How To make Maple Chiffon Cake
BH&G ENCYCLOPEDIA OF COOKING:
VOLUME 4:
2 1/4 c Sifted cake flour
3/4 c Granulated sugar
3 ts Baking powder
1 ts Salt
3/4 c Brown sugar
* * * * * 1/2 c Salad oil
5 Egg yolks
3/4 c Cold water
2 ts Maple flavoring
1 c Egg whites (about 8)
1/2 ts Cream of tartar
1 c Finely chopped walnuts
* * * * * 1/2 c Butter or margarine
4 c Sifted confectioners' sugar
1 ts Vanilla or 1/2 to 1 teaspoon
-maple flavoring Light cream (about 1/4 cup) Sift flour, granulated sugar, baking powder, and salt together into mixing bowl; stir in brown sugar. Make a well in center of dry ingredients. Add in order; salad oil, egg yolks, water, and flavoring. Beat till satin smooth. Beat egg whites with cream of tartar till very stiff peaks form. Pour batter in thin stream over entire surface of egg whites; fold in gently. Fold in nuts. Bake in ungreased 10-inch tube pan at 350 for 1 hour. Invert pan; cool. Prepare frosting and frost cake. For frosting: Melt butter or margarine in saucepan; keep over low heat till golden brown. Watch carefully to prevent scorching. Remove from heat. Place sifted confectioners' sugar in mixing bowl. Beat in melted butter. Add vanilla or maple flavoring. Blend in light cream till of spreading consistency. -----
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Gluten Free Chiffon Cake
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Gluten Free Chiffon Cake
5 Eggs (58-60 gr. each with shell)
115 gr. Rice Flour
46 gr./ Corn Flour / Corn Starch
110 gr./ml. Whole Milk
70 gr./ml. Vegetable Oil
1/2 tsp. Salt
1 tsp. Baking Powder
1 tsp. Vanilla Essence
100 gr. Fine Sugar
100 gr. Fine Sugar (for the egg whites)
Preheated Oven: 160°C
Baking temperature: 160°C
Baking Time: 50-55 minutes
Baking time may vary depending on the type and accuracy of your oven.
Peach Chiffon Cake Recipe
Peach Chiffon Cake
Ingredients:
125 g butter
1/2 cup sugar
6 egg yolks
1/4 cup peach syrup
1/2 cup water
1 tsp vanilla extract
2 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon fine salt
6 egg whites
1 teaspoon vinegar
3/4 cup sugar
homemade maple syrup cake recipe | cake recipes | maple syrup recipes | Aussie girl can cook
this simple maple syrup cake is so moreish and really easy to make. recipe written below.
pre heat oven 180 degrees c
baba tin or 20 cm round tin greased and floured
large bowl
185g butter at room temp
1 and 1/2 cups self raising flour
1/2 cup plain flour
3/4 cup firmly packed brown sugar
1/3 cup maple syrup
2 eggs at room temp
1/2 cup milk
mix on low speed then med til smooth and pale
put into tin smooth over
bake aprox 40 to 45 mins til scewer comes out clean
maple icing
1 and 1/2 cups icing sugar
1 tea sp marg or soft butter
2 table sp maple syrup
stir over a bowl of kettle hot water
you can add extra syrup or butter to make it runnier
takes 5 mins to set on cake
The better than bakery SPONGE CAKE recipe you've been looking for! Light, airy, soft sponge cake
RECIPE:
SHOP:
This better than bakery sponge cake recipe is light, airy, and just straight up DELICIOUS! It’s so versatile that you can pair it with literally anything. I love filling mine like a classic Victorian sponge cake with my homemade raspberry filling recipe and whipped cream – YUM!
HOW TO WHIP EGGS:
INGREDIENTS:
Sponge Cake
- ⅓ cup (40 g) flour - regular, all purpose (see note 1 on blog post)
- ½ cup (60 g) cornstarch
- ¼ tsp baking powder
- ¼ tsp salt
- 4 large eggs - whites and yolks separated
- ⅛ tsp white vinegar
- ⅔ cup (132 g) white granulated sugar - separated in half (1/3 for the egg whites & 1/3 for the egg yolk mixture)
- 1½ tbsp warm water - not boiling
- 2 tsp vanilla essence/extract
- 2 tbsp (30 g) unflavoured vegetable oil - I use canola
IMPORTANT: Cake tins must be ungreased (with only the bottom lined), and ensure the cakes are cooled upside down once baked. Bake at 160 °C (320°F) with the fan on for 25 minutes. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).
Simple Syrup (I use about 3/4s of the quantity below to brush the cake)
- ½ cup (100 g) white granulated sugar
- ½ cup (110 g) boiling water
Whipping Cream
- 2 cups (375 g) cold whipping cream
- 2 tsp icing sugar - also known as confectioners sugar/powdered sugar
- ½ tsp vanilla essence/extract
- 1 punnet fresh strawberries for decorating - sliced in half
Raspberry Jam
- 1 batch of my raspberry jam filling recipe:
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Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
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Pastry Brush -
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Cake Stand -
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Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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Chiffon Cake
The First Lady of Food teaches you how to make Cherry Nut Chiffon Cake. A pink dream, this was a real favourite in the 1950s and the mouthwatering descriptions will make you wish there were images to accompany this charming show!