September 15, 2008

Six-Layer Lemon Chiffon Cake

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I will be taking a break from this blog and will be back the second week of November.

Before I go on "vacation" here's a sweet treat for you which I made last Saturday for my daughter's birthday: the most delicious melt-in-your-mouth Six-Layer Chiffon Cake with Cointreau flavored buttercream frosting and served with red-tinted crumbled toffee crunch. The recipe is adapted from a Filipino recipe called Seven-Layer Toffee Crunch Cake (FOOD magazine Special Recipe Collection issue). This is a very easy cake recipe to make and I can assure you it is the best cake I had in over 15 years, the cake literally melts in my mouth.

Seven-Layer Toffee Crunch Cake With Strawberries And Cream
for the lemon chiffon cake
2¼ C sifted cake flour
1½ C sugar
1 T sifted baking powder
1 tsp pure lemon extract
zest of one lemon
1 tsp salt
½ C vegetable oil
¾ C water
5 egg yolks
8 egg whites
½ tsp cream of tartar

for the toffee crunch
1½ C sugar
¼ C light corn syrup
¼ C water
1 T well sifted baking soda

for the whipped cream
8 ounces cream cheese
2 T orange liqueur
3 C heavy cream, whipped
2/3 C powdered sugar

for garnish
fresh strawberries
  • Make the lemon chiffon cake: Preheat oven to 350 degrees. Line the bottom of four 8-inch cake pans with parchment paper. In a large bowl, combine flour, 1 cup of the sugar, lemon extract, lemon zest, salt, oil, water, and egg yolks. Beat with a wire whisk until smooth. Set aside. In a bowl of an electric mixer, combine egg whites and cream of tartar. Beat until frothy. Gradually add the remaining ½ cup sugar while continuing to beat on medium speed until stiff but not dry. Fold in 2 cups of the egg whites into the egg yolk mixture. Fold into the rest of the egg whites until mixed. Divide among the pans. Bake for 20 minutes or until cake tests are done. Transfer to wire racks to cool completely. When cool, slice the cakes into halves.
  • Prepare the whipped cream frosting: In a bowl of an electric mixer, beat cream cheese to soften. Add remaining ingredients and continue to beat until fluffy (I did not make this icing recipe, I used Italian or Swiss meringue buttercream frosting because I can't stand the sandy tongue-feel of powdered sugar).
  • Prepare the toffee crunch: Generously grease an 8-inch square pan with butter. In a thick large saucepan, combine sugar, syrup, and water and heat until sugar is completely dissolved. Clip a thermometer on the side of the pan. Allow to boil on high heat, reduce heat to medium, and cook to 300 degrees. Remove from heat and quickly stir in baking soda. Pour into the buttered pan. Allow to set completely before breaking into small pieces with a small knife and fork.
  • To assemble: Secure a cake layer on a serving platter with a little of the frosting. Frost in between layers, the sides, and top of cake. Garnish the sides and top of cake with the toffee crunch pieces. Decorate top of cake with whole strawberries.


TS of eatingclub vancouver said...

6 layers! Wow! Looks mighty impressive... and fine eatin'! ;D

lubnakarim06 said...

Awesome, wow, super six layer, tempting and alluring cake.

Anonymous said...

Have a great time on your long break, oggi. I don't know if I can wait till november for your return.

Anonymous said...

Enjoy your break/vacation! The cake looks super soft and moist. I wonder when I can bake like this? :)

Chibog in Chief said...

this is worthy of a wedding cake oggi!! beautiful!!!

ps, i love your header!

 gmirage said...

Wow thanks! Surely looks sinful and yummy!

Oggi said...

Thanks to everyone. I will not be posting on this blog but will visit yours once a week during my break.:)

Lori Lynn said...

Very impressive! That is five layers above my skill level.

Have a restful and restorative break, Oggi, see you soon!

Lori Lynn

Unknown said...

wow, how gorgeous! i can't even do one layer ^_^

Anonymous said...

What a delicious looking cake!

Hope you have fun on your break. I'll miss oggling your cooking :)

Anonymous said...

Your description sounds like sans rival... That stuff is straight up indulgent.
See you in November!

Anonymous said...


When I was in the Philippines for that one full summer as a child, I spent my 9th Birthday there at my grandparents house on Morrow Bay. They threw a party for me and invited dozens of relatives I had never met, and had their live-in cook - a wonderful, nurturing woman who took pity on my young but adventurous American palate - make a beautiful, 3-tiered, multi-layered orange chiffon cake. It was the most wonderful thing I had ever put in my mouth. I was never a fan of cake before that instant. And for all of these (let's just say more than a few) years since, I have searched out a similar cake, unsuccessfully.

Oh my Goddess!!! This looks just like that cake!!! Only lemon (a very minor and substitutable detail).

Could it be so...? Have you unveiled the holy grail of all desserts????

I plan to find out by baking this beautiful cake of yours very soon. By the look of it, even if it's not the same recipe, I will most likely love it - either way.

But, oh... I'm hoping!


~ Paula

Oggi said...

Paula, I just made calamansi cupcakes adapted from this recipe and I love them. I'll see if I can post it tomorrow.
And yes, Filipinos know how to bake the most delicious, softest, and innovative cakes. I miss those cakes.:)

Beth said...

Oh man I'm scared. Just tried this recipe but it turned into a two layer cake. yickes! I'm afraid I wipped my egg whites wrong. :o( We'll see what it tastes like. Your's looks beautiful by the way. Great job! My girlie's second birthday is in the morning. Got to figure out what to do. frosting anyone? haha!

Oggi said...

Hi Beth,

You can split the two layers for a 4-layer cake if they're thick enough. A two-layer is not bad.:)

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