Chocolate Chiffon Cake | Recipe
INGREDIENTS:
3 egg yolks,
30g of sugar,
1 tsp of vanilla extract,
50ml of milk,
25ml of oil,
50g of cake flour,
15g of cocoa powder,
1 tsp of baking powder,
3 egg whites,
40g of sugar,
130ml of whipping cream,
2 tbsp of sugar
METHOD
1. Whisk together the egg yolks, sugar and vanilla extract until nice and thick.
2. Gradually whisk in the milk and oil until smooth.
3. Add in the cake flour, cocoa powder and baking powder and mix until just combined.
4. In a separate large bowl, whisk together the egg whites and sugar until soft peaks form.
5. Gradually fold in the egg whites a little at a time until no streaks remain.
6. Pour batter into a 15x7.5cm chiffon cake pan. Use a skewer to swirl through the batter to remove any large air bubbles.
7. Bake at 170c for 40 minutes. Once baked, let the cake cool upside down on a tall bottle (i.e. wine bottle) to prevent shrinkage.
8. Whilst cooling, whip the cream and the sugar into light and pillowy soft peaks.
9. Once cooled, flip cake out onto a large plate. Dollop the cream and smear on top.
Decorate with additional cocoa powder.
10. Refrigerate the cake for 3-5 hours before serving to firm up the cream, or serve as is without the cream.
Have a friend/family member's birthday coming up and trying to look for that perfect birthday cake? Look no further- this cake is sure to impress! It consists of two light sponge cake surrounding a layer of fresh fruits and cream. On top of the cake, I've decided to decorate with half of a fresh mango, strawberries and a really cool sugar decoration, but feel free to use your favorite fruits that are in season. Not only is this cake impressive and elegant, it's also soooo delicious!
Birthday Cream Cake Recipe Recipe by iSaamuel
INGREDIENTS; Cake
4 egg yolks,
55g of bread flour (sifted),
3 tablespoons of milk,
2 teaspoons of vanilla extract,
3 tablespoons of vegetable oil (or any other flavourless oil)
4 egg whites,
50g of sugar
Sugar decoration
100g of sugar,
2 tablespoons of water
Cream
450ml of heavy whipping cream,
3 tablespoons of powdered sugar (more or less according to taste)
METHOD; Cake
1. Mix together the egg yolks, milk, vanilla extract and oil together with a whisk until well homogenised.
2. Sift in the bread flour and whisk for about 2-3 minutes or until gluten strands form and the mixture becomes thick. Set aside.
3. In another large, clean bowl, add in the egg whites and start whipping it until frothy.
4. Once frothy, gradually add in the sugar and whisk until soft, glossy peaks are formed.
To test if they're ready, tilt the bowl with the egg whites and see if they move around. If not, they're done- they should be nice and firm.
5. Fold the beaten egg whites into the egg yolk mixture. Start off with a 1/3 of the egg whites and whisk this in to lighten up the egg yolks.
6. Add the rest of the egg whites in, but this time, folding gently so as not to deflate the air bubbles we worked so hard for (while whipping).
7. Once the batter is well mixed and that there are no more streaks of egg whites, pour this mixture into two 7-8 inch lined baking cake tins.
8. Bake at 180c for 20-25 minutes or until a skewer inserted in the centre of both cakes come out clean.
Let the cake cool before decorating.
Sugar decoration
1. Heat the sugar and water on medium low heat until it becomes light amber in colour.
2. Take it off the heat immediately once it reaches this stage and set up a bowl with two knives on top. (See video)
3. Using a fork, dip it into the caramel and drizzle on top of the knives rapidly from left to right to form thin sugar strands.
4. Once you have made enough, gather the strands and form a sugar ball. (See video)
Cream
1. Whip the cream with the sugar until soft peaks form.
Use this cream to decorate the cake.
DECORATING
1. Place the cake on a cake turntable lined with 4 pieces of parchment paper on either side of the cake. (We remove these pieces of parchment paper at the end for a clean finish.)
2. Spread cream and add fruits on top before covering with the 2nd layer.
3. Cover the whole cake evenly with cream. Smooth with a palette knife, pipe and decorate as you wish.
Fluffy and soft cupcakes, scented with vanilla and oozing with fresh whipped cream in the center.
Hokkaiado Chiffon Cupcakes Recipe Recipe by iSaamuel
INGREDIENTS;
2 Egg Yolks,
2 Egg Whites,
65g of Sugar,
2 Tsps of Pure Vanilla Extract,
3 Tbsps of Milk,
3 Tbsps of Vegetable Oil,
70g of Cake Flour,
1/2 Cup Heavy Whipping Cream,
Powdered Sugar to garnish.
1. Whisk together the Egg Yolks and Sugar until thick and creamy with a Whisk or Electric Beaters. Add Vanilla Extract, Oil and Milk and whisk until thoroughly combined.
2. Sift in Cake flour and whisk gently, taking care not to overmix.
3. In another mixing bowl, whisk the Egg Whites until stiff peaks form. Fold Egg Whites into the Egg Yolk mixture gently.
4. Once your batter is complete, evenly distribute cupcake batter into a lined cupcake tin.
5. Bake cupcakes at 180C for 15-25 minutes.
6. Let the cupcakes cool. Whip the Heavy Whipping Cream with 2 tablespoons of sugar until stiff peaks form. Do not 'over beat' or it will turn into butter!
7. Place cream in a piping bag, and using the piping tip, poke a hole into the center each of the cupcakes and gently squeeze cream until it feels full.
8. Dust with powdered sugar and serve.
