Easy Chiffon Cake Recipe
Tender and light as air, this Chiffon Cake is a classic recipe perfect for any occasion. It’s tall and fluffy while being soft and springy. Plus, thanks to the egg yolks and oil, this cake is unbelievably moist. Delicious on its own or topped with powdered sugar, whipped cream, berries or almost anything! Homemade chiffon cakes are definitely underrated, they are so incredibly soft and you can use them for things like trifle, sheet cakes, and more!
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???? GÉNOISE PARFAITE TRÈS HAUTE & MOELLEUSE ???? 3 Ingrédients - Recette FACILE et INRATABLE + Astuces
Voici comment faire une génoise TRÈS HAUTE facile et inratable, avec seulement 3 ingrédients. Légère et moelleuse, elle sera parfaite pour vos layer cakes, gâteaux d'anniversaire recouverts de pâte à sucre, entremets... Je vous montre aussi comment couper la génoise en plusieurs couches et comment l'imbiber avec un sirop de sucre.
???? LE TABLEAU DES QUANTITÉS D'INGRÉDIENTS pour tous les diamètres de moules se trouve ici :
Chapitres:
0:00 - Introduction
1:29 - Comment Chemiser un Moule
2:59 - Ingrédients pour une Génoise
3:37 - Température Cuisson Génoise
3:49 - Recette de Génoise
7:23 - Cuisson de la Génoise
8:04 - Démouler la Génoise
8:29 - Génoise au Chocolat
8:42 - Comment Découper une Génoise
9:30 - Imbiber une Génoise
???????????? MATÉRIEL UTILISÉ:
* Moule rond 15cm:
* Papier sulfurisé:
* Ciseaux:
* Mètre de couturière:
* Pinceau en silicone:
* Bols en verre:
* Robot Kitchenaid Artisan :
( Fouet électrique: )
* Minuteur:
* Tamis manuel:
* Maryse:
* Fouet:
* Grille de refroidissement:
* Cercle à tarte:
* Couteau à génoise:
* Petite casserole:
* Plaque de cuisson:
???? LES RECETTES:
1. GÉNOISE HAUTE NATURE OU VANILLE (15cm de diamètre)
6 oeufs (taille moyenne)
175g de sucre en poudre
175g de farine
Génoise à la vanille: 1cc d'arôme vanille (
2. ???? GÉNOISE AU CHOCOLAT:
3. SIROP DE SUCRE:
50g de sucre en poudre
50g d'eau
▶️ POUR GARNIR VOTRE GÉNOISE:
▶️ ARTICLE COMPLET sur mon blog (+ Explications d'une GÉNOISE RATÉE ????):
❤️ Abonnez-vous à ma chaîne:
Suivez-moi sur:
???? Instagram:
✅ Facebook:
#génoise #gateauanniversaire #recettefacile
????Easy Genoise and Strawberry Whipped Cream Cake for Beginners | Korean Bakery Style
[ Genoise] 18cm(7inch)round pan
4 eggs
120 g (1/2 cup + 2 Tbsp) granulated sugar
120 g (3/4 cup) cake flour
1/4 tsp baking powder
30 g (2 Tbsp) milk
2 Tbsp (16 g ) vegetable oil
[Whipped Cream Frosting]
500 g whipping cream(Heavy cream)
50 g g granulated sugar
[Syrup]
40 g sugar
80 g hot water
*Dissolve sugar , then cool to use completely.
[Garnish]
Strawberries, oreo cookie
[eng sub][no butter]완벽한 제누와즈 만들기 성공률 1000%/No baking powder How to make a perfect sponge cake
조꽁드의 베이킹클래스 바로가기 :
제누아즈는 이탈리안 스폰지케이크를 부르는 말 이지요. 화학적인 팽창제 없이 반죽에 달걀 거품을 형성하여 부풀도록 하는 것인데요.
전란을 한꺼번에 중탕하여 거품을 내는 방법과 노른자와 흰자를 따로 거품내는 방법 그리고 흰자만 머랭을 내고 노른자를 섞는 방법이있습니다.
이 영상은 마지막 방법을 이용한 바닐라 스폰지 케이크 만드는 법을 보여드리고있습니다.
어쩌면 전란을 중탕하여 거품내서 만드는 방법 보다 좀 덜 번거롭고 볼륨은 쉽게 올릴수 있는 좋은 방법이라고 할수 있습니다.
또 상대적으로 덜 가라앉고 기공이 촘촘해서 탄력이 더 있는 장점이 있어요.
생크림 케이크 시트용으로 적합 합니다.
*************************************
여러분의 구독과 좋아요 감사합니다 ~^^
앞으로도 좋은 영상 만들어 가겠습니다.
*************************************
높은 1호 원형팬 (지름15X높이7)
흰자 3(90~95g)
설탕 90g
노른자 3(50~55g)
박력분 90g
소금 1g
식용유 22g
우유30g
바닐라액 3g (생략가능)
150도에서 40분 굽기
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That Kid in Fourth Grade Who Really Liked the Denver Broncos by Chris Zabriskie is licensed under a Creative Commons Attribution license (
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Notice !
For about translating to other languages...
I am sorry but I don't know every language except English.
Even my English is not fluent so that translating the descriptions in English takes time.
For other languages? it is too much load for me.
If you really want me to do... I wish I could...
But I can't even read other languages so I do not know the translated recipe is right or not.
If I give you the wrong information you may get confused on that.
I am very thankful for you guys but it is hard work.
Please let me spend my time to make more good recipe videos.
Could you do that yourself by the Google translation tool?
You may understand the English so your translating skill to your language will be better. You would translate first. when if you need more information you ask me again. I can help you then.
Google will help you. this is awesome.
Thank you.
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A Genoise is an Italian sponge cake that is leavened naturally with eggs using the foaming method which is the gentle warming of the eggs with sugar and beating them until they are foamy and thick without chemical leavening.
There are several ways to froth eggs. First, beating whole eggs at once. Secondly, foaming the yolks and whites separately, thirdly mix the yolk in the egg white meringue.
This video shows you how to make a vanilla sponge cake using the last method.
Maybe it's a little less cumbersome than frothing eggs by warming method, and it's a good way to give the volume easily.
It also has the advantage of being less flat and more firm. Suitable for fresh cream cake sheets.
1 round pan (Diameter 15cm X Height 7 cm)
90~95g egg white
90g sugar
3 (50-55g) egg yolks
90g cake flour
1 g salt
22g corn oil
30g milk
3g vanilla extract
Bake at 150 degrees for 40 minutes
FOOLPROOF 3 Types of Genoise Cake Sheet : no fail recipe | SweetHailey
/ INGREDIENTS /
15cm/6inch (7cm height) round pan = 18cm/7inch (4.5cm height) round pan
-vanilla genoise / cake sheet
3 eggs
85g(1/3cup plus 1 1/2Tbsp) sugar
95g(2/3cup) cake flour
30g(2Tbsp) melted unsalted butter
30g(2Tbsp) milk
-chocolate & matcha genoise / cake sheet
3 eggs
90g(1/2cup minus 2tsp) sugar
85g(1/2cup plus 1 1/2Tbsp) pastry flour
10g(1 1/2Tbsp) cocoa powder / matcha powder*
30g(2Tbsp) melted unsalted butter
30g(2Tbsp) milk
Before you make: preheat the oven to 180C / 355F.
1. In a bowl, put eggs and sugar. Place bowl over a hot water-pot. Put eggs and sugar, and whip 8~10min until fluffy, and consistency of batter doesn't smooth out quickly.
2. Add the sieved cake flour, and fold gently until no flour is seen.
3. In another bowl, put milk and melted unsalted water. With a dollop of batter, mix until well combined. Pour back the mixture into the batter, and mix gently.
4. Transfer into the lined pan. Tap a few times to get out air pockets. Bake for 30~35min until a toothpick came out clean when poking a center. After came out of the oven, remove right away from the pan.
5. After fully chilled, slice the cake into 1cm or 1.5cm (0.4inch or 0.6inch).
*You can reduce matcha powder to 6g(1Tbsp)
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좋아요 버튼과 구독하기 버튼을 누르시면 큰 힘이 됩니다! :D
If you want to see in ENG sub, change the YouTube language!
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All recipes belong to SweetHailey 스위트헤일리.
All recipes are for non-profit use only.
모든 '스위트헤일리' 레시피는 무단 상업적 사용을 금지합니다.
/ FTC / This Video is not sponsored
How to make Basic Sponge Cake | Génoise | Qiong
To make whole egg whipped sponge cake, please check the following points
1. The temperature of the egg is best to control between 37-41°C, if it is summer, the temperature can be a little lower, if the room temperature is low, it is best to heat to about 40°C, so that the egg is easier to whip.
2. The temperature of the butter and milk should be controlled between 50-60°C so that the batter will not froth easily after being poured into it.
3. The whipping state of the eggs is fine, shiny, lift the whisk can slowly flow down without disappearing, first with the highest speed, then medium speed, medium-low speed
4. baking temperature according to their home oven appropriate adjustment, the oven in the US is no upper heat for baking, so the best preheating is more than 20 minutes, when the internal temperature of the oven is stable before putting in, put in the middle of the oven to bake.
5. A successful sponge cake is golden brown outside and egg yolk color inside, whole egg sponge cake is generally not as high as the split egg sponge cake, but the internal organization will be more delicate
If there are any questions please leave a comment to me
????Ingredients
30g Unsalted butter 1.41tbsp
30g Milk 2tbsp
3pcs Egg 50g+-
90g Caster sugar 0.45cup
90g Cake flour 11tbsp
Cake Pan size 15cm/6''
Put it in the middle of the preheated oven, 170°C (340°F) bake for 35 minutes
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