AMIEs VANILLA CHIFFON cake. Separate the cake from the cake pan and trims the edges using a bread knife. Place one cake on a flat surface then apply thr icing on top spreading it evenly until the top part is fully covered. Put the other cake on top of the first one (the part of the icing should be in the middle) then continue putting the icing in the whole cake.
The volume of the eggs and oil used prevents the cake to dry out or harden. Fluffy, soft and airy, this Vanilla Chiffon Cake is delicious on its own but can be made more special with your favorite icing or glaze. In a world of fancy desserts, frosted cakes and highly-iced cupcakes, sometimes a plain, naked chiffon cake shines the brightest for me. You can cook AMIEs VANILLA CHIFFON cake using 16 ingredients and 15 steps. Here is how you achieve that.
Ingredients of AMIEs VANILLA CHIFFON cake
- It's of Cake.
- It's 2 1/4 of cake flour.
- Prepare 1 1/2 of granulated sugar.
- You need 1 tbsp of baking poeder.
- It's 1 tsp of salt.
- You need 3/4 cup of water.
- Prepare 1/2 cup of corn oil or vegetable oil.
- You need 5 of pieces raw eggs, separated.
- Prepare 1 tbsp of vanilla extract.
- Prepare 1/2 tsp of cream of tartar.
- It's of Buttercream Icing.
- It's 1/2 cup of vegetable shortening.
- It's 1/2 cup of butter, softened.
- It's 1 tsp of vanilla extract.
- You need 4 cup of confectioner sugar.
- You need 4 of tbsps.evaporated milk.
Few cakes are as light as chiffon, a sponge cake as billowy and soft as its name suggests. It's similar to angel food, but with the added richness of yolk and a splash of oil. This recipe strays from the norm with club soda as the liquid component, infusing the batter with plenty of fizz, for a cake that bakes up extra fluffy and tender. Whether baked in layers or a traditional tube pan.
AMIEs VANILLA CHIFFON cake instructions
- Combine flour, 1 cup sugar, baking powder and salt in a mixing bowl then mix well..
- Pour-in the water, corn oil, egg yolks and vanilla extract then whisk until the texture becomes smooth. Set aside..
- Transfer the egg whites in a separate mixing bowl abd combine cream of tartar..
- Beat the egg whites and cream of tartar using an electric mixer until texture becomes fluffy..
- Beat-in the remaining 1/2 cup sugar a teaspoonful at a time and continue mixing until everything is properly distributed..
- At this point, you should have two mixing bowls with different mixtures. Combine the egg white mixture with the rgg yolk mixture gradually. Start with the 1/4 of the egg white mixture followed by another 1/4 until everything is fully combined..
- Grease two (2) round cake pan and pour-in the folded mixture equally..
- Preheat oven to 325°F or 160°C. Bake both cake pans for 30-35 minutes..
- MAKE THE ICING:.
- Cream the softened butter using an electric mixer. Beat-in the sugar 1/2 half at a time then continue mixing until evrrything is properly distributed. At this point, the mixture should be somewhat dry. Add the evaporated milk then continue mixing until texture becomes smooth. Set aside..
- Remove the cake to oven then allow to cool down..
- Separate the cake from the cake pan and trims the edges using a bread knife..
- Place one cake on a flat surface then apply thr icing on top spreading it evenly until the top part is fully covered..
- Put the other cake on top of the first one (the part of the icing should be in the middle) then continue putting the icing in the whole cake..
- Use your imagination in designing the cake. You may or may not refrigerate this before serving..
Vanilla Bean Chiffon Cake is perfect for birthdays or a simple, yet elegant dessert! Originally, this was going to be. It gets its light texture from egg whites that are beaten with cream of tartar and sugar until they are stiff and shiny. The egg whites are folded into the rest of the batter and the cake bakes up with a fluffy and light texture. Vanilla Chiffon Cake is a light cake that is made of oil, eggs, cake flour, sugar, baking powder and vanilla extract (as flavoring).
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