AMIEs VANILLA CHIFFON cake. Oil makes the cake moist & tender & whipped eggs make it super-light. Bake it as a layer cake or in a tube pan. What makes chiffon cake unique is the fact that it's sort-of a cross between a rich buttery cake and an airy sponge cake.
The fluffy texture of this cake can be attributed to the egg whites and the absence of butter. The volume of the eggs and oil used prevents the cake to dry out or harden. Few cakes are as light as chiffon, a sponge cake as billowy and soft as its name suggests. You can have AMIEs VANILLA CHIFFON cake using 16 ingredients and 15 steps. Here is how you cook it.
Ingredients of AMIEs VANILLA CHIFFON cake
- It’s of Cake.
- You need 2 1/4 of cake flour.
- Prepare 1 1/2 of granulated sugar.
- You need 1 tbsp of baking poeder.
- Prepare 1 tsp of salt.
- It’s 3/4 cup of water.
- It’s 1/2 cup of corn oil or vegetable oil.
- Prepare 5 of pieces raw eggs, separated.
- You need 1 tbsp of vanilla extract.
- Prepare 1/2 tsp of cream of tartar.
- You need of Buttercream Icing.
- Prepare 1/2 cup of vegetable shortening.
- It’s 1/2 cup of butter, softened.
- Prepare 1 tsp of vanilla extract.
- Prepare 4 cup of confectioner sugar.
- Prepare 4 of tbsps.evaporated milk.
Combine egg whites, sugar, and vanilla extract in the bowl of a stand mixer fitted with the whisk attachment. This vanilla chiffon cake is a real classic. It's super soft, ultra moist and delightfully tender. It is everything a chiffon cake should be – light as air, super fluffy, and bouncy!
AMIEs VANILLA CHIFFON cake step by step
- 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..
Because the only flavouring ingredient, other than eggs and milk, is vanilla, it's important to use a good or premium quality vanilla. This Vanilla Chiffon Cake is light, airy and fluffy! Its totally perfect on its own but also great with your favorite glaze and frosting. Pointers and Tips for Making Vanilla Chiffon Cake. I separate them while they are cold from the fridge then let.
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