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Zuppa Inglese


One of my favorite, but more time consuming cakes to make is the family favorite Zuppa Inglese. Literal translation "English Soup" it is a layered chiffon cake with custard fillings and a whipped cream frosting.

ZUPPA INGLESE

12-14 servings

CHIFFON CAKE:

2 cups Flour

1 1/2 cup Sugar

3 teaspoons Baking Powder

1 teaspoon Salt

1 cup Egg Whites (~7eggs)

1/2 teaspoon Cream of Tartar

1/2 cup Vegetable Oil

7 egg Yolks

3/4 cup Water

2 teaspoon Vanilla

2 teaspoon Grated Lemon Zest (~1 small lemon or 3 g)

CHOCOLATE FILLING:

1 1/2 cup Milk

1 3/4 oz Baker's Chocolate

1/2 cup Sugar

1 1/2 tablespoon cornstarch

1/8 teaspoon Salt

3 Eggs, slightly beaten

3/4 teaspoon Vanilla

VANILLA FILLING:

3/4 cup Sugar

6 tablespoon Flour

1 1/2 cup Milk

4 1/2 Eggs Yolks, beaten

1/3 teaspoon Grated Lemon Zest

3/4 teaspoon Vanilla

WHIPPED CREAM FROSTING: 2 cup Heavy/Whipping Cream

1 teaspoon Vanilla

1/2 cup Sugar

CHIFFON CAKE:

Note: Cake can be made the 1-2 days before

Preheat oven to 325 F (160 C / 140 C Fan)

Separate 7 eggs and let sit at room temperature. Measure the egg whites and if less than a cup, add an additional egg white.

Zest the lemon and set aside.

Sift together 2 cups Flour, 1 1/2 cup Sugar, 3 teaspoons Baking Powder, and 1 teaspoon Salt onto wax paper and set aside.

In a stand mixer add 1 cup Egg Whites (~7eggs) and 1/2 teaspoon Cream of Tartar and whip until you have stiff peaks and then transfer to a large mixing bowl.

In the same stand mixer bowl - no need to wash it - add the 1/2 cup Vegetable Oil, 7 egg Yolks, 3/4 cup Water, 2 teaspoon Vanilla, and 2 teaspoon Grated Lemon Zest and beat together until smooth.

Gradually add in the flour mixture and mix until smooth.

Fold in the egg white mixture into the egg yolk mixture until blended together. Do not over work.

Pour into an ungreased 10" tube pan/angle food cake pan with a removable bottom.

Bake for 55 minutes at 325 F (150 C / 130 C Fan) and then raise the temperature to 350 F (170 C / 150 C Fan) and bake for an additional 10-15 minutes until a pick can come out clean.

Invert the pan over a bottle and hang until cool. Carefully use a thin blade to pull away the cake from the pan.

On the say you assemble the cake, split the cake in to 4 equal layers (3 cuts)

CHOCOLATE FILLING:

Note: Fillings can be made the night before

Slowly melt together 1 1/2 cup Milk and 1 3/4 oz of Chocolate (shavings) in a medium sauce pand.

Stir together in a separate bowl 1/2 cup Sugar, 1 1/2 tablespoon cornstarch, and 1/8 teaspoon Salt. Add to the melted chocolate mixture. Bring to a boil until it plops, then remove from the stove.

Add in the 3 beaten egg yolks a little at a time so that the eggs do not curdle.

Return to the stove and cook until it thickens and plops - stirring constantly.

Whisk in 3/4 teaspoon Vanilla until smooth.

Transfer to glass bowl and cover with plastic wrap (touching the cream so no crust forms).

VANILLA FILLING:

Note: Fillings can be made the night before

Stir together in a medium sauce pan 3/4 cup Sugar and 6 tablespoon Flour until blended.

Slowly add in 1 1/2 cup Milk over a medium heat, and whisk together until thickens and plops. Remove from the stove.

Beat together 4 1/2 Eggs Yolks and 1/3 teaspoon Grated Lemon Zest. Add slowly to the milk mixture so that the eggs do not curdle.

Return to the stove and cook until it thickens and plops.

Whisk in 3/4 teaspoon Vanilla until smooth.

Transfer to glass bowl and cover with plastic wrap (touching the cream so no crust forms).

WHIPPED CREAM FROSTING:

Note: Frosting should be made the same day you want to serve

In a stand mixer with the whisk attachment, whip together the cream, sugar, and vanilla until peaks are formed. Do not over beat or it will turn into butter. Under whip the cream and it will not stick to the sides of the cake.

ASSEMBLE THE CAKE:

Note: Assemble the cake the morning the day you want to serve it.

You will have leftover filling

From the bottom to the top -

Layer of Cake

Chocolate Filling

Layer of Cake

Vanilla Filling

Layer of Cake

Chocolate Filling

Layer of Cake

Use long straws or thin sticks to hold the cake together.

Frost the cake with the whipped cream using a spatula - no need to make it smooth.

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