Great white way vanilla cake

So this cake was actually ordered and the request was for a plain vanilla cake. The thing is, I don’t like plain vanilla cake. That’s boring. So I wanted to do something a little more refined, and I went with a vanilla chiffon cake with pastry cream, French buttercream, and tempered white chocolate curls. I wanted the dessert to just be layer upon layer of vanilla. Just because.

For the chiffon cake:
1 1/4 cups all-purpose flour
1 cup granulated sugar
1 1/4 teaspoons baking powder
8 egg whites
4 egg yolks
1/3 cup canola oil
1 1/2 teaspoons vanilla extract

Whisk egg whites with sugar, baking powder, salt, and vanilla to stiff peaks. Whisk egg yolks with sugar and canola oil to ribbon stage. Sift flour. Fold together. Lightly line two 4-inch springform cake molds with oil and parchment. Pour the batter into both and bake at 350 degrees F for 30 minutes. Turn off the oven, leaving the door slightly open, for 5 minutes, before removing the cakes and allow them to continue to cool down at room temperature. Cut out 2 perfect 8 inch circles and make one janky layer. Freeze these rounds.

For the vanilla soak:
2 cups milk
1 tablespoon vanilla extract
A pinch of salt

Mix together. That’s it.

For the pastry cream:
2 egg yolks
2 tablespoons cornstarch
1/4 cup granulated sugar
1/4 cup milk
a pinch of salt
1/2 cup heavy cream
1 teaspoon vanilla extract

Whisk together your cornstarch, egg yolks, sugar in a bowl. Heat up the milk with salt and temper into you egg yolk mixture. Whisk your egg yolk-milk mixture on medium heat for 2 to 3 minutes and pass through a sieve. Allow that to cool down. Whisk the heavy cream with vanilla to stiff peaks and fold into your egg yolk mixture.

For the French buttercream:
2 egg yolks
1/3 cup granulated sugar
2 tablespoons water
a pinch of salt
2 sticks unsalted butter
2 teaspoons vanilla extract

In a bowl whisk your egg yolks with half of the sugar. Melt the rest of it in a pot with water and salt and once that starts to simmer, pour into the egg yolk mix, whisking everything until the egg yolks are doubled in volume and pale yellow. Mix into that your butter and vanilla and continue to mix until it combines into a smooth buttercream.

For the white chocolate:
1 cup white chocolate

Melt the white chocolate in a double boiler. Once the white chocolate is half melted, take off heat and stir until the remaining chocolate is melted in. Pour onto acetate and using a ridged rubber scraper, scape the chocolate to form distinct lines. Curl the acetate and refrigerate until set.

To assemble:

Line an 8-inch ring mold with acetate. Place on your first layer of cake, being the janky layer, then 1/3 of your soak. Spread on 1/3 of your buttercream and then 1/3 of the pastry cream and repeat with your remaining layers of cake, soak, and filling. Freeze for 1 hour. Then garnish with your white chocolate to finish.

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