Lemon-Orange Scented Chiffon Cake

  • Serves: Makes one 9- x 2-inch cake pan
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  • Comments: 65

Variation: Basic Chiffon Cake


Cake and photo by kake, Premium Member © Sarah Phillips
 

Cake and photo by kake, Premium Member © Sarah Phillips 
I made my Lemon-Orange Scented Chiffon Cake into a Boston Cream Pie, which is actually a cake, not a pie, and has been designated as the official state dessert of Massachusetts. I first tasted it when I worked in Boston during the summers when I was in college, and fell in love with it. I also invented a way for Chiffon Cakes, baked into layers, to be properly inverted while the layers cool, with my Aluminum Cooling Pan.

Just why this classic American dessert is called a pie and not a cake has long been a mystery. Perhaps it was because the cake layers were originally baked in pie tins, as many cakes from the mid-1800s were. “Washington pie plates” were often specified as the pan of choice for many kinds of cakes. They were used to make thin layers of cake that were stacked together with jam or jelly in between. Over time, custard replaced the jam or jelly, and the addition of the chocolate glaze appears in 1950, in Betty Crocker’s Picture Cook Book. Today, a hot milk sponge cake is seen in many recipes as is pastry cream and chocolate ganache.

My rendition uses my chiffon cake recipe as its base, and an easy Orange Cream Filling, recipe below, and my Chocolate Glaze. The flavor combination is simply sinful! You could also fill the cake with my homemade Vanilla Bean Pastry Cream for a more incredible variation!
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SARAH SAYS: My latest blog post for the NY TIMES: http://www.nytimes.com/info/cake/
June 21, 2010 9:26 AM ET Not a pie at all, but a cake, the famed Boston Cream Pie consists of two layers of Sponge or butter cake filled with a thick custard and finished with a chocolate glaze.Careful research by Greg Patent, a baker and cookbook author, shows that the recipe evolved from Washington Pie, not from one used at Boston’s Parker House Hotel (today the Omni Parker House) as previously thought, except for the use of a chocolate fondant as a glaze. Washington Pie appeared in many cookbooks prior to 1856, and was popular well into the twentieth century. The recipe directs the cook to bake the batter in pie plates, more accessible in those days than cake pans, and the name stuck. — Sarah Phillips, founder, CraftyBaking.com, a baking advice and recipe site.

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