Tahini Chiffon Cake With Burnt Honey Cream And Poached Rhubarb Recipes

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TAHINI CHIFFON CAKE WITH BURNT HONEY CREAM AND POACHED RHUBARB

Chiffon cake has all the fluffy texture of angel food cake, with a touch of extra richness. This cake recipe is made with tahini and sesame seeds for crunch.

Provided by Jennifer Yee

Categories     Cake     Dessert     Spring     Cardamom     Rhubarb     Egg     Bake     Poach     Mother's Day     Honey     Easter     Wedding     Sesame     Vegetarian     Peanut Free

Yield 6 servings

Number Of Ingredients 21



Tahini Chiffon Cake With Burnt Honey Cream and Poached Rhubarb image

Steps:

  • Burnt honey
  • Bring honey to a boil in a medium saucepan (slightly larger than you think you'll need because the honey will bubble up) over medium heat and cook until golden brown and toasty smelling, about 2 minutes. Remove from heat and stir in salt. Carefully pour in cream (this will help stop the cooking). The honey will bubble and sputter, so be careful. Stir with a wooden spoon or rubber spatula until homogenous. Let burnt honey mixture cool, then transfer to an airtight container. Cover and chill until cold, at least 3 hours. Do ahead: Burnt honey mixture can be made 3 days ahead. Keep chilled.
  • Poached rhubarb
  • Bring cardamom (if using), sugar, and ¾ cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar.
  • If using cardamom, remove from heat, cover, and let sit 15 minutes to infuse. Set syrup back over medium-high heat and return to a boil.
  • Add rhubarb and cook until mixture just starts to bubble again; remove from heat. Cover and let sit until rhubarb pieces are softened but still hold their shape, 70-80 minutes. Do ahead: Rhubarb can be poached 1 day ahead. Transfer to an airtight container; cover and chill.
  • Cake and assembly
  • Preheat oven to 350°F. Lightly coat cake pan with nonstick spray or lightly oil. Line bottom with a parchment paper round and spray or oil round. Pour sesame seeds into pan and gently shake and tilt pan to coat bottom and sides, pat out any excess. Sift cake flour, baking powder, and salt into a medium bowl.
  • Whisk egg yolks, tahini, 6 Tbsp. (75 g) sugar, and 3 Tbsp. room-temperature water in a small bowl to combine. Add dry ingredients and whisk well; set batter aside.
  • Beat egg whites and cream of tartar in the bowl of stand mixer fitted with the whisk attachment on medium speed just until foamy bubbles appear, about 15 seconds. With the motor running, sprinkle in remaining 2 Tbsp. (25 g) sugar a teaspoonful at a time, beating 15-20 seconds after each addition to incorporate before adding more. (Take the time to build a strong meringue and your cake will thank you for it.) Beat until meringue is glossy and stiff peaks form.
  • Using a rubber spatula, add one third of meringue to reserved batter and fold until just streaky, taking care not to deflate meringue. Repeat two more times, dividing remaining meringue in half and mixing the final addition until no streaks remain. Immediately scrape batter into prepared pan and lightly tap pan on counter to evenly distribute and even out size of bubbles.
  • Bake cake until a tester inserted into the center comes out clean and top is puffed and bounces back when gently pressed, 30-35 minutes. Immediately invert cake onto a wire rack, peel away parchment round, and turn right side up. Let cool (the top will flatten as it cools). Invert cake onto a cake or other large plate so sesame crust is on top.
  • Beat chilled burnt honey mixture and cream in the clean bowl of a stand mixer fitted with the whisk attachment (a medium bowl and a whisk will also work) until medium firm peaks form. (You want that perfect dollop consistency, where it holds its shape on a plate but still has some slack.)
  • To serve, slice cake into six wedges with a serrated knife, using a long, gentle sawing motion. This will help preserve the crumb of the cake and give you a clean wedge. Divide, cut side down, among plates and spoon a couple of heaping tablespoonfuls burnt honey cream alongside. Using a fork, lift 3-4 rhubarb pieces out of the syrup and arrange next to cake. Drizzle a little rhubarb syrup over the cake if desired. Do ahead: Cake can be baked 2 days ahead; keep tightly wrapped at room temperature. Burnt honey cream can be made 3 hours ahead; cover and chill. Beat again briefly before using if needed.

Burnt honey
½ cup honey
½ tsp. kosher salt
⅓ cup chilled heavy cream
Poached rhubarb
3 green cardamom pods, cracked open (optional)
1 cup (200 g) organic cane sugar or granulated sugar
3 slender pink rhubarb stalks (about 300 g), trimmed, leaves removed, cut into 3x½" pieces
Cake and assembly
Nonstick vegetable oil spray or vegetable oil
½ cup (65 g) sesame seeds
½ cup plus 1 tsp. (72 g) cake flour
1 tsp. baking powder
½ tsp. kosher salt
2 large egg yolks, room temperature
2 Tbsp. plus ¾ tsp. (35 g) tahini
8 Tbsp. (100 g) organic cane sugar or granulated sugar, divided
3 large egg whites, room temperature
⅛ tsp. cream of tartar or a dash of vinegar or fresh lemon juice
⅔ cup chilled heavy cream
Special Equipment: A 6"-diameter and 3"-tall cake pan

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Top Asked Questions

What does chiffon cake taste like?
Chiffon cake has all the light, fluffy texture of angel food cake, with a touch of egg yolk for richness. I love how a scant amount of tahini imbues this light-as-air chiffon with pure sesame flavor, and the lining of sesame seeds adds a bonus level of crunch and toasty notes.
How do you make burnt honey?
The honey will bubble and sputter, so be careful. Stir with a wooden spoon or rubber spatula until homogenous. Let burnt honey mixture cool, then transfer to an airtight container. Cover and chill until cold, at least 3 hours. Do ahead: Burnt honey mixture can be made 3 days ahead. Keep chilled.
How do you use burnt honey cream to serve a cake?
To serve, slice cake into six wedges with a serrated knife, using a long, gentle sawing motion. This will help preserve the crumb of the cake and give you a clean wedge. Divide, cut side down, among plates and spoon a couple of heaping tablespoonfuls burnt honey cream alongside.
What is the best substitute for rhubarb in a cake recipe?
Spring-y pink rhubarb is the perfect color and flavor to complement the dessert’s earthy notes, but just be sure to cut the stalks into equal-size pieces so they all cook and soften at the same rate. If you can’t find rhubarb, strawberries macerated in a few pinches of sugar and a squeeze of lemon are always a good substitute.

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