Pavlova with Passion Fruit Curd and Berries

An exquisite recipe for pavlova filled with passion fruit curd, lightly sweet homemade whipped cream, and fresh seasonal berries.

– Why do you need to make this dessert?

Because it is super easy, so beautiful and, extremely delicious…seriously…I have made this pavlova many times and trust me, people that tried it will remember you forever.

– What can you make in advance?

For this recipe you can make in advance the meringue shell and keep in an air-tight container and the passion fruit curd.

On the day you are serving the pavlova you will need to whip the cream, wash the berries and assemble…which is a lot of fun, since all the “hard” part has been prepared.

– Can I use other fruits?

Absolutely, I have made the same recipe using kiwi, mango, grapes, pineapple, dragon fruit…you name it. Use whatever fruit is in season.

– What to do if not serving the pavlova at home?

I did it many times…I pack all the components of the pavlova separately and place in an insulated container and assemble when it is almost time to serve. Trust me, you will be surrounded by all the guests while you are assembling the dessert which make it even more remarkable. Moreover, you will hear lots of “oh”, “uh”, “wow”, and everyone will want to sink their fork in it.

– Did I convince you to make this dessert?


  • 5 egg whites
  • 220 g sugar
  • 2 ½ teaspoon corn starch
  • 1 teaspoon lemon juice
  • ½ teaspoon vanilla extract
  • 1 pinch salt
  • 1 pint heavy cream
  • 1 tablespoon sugar
  • ½ teaspoon vanilla extract
  • Passion Fruit Curd from HERE.
  • Fresh blueberry and strawberries


Preheat oven to 275oF or convection oven at 250oF

In a bowl, whisk the eggs whites with vinegar.

Once the egg whites are foamy add vanilla extract and the sugar in thirds.

Whisk until stiff peaks.

Sprinkle the corn starch on the meringue and mix gently.

Mold the meringue according to your like.

Bake for 2 hours. Lower the temperature to 200oF and bake for another 45 minutes or until the meringue is crispy.

Let it cool completely.

At this point you can assembly the meringue or store in an air-tight container for later use.

How to assembly

Place the meringue shell on the serving plate. Add a layer of passion fruit curd, then whipped cream and topped with fruits. If wish dust with powdered sugar on top.

– If you enjoy this recipe you might want to take a look at these…

Thank you for visiting Color Your Recipes…have a colorful week!

Fresh Berries Trifle

Who does not love cake layered with fresh berries, light vanilla custard cream, whipped cream loaded with small pieces of strawberries and topped with a sweet and gooey Italian meringue?

– Why should you try this recipe besides the lovely look of it?

Because each bite of this trifle is packed with deliciousness light cake, light cream custard (legere cream), whipped cream with bits of strawberries, fresh blueberries and strawberries and a hint of gooey meringue. Get the feel of it?

– How difficult is to make this trifle?

It is not difficult, but laborious since there are many components (layers) to it.

The layers are the following: simple vanilla cake, custard cream, whipped cream, Italian meringue, and fresh berries.

And it is true that you can have most of the “layers” coming directly from the store…but nothing will beat the freshness and the deliciousness of homemade one

– What is legere cream?

Please don’t let all these fancy terms intimidate you.  Legere cream is nothing more than a mix of whipped cream with custard cream or cream patisserie if you want to use impressive terms.

– Is there a need to say more? Let’s get to the recipe.


– Chiffon cake

Recipe from HERE.

– Custard cream (Patisserie cream)

  • ½ vanilla bean
  • 150 g milk
  • 3 egg yolks
  • 45 g sugar
  • 18 g cake flour
  • 30 g butter

– Whipped cream

  • 2 cups heavy whipping cream
  • 40 g of sugar
  • ½ teaspoon vanilla extract

– Italian meringue

  • 3 egg whites
  • 145 g sugar
  • ¼ teaspoon cream of tartar
  • Fresh strawberries, part of the strawberries chopped into small pieces.
  • Fresh blueberries


– Chiffon cake

Preheat oven to 350oF

Pour the batter from the recipe HERE into a 9-inch round cake pan.

Bake in bain-marie (water bath).

Turn the oven to 300oF when placing the cake to bake.

Bake for approximately 35 minutes until a wooden inserted into the cake comes out clean.

Remove from the oven and let if cool on a wire rack.

Once it is totally cool, slice the cake horizontally in the middle and set aside.

– Custard cream (Patisserie cream)

In a small pan, pour the milk and add the seed of the vanilla bean and the remaining vanilla pod.

Heat the milk and let it boil.

In the meantime, mix egg yolks, sugar, and cake flour.

Pour the hot milk onto the egg yok mixture, stir well.

Pour the mixture back to the pan and cook under low heat until the mixture thickens, stir constantly.

Remove the cream from the heat and pass through a sieve.

Cover the cream with a plastic film to avoid drying up. Set aside to let it cool.

– Whipped cream

Place the heavy cream into a cold bowl add sugar and vanilla extract.

Using an electric mixer, whip until peaks form.

Set aside in the refrigerator.

– Italian meringue

In a small pot combine the sugar and ⅓ cup water.

Place under medium heat (do not stir) and measure the temperature using a candy thermometer.

Once the temperature reach 116oC (240oF), remove from the heat.

Meanwhile, add the egg whites and cream of tartar together in the bowl of a stand mixer fitted with a whisk attachment Whisk mix until soft peaks form.

Carefully and very slowly drizzle in the hot sugar syrup. At this point increase the speed of the mixer to high and whip until firm peaks form.

– Legere cream

Mix approximately ½ of the shipped cream with the custard cream.

Whipped cream with strawberries

Mix the other ½ whipped cream with the chopped strawberries

– Assembly

In a trifle bowl layer as described below:

cake – legere cream – cake – whipped cream with strawberries – Italian meringue

Decorate with fresh sliced strawberries and blueberries all around the bowl.

Torch the Italian meringue.

And it is ready to go!

– If you enjoy this dessert, you might want to look at these…

Thank you for visiting Color Your Recipes…have a colorful week!

Strawberry Cream Cake

This cake layered with fresh whipped cream with a touch of rose water and lots of strawberry is a dream…each bite is loaded with soft and cottony cake with a fruity layer of cream.

Since I came with the idea of this cake, I already made this cake 4 times, yes four times and trust me, every time I get compliments of it looks and taste…this will be my potluck favorite dessert to take.

– Why you should make this cake?

Because is super, I repeat super easy and tastes so good.

– Can I make this cake in advance?

Yes, you can make the cake and store in the refrigerator for a couple of days and make the fresh whipped cream with strawberry one day or on the day you are serving.

– What is the secret?

Cake is baked in a tray as for cake roll…it takes less time to bake and literally no mess as there is no need to slice the cake horizontally, which never comes straight…you just need to measure the length of the cake once out of the pan and divide by 3 for the layers.

– Can I use other fruits?

Absolutely, you can use blueberry, kiwi, or a mix of fruits.

– Should we look at the recipe?


Cake batter

  • 4 large eggs separated (make sure the bowl with egg white does not contain any trace of grease)
  • 60 g vegetable oil (I used sunflower)
  • 40 g milk
  • 1 teaspoon vanilla extract
  • 80 g cake flour
  • 1 pinch salt
  • 8 g white vinegar
  • 80 g sugar

Strawberry Whipped cream

  • 300 g heavy whipping cream
  • 35 g sugar
  • 1 ½ teaspoons rose water (optional)
  • 700 g (1 ½ – 2 lb) strawberries or fruit of your preference, feel free to add more.


Cake Layer

Preheat oven at 275oF.  Line a 9 x 13 inch (23 x 33 cm) jelly pan with parchment paper.

In a small bowl, mix cake flour with salt., and set aside.

In a medium bowl, stir together egg yolks, oil, milk, vanilla extract. Add the sifted mix of cake flour and salt to the egg yolk mixture. Mix well until smooth and all the flour is well incorporated, resembling a pancake mix batter.

In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form. Add the sugar slowly into thirds. Whisk until medium/firm peaks form. Do not over beat, the meringue should be shiny and form soft but firm peaks.

Add about ⅓ of the meringue to the egg yolk mixture and mix gently until all the egg white is incorporated to the batter.

Pour the egg yolk mix to the remaining meringue and fold gently until all the egg white is combined to the batter.

Pour the batter into the prepared baking sheet and spread evenly. Gently tap the pan against the counter to remove excess of air bubbles. Bake at for 18-20 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Remove cake from the oven and transfer it with its parchment paper onto a wire rack and let it cool.

Flip the cake to another piece of parchment paper of silicone mat.

Peel the parchment paper from the cake. Cut the cake into 3 equally portions and set aside.

Strawberry Whipped Cream

Cut approximately 500 g (1 lb) of strawberry into small pieces and set aside.

Make the whipped cream by placing the cold heavy cream in a cold bowl. I often put my bowl into an ice water bath. Add the sugar and rose water, if using and whip on medium-high speed until lots of air are incorporated into the cream.

Whip until the cream achieve soft peak to medium peaks, check constantly by stopping the mixer so the cream does not over mix.

Once the cream is whipped, add the strawberry into the cream and mix gently.


Alternate layers of cake and cream and finish by covering the whole cake with the cream.

Use the remaining strawberry do decorate the cake.

Refrigerate the cake for a couple of hours and serve cold.

– Care for  more cake recipe? Check these out…

Thank you for visiting Color Your Recipes…have a colorful week!

Blueberry Cream Cake

This cake is super light and fluffy, each bite is loaded with fresh creamy whipped cream with a hint of vanilla and lots of fresh blueberries…perfect at any occasion.

The weather has been cold, yes, even here in California, and I should be baking kind of comfort desserts, not summer look deserts, but I could not resist when I saw fresh blueberries at the store…I did not want to change the “state” of the blueberries from fresh.

– Did you know that blueberries are available year-round?

Although in US, the season of blueberries are during summer time, you can find them year-round during our winter in the store imported from South America, where it is summer.

– Why this blueberry cream cake is so good?

Every bite reminds you of summer, loaded with creamy light whipped cream and lots of fresh blueberries in between layers of soft and fluffy vanilla cake.

– Can I use different berries?

Absolutely, strawberries, raspberries, blackberries…even peach, nectarine…or a mix of berries…pretty much any fruit that is not “watery”.

– Can I make this cake in advance?

My suggestion is to bake the cake in advance (up to 3 days, and store in the refrigerator) and assemble with whipped cream and fresh fruit on the day you want to serve.



  • 5 large eggs (total weight of approximately 300g) separated, (make sure the bowl with egg white does not contain any trace of grease)
  • 60 g vegetable oil (I used sunflower)
  • 60 g milk
  • 1 teaspoon vanilla extract
  • 80 g cake flour
  • 1 pinch salt
  • 10 g white vinegar
  • 65 g sugar

Whipped Cream

  • 1 cup heavy cream, super cold
  • ½ teaspoon vanilla extract
  • 15 g sugar

Fresh blueberries


Preheat oven at 325oF

Place the vegetable oil in a small pan, heat (low) the oil until approximately 70oC (simmering). Remove the pan from the heat and add the sifted flour in the oil, mix well to form a thick paste.

Add the milk to the flour mixture and stir, then add the egg yolks one at a time, mixing well into the batter.

Add the vanilla extract and the salt, the mixture will resemble a pancake batter.

In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form. Add the sugar slowly into thirds. Whisk until medium/firm peaks form. Do not over beat, the meringue should be shiny and form soft but firm peaks.

Add about ⅓ of the meringue to the egg yolk mixture and mix gently until all the egg white is incorporated to the batter.

Pour the egg yolk mix to the remaining meringue and fold gently until all the egg white is combined to the batter. Do not over mix.

Scoop the batter into paper lined cups about ⅔ way full.  Tap gently the cups (or tray) to remove air bubbles.

Lower the temperature to 300oF and bake in water bath for 35 to 45 minutes or until the cake is cooked throughout.

Remove pan from the oven and carefully place the cake on a wire rack to cool completely.

In the meantime, make the whipped cream by placing the cold heavy cream in a cold bowl. I often put my bowl into an ice water bath. Add the vanilla extract and sugar and whip on medium-high speed until lots of air are incorporated into the cream.

Whip until the cream achieve soft peak to medium peaks, check constantly by stopping the mixer so the cream does not over mix.

Once the cake is completely cool, horizontally cut the cake in half. Remove the top part of the cake and set aside.

Layer a generous portion of whipped cream on the cake and a top with a layer of fresh blueberries. Top the blueberries with another layer of whipped cream and gently layer the cake.

Cover the whole cake with whipped cream and garnish with blueberries as you desire.

Refrigerate the cake for a couple of hours before serving…serve cold.

– Looking for more cake recipes?  Check these out…

Did you know that blueberries are loaded with vitamin C? Not only blueberries are low in calories, they are considered one of the richest in antioxidants content. Since blueberries can be found year-round make sure to add these little gems into your diet.

Thank you for visiting Color Your Recipes…have a colorful week!

Crepe Cake or Mille Crepe

Although this is dessert resemble a cake it is not a real cake.  The “cake” is made of layers of crepe in between pastry creme.

Crepe cake or mille crepe…is originated in France and yes, this crepe cake requires a labor of love…in reality it is very simple and you will not have the issue of the cake not rising of collapsing…

The intense hands on are mainly when cooking the crepes one by one…and making sure that they do not tear up. I patted myself on the shoulder when cooking the crepes, somehow, from the very first to the very last crepe, they all came out intact…phew! I gave myself some room for error, since there was none, the crepe cake was made of exactly 23 layers…I was “wow”, that is cool!

This recipe was mainly from here, with some minor change. I cut the crepe batter recipe in half but kept the cream the same…the leftover cream can be served with fresh fruits, as a filling for cream puffs or pavlova…you will not have any problem using the cream. Since I love a touch of rose, I added a little rose water when whipping the heavy cream…

The day before assembling the crepe cake prepare the following:

Crepe Batter

  • 3 tablespoons butter
  • 1 ½ cups milk
  • 3 eggs
  • 90 g all-purpose flour
  • 3 tablespoons sugar
  • Pinch salt

Melt the butter in a small pan until lightly browned remove immediately from heat and set aside.

In another small pan, warm the milk until steaming, remove from heat and set aside to cool slightly.

In a medium bowl using hand mixer at a low speed, mix together the eggs, flour, sugar, and salt. Slowly add in the warm milk and browned butter. Cover the bowl and refrigerate overnight.

Pastry Crème

1 egg
1 tablespoon all-purpose flour
2 tablespoons sugar
1 tablespoon cornstarch
1 cup milk
1 teaspoon vanilla extract

In a small bowl, add egg, flour, sugar, and cornstarch, mix well until a smooth paste forms.

In a saucepan over low heat, bring milk almost to a boil and slowly whisk the milk into the egg mixture. Return all ingredients to the saucepan, over low-medium heat, cook until the cream has thicken, by stirring constantly stirring. Make sure that the cream boils.

Remove from the heat and add vanilla extract .Set aside and cover with a plastic film to cool.When the cream has cooled refrigerate overnight.

On the day of assembling the cake:

Remove the crepe batter from the refrigerator and bring to room temperature.

Set two large flat plates aside to layer the crepes.

In a 6 ½ inch lightly oiled nonstick pan over medium-low heat pour ⅛ cup of crepe better, swirl to cover the pan surface. Cook until the batter has settle and becomes lightly browned. Gently using a spatula turn the crepe over and continue cooking until the other side is lightly browned as well. Remove the crepe and set on the plate. Make sure to not stack the crepes on top of each other. I alternate the crepes on the two flat plates.

Repeat the process until all the batter is gone (I was able to make exactly 23 crepes).

Rose water infused whipped cream

2 cups heavy cream
1 tablespoon sugar
1 teaspoon rose water

In a large bowl whip the heavy cream with the sugar and rose water. Fold gently the prepared chilled pastry cream with the whipped cream.

Assembly of crepe cake

Place one prepared crepe on a large cake plate.

With a spatula cover the crepe with a thin layer of the pastry cream mixture.

Cover with another dry crepe and repeat covering with the pastry crème until you have used up all the crepes (23 layers). Do not cover with cream the last layer of crepe.

Refrigerate the prepared cake for a minimum of 2 hours or overnight. Before serving remove the cake from the refrigerator. Garnish with fresh fruits, compotes, jams or dust with powdered sugar.

Slice and serve.

Did you know that in many countries, crepes are also known as pancakes? Crepes varies from sweet to savory.


Thank you for visiting Color Your Recipes…have a colorful week!

Black Forest Swiss Roll

This is a very pretty recipe for Swiss roll. This roll is very light, the chocolate sponge cake is rolled with fresh whipped cream loaded with maraschino cherries.

Lately I have been making lots of Swiss rolls…pumpkin, carrot and now black forest…yes, I did not have a chance to post the other rolls, but wanted to share this one since it was the easiest one…as a matter of fact I already baked this twice over 1 week period, and both were gone in a blink…

At first, it might look like a complicated process, but in reality is much simpler then you expect.

The cake is very light, not overly sweet, just perfect to end a nice meal. You can fill with whatever you would like, I choose a homemade whipped cream with chopped maraschino cherries to go along with this light feather like sponge cake, but feel free to use your favorite cake filling.

Another reason that I really like this kind of cake, is the storage factor…simple and trouble-free to store in the fridge as compared to layered cake. I just place the log wrapped in plastic film into a plastic container or plate and no more “pampering” until it is time to serve.


Chocolate Sponge Cake

  • 3 eggs, room temperature
  • 35 g all-purpose flour
  • 8 g cocoa powder
  • 60 g sugar
  • 1 tablespoon water

Whipped Cream

  • ¾ cup heavy cream
  • 1 tablespoon sugar
  • ½ teaspoon vanilla extract
  • Handful maraschino cherries, chopped


Chocolate Sponge Cake

Preheat oven to 350F. Line a 9 x 14 in jelly pan with parchment paper. To avoid the parchment paper to slip, coat the pan with some butter before layering the paper.

In a small bowl, sift the flour, and cocoa powder.

In a medium heat proof bowl, place the eggs and the sugar and put on a bain-marie at about 140F. Using a hand mixer, whisk at high speed until foam start to form.  When the egg mixture temperature warms up (approximately 97F), remove from the bain-marie and continue to whisk.

Whisk until very fluffy and shiny. Add the water and whisk gently.  Add the flour and cocoa mixture to the egg batter and continue to whisk gently until the flour mixture incorporated into the egg batter.

Pour the batter to the prepared pan, and spread it evenly with the help of a spatula.

Bake for approximately 12 to 14 minutes,

Once done, remove the cake from the oven and invert the pan onto a kitchen towel, carefully remove the parchment paper and roll it. Let the roll cool completely over a wire rack.

Whipped Cream

Place the heavy cream, sugar and vanilla extract in a medium bowl. Gently place into the larger bowl containing ice and water, make sure that no water gets into the heavy cream mixture.

Using a hand mixer, whisk the heavy cream until light and fluffy. Do not over whisk.


Once the chocolate cake cools down, unroll it. Spread the whipped cream evenly and layer the chopped maraschino cherries.

Roll up the cake again and sprinkle with confectioner’s sugar. Wrap the cake in plastic film and place in the refrigerator to at least an hour or overnight.

Dust with confectioner’s sugar before serving.

If you enjoy  this recipe for Swiss roll, you might want to try the Ice Cream Swiss Roll recipe.

Thank you for visiting Color Your Recipes…have a colorful week!

Pavlova with Rose Cream

This is a easy and simple recipe for a very elegant dessert made mainly with egg whites, whipped cream  and fresh fruit. What makes this pavlova especial is the hint of rose in the whipped cream.

For the longest time I wanted to make pavlova…and I was able to try it for the first time this last July 4th, for the celebration of our Independence day…but could not take many photos…that is okay because I got to bake again for my niece Erica’s 16th birthday. Instead of topping the pavlova with only strawberry and blueberry (blue, read and white) I got to try again with all kind of fruits, which turned out to be prettier.

This is such a simple and easy recipe, in a way refreshing due to all the fruits on it…the combination of the delicate meringue (crispy) with the creamy fresh whipped cream with a touch of rose and the fresh fruit is just indescribable enjoyment for the palate.

The great about this simple and elegant recipe is that you can make the meringue a day ahead, just keep it in an airtight container.


  • 4 egg whites
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 2 teaspoons cornstarch
  • 2 cups heavy cream
  • 1 tablespoon sugar
  • 2 teaspoons rose water
  • All kind of fresh fruits that your eyes and palate desire…


Preheat oven to 250F degrees F. Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper and flip the parchment paper, transfer the paper to a baking sheet.

In a large bowl, beat egg whites on low speed. Gradually add in the sugar, and increase the speed to medium high beating well until soft peaks form. Gently mix in rose water, vinegar, and cornstarch and continue beating until very stiff and glossy peaks.

Spoon the egg white mixture inside the circle drawn on the parchment paper. With a spoon gently work from the center to the side of the circle, building an edge.

Bake for 15 minutes at 250F and then 200F for another 1 ½ hour. The outside of the meringue should be crispy and lightly brown. The time to reach the crispy meringue is increased due to the less amount of sugar in the meringue.
Cool on a wire rack.
In a medium bowl, beat heavy cream with the sugar and rose water until stiff peaks.

Gently fill the center of the meringue with the whipped cream. Top it with the fresh fruit. Serve immediately.

I hope you enjoy this simple and elegant dessert using meringue…for more recipes using meringue you might want to check the recipe for Meringue Kisses Cookies.

Did you know that pavlova was named after the Russian ballerina Anna Pavlova? Two countries claim to be the creator of this dessert, Australia and New Zeland.

Thank you for stopping by Color Your Recipes…have a colorful week!

Strawberry Icebox Cake

Happy Holidays! Today I am sharing with you a very simple recipe for  Strawberry Icebox Cake.  This dessert is so easy, no oven is required…and it is so good that no one can resist a second serving.

Yes, we just got back from vacation, and I must tell you, we had a wonderful time…I plan to post our experiences after the holidays, which were phenomenal! Talking about holidays…it is time for the Holidays…

I know…this dessert is supposed to be for the summer, but you have to agree with me that this is perfect to take to a potluck party…so simple and yet delicious. Not only that, after eating so much food, this dessert is perfect, light and fruity.

I made this a few times during summer and it was a big hit…I was very embarrassed when my friends asked me for the recipe…I almost felt that I was cheating since this was so easy to put together…such a simple no-bake pie, but hey, not everything that is good requires a lot of work right? Therefore, I convinced myself to make this icebox cake for the many holidays parties.

This recipe is from the Kitchn with minor modification.


  • 2 lbs fresh strawberries
  • 16 oz heavy cream
  • 1/3 cup sugar
  • 1 teaspoon rose water
  • 1 box graham crackers
  • 1 oz chocolate chips
  • ½ tablespoon heavy cream
  • ½ tablespoon butter


Wash the strawberries and separate 5 or more (for garnish). Hull and slice each strawberry into ¼ in slices.

Beat the heavy cream with a hand or stand mixer until soft peaks and add sugar and rose water. Continue mixing until stiff peaks.

In a baking pan spread a thin layer of whipped cream on the bottom and lay down a layer of graham crackers, then another layer of whipped cream and a layer of sliced strawberries.

Repeat the layers until the pan is filled and the cover the last layer with whipped cream. Garnish with the strawberries that were set aside.

For the chocolate sauce, place all the ingredients in a small sauce pan over a low medium heat. Whisk constantly until the chocolate melts and the mixture is thick and shiny. Let the chocolate sauce cool down a little. Drizzle over the icebox cake.

Refrigerate for approximately 4 hours. Serve cold.

Did you know that the term icebox means refrigerator? Because once the dessert is layered, it is placed in the refrigerator or icebox so the crackers or wafers can absorb the moisture from the cream or pudding, this way it can be served in slices.

Have a wonderful week and thank you so much for visiting Color Your Recipes!

Chiffon Black Forest Cake

I love black forest cake…and this time I decided to make the cake using chocolate chiffon cake instead of this chocolate cake recipe. Chiffon cake is a lighter cake, it is moist and soft since vegetable oil is used in the batter. It is great combined with whipped cream and lots and lots of cherries. In spite of the recipe being very simple, the cake looks very festive as a result it is a perfect dessert for the Holidays.


Chocolate Chiffon Cake
¾ cup all purpose flour
¼ cup chocolate powder
1/3 cup sugar, divided into half
½ teaspoon baking powder
4 tablespoons vegetable oil
4 eggs
4 tablespoons water
1 teaspoon vanilla extract
¼ teaspoon cream of tartar

Whipped Cream Frosting
1 8oz whipping cream
4 tablespoons of ultra fine sugar or confectionary sugar
½ teaspoon vanilla extract

1 small jar of cherries, drain and chopped. Reserve the syrup

Grated semi sweet chocolate, approximately 1/3 cup


Chocolate Chiffon Cake
Preheat oven to 350F. Sift flour, chocolate powder, baking powder and salt into a small bowl. Separate the eggs carefully. Add the cream of tart to the egg whites and mix using a clean and dry beater until stiff, add half sugar and continue to beat until flip upside down it does not fall.

Add the oil to the egg yolk and beat until the color is a pale yellow, add the other half sugar and continue to beat. Add the water and the vanilla extract, beat until well mixed. Add the dry ingredients and beat for more approximately 2 minutes.

Gently fold in the egg whites to the batter using a spatula, make sure that you mix very gently. Pour the batter to a 9 in pan and bake for 20 minutes.

Remove the cake from the oven and turn upside down, until cool.

Remove from the pan and set aside.

Whipped Cream Frosting
Place the whipping cream and the vanilla extract into a big bowl and have it in a ice/water bath.

Whip the whipping cream starting with a low speed, until start to thicken, then increase the speed to a medium~high speed, slowly add the sugar and continue to whisk until stiff peaks forms.

Gently fold in the cherries.

Cut the cake in the middle, but using toothpick and reference.

Separate the layers and sprinkle the bottom layer with small amount of the cherry syrup.

Place a layer of chopped cherries and cover with whipped cream.

Gently layer the top layer of the cake and cover with the remaining whipped cream.

Sprinkle the side of the cake with the grated chocolate and decorate the top of the cake with whole cherries.

Place the cake in the refrigerator until time to serve.

Did you know that an insurance salesman called Harry Baker from Hollywood is the one that came up with the original recipe of chiffon cake in 1927? Moreover, the recipe only went public in 1948, after Baker sold the recipe to General Mills and was release in Better Homes and Gardens Magazine.

Merry Christmas and Happy New Year!
And thank you so much for visiting Simple Recipes…