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Recipe Detail Page
Raspberry Chiffon Cake & Pistachio Marshmallow with Fruit Compote
Holiday 2012
This very pretty dessert is a showstopper. Be sure to follow the shortened curing times for the marshmallow as it’s desirable the marshmallow is tender enough to cut with a fork.
Makes 12
FRUIT COMPOTE
¼ cup (60 mL) sugar
½ cup (125 mL) chopped frozen rhubarb
1 cup (250 mL) frozen raspberries
Pinch each of cinnamon and ground nutmeg
2 tbsp (30 mL) water
RASPBERRY CHIFFON CAKE
1 cup (250 mL) cake and pastry flour, sifted
2/3 cup (150 mL) sugar, divided
1 tsp (5 mL) baking powder
¼ tsp (1 mL) salt
¼ cup (60 mL) vegetable oil
3 eggs, separated
½ cup (125 mL) raspberry purée
1 tsp (5 mL) red food colouring (optional)
1 tsp (5 mL) vanilla extract
¼ tsp (1 mL) cream of tartar
1 To make the fruit compote, combine all ingredients in a small saucepan over medium heat. Bring to a simmer and cook for 5 minutes, or until rhubarb is tender. Cover and refrigerate until chilled and you are ready to assemble desserts.
2 Preheat oven to 325°F (160°C).
3 Line bottom of a 9-inch (2.5-L) square baking pan with parchment. Do not oil sides.
4 In a large mixing bowl combine flour, 1/3 cup (80 mL) sugar, baking powder and salt. In a separate bowl, whisk together oil, egg yolks, raspberry purée, red food colouring (if using) and vanilla extract. Add to flour mixture and whisk to combine.
5 In a separate large bowl, using an electric mixer, beat egg whites with cream of tartar until medium peaks form. Slowly add remaining 1/3 cup (80 mL) sugar and continue to beat until mixture is glossy and holds stiff peaks. Fold one-third of egg white mixture into batter to lighten. Gently fold in remaining whites until no streaks remain.
6 Pour batter into prepared pan and bake in centre of oven for 30 to 35 minutes, or until tester comes out clean. Remove pan to a rack to cool completely.
7 Run a sharp knife around edge of cake. Invert pan onto cutting board and gently peel back parchment. Using a serrated bread knife, cut into 12 even rectangles, each 3 x 2¼ inches (8 cm x 5.5 cm).
8 To assemble, place 1 rectangle of cake on each dessert plate. Top each with a piece of Pistachio Marshmallow and a spoonful of the fruit compote.
Makes 12
PISTACHIO MARSHMALLOWS
To make marshmallows, you’ll need 2 cups (500 mL) finely chopped unsalted pistachios. Lightly oil a 9-inch (2.5 L) square baking pan. Coat pan with ½ cup (125 mL) pistachios. Proceed with Basic Marshmallow recipe. Scrape marshmallow mixture into pan. Smooth and level top with wet fingers; allow mixture to set for 15 minutes. Sprinkle top evenly with ½ cup (125 mL) pistachios, press lightly to adhere to marshmallow. Allow to cure for 2 hours. Turn marshmallow out onto a cutting board. Using a lightly oiled sharp knife (interior of marshmallow will still be quite sticky), cut into 12 even rectangles, each 3 x 2¼ inches (8 cm x 5.5 cm). Place remaining 1 cup (250 mL) pistachios on a plate and press cut sides of marshmallows into nuts to evenly cover.
