Description
This elegant Bavarian Cream Cake features light vanilla chiffon layers filled with silky Bavarian cream and finished with white chocolate curls and a snowy dusting of powdered sugar.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated white sugar
- 1 tbsp baking powder
- 1 tsp fine sea salt
- ½ cup vegetable oil
- 7 large eggs, separated
- ¾ cup cold water
- 2 tsp pure vanilla extract
- 1 tbsp unflavored gelatin powder
- 3 tbsp cold water
- 2 cups whole milk
- 1 vanilla bean or 2 tsp vanilla bean paste
- 6 large egg yolks
- ½ cup granulated white sugar
- 1 ½ cups heavy whipping cream, chilled
- 1 cup white chocolate curls
- 2 tbsp powdered sugar
- 1 cup fresh raspberries, optional
Instructions
- Preheat oven to 165°C (325°F).
- Whisk together flour, sugar, baking powder, and salt in a large bowl.
- Add vegetable oil, egg yolks, cold water, and vanilla extract, then whisk until smooth.
- In a separate bowl, beat egg whites to stiff peaks.
- Gently fold egg whites into the batter.
- Pour batter into an ungreased 10-inch tube pan.
- Bake for 55–60 minutes until the cake springs back when touched.
- Invert the pan and cool completely.
- Sprinkle gelatin over 3 tablespoons cold water and let bloom for 5 minutes.
- Heat milk and vanilla bean seeds in a saucepan until simmering.
- Whisk egg yolks and sugar until pale.
- Slowly whisk hot milk into the yolk mixture to temper.
- Return mixture to the saucepan and cook until thick enough to coat a spoon.
- Remove from heat and stir in bloomed gelatin until dissolved.
- Cool custard to room temperature.
- Whip heavy cream to medium-stiff peaks.
- Fold whipped cream into the cooled custard until smooth.
- Slice chiffon cake horizontally into three even layers.
- Place bottom layer into a springform pan and spread half of the Bavarian cream over it.
- Add the second cake layer and spread the remaining cream.
- Top with the final cake layer.
- Refrigerate for at least 6 hours or overnight.
- Remove from the pan and frost lightly with whipped cream or vanilla frosting.
- Cover with white chocolate curls and dust with powdered sugar.
- Garnish with fresh raspberries if desired and serve chilled.
Notes
For the best texture, chill the assembled cake overnight. Ensure the custard is completely cooled before folding in the whipped cream to maintain a light and airy filling.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baked
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 240mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 185mg