Eggnog cake

For my own future reference, before I forget more of what I did

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|| *Eggnog Cake* || (Kristal BDay 2018)
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A. Eggnog Chiffon
B. Eggnog jello
C. Eggnog Diplomat Cream

A *Eggnog Chiffon*
(Makes two 9x3 inch rounds)

DRY INGREDIENTS
14.5 oz cake flour
8.75 oz icing sugar
0.5 oz baking powder

WET INGREDIENTS
6.75 oz mix of homogenized milk and eggnog (ratio to your preference, I did half/half, I think)
6 oz canola oil
2 eggs
1tsp EACH of
- freshly ground nutmeg
- cinnamon
- ground cloves

MERINGUE INGREDIENTS
13 oz egg whites
9.5 oz granulated sugar

1. Preheat oven to 375 F; butter two 9x3 inch round pans, then place parchment on the bottom and sides. Butter the parchment.

2. Sift dry ingredients into a large bowl

3. Mix wet ingredients into the large bowl to combine into a batter

4. Whip the meringue ingredients to medium peaks

5. Fold the meringue into the batter, pour into pans and bake at 375 F until set (i.e., until a toothpick comes out with no goopy stuff) - 20-35 minutes

6. Remove from oven and pan; let it cool on a rack

7. Slice off the bottom and top of the cakes. You can slice off the sides if they are uneven as well.

The chiffon can be made ahead of time and frozen wrapped in plastic wrap and aluminum foil. Take it out to defrost a few hours before assembling the cake.

B. *Eggnog Jello*

0.25 C homogenized milk
1 packet gelatin
1.75 C eggnog

1. Sprinkle the gelatin onto the milk
2. Heat the eggnog in a saucepan until it is steaming
3. Dissolve the milk/gelatin into the hot eggnog
4. Pour the jello mixture into a 9x3 inch cake pan
5. Place the jello into the fridge to set, approximately 4 hours
6. Place a plate on top of the jello, to invert onto. Place the bottom of the cake pan in warm water for 3-5 seconds. Invert jello onto the plate.
7. Place plated jello back in fridge to set (in case it fell apart like mine did)

Slide jello onto a cake layer, then place the second cake layer on top. Place in fridge until you are ready to apply the diplomat cream.

C. *Eggnog Diplomat Cream*

3 large egg yolks
2.5 oz (1/3 C) granulated sugar
3 Tbsp cornstarch
8 oz (1 C) mixture of eggnog and homogenized milk (I used 3/4 C eggnog)
1/8 tsp salt
2 Tbsp unsalted butter

1tsp EACH of
- freshly ground nutmeg
- cinnamon
- ground cloves

1 C heavy cream

1. Whisk the first three ingredients in a medium bowl until the sugar is dissolved
2. Heat milk/eggnog mixture in a saucepan with the spices until steaming (medium-high)
3. Remove front heat and gradually whisk the egg mixture into the milk mixture in a steady stream
4. Return saucepan to low heat and cook, whisking constantly until the pastry cream thickens
5. Remove from heat and stir in butter; set aside until completely cool (I stuck it in the fridge). When completely cool, whisk it until it is of a uniform texture again
6. Whip the heavy cream to stiff peaks; gently fold into the pastry cream

Use the diplomat cream to cover the top and edges of the cake; pipe the remaining cream to decorate the top and edges of the cake.