Orange Chiffon Cake

Chiffon cakes are soft, light as air sponges that can be served plain or split in the middle and sandwiched with whipped cream or cream cheese buttercream. Chiffon cakes can be iced with a simple glacé icing or buttercream. They are cooked in an ungreased loose bottomed specialty chiffon cake tin and when baked are turned upside down and left to cool completely before being loosened with a blunt knife and turned out on a serving dish. The Tefal Cuisine Companion is perfect for whipping the egg whites and cake batter and then combining the two to create a perfect chiffon cake.

Note: Do not open oven door until you're fairly certain the sponge has cooked. It will sink if the oven door is opened before it's cooked through. Mine took 60 mins to cook. 

Note: This recipe is for a 22 cm chiffon cake tin. 

Note: Wipe Cuisine Companion bowl and whisk with some vinegar moistened paper towel before adding egg whites.

Preheat oven 160 deg.

8 large Eggs separated (I used eggs from an 800gm carton of 12 eggs)
1/2 teaspoon Cream of Tartar
48 gms Caster Sugar
160 gms Orange Juice
128 gms Canola Oil
1 & 1/2 teaspoons Orange Zest grated
96 gms Caster Sugar extra
128 gms Plain Flour
32 gms Cornflour
8 gms Baking Powder
Pinch Salt

Weigh all your ingredients and have them ready.
Place your plain flour, cornflour, baking powder and salt together in a small bowl.

Insert Whisk. Stopper out.
Add egg whites
Sp8:1min 50sec.
Add cream of tartar
Start Sp8:8min adding 48 gms caster sugar by the tablespoon after 1 minute and waiting 15 sec before adding each tablespoon.
Place meringue into clean glass bowl scraping meringue from Whisk and CC bowl with spatula.

No need to wash Whisk or Cuisine Companion bowl before making the batter.

Insert Whisk. Stopper out.
Add orange juice, canola oil, zest, egg yolks and 96 gms caster sugar.
Sp8:1 min scraping sides of bowl with spatula as required.
Sift 1/3 of your flour, cornflour, baking powder and salt into CC bowl.
Brush off any flour on whisk with pastry brush.
Sp8:20sec, scrape down sides of bowl with spatula.
Sift another 1/3 of your Flour, cornflour, baking powder and salt into CC bowl.
Brush off any flour on whisk with pastry brush.
Sp8:20sec, scrape down sides of bowl with spatula.
Sift remaining flour, cornflour, baking powder and salt into CC bowl.
Brush off any flour on whisk with pastry brush.
Sp8:20sec, scrape down sides of bowl with spatula.
Add 1/3 of whipped egg whites.
Sp5:8sec.
Add another 1/3of of whipped egg whites.
Sp5:8sec.
Add final 1/3 of whipped egg whites.
Sp5:8sec.
Remove whisk and gently fold through any unmixed egg white mixture with spatula.
Place chiffon cake batter into ungreased chiffon cake tin and bake 160 deg 15 mins then reduce temperature to 155 deg for 40-45 min or until done when tested.
Hold tin 12-15 cm above heatproof surface and drop, this will shock the cake and stop it from sinking.
Place cake tin upside down on cooling rack and leave cake in tin until cooled. Run a blunt knife around the edge and centre of the cake tin to remove chiffon cake to serving plate.
Decorate as desired.

Vertical Sponge

This is a fun way to serve a jam and cream filled sponge. The Tefal Cuisine Companion beats the sponge batter to perfection in minutes and you can further enhance the flavour of this cake by making your own seedless raspberry jam (recipe follows). Decorate as desired. I've decorated with chocolate ganache basket weave and white chocolate buttercream (recipe follows) piped flowers. I use a Wilton 1M piping tip for the flowers and Americolor food colouring gels.

Note: Place eggs in warm water for 10 minutes before beating.
Note: I use chilled eggs from an 800 gm carton of 12 eggs.

Sponge

Pre heat oven to 160 deg fan forced.
Grease and paper line 3 x 32x22cm swiss roll baking trays, grease and flour baking paper.

Place 3 tea towels on flat surface, these will be used to roll sponges.

30 gms Butter diced
120 gms Milk
6 Eggs placed in warm water for 10 minutes
240 gms caster sugar
225 gms S.R. flour
Jam
600 mls thickened Cream whipped

Place butter and milk in heatproof bowl. Microwave on low heat setting until butter is almost melted, stir with spoon until butter is fully melted. Set aside stirring occasionally.
Insert whisk in CC. Stopper out.
Add eggs and caster sugar. S8:18min.
Sift S.R. flour into CC bowl. S4:10sec
Select S4:15sec pouring butter/milk mixture through hole in lid. Remove blade and gently fold through with spatula any unmixed flour.
Pour into prepared tins.  Bake 12-14 mins or until sponges spring back when tested. Do not open oven door for the first 10mins.
I use a knife to cut any crusty bits around the edges of the sponge before turning out.
Turn out onto prepared tea towels and roll up starting from one short end, place on wire cooling rack until completely cooled.
Gently unroll when cooled and cut each sponge lengthways and place end to end on flat surface. Spread with jam and cream and staring from one end roll up like a large swiss roll. Upend on cake serving plate and decorate as desired.

Raspberry Jam

300gms frozen raspberries
190gms sugar
Insert mixing blade
Stopper out but place paper towelling over hole in lid to prevent splattering.
Add raspberries and sugar
Sp3:120deg:15mins
Check if jam is set to your liking (jam will continue to set upon standing).
Strain through sieve to remove seeds by stirring and pressing down with a metal spoon.

White Chocolate Buttercream

200 gms white chocolate. Melted in microwave and cooled to room temperature 

230 gms unsalted butter softened 

240 gms icing sugar mixture 

1/2 teaspoon pure vanilla extract 

20 mls thickened cream or omit cream if using this buttercream with a Russian piping tip. 

Insert Kneading Blade. Stopper in 

Add butter, icing sugar mixture and vanilla extract. Sp10:30 sec scraping bowl with spatula after 15 sec. (This may take longer depending on how soft your butter is). Mixture should be soft and creamy and paled in colour. 

Add cooled white chocolate. Remove Stopper. Sp10:15sec scraping bowl with spatula after 10sec. 

Add cream Sp10:5sec. Remove blade and stir through with spatula. 

Add gel colours if desired and mix through with spatula.
Frosting might need refrigeration before piping. 

Pipe or spread Buttercream on to cake or cupcakes and refrigerate until firm.

Swiss Roll

A light and fluffy Swiss roll filled with home made jam or home made lemon butter and cream is one of the easiest cakes you can make. The Tefal Cuisine Companion mixes the sponge batter to perfection in minutes and all you have to do is bake, roll, leave to cool, unroll, fill and roll up again. This Swiss roll keeps well and can be made the day before and refrigerated until needed. Just take out of the fridge 1/2 an hour before serving. A recipe for home made raspberry jam can be found by typing raspberry jam in the search function.

Lemon butter and cream filled Swiss roll.

Grease and baking paper line a 33cm x 23 cm lamington tray. I also grease the paper.

Pre heat oven to 160 deg fan forced.

Place a clean tea towel on a flat surface and sprinkle with 2 tablespoons extra caster sugar.

Note: Place eggs in warm water for 6 minutes before whipping.

Sponge

15 gms Butter diced
60 gms Milk
3 Eggs placed in warm water for 6 mins
120 gms caster sugar
115 gms S.R. flour
Place butter and milk in heatproof bowl. Microwave on low heat setting until butter is almost melted, stir with spoon until butter is fully melted. Set aside stirring occasionally.
Insert whisk in CC. Stopper out.
Add eggs and caster sugar. S8:15mins
Sift S.R. flour into CC bowl. S4:5sec
Select S4:10sec pouring butter/milk mixture through hole in lid. Remove blade and gently fold through with spatula any unmixed flour.
Pour into prepared tin.  Bake 20-25mins or until sponge springs back when tested. Do not open oven door for the first 10mins.
I use a knife to cut any crusty bits around the edges of the sponge before turning out.
Turn out onto prepared tea towel and roll up starting from one short end, place on wire cooling rack until completely cooled.
Gently unroll when cooled and spread with jam or lemon curd and cream.
Re roll and sprinkle with extra caster sugar.

Ginger Sponge Roll

Ginger lovers can't go past this delicious cream filled sponge roll. The Tefal Cuisine Companion whips the sponge batter to perfection in minutes. It is one of the lightest sponges I've ever tasted, it keeps well and is perfect for morning or afternoon tea.

Note: I use chilled eggs.
Note: I use eggs from an 800 gm carton of 12 eggs.


65 gms Cornflour
20 gms Plain Flour
1 teaspoon Cream of Tartar
1/2 teaspoon Bicarbonate of Soda
2 teaspoons Cocoa Powder
1 teaspoons ground or powdered Ginger
1/4 teaspoon Cinnamon or to taste
3 Eggs
110 gms Caster Sugar
25 gms Golden Syrup
2 tablespoon Caster Sugar extra

400 mls thickened Cream whipped

Pre heat oven to 160 deg fan forced. Grease and paper line a 33cm x 23cm swiss roll baking tin.

Place a 30cm length of baking paper on a flat surface and sprinkle evenly with 2 tablespoons extra caster sugar.

In a separate bowl combine cornflour, plain flour, cream of tartar, bicarbonate of soda, cocoa powder, ginger and cinnamon and set aside.

Insert Whisk.  Stopper out.
Add eggs, caster sugar and golden syrup
Sp8:30deg:10mins.
Sift combined dry ingredients into Cuisine Companion bowl
Sp4:10sec. Scraping sides of bowl with spatula after 5 seconds.
Remove whisk, scrape down sides of bowl with spatula and fold mixture through gently with spatula two or three times until mixture is combined.
Spread mixture into prepared tin and bake 20-25 minutes or until done when tested.
When sponge is cooked trim any crusty sides of sponge before turning out onto prepared sugar sprinkled baking paper, cover with clean tea towel and roll from one short side and set aside until cold.

When cold, unroll sponge and spread whipped cream over surface and re roll. Garnish with crystallised ginger if liked.

Gluten and Dairy Free Vanilla Sponge

This gluten free vanilla sponge is light, airy and delicious. It is traditionally made using the Italian meringue technique before adding the eggs, baking powder and cornflour. I have adapted the recipe to be made simply in the Tefal Cuisine Companion. An interesting tip is to drop your baked sponges from knee height onto the floor after removing tins from oven, this is supposed to shock the sponges and prevents deflating. I thought this was weird but did it and they didn't deflate.

Note: Make sure your cornflour is made from corn (maize) not wheat.
Note: Make sure your baking powder has rice flour not wheat flour added.
Note: Use PURE icing sugar not icing sugar mixture which has cornflour added if making icing to top the sponge.
Note: I used eggs from an 800gm carton of 12 eggs.

4 Eggs separated
165 gms Caster Sugar sifted if there's any lumps
1/2 teaspoon pure vanilla extract
185 gms Cornflour
1 teaspoon Baking Powder
Pinch of Salt

Wash your Cuisine Companion bowl with vinegar by adding 1 tablespoon of vinegar and wiping out with paper towelling, dry with more paper towelling.

Preheat oven 160 deg.
Grease and paper line 2 x 20cm round cake tins
Sift cornflour, baking powder and salt together and set aside.
Lightly beat yolks with a fork and set aside.

Insert Whisk. Stopper out.
Add egg whites
Start Sp6:40deg:6mins adding caster sugar by the tablespoon through hole in lid in the first minute.
Add yolks and vanilla extract
Sp3:10sec scraping bowl with spatula  after 5 sec
Add cornflour, baking powder and salt
Sp4:25sec scraping bowl with spatula after 10 sec
Remove whisk
Gently fold through 2 or 3 times with spatula any unmixed cornflour. Mixture may appear lumpy.
Bake 160 deg 18-20 mins or until done when tested.
Drop from knee height onto floor to prevent sponge from deflating.
Remove from tins and leave to cool on wire rack.
Decorate as desired.

Lamington Sponge Roll

Lamington Sponge Roll

Lamingtons are an iconic Australian miniature cake dipped in a chocolate glaze and rolled in coconut. Instead of making individual little squares of cake I've made a Lamington sponge roll.  Who can resist a light as a feather sponge rolled around home made raspberry jam (recipe follows) and cream then covered in a chocolate glaze and dessicated coconut. Tefal Cuisine Companion makes light work of the sponge and raspberry jam. It's important to warm your chilled eggs in warm water for 5 minutes before whisking in the Cuisine Companion, this increases the volume of the whisked egg and makes for a light as air sponge.
Dessicated or flaked coconut can be used.

.

Lamington Sponge rolls rolled in moist coconut flakes on left and dessicated coconut on right. 

Note: Australian cup and spoon measurements used. 1 cup = 250 mls. 1 tablespoon = 20 mls.

1 teaspoon = 5 mls. 

Note: I've used eggs from an 800 gm carton of 12 eggs. 

Note: Place eggs in warm water 5 mins before whipping.

Sponge

Grease and baking paper line a 33cm x 23 cm lamington tray. I also grease the paper. 

Turn oven on to 170 deg fan forced. 

10 gms butter diced

40 gms milk

2 eggs placed in warm water 5 mins before whipping

80 gms caster sugar

75 gms S.R. flour

Place butter and milk in heatproof bowl. Microwave on low heat setting until butter is almost melted, stir with spoon until fully melted. Set aside stirring occasionally. 

Insert whisk in CC. Stopper out. 

Add eggs and caster sugar. S8:14mins 

Sift S.R. flour into CC bowl. S4:5sec. Use silicone pastry brush to brush flour off whisk.

Select S4:10sec pouring butter/milk mixture through hole in lid. Remove blade and gently fold through with spatula any unmixed flour. 

Pour into prepared tin.  Bake 12 mins or until sponge springs back when tested. Do not open oven door for the first 10mins.

Place a tea towel on a wire cake rack. 

I use a knife to cut around the edges of the sponge before turning out.
Turn out onto tea towel.

Roll from short end and leave until completely cold. 

Gently unroll when cold and spread with raspberry jam and whipped cream.

Roll in chocolate glaze then roll in dessicated or flaked coconut. 

Chocolate glaze recipe below.

Chocolate glaze. 

40 gms dark chocolate 

120 gms boiling water

160 gms icing sugar mixture 

55 gms cocoa

10 mls milk

Dessicated coconut sprinkled into baking dish. 

Break chocolate into individual squares, place chocolate into heatproof bowl, pour boiling water over chocolate and stir or whisk until smooth.

In large bowl sift icing sugar and cocoa

Add chocolate/water mixture to sifted icing sugar and cocoa, add milk and whisk until mixture is smooth. Pour into baking dish. Roll log in icing until well covered, then roll in coconut. Refrigerate until set. 

Double this recipe if making individual cake lamington squares.

Raspberry Jam

300gms frozen raspberries

210 gms sugar

Insert mixing blade

Stopper out but place paper towelling over hole in lid to prevent splattering.

Add raspberries and sugar

Sp3:120deg:15mins

Check if jam is set to your liking (jam will continue to set upon standing).

Strain through sieve to remove seeds by stirring and pressing down with a metal spoon.

Sponge

Sponge

There is nothing so delicious as a light and airy sponge filled with home made jam and cream. The Cuisine Companion makes light work of beating and aerating the eggs. One thing to remember is to warm the eggs. Place 4 fridge cold eggs in warm water for 7 minutes before cracking and placing in bowl. I use eggs from an 800 gm carton of 12.

20gms butter
80 gms milk
4 eggs. Put in warm water for 8 mins if straight from the fridge or 4 mins if room temperature.
160gms caster sugar
150gms S.R. flour
Place butter and milk In heatproof bowl. Microwave on low heat setting until butter is almost melted. Stir until melted. Set aside stirring every now and then whilst preparing sponge batter.
Insert whisk in CC, stopper out.
Add eggs and caster sugar. S8:14mins.
Sift S.R. flour into CC bowl. S4:5sec. Use silicone pastry brush to brush flour off whisk.
Select S4:15sec pouring butter/milk mixture through hole in lid. Remove blade and gently fold through with spatula any unmixed flour or butter/milk mixture.
Divide mixture between 2x20cm bottom paper lined sandwich tins. Bake 160 deg for 15-20mins or until done when tested. Do not open oven door for the first 10mins.

Black Forest Gateau

One of the classic cakes of all time and rightly so. The delicious mix of chocolate cake, cream and cherries all brought together with Kirsch generously brushed on to each cake layer. An absolute delight and so easy to make in the Tefal Cuisine Companion.  I use tinned black cherries (not morello cherries). You can use fresh cherries when in season. Dark chocolate can be grated with the grater/shredder attachment.

2 x 400 gms tins black cherries drained (reserve 2 tablespoons of syrup) 

200 gms dark chocolate chilled

150 gms unsalted butter melted and at room temperature 

6 eggs (placed in warm water for 8 mins if chilled)

250 gms caster sugar

1 tspn vanilla extract 

100 gms plain flour

50 gms cocoa 

Kirsch or Cherry Brandy

2 tblspn raspberry jam

2 x 600 ml thickened cream

Grease and bottom paper line 3 x 22 cm cake tins

Insert whisk, stopper out. 

Add eggs, caster sugar and vanilla extract

Sp8:16 mins

Sift flour and cocoa into bowl. 

Sp4:10 sec
Start Sp5:20sec pouring melted butter through hole in lid. 

Remove blade and gently fold through any unmixed flour with spatula. 

Bake 160 deg fan forced for 20 mins or until done when tested.  Leave in tins 5 mins then cool on wire rack. 

Whip cream until stiff peaks form. 

Mix Kirsch to taste with reserved syrup. You can use just Kirsch without the syrup if desired. 

Brush 1st sponge layer with Kirsch mixture, spread jam and a little cream on top. 

Top with 2nd sponge, brush with Kirsch mixture, a little cream and well drained cherries (reserving 8 cherries for decoration), add more cream on top of cherries. 

Top with 3rd sponge. 

Reserve some whipped cream for decoration and spread remaining cream over top and sides of cake. Refrigerate.

Using vegetable peeler make some chocolate curls from the chilled chocolate and grate the rest. Press the grated chocolate over sides of cake. 

Pipe decorative border with reserved cream around top of cake. Pipe 8 rosettes and top with reserved cherries. Add chocolate curls.