Peach and Raspberry Chiffon Cake

Instructions

1. Cake/Sponge
2. Preheat the oven and prepare the pans
3. Center one rack in the middle of the oven, and heat the oven to 350°F.
4. Use a pastry brush to lightly oil the bottom of the pans, then line them with rounds of parchment paper and smooth them to eliminate air bubbles.
5. AVOID brushing the sides of the pans with oil, it needs to cling to the un-oiled sides to rise.
6. Sift dry ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
7. Yolk mixture: In a separate large bowl, whisk together (with a hand mixer) the yolks and ½ cup of the sugar until combined, then whisk vigorously until the mixture is pale and thick, about 1 minute.
8. With a hand mixer on low, stream in the oil slowly but steadily, then stream in the buttermilk and vanilla, and mix until smooth.
9. Add the dry ingredients and mix gently to combine, then turn up the hand mixer and mix more vigorously until the mixture is smooth and lump-free. Set the bowl aside.
10. In a clean, and dry bowl of a stand mixer, with the whisk attachment add the egg whites, cream of tartar, and a pinch of salt. Whisk on medium-low until the mixture looks frothy, then increase the speed to medium-high.
11. When the mixture is opaque white, slowly sprinkle in the remaining ½ cup sugar, beating until you have a dense, voluminous, glossy foam that forms stiff peaks, about 4 minutes.
12. When you lift the beaters out of the bowl, the egg whites should come to a straight point that doesn’t droop. Don’t beat beyond this point, or the whites will become dry and lumpy.
13. Scrape about a third of the beaten egg whites into the bowl with the yolk mixture and gently but thoroughly fold until the mixture is loosened. (This is a ‘sacrifice’, the whites will deflate quite a bit)
14. Working more gently, fold in half of the remaining egg whites until only a few streaks remain. Fold in the remaining whites, scraping the bottom and sides of the bowl, until you have a light, smooth, evenly mixed batter.
15. Scrape the batter into the prepared pans, dividing evenly, and smooth into an even layer with an offset spatula.
16. Firmly tap the pans on the surface once or twice to pop any large air bubbles.
17. Bake the cakes until they’re golden brown, firm, and springy to the touch across the entire surface, 30 to 35 minutes.
18. Remove the cakes from the oven and immediately invert the pans onto a wire rack.
19. Let the cakes cool completely upside down to help prevent them from collapsing.
20. Flip the cooled pans back and run a clean and dry offset spatula along the sides to loosen the cakes.
21. Invert the cakes onto a wire rack, carefully lift off the pans and peel away the parchment. Reinvert the cakes, then gently cut away the slightly browned layer on top of the cake to reveal the open crumb.
22. Set the layers aside.
23. Prepare the Fruit:
24. Combine the peeled, pitted, and sliced peaches, sugar, and lemon juice in a large heatproof bowl and toss gently to combine.
25. Cover the bowl tightly with plastic wrap and set it over a bain marine (or saucepan that your heatproof bowl fits over the water) of barely simmering water.
26. Let the mixture sit, and occasionally swirl the mixture around until the slices are softened and a syrupy liquid has developed for about 15 to 20 minutes.
27. Remove from the heat.
28. In a separate large bowl, with a hand mixer on low at first, whip the cream and mascarpone and gradually increase the speed to medium-high as the mixture thickens, until you have a softly whipped cream with droopy peaks.
29. Set the cream aside.
30. Level the cake layers:
31. Place one of the cake layers on a cutting board and, holding a serrated knife horizontally and parallel to the work surface, slice off the top of the cake, working all the way around the layer and removing just the very surface of the cake to level it entirely and reveal soft crumb.
32. Repeat with the second layer.
33. Assemble:
34. Place one of the layers on a serving plate.
35. Using a pastry brush or spoon, generously soak the layer with about half of the accumulated peach juices.
36. Spread about half of the whipped mascarpone onto the surface and spread nearly to the edges.
37. Place about half of the peaches over the cream.
38. filling the gaps between the peaches, add about half of the fresh raspberries.
39. Add the second cake layer on top.
40. Soak the second layer of cake with the juices, leaving a couple of tbsp. of juice in reserve.
41. Pile the remaining whipped cream on top, and spread it to the edges.
42. Add the remaining peaches on top of the cream.
43. In the center of the peaches, pile the rest of the fresh raspberries.
44. With a pastry brush, lightly brush the raspberries for a finished shine.
45. Serve immediately.