A very soft and fluffy chiffon cake topped with caramel icing and decorated with Italian meringue buttercream is a perfect cake for any occasions.
Recipe: Yield: 8”inch cake
CHIFFON CAKE
(Dry Ingredients)
1 cup Cake Flour
1 1/2 tsp Baking Powder
(Wet Ingredients)
4 pcs Egg Yolk
85 grams Sugar
1/4 cup Corn Oil
90 ml Fresh Milk
1/8 tsp Salt
2 tsp Vanilla Extract
Egg White Mixture(Meringue)
4 pcs Egg Whites
1/4 tsp Cream of Tartar
85 grams Sugar
CARAMEL ICING
Egg Yolk Mixture:
3 pcs Egg Yolk
2 Tbsp Sugar
2 Tbsp Cornstarch
1/4 cup Evaporated Milk
Milk Mixture:
1/4 cup Sugar
1/4 cup hot-water
310 ml or 1 1/4 cup Evaporated Milk
1/4 cup Butter
ITALIAN MERINGUE BUTTERCREAM
Here's the Link for the recipe and procedure: • Italian Meringue Butte...
Meringue:
150 g Sugar
80 ml Water
100 g Egg Whites
225g or 1 whole bar Butter
📣Tips📣
Make sure to strain the egg yolk mixture before adding to the dry ingredients for finer texture
LIGHTLY brush the pan with butter do not put to much butter into the pan.
Brush the top of the cake with butter right after baking it adds more flavor to the cake
As you can see in the video i flip the cake on the sheet tray with plastic so it won't stick to the sheet tray.
I've always flip my chiffon into the flat surface like sheet tray and not into the cooling rack so that the steam and moisture won't come out it will help the cake to become moist.
Always make sure your hands are clean.
original recipe for the caramel icing is from heart of marry website pinoyinoz.blogs...
Music:bensound.com
5 окт 2024
