Yes, this was as good as it looks. A chiffon cake soaked with sugar syrup and filled with pastry cream and strawberries - pretty hard to go wrong here. Each of the compulsory components were simple to make, but you'll be pleased to hear that I made things a bit more challenging for myself. Firstly, by baking it on the last possible night and not starting until after 7pm. And secondly by transporting the finished cake over 90 kilometers on the train the next day to share with my colleagues in a regional office.
You can find the recipes here in the Daring Kitchen archive. I chose to make the chocolate flavored chiffon cake. I used syrup that was left over from poaching rhubarb, so it was infused with flavors of rhubarb, orange and vanilla.
My colleagues absolutely loved the cake. I have not baked for them before and it was a joy because they all went out of their way to thank me and say how much they enjoyed it. I thanked them in return for helping me not to eat the whole thing myself.