A Veil of Vanilla

Chiffon Cake, Caramel, Oat Milk, Biscuit Crumble, Meyer Lemon

Chef Elizabeth Falkner of ChEF Productions | Los Angeles

“I decided that the vnlla Extract Co.’s All Natural Pure Vanilla Extract would be lovely in a chiffon cake combined with cooled, cooked oats and oat milk. The extract is in the caramel and the crumb, too. What I love about this is that the vnlla speaks in different tones throughout, and there isn’t much sugar in the dish.” — Elizabeth Falkner

Adapted by StarChefs

INGREDIENTS:

Chiffon Cake:
1 ½ ounces canola or sunflower oil
1 ½ ounces egg yolks
2 ½ ounces oat milk
1 teaspoon vnlla Extract Co. All Natural Pure Vanilla Extract
4 ounces all-purpose flour
½ teaspoon baking powder
3 ¼ ounces sugar
2 ½ ounces egg whites
¼ teaspoon kosher salt

Caramel:
3 ounces sugar
1 tablespoon glucose or corn syrup
1 tablespoon butter
2 ounces heavy cream
½ teaspoon vnlla pure vanilla extract
Salt

Biscuit Crumb:
1 ounce white sugar
3 ounces white flour
2 tablespoons cornstarch
½ teaspoon Diamond Crystal kosher salt
1 ½ ounces butter
1 teaspoon vnlla Extract Co. pure vanilla extract

Oat Milk:
4 ounces oat milk
1 teaspoon vnlla Extract Co. pure vanilla extract

To Assemble and Serve:
4 ounces cooked steel-cut oats, cooled
2 ounces crème fraîche
2 ounces low-fat Greek yogurt
Meyer lemon or tangerine zest

METHOD:

For the Chiffon Cake:
Preheat the oven to 375°F and prepare a greased, parchment-lined quarter baking sheet. Combine the oil, yolks, oat milk, vanilla extract, flour, baking powder, and 1.25 ounces sugar and whisk until smooth. In a separate bowl, make a French meringue by whipping the egg whites with salt and gradually adding the remaining sugar to form stiff peaks. Fold French meringue into the other mixture then spread onto a baking sheet. Bake for 10 to 15 minutes or until the cake springs back slightly to the touch. Cool.

For the Caramel:
In a saucepan over high flame, combine sugar and glucose or corn syrup to caramelize. Remove from heat then add butter and cream. Bring back to a rolling simmer. Remove from heat then add vanilla extract and a pinch of salt. Let cool.

For the Biscuit Crumb:
In a bowl, mix dry ingredients with butter then add vanilla extract to form the crumb. Bake on a parchment-lined sheet pan at 350°F for about 20 minutes, raking halfway through baking.

For the Oat Milk:
Combine oat milk and extract. Keep cold.

To Assemble and Serve:
Spoon cooled, cooked oats into the center of bowls and make a small well or indentation. Spoon a small amount of vnlla Caramel in the center of the oats. Cut vnlla Chiffon Cake into 2-inch squares. Set a square of cake on top of each vnlla-Caramel-filled oats. In a small bowl, combine crème fraîche and greek yogurt then make a small quenelle of the mixture on top of each piece of vnlla Chiffon Cake square. Grate Meyer lemon or tangerine on top of crème fraîche. Top with a little of the vnlla Biscuit Crumb. Pour vnlla Oat Milk over the vnlla Chiffon Cake square and oats around the bottom of the bowl then serve.

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