This soft cake is a cake that is liked by many people.
In my house I like it. Ma Ma especially will love the texture of this cake.
But first when making it, we will use it as oil so that the cake doesn't smell too good. (except when we add another scent or flavour, the absence of another makes the scent we want more obvious)
But this time, let's make the cake smell more buttery ^^
where we replace the oil with butter (Quite a lot, haha) The chiffon cake turned out to be soft and fluffy, but very fragrant, butter and vanilla.
Like now I buy eggs from a small farm near my house. The size received is not exactly the same. So I use the weights method instead. which I think This method is very good. Because we will be able to calculate exactly what we want. How many yolks and egg whites?
This cake recipe is eaten plain. This very tasty. But if anyone wants to make it more delicious you can add vanilla buttercream like I did. or if it's lighter Either it's whipped cream, that's good too.
Vanilla butter chiffon with buttercream
got 8 pieces
chiffon cake
65 grams ……………………………………….. butter bid
65 grams ……………………………………….. milk
80 grams ……………………………………….. yellow egg
1/2 tsp …………………………. vanilla extract
80 grams ……………………………………….. flour cake
1 teaspoon …………………………. baking powder
1/8 tsp …………………………. salt
130 grams ……………………………………….. white egg
115 grams ……………………………………….. sugar sand
Italian Meringue Butter Cream
1 teaspoon ……………………… water
60 grams ……………………………………….. Sugar (A)
50 grams ……………………………. egg whites
12 grams ……………………………………….. Sugar (B)
150 grams …………………………. unsalted butter (soft)
1/2 tsp …………………………. vanilla extract
1/8 tsp …………………………. salt
(embed)https://www.youtube.com/watch?v=qZEAwDIBFDA(/embed)
Preheat oven to 180℃.
Prepare a chiffon print measuring 17×10 cm.
Place the butter and milk in a microwave safe bowl.
put in the microwave Heat the butter until it melts.
We will use it when the temperature is around 40℃.
when the butter is ready to use
Whisk the egg yolks with the vanilla extract until combined.
Gradually add butter and warm milk.
Sift the cake flour, baking powder and salt.
mix well
Beat the egg whites until frothy, then add the sugar little by little.
beat to peaks
Place 1/4 of the meringue in the egg yolk bowl, stir with a whisk.
until well mixed
Fold the remaining meringue in 3 separate turns.
until well mixed
Pour the dough into the mold.
Use a wooden skewer in the mold. so that the cake is flat and the big air bubbles are gone
Bake in preheated oven at 180℃ for 35 minutes.
Remove from oven.
Turn the mold over and let it cool completely.
make butter cream
Put sugar (A) and water into a saucepan. set over low heat
Beat the egg whites until frothy. Add granulated sugar (B) and beat until soft peaks.
Boil until the temperature of the syrup reaches 115℃.
Slowly pour the hot syrup into the bowl. by beating the meringue all the time
beat until cold
Add butter gradually and beat until combined.
Add vanilla extract and salt. then hit them together
Rub back and forth with a rubber spatula to get air out.
Remove the cake from the mould.
Cut the cake into 8 pieces.
Split in the middle of the cake.
Don't let the cake tear.
Squeeze the buttercream into it. Ready to serve
Vanilla butter chiffon with buttercream