I have to confess to being a little concerned when I read the recipe as I’m not a huge fan of chocolate and orange together. However, I sense this is why the DB Challenges work – you get to make something you’d ignore in a recipe book – and sometimes with surprising results.
The chiffon cakes were the most interesting part of this recipe for me; I make a lot of sponge based cakes yet had never come across chiffon cake. The mix was a particularly appealing colour; sunshine in a bowl:
This was partly because of the orange juice, but also because the only canola oil I could buy was a canola and red palm oil mix. The oil replaces butter in the recipe and the lightness comes from egg whites. Here’s my beautiful kitchenaid earning its keep:
What I wasn’t expecting was for them to puff up quite so much. Stupid really – what else would they do with that much whipped egg white in them?
I love this photo – my ten year old nephew took a very careful spoonful out of his cake to make a good picture – he’ll be a fine Daring Baker one day! It shows the beautiful dense, but not heavy, texture of the chiffon cake and the glorious colour contrasts between the sauces and cake.
I am wondering why it has taken me until now to realise what a dream combination cold custard and hot chocolate is – how come no one has told me this before? Hurrah for the Daring Bakers!
The challenge required the chiffon cake to be flavoured orange. While I was surprised at just how much I enjoyed the delicately flavoured sponge, I have to admit that if I made this under non-challenge rules I would probably make a vanilla sponge instead but that is only because I’m a vanillaholic.
Bostini Cream Pie
(from Donna Scala & Kurtis Baguley of Bistro Don Giovanni and Scala's Bistro)
2 3/4 tablespoons cornstarch (cornstarch is the same as cornflour)