Sauternes Chiffon Cake with Boozy Peaches
One of my favorite summer cakes has always been an orange chiffon my mother used to make. And my Aunt Mar's chiffon birthday cake runs a close second. But I think they are both about to be moved down the list as this chiffon cake made with Sauternes ought to have the word elegant in the title. It's light as a cloud, tastes like manna from heaven and is amazingly versatile. Let me count the ways: the cake alone; the cake with Grand Marnier flavored whipped cream; the peaches alone with whipped cream; the peaches over vanilla bean ice cream; and of course the best: the cake with the peaches plus whipped cream.
Please note: the peaches must be made the day before and while you may be tempted to try other fruit with it, try it with the peaches first. (recipe follows) I've never made a chiffon cake in anything but an angel food cake pan and while this cake looked as though it was going to spill over the springform pan, it didn't. Barely.
I'm sure you've all visited Darjeeling Dreams. Joyti's blog is wonderful, her presentations are so creative and the recipes are such fun to read about. This recipe is no exception....it's a HUGE summer winner.
Sauternes Chiffon Cake
Adapted from HERE
7 large eggs, separated and at room temperature
2/3 cup sugar, divided into halves
1/2 cup sugar
1/2 tsp salt
2 tbsp oil, canola or olive
1/2 cup good quality sauternes
1 tbsp baking powder
3.5 ounces (1 scant cup) all purpose flour, sifted
Preheat oven to 325°F. Prepare a 9-inch springform pan by greasing it well and lining the bottom with parchment paper. (You'll find the cake rises to the top. So be sure to grease the sides all the way to the top.)
In a medium bowl, whip together egg yolks, salt and 1/3 cup of sugar until pale. Slowly whisk in the oil, then the wine.
Place the egg whites in the bowl of a stand mixture fitted with a whisk attachment. Add the 1/2 cup of sugar and the pinch of salt, and whip until soft peaks form. Add 1/3 cup of sugar and continue beating until stiff peaks form.
Sift the baking powder with the flour and set aside. Pour half of yolk mixture over the whites, and sprinkle half of flour mixture over this. Gently fold together, being careful that the whites do not lose volume. Repeat with remaining halves.
Pour batter into prepared pan and bake for approximately 25 minutes, or until the top has browned. Turn the temperature of oven down to 300°F, and continue to bake for 15-20 minutes, or until cake tester inserted into the center comes out clean. (It took me longer than the time indicated.)
Cook the cake on a rack. You'll find that it falls a bit in the center. That's fine.
Serve with Ina Garten's Sauternes peaches. You'll love these peaches all by themselves with just a little whipped cream on top.
6 to 8 very ripe yellow or white peaches
3 tablespoons sugar
1 (375 ml.) bottle good Sauternes ( I just used the remainder of my sauternes from the cake.)
1 tablespoon orange-flavored liqueur (recommended: Grand Marnier)
Bring a pot of water to a boil and immerse the peaches in the water for 1 to 2 minutes, until the skins come off easily. Remove them with a slotted spoon and place them in a bowl of cold water to stop the cooking. Peel the peaches and then slice them in wedges off the pit and into a bowl. Stir in the sugar, Sauternes, and orange liqueur. Cover and refrigerate for at least 2 hours, or overnight. Serve cool but not cold.