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Naked cake with chiffon cake and lemon cream – winter edition
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Naked cake

This naked cake is incredibly fluffy, moist, creamy, refreshing and aromatic. It consists of a chiffon sponge cake and a lemon butter cream. With its winter decoration, the cake is an eye-catcher on the dining table. The recipe for it is quite simple, though you can modify it according to your taste.
Course Dessert
Prep Time 1 hour 20 minutes
Cook Time 20 minutes
Cooling time 2 hours
Servings 10

Equipment

  • Ø 20 cm baking springform pan
  • piping bag with round hole nozzle

Ingredients

for the sponge cake

  • 180 g sugar
  • 6 eggs
  • 90 ml milk
  • 60 ml vegetable oil
  • 30 g cornstarch
  • 240 g flour
  • 10 g baking powder
  • 8 g vanilla sugar
  • 1 pinch of salt

for the cream

  • 300 g butter room warm
  • 250 ml water
  • 200 g sweetened condensed milk
  • 70 ml lemon juice freshly squeezed
  • zest from 2 organic lemons
  • 150 g sugar
  • 60 g cornstarch

for the decorating (alternative)

  • limes
  • figs
  • cranberries fresh
  • rosemary fresh
  • sugar
  • water

Instructions

Preparation of the sponge cake

  • Line the baking pan with baking paper so that the paper is about 2 - 3 cm above the edge of the pan.
  • Separate egg whites from egg yolks.
  • Beat the egg whites, vanilla sugar and salt until fluffy with bubbles.
  • Add cornstarch and beat briefly.
  • Add about 1/3 of the total amount of sugar and beat it to the beaten egg whites.
  • Add the remaining sugar to the egg yolks and beat until creamy light in color.
  • Fold the yolk mixture into the beaten egg whites.
  • Gently stir in milk and vegetable oil to the egg-sugar mixture.
  • Mix flour with baking powder and add it to the egg-sugar mixture to make an airy, thick sponge batter.
  • Pour the batter into the baking pan and bake the sponge cake in a preheated oven at 170 °C top and bottom heat for about 1 hour. Let the sponge cake cool slightly in the baking pan, take it out and let it cool completely with the surface facing down on a kitchen rack.

Preparation of the cream

  • Thoroughly mix sugar and lemon zest.
  • Mix sweetened condensed milk and lemon juice.
  • Add the lemon zest and sugar mixture and mix again.
  • Add cornstarch and mix until homogeneous without lumps.
  • Bring water to a boil briefly in a saucepan.
  • Remove the boiling water from the heat and stir in the lemon mixture in a thin stream, stirring constantly.
  • Put the saucepan back on the stove, bring the lemon mixture to a boil over medium heat, stirring, and cook it for 2 - 3 minutes, stirring constantly, until it thickens like pudding.
  • Rub the lemon pudding mixture through a sieve and let it cool to room temperature.
  • Beat softened butter for about 5 minutes to a fluffy creamy light mass.
  • Add the lemon pudding mixture in batches, whipping each time to a homogeneous cream.

Preparation of the cake

  • Cut off the bulge in the sponge cake and cut the sponge cake lengthwise into four equally thick cake layers.
  • Pour the cream into a piping bag with a round hole nozzle, first place dots of cream on one of the four cake layers, not too close to each other. Carefully place the second cake layer on top and pipe dots of cream on it as well. Repeat the procedure with the remaining two cake layers and chill the cake for 2 hours.

Decorating the cake (alternatively)

  • Boil water and sugar together in a ratio of 1:1 (I had 1 cup of sugar and 1 cup of water) while stirring briefly, take it off the heat and let the sugar syrup cool a bit.
  • Sprinkle rosemary with the sugar syrup, then immediately roll it in sugar and let it dry.
  • Put cranberries in the sugar syrup, let them float in it for a few minutes, then take them out with a skimmer and roll them in sugar immediately. Let the sugared cranberries dry.
  • Quarter limes, dip them briefly in the sugar syrup, then roll them in sugar and let them dry, too.
  • Quarter fresh figs.
  • Spread the figs, sugared limes, cranberries and rosemary over the cake.

Notes

  • When separating egg whites from yolks, make sure that none of the yolks end up in the whites. Also, both the mixing bowl and the whisk for beating egg whites must be clean and dry.
  • To bake the sponge cake, you need a Ø 20 cm baking springform pan.
  • Do a stick test to check if the sponge cake is done baking. To do this, briefly insert a wooden skewer into the center of the sponge cake and see if it comes out clean.
  • The time for the decorating the cake is not included in the preparation time.
  • Note the detailed tips and tricks for making the naked cake above in the post.