How To make Grapefruit Chiffon Cake
2 c Flour
1 1/2 c Sugar
3 ts Baking powder
1/2 ts Salt
1/2 c Oil
6 Eggs: separated
3 ts Grated grapefruit peel
2/3 c Grapefruit juice
1/4 ts Cream of tartar
GLAZE:
2 c Powder sugar; sifted
3 ts Grapefruit peel; grated
1 ts Vanilla
3 tb Grapefruit juice
In a small mixer bowl, stir together flour, sugar, baking powder and salt. Make a well in the center; in order, add oil, egg yolks, peel and juice. Beat smooth with an electric mixer. Wash beaters, and in a large bowl, beat egg whites with cream of tartar until stiff. Gradually pour flour mixture (it will be stiff) in a thin stream over surface, and fold in gently. Bake in a 10" ungreased tube pan for 55 minutes at 350~, or until when lightly touched with the finger, the cake springs back. Invert. Cool completely. Loosen edges, and remove to a cake plate. GLAZE: Mix all ingredients together, using enough grapefruit juice to make it spread easily, and drizzle down the sides when spread on top of the cake. -----
How To make Grapefruit Chiffon Cake's Videos
오렌지 스펀지 케이크 만들기 : Orange Sponge Cake Recipe | Cooking tree
향긋하고 폭신한 오렌지 스펀지 케이크를 만들었어요~
♥더 자세한 레시피와 설명은 밑에 더보기 버튼 눌러 확인 해 주세요♥
♡For more detailed recipes, please click on the down below♡
향긋하고 폭신한 오렌지 스펀지 케이크를 만들었어요~
그냥 먹어도 오렌지 향이 나서 정말 맛있고 생크림과 함께 먹어도 좋고 케이크 시트로 사용해도 좋을 것 같아요~
굽는 중간에 케이크를 잠깐 꺼내 슬라이스한 오렌지를 한조각 올려 주니 더 예쁘더라구요~
이 과정은 생략하시고 한번에 쭉 구우셔도 된답니다~
머랭을 부드럽고 단단하게 휘핑해야 반죽이 매끄럽게 잘 되어 높이감 있는 케이크가 나오는 것 같아요~
구울 때 부터 먹을 때까지 집안에 오렌지 향이 가득해서 기분 좋게 만들었답니다~
즐겁게 시청하세요~♬ Enjoy~
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▶틀 사이즈 Mold size : 15cm x 7cm
▶재료
오렌지 제스트
오렌지 즙 35g
식물성 오일 30g
소금 1g
바닐라익스트랙 3g
달걀흰자 3개
설탕 75g
달걀노른자 3개
박력분 80g
▶레시피
1. 오렌지 제스트에 오렌지 즙과 식물성 오일을 넣고 섞은 뒤 소금, 바닐라익스트랙을 넣고 섞는다.
2. 달걀흰자를 휘핑하다가 큰 거품이 올라오면 설탕을 3번에 나눠 넣고 휘핑해 부드럽게 뿔이 서는 머랭을 만들고 달걀 노른자를 나눠 넣고 휘핑한다.
3. 박력분을 체 쳐 넣고 섞은 뒤 오렌지 즙 혼합물에 반죽을 조금 덜어 넣고 섞고 본반죽에 부어 섞는다.
4. 테프론 시트를 두른 틀에 붓고 기포정리를 한 뒤 170도 예열한 오븐에서 18~20분 정도 굽다가 오븐에서 꺼내 위에 슬라이스한 오렌지를 올리고 15~17분 정도 더 굽고 식힌다.
▶Ingredients
Orange zest
35g Orange juice
30g Vegetable oil
1g Salt
3g Vanilla extract
3 Egg whites
75g Sugar
3 Egg yolks
80g Cake flour
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시청해주셔서 감사합니다~♥
Thank you for watching~
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▶제 영상은 유튜브와 네이버TV에만 업로드 되고 있습니다~
트위치, 페이스북 등 다른 매체는 가입되어 있지 않습니다.
이 영상을 무단 도용하거나 2차 편집 및 재업로드를 금지합니다.
My video is only uploaded to YouTube and Naver TV.
Unauthorized theft of this video or 2nd edit and reupload is prohibited.
▶저는 한국인이고 여성입니다~
저는 쿠킹트리 채널만 운영하고 있으며 세컨 채널은 운영하지 않습니다.
I am South Korean and female~
I only run the Cooking Tree channel and I don't run the Second Channel.
#오렌지케이크 #스펀지케이크
4 Citrus Fruits CAKES!! | How To Cake It
This cake started off as 8 lbs of my Ultimate Vanilla Cake divided up and dyed lemon yellow, lime green, pink grapefruit? and orange-y orange. These tasty treats were then showered with citrus flavoured Simple Syrup and layered with my Italian meringue buttercream! I covered these babies in fondant and then broke out my artist tools to make them look apPEELing! These cakes are so real that I ate the wrong slice! Check out the full recipe here:
Got an idea for a cake? I'd love to hear it - subscribe & comment below!
Welcome to How To Cake It with Yolanda Gampp. If you love baking and want to learn how to turn eggs, sugar and butter into CRAZY novelty cakes like Yo's famous Watermelon Cake then join us. Each episode includes the A-Z process and recipe of making one of a kind edible creations, gorgeous buttercream cakes, and more! You learn how to make recipes like Italian meringue buttercream, the perfect chocolate cake and vanilla frosting - PLUS tips and tricks on using Simple Syrup, carving, icing, applying and painting fondant, and simple ways to make any cake look amazing. Leave a comment with your cake idea and you may just see it on the channel! New Video Every Tuesday at 8am EST.
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Martha Stewart Makes 4 Citrus Dessert Recipes | Martha Bake S4E1 Citrus
In this episode, Martha shares her love of citrus desserts with four favorite recipes. A light and airy orange chiffon cake bursting with flavor, Shaker lemon pie with a three-ingredient filling, and for those who love key lime pie, mouthwatering lime squares with a pistachio graham-cracker crust. Plus, an upside-down cake made with three kinds of citrus, including grapefruit, from pastry chef, Karen DeMasco.
#Recipes #MarthaBakes #MarthaStewart
00:00 Introduction
00:04 Orange Chiffon Cake
06:01 Shaker Lemon Pie
10:55 Lime Squares
15:57 Citrus Upside-Down Cake
22:55 Baking Bonus: Candied Orange Zest
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart.
This episode originally aired as Martha Bakes Season 4 Episode 1.
Full Recipes:
Citrus Upside-Down Cake -
Shaker Lemon Pie -
Orange Chiffon Cake -
Lime Square with Pistachio Graham Cracker -
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart Makes 4 Citrus Dessert Recipes | Martha Bake S4E1 Citrus
Orange Cake | Orange Sponge Cake | Orange Cake With Special Orange Filling | Manjaris Recipe
#orangecake #orangespongecake #manjarisrecipe #manjariscake #orangepoundcake #orangepastry #orangepastrycake #orangegel #cakegel
Ingredients:
for cake
.egg 3
.sugar 3/4 cup (135 g)
.all purpose flour 1 cup (130g)
.baking powder 1 tsp
.orange juice 1/4 cup (60 ml)
.oil 2 tbsp (30 ml)
.orange zest 1 tsp
orange filling
.orange 2 and 1/2 (150g)
.orange juice 1/2 cup (125 ml)
.water 1/4 cup (60 ml)
.sugar 70g (1/3 cup)
.orange zest 1 tsp
orange gel
.corn flour 1 tbsp
.sugar 3 tbsp
.water 2 tbsp
frosting
.whipping cream 1 and 1/2 cup (380 ml)
.sugar 4-5 tbsp
.orange essence 1/2 tsp
If you like the video please like and share it with your family and friends. Leave a comment in the comment box below and don't forget to subscribe to our channel.
Orange Pound Cake:
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얼그레이 자몽 쉬폰 케이크 만들기 Earl grey Grapefruit Chiffon cake (자몽꽃 데코)
여러분 안녕하세요
은은한 얼그레이의 향과 톡톡 쏘는 자몽의 조합
생각보다 너무너무 잘 어울렸어요
만들기 전엔 다시 만들어 보게 될까 싶었는데
먹어보니 조만간 다시 응용해서 만들어 봐야겠어요
항상 건강 조심하시고 궁금하신 점들은 댓글로 부탁드려요~!
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How To Make Earl Grey Chiffon Cake (Recipe) アールグレイシフォンケーキの作り方 (レシピ)
== VIDEO UPDATED == I'm uploading my Earl Grey Chiffon Cake video we created back in 2015 as there was a typo in the text (should have been 170C instead of 107C). This video was shot in our old kitchen and we noticed we improved our video making skills quite a bit. We kept the same song from our original video as well, since we don't pick this type of music anymore. Thank you for watching our videos and supporting us!
Light, spongy and airy with nice fragrance from earl grey tea, this delightful Earl Grey Chiffon Cake is a perfect dessert for your afternoon tea!
PRINT RECIPE ▶
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 minutes
Serves: 1 17-cm (7) chiffon cake
Ingredients:
2 tsp. (3 g) Earl Grey loose tea leaves
1 Tbsp. (5 g) Earl Grey loose tea leaves
6 Tbsp. (90 ml) hot water
3 large eggs
85 g (3 oz, or ½ cup and take away 1 Tbsp.) sugar, separated
3 Tbsp. (40 ml) vegetable oil
75 g (2.6 oz., or about ⅔ cup) cake flour (See Note for homemade cake flour recipe)
1 tsp. (3 g) baking powder
Instructions with step-by-step pics ▶
Equipment you will need
1 17-cm (about 7”) chiffon cake pan (Do not grease the pan. Chiffon cakes cling to the sides to rise. If you grease the pan, they will not rise as high.)
Purchase Chiffon Cake Pan:
17 cm aluminum chiffon cake pan from Amazon:
7 inch round angel cake pan with removable base from Amazon
All-Purpose Flour vs. Cake Flour:
All-purpose flour and cake flour do not perform the same. Cake flour is more delicate, and if you use all-purpose flour instead of cake flour, the texture will be dense and tough. If you can't find cake flour, use this substitution:
Take one level cup of all-purpose flour, remove 2 Tbsp, and then add 2 Tbsp of corn starch back in. (1 cup AP flour - 2 Tbsp AP flour + 2 Tbsp corn starch = 1 cup cake flour). Be sure to sift the flour 3-4 times to distribute the corn starch well.
Tips for beating egg whites:
-- Make sure your beaters and mixing bowl are clean and dry. A speck of oil or egg yolk on either one can minimize the volume of the beaten egg whites.
-- Avoid plastic bowls -- even clean ones may hold oily residue that can affect the beating quality of the egg whites.
-- Use a bowl that's wide enough to keep the beaters from being buried in the egg whites.
-- Do not overbeat or underbeat egg whites -- your cake may fall. Egg whites should be stiff but not dry.
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