CHANTILLY CAKE

CHANTILLY CAKE image

All I can say is that this cake is good.I have been making Chantilly cake for many years.Its a well known cake in the Hawaii bakeries.. I made it this Easter And it went like a flash. This is my own picture of the cake.

Provided by Shirley Makekau

Categories Cakes

Number Of Ingredients 24

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Ingredients

cake batter:
3 eggs, seperated
1 1/2 c white sugar
1 2/3 c sifted cake flour
3/4 tsp baking soda
3/4 tsp salt
1 oz square unsweetened chocolate, melted
1/3 c canola oil
1 c whole milk
cream filling:
1/4 c white sugar
4 tsp cornstarch
1/8 tsp salt
1 large egg, slightly beaten
1 c whole milk
1 1/2 tsp butter
1/2 tsp vanilla
chantilly frosting:
13 oz can evaporated milk
1 1/2 c white sugar
3/4 c butter
4 large egg yolks
1 1/2 tsp vanilla
1/4 c chopped toasted pecans

Steps:

1. Preheat oven to 350* and grease two 9x9 cake pans.
2. beat egg whites until flothy. Gradually beat in 1/2 cup sugar until soft peaks form. Sift remaining 1 cup sugar with cake flour, baking soda and salt. Add chocolate,oil and 1/2 cup milk. Beat one minute on medium speed.
3. Add egg yolks and remaining 1/2 cup milk. beat one minute until smooth. With rubber spatula gently but throughly fold in the egg white mixture. Pour into prepared pans and bake 30-35 minutes. Cool in pans on a rack for 30 minutes.
4. Remove from pans and with a sharp knife split cake layers into 4 layers.
5. Cream Filling
6. Combine sugar, cornstarch and salt. Add egg and blend wel, then stir in milk slowly. Cook over medium heat stirring constantly until mixture becomes to a boil and thickens. Add butter and vanilla. Chill 30 minutes and spread 1/3 of mixture between each layer.
7. Chantilly Frosting:
8. Combine milk, sugar, butter, egg yolks and vanilla. Cook stirring constantly over medium heat for 12 minutes or untl mixture thickens. ( make sure that it is thick or it will slice right off your cake!) Add vanilla and chill one hour covered with a piece of plastic wrap directly over surface for proper spreading consistancy.
9. Frost cake and sprinkle with the toasted pecan pieces and chill for 2 hours.
10. NOTE: For a short cut to making this delicious cake you can use German chocolate cake mix and instant vanilla pudding and follow their directions per box. BUT I always make the Chantilly frosting from scratch and follow all the instructions for putting it together.. But for special occasions I think it is great to do ALL from scratch.