Chocolate Chiffon Cake
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Makes an 8-inch cake
Ingredients:
6 + 3 Tbsp Egg White, at room temperature
5 Egg Yolks
100 g Sugar
60 ml Vegetable Oil
150 ml Milk
180 g Cake Flour
1 tsp Baking Powder
1/4 tsp Baking Soda
25 g Cocoa Powder
1 tsp Instant Coffee Powder
1/2 tsp Distilled White Vinegar/ Lemon Juice
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Music by:
Carefree Kevin MacLeod
Crazy Glue Josh Woodward
Chocolate Chiffon Cake Recipe | チョコレートシフォンケーキ
A chiffon cake is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings. Being made with vegetable oil, instead of a traditional solid fat such as butter or shortening, it is easier to beat air into the batter. As a result, chiffon cakes (as well as angel cakes and other foam cakes) achieve a fluffy texture by having egg whites beaten separately until stiff and then folded into the cake batter before baking. Its aeration properties rely on both the quality of the meringue and the chemical leaveners.
A chiffon cake combines methods used with sponge cakes and conventional cakes. It includes baking powder and vegetable oil, but the eggs are separated and the whites are beaten before being folded into the batter, creating the rich flavor like an oil cake, but with a lighter texture that is more like a sponge cake.
They can be baked in tube pans or layered with fillings and frostings.
In the original recipe, the cake tin is not lined or greased, which enables the cake batter to stick to side of the pan, giving the cake better leverage to rise, as well as support in the cooling process when the cake is turned upside down to keep air bubbles stable.
The recipe is credited to Harry Baker (1883–1974), a Californian insurance salesman turned caterer. Baker kept the recipe secret for 20 years until he sold it to General Mills, which spread the recipe through marketing materials in the 1940s and 1950s under the name chiffon cake, and a set of 14 recipes and variations was released to the public in a Betty Crocker pamphlet published in 1948.
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#chiffoncake #chocolatechiffoncake #unclebillskitchen #cakerecipe #chocolatecakerecipe
How to Make the Most Amazing Chocolate Cake
The Most Amazing Chocolate Cake is here. I call this my Matilda Cake because I swear it’s just as good as the cake that Bruce Bogtrotter ate in Matilda. Moist, chocolaty perfection. This is the chocolate cake you’ve been dreaming of!
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: ????️ ????️
BUTTERMILK SUBSTITUTE:
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✅Ingredients
• butter and flour for coating and dusting the cake pan
• 3 cups all-purpose flour
• 3 cups granulated sugar
• 1½ cups unsweetened cocoa powder
• 1 tablespoon baking soda
• 1½ teaspoons baking powder
• 1½ teaspoons salt
• 4 large eggs
• 1½ cups buttermilk
• 1½ cups warm water
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
✅Instructions
1️⃣ 00:00:17 - Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.
2️⃣ 00:01:19 - Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
3️⃣ 00:01:44 - Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
4️⃣ 00:02:31 - Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.
5️⃣ 00:02:47 - Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
6️⃣ 00:03:06 - Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
7️⃣ Frost with your favorite frosting and enjoy!
Notes
The better quality cocoa powder you use the better the cake will taste.
00:03:30 - CHOCOLATE CREAM CHEESE BUTTERCREAM FROSTING
✅Ingredients
• 1½ cups butter, softened
• 8 oz cream cheese, softened
• 1½ cups unsweetened cocoa powder
• 3 teaspoons vanilla extract
• 7-8 cups powdered sugar
• about ¼ cup milk (as needed)
✅Instructions
1️⃣ 00:03:38 - In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results
2️⃣ 00:03:57 - Add in cocoa powder and vanilla extract. Beat until combined.
3️⃣ 00:04:23 - Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated.
Notes
In the photos above, an extra dark cocoa powder was used in the frosting. Extra dark cocoa will result in a much darker, almost black frosting.
METRIC MEASUREMENTS
✅Ingredients
• butter and flour for coating and dusting the cake pan
• 450 grams all-purpose flour
• 650 grams granulated sugar
• 155 grams unsweetened cocoa powder
• 17 grams baking soda
• 8 grams baking powder
• 11 grams salt
• 4 large eggs
• 350 ml buttermilk
• 350 ml warm water
• 115 ml vegetable oil
• 10 ml vanilla extract
✅Instructions
1️⃣ Preheat oven to 176 degrees Celsius. Butter three 23 centimeter cake rounds. Dust with flour and tap out the excess.
2️⃣ Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
3️⃣ Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
4️⃣ Divide batter among the three pans.
5️⃣ Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
6️⃣ Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
7️⃣ Frost with your favorite frosting and enjoy!
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Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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가장 완벽한 초코 카스테라 만들기 (두툼탱글~갈라짐 없는 비법! Chocolate Cotton Sponge Cake | Castella Recipe)
많이 달지 않아 더 좋은
초코 카스테라
[초코 카스테라 케이크]
[재료]
계란5개
박력분 80g
코코아 파우더 25g (무가당)
우유 130g
식용유 65g
소금 1g
설탕 110g
instagram❤️인스타그램
#대만카스테라
#스펀지케이크
#코튼케이크
Trans:
bizcocho de chocolate | pastel de castella de chocolate
pão-de-ló de chocolate | bolo de castela de chocolate
Schokoladenbiskuitkuchen | Schokoladen-Castella-Kuchen
pan di spagna al cioccolato | torta castella al cioccolato
kue bolu coklat | kue castella coklat
チョコレートスポンジケーキ| チョコレートカステラケーキ
巧克力海绵蛋糕| 巧克力卡斯特拉蛋糕
bánh bông lan socola | bánh castella sô cô la
génoise au chocolat | gâteau castella au chocolat
çikolatalı pandispanya | çikolatalı castella kek
کیک اسفنجی شکلاتی | کیک کاستلا شکلاتی
เค้กสปันจ์ชอคโกแลต | เค้กชอคโกแลตคาสเทลล่า
चॉकलेट स्पंज केक | चॉकलेट कैस्टेला केक
كعكة إسفنجية شوكولاتة | كعكة الشوكولاتة كاستيلا
Chocolate Chiffon Cake
This Recipe has been around for a long time ago. The old fashion way, tested several times. Still one of the best you can find. Simple, easy, basic yet delicious soft, moist chocolate chiffon cake.