AMIEs VANILLA CHIFFON cake
AMIEs VANILLA CHIFFON cake

Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, amies vanilla chiffon cake. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Oil makes the cake moist & tender & whipped eggs make it super-light. Bake it as a layer cake or in a tube pan. What makes chiffon cake unique is the fact that it's sort-of a cross between a rich buttery cake and an airy sponge cake.

AMIEs VANILLA CHIFFON cake is one of the most favored of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. AMIEs VANILLA CHIFFON cake is something which I have loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can have amies vanilla chiffon cake using 16 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make AMIEs VANILLA CHIFFON cake:
  1. Get Cake
  2. Make ready 2 1/4 cake flour
  3. Prepare 1 1/2 granulated sugar
  4. Take 1 tbsp baking poeder
  5. Get 1 tsp salt
  6. Get 3/4 cup water
  7. Take 1/2 cup corn oil or vegetable oil
  8. Prepare 5 pieces raw eggs, separated
  9. Make ready 1 tbsp vanilla extract
  10. Get 1/2 tsp cream of tartar
  11. Make ready Buttercream Icing
  12. Prepare 1/2 cup vegetable shortening
  13. Take 1/2 cup butter, softened
  14. Get 1 tsp vanilla extract
  15. Prepare 4 cup confectioner sugar
  16. Take 4 tbsps.evaporated milk

Pointers and Tips for Making Vanilla Chiffon Cake. I separate them while they are cold from the fridge then let. Vanilla Chiffon Cake is a light cake that is made of oil, eggs, cake flour, sugar, baking powder and vanilla extract (as flavoring). The fluffy texture of this cake can be attributed to the egg whites and the absence of butter.

Steps to make AMIEs VANILLA CHIFFON cake:
  1. Combine flour, 1 cup sugar, baking powder and salt in a mixing bowl then mix well.
  2. Pour-in the water, corn oil, egg yolks and vanilla extract then whisk until the texture becomes smooth. Set aside.
  3. Transfer the egg whites in a separate mixing bowl abd combine cream of tartar.
  4. Beat the egg whites and cream of tartar using an electric mixer until texture becomes fluffy.
  5. Beat-in the remaining 1/2 cup sugar a teaspoonful at a time and continue mixing until everything is properly distributed.
  6. At this point, you should have two mixing bowls with different mixtures. Combine the egg white mixture with the rgg yolk mixture gradually. Start with the 1/4 of the egg white mixture followed by another 1/4 until everything is fully combined.
  7. Grease two (2) round cake pan and pour-in the folded mixture equally.
  8. Preheat oven to 325°F or 160°C. Bake both cake pans for 30-35 minutes.
  9. MAKE THE ICING:
  10. Cream the softened butter using an electric mixer. Beat-in the sugar 1/2 half at a time then continue mixing until evrrything is properly distributed. At this point, the mixture should be somewhat dry. Add the evaporated milk then continue mixing until texture becomes smooth. Set aside.
  11. Remove the cake to oven then allow to cool down.
  12. Separate the cake from the cake pan and trims the edges using a bread knife.
  13. Place one cake on a flat surface then apply thr icing on top spreading it evenly until the top part is fully covered.
  14. Put the other cake on top of the first one (the part of the icing should be in the middle) then continue putting the icing in the whole cake.
  15. Use your imagination in designing the cake. You may or may not refrigerate this before serving.

The volume of the eggs and oil used prevents the cake to dry out or harden. Chiffon cakes have two parts to making the batter. The meringue which is a stiffly beaten mixture of egg whites with sugar, and sometimes stabilised with cream of tartar. Few cakes are as light as chiffon, a sponge cake as billowy and soft as its name suggests. Combine egg whites, sugar, and vanilla extract in the bowl of a stand mixer fitted with the whisk attachment.

So that’s going to wrap it up for this exceptional food amies vanilla chiffon cake recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!