Spokane Summer Cake with Grapefruit Curd and Candied Lilac Cream

BY BRITTANY KULLAND
 

Let’s talk about lilacs. We all know and love them, right?

After all, Spokane is the Lilac City. You’ve probably been to (or been in) at least a couple of Lilac Parades if you’re a long-term local. Chances are, you can stop and smell them if you walk down your street in May or June.

But have you ever eaten them? Yes, really!

In addition to being beautiful, fragrant cornerstones of the Inland Northwest spring landscape, lilac blossoms are edible! With a subtle floral note and just a touch of astringency, they pair perfectly with citrus - especially grapefruit.

For this showstopping dessert, you’ll stack layers of light and airy chiffon cake with lilac-infused whipped cream and tangy, smooth grapefruit curd. For an extra hit of flavor, drizzle lilac simple syrup over your cake layers, and sprinkle candied blossoms over the top. Get ready folks: this one’s a beaut!

Special thanks to Tammy Randall at SilverPine Studio for this beautiful cake stand!

schedule 2 HOURS + OVERNIGHT  group  8 PEOPLE

Ingredients

For the Candied Blossoms

1 Cup lilac blossoms, rinsed and air-dried
1 egg white, thoroughly beaten
1 Cup granulated sugar

For the Lilac Simple Syrup

1 Cup water
1 Cup granulated sugar
½ Cup lilac blossoms, rinsed and air-dried

For the Chiffon Cake

7 eggs, separated, at room temperature
1 Tbsp baking powder
2 Cup cake flour (I like Swan’s Down brand)
½ tsp cream of tartar
1½ Cup granulated sugar
1 tsp salt
2 tsp vanilla extract
½ Cup vegetable oil
¾ Cup cold water

For the Grapefruit Curd

6 egg yolks
Zest of one large red grapefruit
2 Cups red grapefruit juice
1¼ Cup granulated sugar
¼ tsp salt
¼ Cup cornstarch
3 Tbsp unsalted butter, cold

For the Whipped Cream

½ Cup granulated sugar
¼ Cup lilac blossoms
Pinch salt
2 Cup heavy whipping cream

Instructions

For the Candied Blossoms

With a fork, beat your egg whites until they are completely runny - no globs of albumen to gunk up these blossoms!

Using a clean paintbrush, lightly coat both sides of each blossom in egg white.

Dredge the coated blossoms in sugar, then lay in a single layer on a parchment-lined cookie sheet to dry overnight (or at least 6 hours).

Store in a single layer in an airtight container for up to 48 hours.

For the Lilac Simple Syrup

In a medium saucepan, combine sugar, water, and blossoms.

Bring to a boil, then immediately turn heat down.

Simmer for 20 minutes. Strain and cool completely.

For the Chiffon Cake

Preheat oven to 325F.

Line either three 6” round cake pans with parchment or set aside one tube pan.

Sift cake flour. Add baking powder and sift again. Add salt, egg yolks, vanilla, oil, and water, and mix until smooth.

In a separate bowl, mix egg whites until foamy. Add cream of tartar and beat on high until stiff peaks form. Fold egg whites into flour mixture.

Divide batter evenly between the pans. Bake 45-60 minutes.

Upon removing from the oven, immediately turn upside down onto a sheet pan to cool. Cool completely before removing from pans.

For the Grapefruit Curd

In a medium saucepan, whisk together sugar, salt, and cornstarch. Add grapefruit juice and whisk to combine.

Bring to a boil over medium heat, stirring occasionally. Allow to boil 2 minutes to thicken.

While liquid is boiling, whisk yolks and zest thoroughly.

When liquid is ready, slowly pour about ½ Cup into the yolk mixture, while whisking constantly. When this mixture is smooth, add back to the hot pan of juice. Whisk to combine.

Place over medium heat and bring back to a boil, stirring constantly. Allow to boil until thickened, about 2-3 minutes.

Strain through a fine mesh sieve into a heatproof bowl. Stir in cold butter.

Place plastic wrap directly on the surface of the curd to avoid forming a skin. Cover with a lid and refrigerate until chilled completely.

For the Whipped Cream

Using a mortar and pestle or a food processor, grind blossoms into sugar.

When the sugar has turned a fairly uniform purple color and smells fragrant, strain out any pieces of blossoms.

Combine lilac sugar and heavy cream in the bowl of a stand mixer.

Whip on high until semi-stiff peaks form. Refrigerate until ready to use.

To Assemble

On a serving plate or cake stand, place the first layer of cake. Drizzle with ¼ of the simple syrup.

Spread a thick layer of whipped cream, then a generous dollop of curd. Repeat for all layers.

Finish by drizzling the final ¼ of the syrup and sprinkling the candied blossoms over the top.

Serve.

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