Our little Oakleigh Elaine turned ONE!
I had been sewing bunting for weeks in preparation, and on her birthday morning she woke up to a flag filled dining room like I had envisioned. A family tradition started this year that will live on for all family birthdays to come.
We celebrated on her actual birthday just the three of us. We danced for her birth minute at 4:14 and watched her tear into a cake that evening. Of course she was more excited about kicking it than eating but I was ok with that!
The next day we celebrated in a big way with an open house BBQ party filled with family and friends. The house was cleaned up (as much as an in-construction house can be at least!) and the back yard decorated with bunting and lights. We had hot dogs and burgers, and cut into a huge strawberry rhubarb curb filled chiffon cake after a chorus of “happy birthday”.
It was a very special day.
Six Layer Chiffon Curd Cake
I have made this cake with lemon curd and raspberry curd, but for Oakleigh’s first birthday it was strawberry rhubarb filled. The original recipe directions are for a tube pan, but I have had success dividing it into three standard round pans, or one 12x18x2″ half sheet pan. Slice the individual cakes in half and you have the base for a lovely, light, filled cake.
For a 12×12″ 6 layer cake I baked two of these in a 12×18 pan, sliced in half and stacked into 6 layers.
- 2 cups sifted cake flour
- 1 1/2 cups white sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 7 egg yolks
- 3/4 cup cold water
- 2 teaspoons vanilla extract
- 1 teaspoon lemon extract
- 7 egg whites
- 1/2 teaspoon cream of tartar
- Preheat oven to 325 degrees F (165 degrees C). Wash a 10 inch angel food tube pan in hot soapy water to ensure it is totally grease free. Or 3 9″ round pans, or 12×18 sheet pan.
- Measure flour, sugar, baking powder, and salt into sifter. Sift into bowl. Make a well; add oil, egg yolks, water, vanilla, and lemon flavoring to the well in the order that is given. Set aside. Don’t beat.
- In a large mixing bowl, beat egg whites and cream of tartar until very stiff. Set aside.
- Using same beaters, beat egg yolk batter until smooth and light. Pour gradually over egg whites, folding in with rubber spatula. Do not stir. Pour batter into angel food tube pan.
- Baking options:
- Angel food pan: bake 55 minutes. Increase heat to 350 degrees F (175 degrees C), and bake 10 to 15 minutes until done. Invert pan until cool.
- Round pans: bake 15-20 minutes, check and add 5 minutes at at time until done. Cool in pan.
- Sheet pan: bake 20 minutes, then add 5 minutes at a time until done. Cool in pan.
Strawberry Rhubarb Curd
Keeps stored in the fridge for up to two weeks.
- 1 quart bag of rhubarb
- 1 pint strawberries (the fresher the better!)
- 1 1/2 cup sugar
- pinch salt
- juice of half a lime
- 1/2 lb unsalted butter
- 4 eggs + 4 egg yolks
Cream butter and sugar until thick and pale. Put into saucepan with strawberries, rhubarb, salt and lime juice. Slowly cook until thick, stirring. Strain into bowl and set in fridge. (I did not cook mine long enough and it did not set fully, so I reheated and added two sheets of gelatin and it saved it.)
Whipped Cream Frosting
This was a great find (original recipe here). Not too sweet, easy and holds up well. For layering with fruit curd it make clean lines between each chiffon layer.
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 2 cups whipping cream
- Combine the cream cheese, sugar, vanilla extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.