Perfect Chiffon Cake. Foolproof Method. Soft & Airy
Chiffon is the ultimate sponge cake. I show you my foolproof no-fail recipe, full of tips and tricks to ensure the perfect cake every time. Then, let's turn the plain Chiffon cake into a easy yet show-stopping Strawberry Shortcake, Chinese bakery style.
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Chiffon Cake Recipe
6 / 15 cm Cake
- 35g (2 tbsp + 1 1/2 teaspoon) veg oil
- 50g (1/2 cup minus 1 tablespoon) cake flour
- 50g (50 mL) milk
- 1 tsp vanilla
- 3 large eggs, ~50g each without shell
- 1/8 tsp cream of tartar (sub 1/4 teaspoon lemon juice or white vinegar)
- 50g (1/4 cup) sugar
8 / 20 cm Cake
- 70g (5 tbsp) veg oil
- 100g (2/3 cup + 2 teaspoons) cake flour
- 100g (100 mL) milk
- 2 tsp vanilla
- 6 large eggs (300g), ~50g each without shell
- 1/4 tsp cream of tartar (sub 1/2 teaspoon lemon juice or white vinegar)
- 100g (1/2 cup) sugar, added in 3 additions
Cake Pan
- 6 or 8 with removable bottom, no grease of flour (preferable) or non-removable bottom (see note for prep instructions)
Method
1. Preheat oven to 300F
2. In a large bowl, whisk together cake flour and oil. Add milk and vanilla. Whisk with a side-to-side motion until mostly combined. It's okay to have some lumps remaining.
3. Separate eggs, adding yolks directly to bowl with cake flour + oil, and eggs to a large clean mixing bowl.
4. Whisk egg yolks into the batter, again with a side-to-side motion, until the batter is smooth and forms a ribbon when dropped from the whisk. If it's too thick, add up to 2 tsp milk to thin out
5. Add cream of tartar to egg whites. Whip on high speed until white and foamy. Add in first 1/3 of sugar. Keep whipping on high speed until the egg holds a very very soft peak. Add in next 1/3 of sugar. Switch to medium speed. Whip until a soft floppy peak. Add in last 1/3 of sugar. Switch to medium-low speed. Whip until eggs hold a peak with a stiff base but a flexible tip.
6. Add 1/3 of the egg whites to the batter. Fold in with rubber spatula. Add batter back to rest of the egg whites. Gently fold until there are no streaks of white left in the batter.
7. Pour batter into a cake pan. Tap cake pan on counter a few times to get rid of air bubbles. Swirl a toothpick through the batter to further remove large air bubbles.
8. Bake at 300F for 50-55 minutes, until the top has cracked and turned a light golden. To test for doneness, gently press the top of the cake with a finger. It should not feel wet and should lightly spring back, though it might not spring back all the way. You may still hear sounds of the foam compressing when you press down. That's totally normal. Insert a bamboo skewer into the centre of the cake and it should come out mostly clean, maybe with one or two crumbs.
9. Immediate drop the cake pan twice on the counter to release excess hot air / steam. Quickly invert the pan onto two upside down bowls or a cooling rack. Let the cake cool for at least 90 minutes before removing from pan. Can also be left at room temperature overnight to cool.
10. Once cooled, press around the top of the cake to release from the sides. Run a thin knife all the way around the perimeter of the cake, pressing tightly against the inside of the cake pan. Pop up the bottom of the cake pan. Press around bottom edge of cake to release from base plate.
11. Serve plain or make into Strawberry Shortcake.
Using a non-removable bottom pan:
To prep a non-removable bottom pan, lightly brush only the inside bottom of the pan with a few drops of oil. Add 1/8 teaspoon flour and shake to distribute evenly. Discard excess flour. Proceed with recipe as usual.
To remove cake from non-removable bottom pan:
After running a knife around the perimeter of the cake, reach in between the cake and the side of the pan and press the cake in towards the centre. Repeat around the whole cake. This should detach the cake enough from the bottom for it to come out once the pan is inverted.
Strawberry Shortcake
- Double batch of Sheldo's Favourite Whipped Cream. Recipe here:
- 2 lbs (~900g) strawberries, cored and halved
00:00 Chiffon Cake?
00:41 Welcome
01:13 Foam Cake Intro + What is Chiffon?
01:42 Recipe Starts!
01:54 Make Batter
02:36 Whisking Technique for Less Gluten
02:58 Continue Batter
03:31 Whip Egg Whites
05:24 Add Egg Whites to Batter
06:06 Cake Pan Talk
07:00 Bake Cake
07:48 Post-Bake + Cooling
08:11 Remove Cake from Pan
09:29 Chiffon Cake, So Soft
09:53 Strawberry Shortcake
11:04 Strawberry Shortcake Details
11:43 Outro
a mini strawberry shortcake...for one person!
welcome spring with open arms with the lightest and most refreshing strawberry shortcake! make this fluffy and pillowy genoise sponge cake, filled with freshly whipped cream and strawberries, all portioned for one person so you can try out new cake recipes without the burden of leftover full sized cakes!
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4x3 Cake Pan →
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INGREDIENTS
Genoise sponge:
1 large egg
35 g (2 1/2 tbsp) white granulated sugar
15 g (1 1/2 tbsp) flavourless oil
25 g (1 1/2 tbsp) milk
40 g (1/3 cup) all purpose flour
1/2 tbsp cornstarch
Pinch of salt
1/2 tsp pure vanilla extract
Whipped cream:
115 g (1/2 cup) whipping cream
25 g (2 tbsp) white granulated sugar
1/2 tsp pure vanilla extract
Filling & decor:
Fresh strawberries
Fresh thyme (optional)
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食材
海绵蛋糕:
1个 大号鸡蛋
35 克(2 1/2 汤匙)白砂糖
15 克(1 1/2 汤匙)无味食用油
25 克(1 1/2 汤匙)牛奶
40 克(1/3 杯)中筋面粉
1/2 汤匙 玉米淀粉
少许 盐
1/2 茶匙 纯香草精
奶油霜:
115 克(1/2 杯)淡奶油
25 克(2 汤匙)白砂糖
1/2 茶匙 纯香草精
夹层和装饰:
新鲜草莓
新鲜百里香(可选)
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❓ FAQ
How old are you? currently 18
Where are you from? Canada!
What do you edit with? Final Cut Pro X
♫ Music from Epidemic Sound →
???? Video filmed/视频录制 by Jasma and Mom (go watch Mama Fusion Cuisine!!
???? Editing and Graphics/后期 by Jasma Zhou
Strawberry Shortcake Recipe
This delicious Strawberry Shortcake recipe is absolutely delightful! What could be better than a ton of super-sweet strawberries, floating in whipped cream sandwiched in a perfectly fluffy, melt in your mouth biscuit? They’re so easy to make from scratch that you won’t want to buy the ones from the store ever again!
RECIPE:
When strawberries are in season you NEED to make this strawberry shortcake recipe! They have the perfect balance of textures from the biscuit, Chantilly cream, fresh berries, and of course, the taste is delicious! Its a classic show-stopping dessert that works for any occasion. You won’t believe how easy it is to make these individual homemade strawberry shortcake from scratch.
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STRAWBERRY SHORTCAKE | Mortar and Pastry
Strawberry Shortcake Recipe | How to Make Strawberry Shortcake | Mortar and Pastry
Fluffy, creamy and tangy strawberry shortcake! One of my favorite cakes that tastes as good as it looks! Light and airy layers of chiffon cake, moistened with milk syrup, strawberry filling and perfectly whipped cream, all the best combo ❤️
This recipe is very easy to make with just a handmixer, you're good to go! Whipping your egg whites and cream well levels up the softness of this cake. Checkout @Oster 6-speed handmixer which comes with a free all purpose cream! ????
We would love to see your works! Please tag us on Instagram and Facebook at Mortar and Pastry or use the hashtag mortarandpastry and show us your creations!
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Ingredients:
1 ¼ cake flour
2 tsp baking powder
½ tsp salt
½ cup sugar
5 yolks
⅓ cup milk
½ cup vegetable oil
1 tsp vanilla
5 egg whites
½ tsp cream of tartar
⅓ cup sugar
SYRUP
½ cup fresh milk or evap
¼ cup sugar
WHIPPED CREAM
2 cups whipping cream (sweetened)
1 tsp vanilla
*Fresh strawberries and canned strawberry pie filling (for filling and topping)
*Best served chilled
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Cotton Soft Strawberry Chocolate Cake
Cotton Soft Strawberry Chocolate Cake – It’s strawberry season this month. I don’t know if other places still on season, but I saw plenty of fresh and huge strawberries on the shelves, I thought it’s good time to make a strawberry cake. This cake is super light, chocolate flavour of cake and cream, with the fresh strawberries fillings, so delectable and refreshing. I’m not a big fan of strawberries, but with the chocolate flavour, it’s well balanced with the berries, overall the sweetness is just perfect. If you have tried my cotton soft sponge cake recipes, you’ll know how soft this is. If this is your first time coming across my sponge cake, I hope you’ll give this a try. Enjoy!
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FOR FULL RECIPE, please visit my blog at
Ingredients:
• Chocolate Sponge cake
7x7x3 inch
5 egg yolks
35g [3 tbsp] fine sugar
60g [¼ cup] light oil
50g [3½ tbsp] milk
1 tsp vanilla extract
65g [½ cup] cake flour
25g [2½ tbsp] cocoa powder
½ tsp salt
5 egg whites
½ tsp cream of tartar
65g [¼ cup + 1 tbsp] fine sugar
• Chocolate Cream Frosting
160g [1 cup] semi-sweet chocolate
80g [¼ cup + 1 tbsp] whipping cream, hot
360g [1½ cup] whipping cream, cold in a chilled bowl
syrup [1 tbsp sugar + 2 tbsp hot water]
Fillings: 250g [1½ cup] strawberries, halves
Top deco: 250g [15] strawberries, whole
Strawberry jam for glaze
Piping tip: 2C
Instructions:
• Chocolate Sponge cake
1. Preheat oven at 160°C/320°F.
2. Separate the eggs.
3. In the one large mixing bowl, add yolk bowl and sugar. Mix vigorously until well combined.
4. Add in the oil, mix until well combined. Add in milk and vanilla extract. Mix until well combined.
5. Sift in the flour, cocoa powder and salt. Mix until combined, do not over mix. Set aside.
6. In the bowl of egg whites, add cream of tartar. With an electric mixer, mix on low speed until frothy. Add sugar in 3 batches. Continue mixing on high speed until stiff peaks formed.
7. Add the egg whites into the chocolate batter in 3 batches. Fold in a circular motion until the white disappear, do not over mix. Switch to a spatula and continue folding until combined, do not over mix.
8. Transfer batter into a 7x7x3-inch pan, greased and lined with parchment paper. Use stick or skewer to draw vertically and horizontally inside the batter to release air trapped bubbles. Drop the pan a few times to release trapped air bubbles.
9. Bake in preheated oven at 160°C/320°F for 55-60 minutes or until an inserted skewer comes out clean.
10. Remove the cake from the pans, cool them completely before slicing. 11. Once the cake is cooled. Slice the cake into 3 sheets. Set aside.
11. Cut the strawberries into halves and set aside.
• Chocolate Cream Frosting
1. In a bowl, add the chocolate and hot whipping cream. Place the bowl over a double boiler. Let it sit for 2 minutes before mixing. After 2 minutes, mix the chocolate until completely melted and no lumps. If you find the chocolate is still lumpy, pop into microwave just for few seconds, and mix again. Set aside for cooling completely before using.
2. In a large chilled bowl, add cold whipping. Mix until slightly thickened. Add in the chocolate mixture. Continue mixing on medium speed until combined and soft peaks formed.
3. Refrigerate the frosting for 30 minutes or until it is stiff consistency.
4. Cake is ready to assemble.
• Assemble the Cake (refer to the video)
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The MOST AMAZING Chocolate Strawberry Cake Recipe Ever!
Whether you want to make this for Mother’s Day, Valentine’s Day, or another special occasion, this dreamy chocolate strawberry cake will steal the show. The tender and moist chocolate cake layers are filled and coated in a sweet strawberry buttercream which is already a delicious combination on its own, but we kicked it up a notch by drizzling chocolate ganache over the top! This melt-in-your-mouth cake is such a decadent treat, but the fresh, bright flavors from the strawberries really take It to a whole new level and balance the flavors out perfectly.
RECIPE:
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