How to Bake Chiffon Cake for the Holidays! | LIVESTREAM w/ Anna Olson
Recipe below! I'll show you how to make this lime chiffon cake with a raspberry swiss meringue buttercream! This cake has a fluffy texture, a rich but not overly sweet frosting and a combination of flavours that is truly a crowd-pleaser. (I like this cake so much, in fact, that I make it in the summer, grill unfrosted slices on the BBQ and serve them with fresh fruits.)
Brought to you by Rolling Meadows!
--------------------------------------------------------
• Recipe •
Makes one 10-inch (25 cm) layer cake
Serves 16
Prep Time: 45 minutes
Cook Time: 75 minutes
Make Ahead Tip: You can bake and assemble the cake a full 1 to 2 days before serving and store well wrapped at room temperature. Add berry garnish no more than 4 hours before serving, otherwise the sugar on the berries will dissolve. Store decorated cake uncovered in the fridge until serving time.
• Ingredients •
Cake
7 large eggs, separated and at room temperature
3 large egg whites, at room temperature
2 tsp (8 g) cream of tartar
1 ½ cups (300 g) granulated sugar, divided
2 ¼ cups (290 g) cake and pastry flour
2 tsp (6 g) baking powder
½ tsp (2.5 g) salt
Zest of 3 limes
½ cup (125 mL) fresh lime juice
½ cup (125 mL) vegetable oil
¼ cup (60 mL) plain yoghurt or kefir
Buttercream
6 large egg whites
1 ⅔ cups (240 g) granulated sugar
1 ⅔ cups (365 g) unsalted butter, at room temperature
⅓ cup (80 mL) unstrained raspberry purée, made from frozen and thawed raspberries
OR 2 Tbsp of freeze-dried raspberry powder
1 Tbsp (15 mL) fresh lime juice
2 tsp (10 mL) vanilla extract
1 ½ cups (165 g) fresh raspberries
Granulated sugar, for garnish
Fresh mint leaves, for garnish
• Directions •
1. Preheat the oven to 325 °F (160 °C). Have ready an ungreased 10-inch (25 cm) angel food cake pan.
2. For the cake, place the 10 egg whites into a large mixing bowl, or stand mixer with fitted whip attachment. Add cream of tartar and whip on high speed until foamy. With mixer still running, add ¼ cup (50 g) of the sugar and continue to whip until mixture forms a medium peak when the beaters are lifted. Set aside.
3. Sift the flour, the remaining 1¼ cups (250 g) of sugar, baking powder and salt into a mixing bowl (if using a stand mixer, you do not need to wash the bowl or whip attachment). Add the lime zest, lime juice, oil, yoghurt or kefir, and 7 egg yolks. Blend on medium-low speed for a minute and then increase speed to medium-high, whipping for 2 minutes, until the batter is smooth.
4. Fold the whipped whites into the batter in two additions (using a whisk avoids deflating the whipped whites).
5. Pour batter into tube pan and bake for an hour, until centre springs back when gently pressed. Cool the cake in pan, either upside down on a wire rack, or directly on counter if pan has “feet.”
6. For buttercream, place egg whites and sugar in a metal bowl and set it over pot of gently simmering water. Whisk constantly but not vigorously until mixture reaches 150 °F (65 °C) on a candy thermometer, about 6 minutes.
7. Use electric beaters, or transfer the mixture to stand mixer with whip attachment, and whip on high speed until meringue has cooled to room temperature (it will hold a stiff peak by then).
8. With mixer still running on high, add butter a few pieces at a time. Buttercream will eventually deflate a little and become creamy yet fluffy looking. Beat in raspberry purée (or freeze dried raspberry powder), lime juice and vanilla. Set aside.
9. When cake is cooled and ready to assemble, run a palette knife around inside edge of cake pan. Insert bamboo skewer down the inside of the centre hole in a few places, to slightly loosen cake. Tap out cake onto counter (you may have to tap hard, but it will stay intact).
10. To assemble the cake, use a serrated knife to slice horizontally into three equal layers. Place the bottom third of the cake on a platter or cake stand and spread buttercream on top.
11. Set middle layer on top. Use a small palette knife to reach into centre hole and spread a little buttercream on edges of both layers of cake. Make sure it is well covered.
12. Spread some buttercream on top of middle layer of cake, then set top layer on, pressing gently to ensure cake is level.
13. Spread some buttercream around edges of the centre hole, then cover top and sides of cake completely. Chill cake uncovered until ready to serve.
14. To garnish the cake, make sure the raspberries are dry and room temperature. Dip half of the raspberries into granulated sugar—the sugar will stick to the berries and look like a light coat of frosting. Alternate dusted and undusted berries in a circle on top of the cake, and insert a few mint leaves so arrangement has the shape of a wreath.
Helpful Hint: Use buttercream at room temperature. When frosting the cake, it’s easiest to spread buttercream inside centre hole at each layer using a small palette knife, rather than trying to do all three layers together once the cake is fully assembled.
CHOCOLATE CHIP CAKE RECIPE FROM CAKE MIX - MOIST AND DELISH! | HOW I BAKE AND FREEZE CAKE LAYERS
Want to learn my secret of how to make a boxed cake taste better? In this video, I will give you a chocolate chip cake recipe using Betty Crocker cake mix. You can improve store bought cake mix with this recipe and make it taste better than bakery cake! If you're an experienced baker or just learning how to bake, this chocolate chip cake mix recipe will be a hit!
Get my FREE Birthday Cake Design Blueprint here:
Tools I used:
KITCHEN AID MIXER -
WILTON CLEAR VANILLA -
YELLOW CAKE MIX -
NESTLE CHOC CHIPS -
LOCK AND LOCK CONTAINER - (similar to mine)
SPATULA - (mine came in a set)
5 BAKING PAN -
PASTRY BRUSH -
HEATING NAILS -
PLASTIC WRAP -
Follow me on social media!
FACEBOOK:
INSTAGRAM:
PINTEREST:
Check out my website:
Please subscribe to see my new videos!
All songs used from YouTube Audio Library
Intro Song: Dive Down by VYEN
Background Song: Sunset n Beachz by Ofshane
End Song: Benji by Dyalla
If you have read all of this, thank you! I really appreciate your support!
I read all comments and try to respond the best I can. ????
Please follow me on Instagram and you can DM me the types of videos you would like to see.
Xoxo,
Karolyn
#ChocolateChipCake #CakeMixRecipe #KarolynsKakes
______________________________
Karolyn’s Kakes provides cake decorating tutorials and tips to help you make amazing cakes.
Thank you for coming to my channel!
Disclaimer: This description contains affiliate links that allow you to find the items mentioned in this video and support this channel at no cost to you. While this channel may earn minimal sums when the viewer uses the links, the viewer is in NO WAY obligated to use these links. Thank you for your support!
Milk Bar German Chocolate Jimbo Cake from Christina Tosi
Let's all spread the word and get Christina Tosi's attention!!
This Milk Bar Cake is now my official favourite of theirs. Now I love to make a good Milk Bar (Momofuku) recipe. This Milk Bar German Chocolate Jimbo Cake uses every layer perfectly. My personal favourites were the Coconut Crack Pie filling and the Pecan Crunch! But, then, I start thinking about that chocolate frosting and get distracted. Christina Tosi (Momofuku) is known for taking a very unusual combination of ingredients and putting them together to make some pretty interesting treats: birthday cake, crack pie, compost cookie, popcorn cake. I have a new favourite with the German Chocolate Jimbo Cake
Patreon Support:
Merch:
Mailing List:
Follow Me Here:
Instagram:
Facebook:
What I Use (Amazon Store):
Music:
____________________________________________________________________
Here is the recipe for free online!
(I used the all about cake cookbook)