Passion Fruit and Lime Bavarian

10-inch Chiffon Cake (Basic, Lemon or Orange), split into 4 layers
2 1/4 c. all-purpose flour
2 t. baking powder
1 1/2 c. sugar
3/4 t. salt
1/2 c. vegetable oil such as safflower or sunflower
6 large egg yolks (scant 1/2 cup)
3/4 c. water
2 t. vanilla extract
1 1/2 t. lemon zest, grated
10 large egg whites (about 1 1/3 cups)
1/4 t. cream of tartar or lemon juice

Lime Syrup
1/2 c. sugar
1/2 c. water
Lime zest, grated from 2 limes
1/3 c. lime juice

Bavarian Cream
2/3 c. passion fruit pulp, from about 12 fruits
2 large egg yolks
1/3 c. sugar
pinch of salt
1 1/2 t. (1/2 envelope) unflavored gelatin
2 T. water
1 1/2 c. heavy cream, very cold

Topping
1 1/2 c. heavy cream, very cold
3 T. sugar
1 c. unsweetened large-flake dried coconut

Make the chiffon cake:
Preheat the oven to 325F. Line the bottom of a 10-inch springform pan with 3-inch sides with parchment paper cut to fit exactly. Do not grease the sides of the pan.

Sift together the flour and baking powder into a large mixing bowl. Add 1 1/4 cups of the sugar and the salt and whisk to combine. In a small bowl, whisk together the oil, egg yolks, water, vanilla, and lemon zest. Make a well in the flour, add the yolk mixture, and then whisk thoroughly and quickly for about 1 minute until very smooth.

Place the egg whites in a large mixing bowl. Using a mixer fitted with the whisk attachment, beat on medium speed until frothy. add the cream of tartar or lemon juice and beat on medium-high speed until the whites hold soft peaks. Slowly add the remaining 1/4 cup sugar and beat on medium-high speed until the whites hold firm, shiny peaks. Using a rubber spatula, scoop about one-third of the whites into the yolk mixture and fold in gently to lighten the batter. Gently fold in the remaining whites just until combined.

Pour the batter into the prepared pan, smoothing the top with an offset spatula if necessary. Bake until a cake tester inserted into the center comes out clean, 45 to 55 minutes. Let cool in the pan (the sides of the pan will help hold the structure of the cake as it cools) on a wire rack. To unmold, run a small, thin knife around the sides of the pan to loosen the cake and then release and lift off the pan sides. Invert the cake, peel off the parchment, and then use as directed in indivdual recipes. The cake will keep, well wrapped in the refrigerator for up to 4 days or in the freezer for up to 1 month.

To split the cake into layers: The easiest way to divide the cake into layers is to use a long, thin serrated kife. Place the cake on a flat surface and mark the desired thickness all the way around the cake. Work from the top to the bottom of the cake if making more than 2 layers. Holding the knife parallel to the work surface and using a sawing motion, cut through the cake, checking that the tip end and handle end of the knife are level and slicing where you marked. If you are making more than 2 layers, take off the first layer and set if aside before you begin to cut the next layer. If you aren't using the layers right away, cover with plastic wrap so they don't dry out.

For Lemon Chiffon Cake: add 1/4 cup lemon juice to the oil, egg yolks and water, and lemon zest.
For Orange Chiffon Cake: add 3/4 cup orange juice to the oil, egg yolks and water, and substitute the zest of one orange for the lemon zest.

Wrap 1 cake layer in plastic wrap and reserve for another use. Have the remaining 3 layers ready.

To make the lime syrup, combine the sugar and water in a small, heavy saucepan and bring to boil, stirring with a wooden spoon. When the sugar has dissolved, remove the pan from the heat and chill until cool to the touch, about 30 minutes. Whisk the lime zest and juice into the syrup.

Line the sides of a 10-inch springform pan with 3-inch sides with plastic wrap, allowing enough overhang to cover the top of the cake completely when it is assembled. Leave the bottom of the pan unlined. Fit 1 cake layer into the bottom of the pan. Using a pastry brush, moisten the layer evenly with one-third of the lemon syrup.

To make the Bavarian cream:
Pass the passion fruit pulp through a fine-mesh sieve placed over a small bowl and discard the seeds. Prepare an ice bath, using both ice and water, in a large bowl. Pour water to a depth of about 2 inches into a saucepan, place over medium heat, and bring to a simmer. Combine the egg yolks, sugar, passion fruit juice, and salt in a stainless-steel bowl that will rest securely in the rim of the saucepan over, not touching the water. Whisk together and then place over the saucepan and continue to whisk until the whites are hot to the touch (120F), about 7 minutes. This is the bombe.

Meanwhile, in a small dish, sprinkle the gelatin over the water and let stand for a few minutes to soften. When the bombe is ready add the gelatin and whisk well to dissolve. Remove the bowl from over the hot water and nest the bowl in the ice bath just until slightly cool to the touch, whisking to cool the mixture evenly.

In a mixing bowl, whip the cream with a whisk or a mixer fitted with the whisk attachment until it holds medium-stiff peaks. Scoop about one-third of the cream into the bombe and whisk together to lighten the bombe. Gently fold in the rest of the whipped cream with a rubber spatula.

Working quickly, pour half of the mixture onto the first layer of cake. Top with the second layer, being careful as the filling is very liquid. Brush this layer with half of the remaining lime syrup and then immediately pour the remaining Bavarian cream over it. Carefully top with the last layer and moisten it with the remaining lime syrup. Fold the overhanging pastlic wrap over the top of the cake covering completely and refrigerate overnight.

When you are ready to finish the cake, release and lift off the pan sides and peel away the plastic wrap. Using a wide metal spatula, transfer the cake to a serving plate, if using, or leave it on the cake pan base.

To make the topping, using the mixer or a whisk, whip the cream until thickened. Add the sugar and whip until the cream holds soft peaks. Using an offset spatula, frost the top and sides of the cake with the whipped cream, and then sprinkle the top and sides with the coconut. Return the cake to the refrigerator for about 2 hours before serving to allow the coconut flakes to absorb the moisture from the cream and soften.

Serve the cake cold. It will keep in the refrigerator for up to 1 week.

Kitchen Notes: The thickening power of gelatin continues after the first day the cake has set up. You will notice that on the second and even third days you serve the cake that the filling will be a bit stiffer. If you have difficulty finding passion fruits some high-quality companies sell the pulp frozen.

Serves: 12-16

Source: Tartine by Elisabeth M. Prueitt and Chad Robertson. (I highly recommend this cookbook! I have only transcribed a portion of this recipe, which includes many more tips, photos, and alternative measuring weights)

Purchased by: Lena for the April 2008 meeting.