Step 1

Step 2

In a large bowl, combine the egg yolks with Sugar A, salt, and vanilla extract.

Step 3

Using a hand mixer or whisk, beat the yolk mixture until it becomes an ivory color. It’s important to whip it until it reaches a slightly thickened consistency.

Step 4

Add the water and vegetable oil, then gently mix. Incorporate them gradually, as if emulsifying, to prevent separation.

Step 5

Sift the cake flour, baking powder, and Valrhona cocoa powder into the batter. Sifting helps prevent lumps and results in a smoother cake. Use a whisk to combine until no dry streaks remain.

Step 6

In a separate, clean bowl, whip the egg whites. Once they start to foam slightly, gradually add Sugar B in three additions, whipping to create a firm meringue. Adding all the sugar at once can hinder meringue formation.

Step 7

Whip the meringue to about 80% stiffness – it should hold soft peaks that curl slightly when the bowl is inverted.

Step 8

Add half of the meringue to the yolk mixture and gently fold it in using a spatula. Continue adding the remaining meringue in portions, folding gently from the bottom up to preserve the airiness.

Step 9

The batter is ready when it flows like a thick ribbon from the spatula without breaking, showing a glossy sheen. Check for a texture similar to the photo.

Step 10

Pour the batter into the chiffon pan. Tap the pan lightly on the counter 2-3 times to release large air bubbles. Then, use a chopstick to swirl through the batter to even out the remaining air pockets, ensuring a smooth top surface.

Step 11

Bake in a preheated oven at 175°C (350°F) for about 25 minutes. A skewer inserted into the center should come out clean.

Step 12

Immediately after removing from the oven, invert the chiffon pan to cool. Because chiffon cake is so delicate, cooling it upside down prevents it from collapsing or sinking. This uses gravity to maintain its structure.

Step 13

*How to Release the Chiffon Cake from the Pan* Gently hold the sides of the pan and apply slight pressure with your hands, pushing down bit by bit. The chiffon’s elasticity allows it to spring back. Proceed gently at first.

Step 14

Carefully detach the outer ring of the pan by hand. You can use a thin spatula or knife if needed.

Step 15

Gently press the top and sides of the cake to release the bottom part of the pan as well. Work softly to avoid damaging the cake.

Step 16

There you go! The chiffon cake is now cleanly separated.

Step 17

Using a serrated knife, carefully trim away the thin bottom layer (the base of the chiffon sheet). Trim just enough to achieve a neat cut.

Step 18

Step 19

In another bowl, whip the cold heavy cream to about 30% consistency. Avoid over-whipping; it should remain soft.

Step 20

Gently fold the whipped cream into the softened cream cheese. Add the lemon juice for a touch of freshness. Mix until everything is evenly combined.

Step 21

Step 22

Place the chiffon cake into a serving dish with a slight depression. Brush the cake surface evenly with the cooled coffee syrup using a pastry brush or knife. This adds moisture.

Step 23

Wrap a cake collar (mousse ring) around the chiffon cake. Then, generously fill the collar with the prepared cheese cream, covering the chiffon cake completely.

Step 24

Dust the top generously with Valrhona cocoa powder for decoration. Using a sieve will help create an even layer.

Step 25

Carefully remove the cake collar. Admire the dramatic cascade of cheese cream flowing down!

Step 26

Doesn’t it look like an erupting volcano?

Step 27

Your stunning Volcano Tiramisu Chiffon Cake is complete!

Step 28

….★

Step 29

This cake offers a delightful combination of melt-in-your-mouth softness, sweetness, and the gentle bitterness of coffee.

Step 30

Chill it in the refrigerator before serving for an enhanced flavor and refreshing experience. Enjoy your delicious cake!★