Marionberry Lavender Chiffon Cake

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S is for sponge cake and special request!  Technically this is a chiffon cake, which is more of a hybrid between a sponge cake and an oil/butter cake.  They are both "spongy" cakes and make use of whipped egg whites, but a chiffon has more fat in it, and makes use of leavener, which makes for a more moist and rich cake that is still super light.  That is what my youngest wanted for her birthday cake, a marionberry/cherry filling and a light or sponge cake-like cake, with minimal frosting.  This cake was the perfect combination of sweet, light, and rich.  Speaking of rich, this recipe will go through almost a full dozen eggs, so be prepared for that.


Most of the family sugars out pretty quickly and kiddo is not big on cake, but this special request cake was a huge hit.  After a few days, there was nothing left.  It is a lovely mixture of tart curd and sweet frosting along with the light cake.  It will probably be the go-to cake from now on! 

Marionberry Lavender Chiffon Cake 
adapted from Cherry on my Sundae
makes one 3-layer cake

cake:
2½ tbsp culinary dried lavender, divided
¾ cup boiling water (188 ml)
7 large eggs
½ teaspoon cream of tartar
2 cups cake flour (224 g)
1½ cups granulated sugar (300 g)
1 tbsp baking powder
1 tsp salt
½ cup neutral flavored oil (125 ml)
1 tsp vanilla extract
2 tbsp lemon zest
½ tsp lemon extract 

Marionberry cherry curd*:
10 oz pkg frozen marionberries
8 oz pitted Rainier or sweet dark cherries
2 tbsp lemon juice
½ cup granulated sugar (100 g)
3 large eggs
1 large egg yolk
¼ cup butter, cut into small chunks (57 g) 

frosting:
1½ cups butter softened (339 g)
2 tbsp cream cheese, softened (28 g)
¼ cup honey (84 g)
4 cups powdered sugar, sifted (480 g)
2 tbsp buttermilk (30 g) 

Fresh berries for garnish 

Make the curd (can be done a day or so in advance):

Simmer the marionberries and pitted cherries with the lemon juice until the berries soften and release all of their juices.  Press with a potato masher or large spoon as they are cooking to help break down the fruits.  (I added a couple sprigs of fresh lavender to the berries, but the flavor was not noticeable in the finished curd.)  Puree and strain the mixture, discarding the seeds.  Use the finest plate for a food mill, or press through a fine mesh sieve, extracting as much juice as possible.  Let the juice cool for 10-15 minutes until no longer hot.

Combine the juice, sugar, eggs, yolk, and butter in a blender and blend until smooth and no butter grains show, a few minutes.  Pour into a medium sized, heavy saucepan and cook on low until it smooths out.  Increase heat to medium and cook and stir until it thickens, about 10-15 minutes.  If using a thermometer it should be done around 170ºF and it will coat the back of a spoon. 

Transfer the mixture to a bowl and press a piece of waxed paper or plastic wrap over the surface so it won't form a skin.  Chill fully in the refrigerator, where it will thicken further.  The curd will keep, covered tightly, for a week in the fridge or a couple months in the freezer. 

*This curd's flavor is bright and tart like a good lemon curd.  If you want a sweeter filling, feel free to add a couple more tablespoons of sugar to taste.  We thought it balanced perfectly with the cake and icing as it was.


To make the cake:

Line three 9-inch cake pans with parchment on the bottom.  Do Not Grease. 

Steep 1 tbsp dried lavender in the boiling water for 10 minutes.  Strain out the lavender and let cool completely.  Process the remaining 1½ tbsp lavender in a spice grinder or mortar and pestle until finely ground.

Separate the eggs and place the egg whites in a the bowl of a stand mixer.  Be sure that there are no specks of yolk in the whites or they will not whip up.  Add the cream of tartar and whisk the eggs until medium stiff peaks form.  (Almost stiff, with just a little curve left in the peak, they fold in with less likelihood of deflating.)

In a large bowl sift together the ground lavender, cake flour, sugar, baking powder, and salt.  Make a well in the center and add the oil, egg yolks, vanilla, lemon extract, lemon zest, and lavender infused water. Mix until well combined.

Gently fold the egg whites into the batter until fully incorporated.  Pour the batter into the lined, un-greased cake pans and bake for about 25 minutes or until a toothpick inserted in the center comes out clean.  Carefully cool the cakes in the pans, upside down, on wire racks until completely cool.  Run a paring knife around the edge of the cakes to release, turn out, and remove parchment. 

You can bake three cakes or bake two
cakes and cut them into four layers.

While the cake cools, prepare the buttercream. 

Beat the softened butter and cream cheese until light and fluffy, about 3 minutes.  Add the honey and beat to incorporate for another minute. Slowly add the sifted powdered sugar and beat until fully incorporated. Add the buttermilk and beat until well combined.

Assembly: 

Pipe a line of buttercream around the edge of the first layer, a nice dot in the center, and a smaller line halfway in between.  Fill in between the frosting lines with the blackberry curd.  Stack another layer on top and repeat the process. Place the third layer on top and spread a thin layer of frosting on the top. 



With a star tip, pipe a row of rosettes around the edge.  Fill the center with a final layer of curd.   Garnish as desired with fresh berries.  (Marionberries are seasonal, so blackberries or raspberries will do out of season.)  


We really like this cake with naked edges but you can frost the edges if desired, there is plenty of frosting for that.

Keep the cake covered, it will last nicely a few days if kept chilled. 

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