Chiffon Cake
A tall, soft, and springy chiffon cake makes the perfect addition to any and all dessert tables, especially when dusted with powdered sugar and served with fresh cream and berries!
RECIPE AND INSTRUCTIONS HERE -
Ingredients
2 cups cake flour
1 1/2 cups granulated sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
3/4 cup milk
2 teaspoons vanilla extract
1/2 teaspoon almond extract
7 large eggs separated into yolks and whites. At room temperature *
1/2 teaspoon cream of tartar
powdered sugar for dusting, optional
Instructions
Preheat the oven to 325°F.
In a medium mixing bowl, sift together cake flour, sugar, baking powder, and salt.
Beat together oil, milk, extracts, and egg yolks until foamy.
Whisk the egg whites and cream of tartar until stiff peaks form (about 6 minutes) in the bowl of a standing mixer.
Gently stir the foamy egg yolk mixture into the flour mixture.
Use a spatula to fold the egg whites (1⁄3 at a time) into the batter. Be careful not to over-stir so that you preserve the air in the egg whites.
Transfer the batter to a 10-inch tube pan or angel food cake pan. Do not grease the pan, as the batter will cling to the sides of the pan to gain its height.
Bake for approximately 55-60 minutes, or until a toothpick inserted into the center of the cake comes out with just a few crumbs, and the cake springs back when pressed gently.
Cool UPSIDE DOWN. Angel food cake pans have little metal “feet” on the top of the pan for standing the cake upside down. You can also invert the pan onto the neck of a wine bottle. Cool for at least 30 minutes upside down. You can cool it completely.
Loosen the sides of the cake from the pan by running a small spatula or knife around the edges. Turn out the cake onto a serving platter.
Dust with powdered sugar and serve with whipped cream and/or fresh berries.
Notes
Egg whites should be room temperature when whipping for the best volume. Be sure that there are no specks of egg yolk in the whites or they will not whip properly.
Cooling the chiffon cake upside down allows the cake to cool while keeping all the bubbles and air in the cake rather than it becoming condensed by gravity during cooling.
It’s important that you do not grease the pan - the batter will grab onto the sides and center tube of the pan and “climb” to gain a lot of height in the oven. Then while cooling, it’s important that the cake maintains its cling so that it can cool upside down.
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00:00 ???? Kickstart Your #howtomakecake Baking Adventure!
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05:20 ???? Top Hygiene Tips for Perfect Baking
06:46 ???? Adding a Zesty Twist with Lemon Extract
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- 6 eggs separated
- 1 cup (230 ml) sugar
- 1 cup (230 ml) flour
- 1 teaspoon (5 ml) vanilla extract (pure is yummier)
- 1 teaspoon (5 ml) lemon extract (or use real lemon juice)
- 1 teaspoon (5 ml) salt
- 1 teaspoon (5 ml) baking powder
- 1 teaspoon (5 ml) white vinegar (optional to help eggs to rise)
*Step-by-step Cake Baking #cakebaking Instructions*
1. Preheat oven to 350°F (175°C).
2. Prepare your pan.
3. Separate egg whites and egg yolks.
4. Add sugar, vanilla extract and lemon extract or juice to the egg yolks
5. Mix flour, salt and baking powder in a separate bowl.
6. Whip egg whites until stiff and fluffy.
7. Whip egg yolks with the sugar, vanilla and lemon.
8. Gently fold egg yolk mixture into egg whites. Do NOT stir or beat.
9. Fold in flour mixture, a little at a time, until all the flour has been absorbed into the eggs.
10. Poor batter into pan and place in the center of your oven and bake for 20-30 minutes. (Insert a toothpick into the middle, if it comes out clean then the cake is ready.)
11. After baking cake place it on a rack. Let cool completely before decorating.
12. Decorate with my mocha buttercream icing.
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Easy 3 Ingredient Summer Dessert Recipe
Easy 3 Ingredient Summer Dessert Recipe
Hey there and welcome to my kitchen!
Summer is in full swing and quick and easy recipes for potlucks barbecues or busy nights are definitely good to have on hand! I saw this recipe online a while ago and have been wanting to try it and today's the day!
All you need is one box of angel food cake that only needs water to bake on the box, one 20 oz can of crushed pineapple, and one tub of whipped topping thawed!
Mix the crushed pineapple and the angel food cake together, pour into a greased baking dish, and bake for 25 minutes at 350 until nice and golden!
Let the cake cool completely before topping it with your whipped topping or leave it off to make it even a simpler two-ingredient dessert and it is still delicious! I topped mine with toasted coconut flakes just for a little added crunch, which was so delicious!
Let me know in the comment section below what your go-to quick and easy summer dessert is! I would love to try it!
Thanks so much for watching, I can't wait to see you in the next video!
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Amanda
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