Even though I am sitting in “Kaapstad” eating awesome “Vis en Chips”, I can still bring you something delicious to bake.
I “love” this cake!!! Yip, three exclamations, that’s how much l “love” this cake. It’s not everyone’s cup of tea but if you like trying new and interesting things then give this one a go.
This recipe basically takes a plain vanilla chiffon cake and changes the flavour with a great combination of spices.
1 cup plus 2 tablespoons Flour, sifted
¾ cup Sugar
2 teaspoons Baking Powder
½ teaspoon Salt
1 teaspoon Allspice
½ teaspoon Ground Nutmeg
½ teaspoon Ground Cloves
1 teaspoon Ground Cinnamon
¼ teaspoon Cream of Tartar
¼ cup Oil
3/8 cup Cold Water
4 Egg Yolks
4 Egg Whites
1 teaspoon Vanilla Essence
Mix the first eight ingredients: flour, sugar, baking powder, salt, allspice, ground nutmeg, ground cloves and ground cinnamon.
Make a well and add in order: Oil, Water, Egg Yolks and Vanilla Essence.
Beat with a spoon until smooth.
In a separate bowl, add the Cream of Tartar to the Egg Whites and using an electric beater beat well to form VERY stiff peaks.
Gently fold the first mixture into the Egg Whites until well blended **Fold in, do not stir**.
Turn batter into ungreased tube pan **any shape pan will work too**.
Bake at 180 C for 35 minutes.
Immediately turn cake tin upside down. Cake must cool in this position.
Loosen carefully with knife when cool.
WHITE CHOCOLATE GANACHE INGREDIENTS:
250g white chocolate **make sure you use a good quality chocolate**
125ml fresh cream
Break the white chocolate into pieces in a glass bowl.
In a saucepan heat the fresh cream. Remove from the heat just before it boils and pour over the white chocolate.Allow to stand for 5 minutes, stir until mixture is smooth.
Pour the White Chocolate Ganache over your completely cooled cake and serve with dark chocolate shavings.
***I have found that allowing the White Chocolate Ganache to cool before pouring over your cake works best, as it allows the mixture to thicken so that when you pour it over your cake it does not just run off***