It is raining gently today. It's dark, so I feel like I'm sinking into a depressed mode for some reason. In times like these, a piece of sweet cake often helps. Living in a remote country where only 6 buses pass a day, I can't go out right away to eat a piece of cake. It's my lifestyle to be self-sufficient with just the ingredients I have at home. Of course, the body is also one body with the sofa, but at times like this, the more you move, the less depressed you become. I want to move quickly. "Gâteau au chocolat" means chocolate cake. Unlike sponge cake, the texture is dense. If you use dark chocolate with a high cocoa content, you can meet the high-end taste that is bittersweet. I like sweet rather than too bitter, so I used the 54.5% Callebaut 811 product. It's not an insanely sweet cake, and it's not burdensome to eat one piece of cake with a lazy afternoon coffee. Whip the whipped cream lightly and squeeze it, put the cherries that have been s...
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Fluffy Vanilla Chiffon Cake Recipe :: Video
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Hello? Today, I will share how to make a fluffy vanilla chiffon cake.
It's an easy recipe if you follow it step by step.
Basic vanilla chiffon cake
* 1 tsp = 5 ml, 1 Tbsp = 15 ml, 1 cup = 250 ml
*Pan size : 18cm * 17cm * 8cm
* Do not grease the chiffon pan. You don't even need water.
* Bring all ingredients to room temperature.
***The best results can be obtained when using meter measurements. ***
4 egg yolks(from large eggs, room temperature.)
40 g (3.5 Tbsp) granulated sugar
a pinch of salt (1/8 tsp)
50 g (1/4 cup) vegetable oil
50 g (3 Tbsp + 1 tsp) warm milk(milk heated to 40 to 50 degrees Celsius)
80 g (3/4 cup) cake flour
2 g(1/2 tsp) baking powder
4 egg whites(from large eggs, room temperature.)
40 g (3.5 Tbsp) granulated sugar
2 tsp vanilla extract
** Check out the video recipe.**
[how to make]
1. Separate 4 room temperature eggs into yolks and whites.
Set the whites aside.
2. Add sugar and a pinch of salt to the yolk and mix.
3. Add oil and mix, then add warm milk and mix.Mix each time you add ingredients.
4. Sift the flour and baking powder, add them, and mix without lumps.
Set aside until use.
5. Beat the egg whites with sugar and make a meringue of medium peaks on high speed. Whisk at low speed for about 1 minute to make the egg white foam fine.
6. Divide the meringue into 3 batches and mix with the yolk batter.
Mix carefully so that the air bubbles in the meringue do not disappear. Mix until no white streaks are visible on the meringue.
7. Pour the batter into the chiffon pan.
Do not apply anything such as oil or water to the chiffon pan.
Stir gently with wooden chopsticks to remove large air bubbles.
8. Bake in an oven preheated to 338°F (170°C) for 20 minutes, then lower to 320°F (160°C) and bake for 15 to 20 minutes.
Times may vary by oven.
9. As soon as you take it out of the oven, drop the cake on the table a few times to give it a jolt, then turn it over in a cup to cool.
This will prevent the cake from sinking.
10. When the cake has cooled completely, remove it from the pan with a small spatula.
Watch the video below to see how to remove a cake from a chiffon pan.
Make a fluffy chiffon cake with a few ingredients.
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