Rhubarb Chiffon Cake

Layers of light and fluffy chiffon cake, an orange maple white chocolate ganache, and a rhubarb compote make this Rhubarb Chiffon Cake light, fluffy, creamy, and tart.

By Redcurrantbakery

Original recipe source

Cook time: 60 minutes

Servings: 12

Ingredients

• 50 grams water
• 7 grams powdered gelatin
• 400 grams heavy cream
• 2 strips orange peel
• 320 grams white chocolate
• 65 grams maple syrup
• 0.5 teaspoon fine sea salt
• 1 teaspoon vanilla
• 200 grams heavy cream
• 500 grams rhubarb
• 50 grams granulated sugar
• 1 orange
• 3 large eggs
• 100 grams granulated sugar
• 1 orange orange zest
• 0.25 teaspoon fine sea salt
• 1 teaspoon vanilla extract
• 100 grams buttermilk
• 60 grams oil
• 85 grams all purpose flour
• 15 grams corn starch
• 1 teaspoon baking powder
• 50 grams sprinkles

Instructions

1. In a small bowl, add 50 grams of cold water. Sprinkle one 7 gram packet of powdered gelatin on top and stir to combine. Set aside.
2. In a saucepot, add 400 grams of heavy cream with two strips of orange peel. Heat over low heat until steamy but not boiling.
3. Chop 320 grams of white chocolate and add it to a heat-safe mixing bowl.
4. Pour the hot cream through a sieve into the bowl with the white chocolate. Cover and let sit for one minute.
5. Stir the white chocolate and cream until smooth. Add the bloomed gelatin and whisk until melted.
6. Add 65 grams of maple syrup, 0.5 teaspoon salt, 1 teaspoon vanilla, and the rest of the 200 grams cold heavy cream. Whisk to combine.
7. Rinse and chop the ends off rhubarb stalks. Chop into 1-2 inch chunks. Add to a medium pot with 50 grams of sugar, orange zest, and juice.
8. Cook over medium-low heat, covered, until bubbling. Then cook uncovered, stirring every 5 minutes until thick.
9. Preheat oven to 325 F (160 C) and prepare a 7-inch springform pan by lining the bottom with parchment paper.
10. Separate 3 cold large eggs, placing yolks in one bowl and whites in another. Add half of the 100 grams sugar to each bowl.
11. Whisk yolks and sugar until light. Add orange zest, 0.25 teaspoon salt, and 1 teaspoon vanilla. Whisk again.
12. Add 100 grams buttermilk and 60 grams oil to the yolk mixture, whisking to combine.
13. Sift in 85 grams flour, 15 grams corn starch, and 1 teaspoon baking powder, whisking until smooth.
14. Using an electric mixer, whip the egg whites and sugar until almost stiff peaks form.
15. Gently fold a third of the egg whites into the yolk mixture. Continue to fold in the rest in two additions.
16. Add 50 grams sprinkles just before finished mixing. Fold two more times, pour batter into prepared pan.
17. Bake for 25 minutes, rotate, then bake another 15-20 minutes until golden brown.
18. Place a wire rack over the cake, invert, and cool completely.
19. Once cool, level and cut the cake into 3 or 4 layers with a serrated knife.
20. Whip chilled white chocolate cream to stiff peaks. Lay parchment on a tray.
21. Place the bottom cake layer on parchment, pipe a 3/4 inch border of whipped cream.
22. Spoon a thin layer of whipped cream and a thick layer of rhubarb compote on the cake.
23. Add the next cake layer, repeat the filling process, and ensure the top is sealed with cream.
24. Cover the cake and chill until set, ideally 4 hours to overnight.
25. Decorate as desired, optionally using rhubarb compote on top.