Makes 12 (2×3-inch) loaves
- 6 ounces butter
- 7 ounces sugar
- 1 ounce Chardonnay grapeskin flour
- 6 ounces almond flour
- 4 ounces all-purpose flour
- ½ tsp. cinnamon, optional
- 9 ounces egg whites
- 2 ounces Chardonnay grapeseed oil
Pair with K-J Grand Reserve Chardonnay or K-J Late Harvest Chardonnay
Preheat the oven to 325⁰F.
In a medium size pot, melt butter until amber in color. Remove from heat and cool for approximately 25 minutes.
In the bowl of an electric mixer fitted with the paddle attachment, add sugar, flours and cinnamon. Place on low speed and add the egg whites; mix well. With the mixer running, add the cooled butter and oil in a slow stream.
Once the butter and oil are fully incorporated, place batter in a pastry bag.
Pipe into small loaf pans or any desired baking dish.
Place in oven and bake for 6 minutes. Rotate pan and bake for 4 minutes more.
PLATE LIKE A PRO!
Plating is art of displaying your new dish on a plate. You put a lot of time into making this Chardonnay Cake, you should wow your guests and display it proudly! Chef Robert has some tips on how to plate your dish like a pro.
Use odd numbers: If you are adding garnishes to your dish, add them in odd numbers. We have added a total of seven to ours – four raspberries and three meringue drops. We have also added three edible flowers.
Less is more: Either use a bigger plate or a smaller portion of your dish. You don’t want the food to be crowded on the plate. Let each piece shine!
Organized, delectable chaos: While you pile the nuts on top of the the raspberries on top of the the cake on top of the sauce on top of the bright, white plate, you may create chaos along the way. Clean the sides of the plate so the sauce stays where you want it. Keep the sprinkles of nuts on top of the cake & sauce so it’s piled and not running rogue on the edges. Point your raspberries different ways for added interest to let your guests’ eyes travel around the plate.