasy. Sprinkle a VERY flat surface with icing sugar, using a fondant roller roll the marzipan out to a 20cm/ an 8-inch diameter 3mm/1/4-inch thick circle, and place the marzipan circle on top of the chiffon. Fill a paper pastry cone with the writing chocolate and finish the decoration with daisies.