perfume basics: bergamot chiffon
because we make it so often, it might as well live in it's own post
*tyler the creator voice* ok ok ok ok ok ok ok,
As the perfume series continues on and bergamot chiffon finds her way into so so so many of the final builds (though, I will be taking a step back from bergamot scents to explore MORE). I thought it high time to make a post just for the bergamot chiffon recipe.
Now, the reason I typically place bergamot in the chiffon is because I use Agrumato’s bergamot olive oil in the cake. It’s the place where that ingredient makes the most sense. Bergamot season is fleeting and even when it is in season it can be hard and expensive to track down (as if the oil is cheap, it’s not). So, using something that IS avail to me year round makes the most sense, and when I do get my little grubbies on fresh bergamot THAT’S when I’ll make a bergamot curd or custard. But, bergamot is usually a middle or base note in a perfume, so it makes sense for it to be in the cake itself, because that’s the component I think is the base of a cake.
Anyways, as per yoozh, this is just a little riff on my go to chiffon cake recipe (which, is an updated version of the oil based chiffon on the recipe archive- which is still great but yeah ok. i’ll update that one eventually) The only significant change to the recipe is using the Agrumato oil and thats for FLAVOR. Which I been telling y’all but some of you don’t want to listen- it is quite literally THAT easy to switch up the flavor of a recipe *albeit only sometimes, it’s complicated but also easy. like me* oH and if you’ve got it, a little bergamot zest added to the sugar never hurt, and if you don’t got it, well that doesn’t hurt either.
OHhoHO and if you’ve never heard of/tasted bergamot- you probably have!! It’s one of the main flavor components of earl grey tea. The zest of the citrus is where the flavor is AT while the flesh of the fruit is incredibly tart It’s a fruit meant more for flavoring than it is for casual snacking.
BERGAMOT CHIFFON
adapted from Hannah Ziskin’s chiffon recipe!!
Makes 2 8’ cakes, that you’ll torte into 4 layers
TOOLS:
Mixing bowls
Rubber spatula
2-8” aluminum cake pans- none of that non stick coated shit
Thin serrated knife
Whisk
INGREDIENTS
85 grams granulated sugar
zest of one bergamot, about 5 grams *tis optional btw*
75 grams Agrumato bergamot oil
115 grams whole milk
120 grams egg yolks (approx 6 large eggs worth)
175 grams all-purpose flour
1 1/4 teaspoon baking powder
1 teaspoon diamond crystal kosher salt
180 grams egg whites (approx 6 large eggs worth)
100 grams dark brown sugar
DIRECTIONS
Preheat the oven to 350F.
In a medium bowl combine the 85 grams granulate sugar with the zest of one bergamot. Use your fingers to massage the zest into the sugar to really release its flavor.
To the zested sugar add 75 grams bergamot oil, 115 grams whole milk, and 120 grams of egg yolks. Whisking until evenly combined and setting aside for later.
To the bowl of a stand mixer add the 180 grams of egg whites. Begin to whip the whites on medium speed with the whisk attachment until they begin to foam. At this point you’ll slowly add in 100 grams of dark brown sugar to create your meringue, about 1/3 of the sugar at a time.
Whip the meringue on medium speed until stiff peaks form.
While the whites whip, you’ll combine the 175 grams all purpose flour, , 1 1/4 teaspoon baking powder and 1 teaspoon of kosher salt. Whisking to evenly combine and setting aside until your meringue is just about ready.
Once the meringue is just shy of stiff peaks, you’ll add the wet ingredients from earlier to the dry ingredients. You don’t want this to sit too long or the flour will begin to hydrate and stiffen the batter making it harder to fold in the meringue. The stiff batter can weigh down and deflate the meringue leading to a chiffon with an insufficient rise.
Once the meringue is at stiff peaks, you’ll fold it in the the prepared batter from earlier, 1/3 at a time. Folding in just until evenly combined. You don’t want to over work they egg whites as this will knock out all of the airy you adding by whipping resulting in a dense and almost rubbery cake.
Split the batter between 2 8” pans, 410 grams per pan. Do not use non-stick pans for this! And do NOT use any oil sprays or fats to grease your pans. You want the batter to be able to cling to and essentially climb the sides of the pans.
Bake the cake layers for 25-30 minutes until evenly golden brown on top and the cake bounces back when gently tapped in the center. The temp of the cake should register 205-210F.
Remove the cakes from the oven and invert on to a cooling rack to cool UPSIDE DOWN. This is another reason why you wouldn’t want to grease your pans, the cakes will fall out otherwise.
Once cooled remove from the pans. Run a knife or off set spatula around the edge of the pan to release the cake. Give the pan a nice firm whack on the the counter and the cake should release. (This video is here to help).
Using a thin serrated knife, cut the cakes in half horizontally to create 4 even cake layers. Individually wrap each layer and chill them in the fridge or freezer until you’re ready to build your cake. Do not stack them on top of each other if you can avoid it.
