Najwa Makes A Strawberry Chantilly Cake
22.8 هزار بار بازدید -
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Hello Wanderers! Good news for
Hello Wanderers! Good news for those with a sweet tooth because this week Najwa is making a Strawberry Chantilly cake! Check out the full recipe below..
Cake ingredients:
- 5 eggs, separated the yolk from the whites
- 60g caster sugar
- 80ml vegetable oil
- 100ml milk
- 150g cake flour
- 1 tsp of vanilla extract
- 75g caster sugar (for meringue)
- 1/2 tsp cream of tartar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
Filling ingredients:
- 425g of strawberries, fresh or frozen
- 50g caster sugar
- 30ml water
- 1 tbsp of corn flour
- 1 tsp of lemon juice
- 1 tsp of lemon zest
Frosting and decorating ingredients:
- 700ml whipping cream
- 200g icing sugar
- 1 tsp of vanilla extract
- 5-7 pcs of fresh strawberries (for topping)
- Dusting powder
Method:
Preheat your oven to 150 degrees Celsius. Whisk the separated egg yolks with the caster sugar and beat until the mixture thickens up. Add the vanilla extract and start your mixer on low. Then you'd want to slowly trickle in the oil and after all is incorporated, you would want to do the same for the milk. Once everything is nice and combined, add in your cake flour and beat on low speed - very important because you don't want any gluten and make your cake hard and chewy. We'd recommend sifting half in first so you won't get lumpy bits in the batter. Finally add in your baking powder and baking soda and mix until they're well combined.
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For the meringue, we'll start by beating your egg white with the cream of tartar until the mixture is slightly bubbly. Then add in 75g of caster sugar, one-third at a time. Beat until you achieve stiff peak.
---
Once you have the egg yolk mixture and meringue done, it's time to combine the two. Fold in the meringue, one-third at a time, into the egg yolk mixture. Take your time, you don't want to lose the volume by rushing through the process. One handy tip, use separate spatulas for the meringue and for folding -- the fat content in the yolk will react with the egg white protein, leading to a very sad collapsed meringue. Once you're done incorporating the two, separate them into three 6-inch baking tins. Before they go into the oven, drop them gently on the counter to get rid of any trapped air bubbles. Bake for 25 minutes or until golden.
---
For the filling, heat up your strawberries and sugar in a saucepan and when the sugar has melted and the whole mixture is bubbling up, mix your water and corn flour together and add it into the mix. This will make your sauce thicker and syrupy. After it has reached the desired consistency, turn off the heat and add in the lemon juice, and zest.
---
For the Chantilly cream, mix the whipping cream, sugar, and vanilla extract together and beat until you have achieved stiff peak. Put one third of it in a piping bag for filling between the cakes, and the rest will be reserved for the coating and the final piping on the cake.
---
To construct the cake, you would want to flatten the top of your cakes so that they would stack straight. Then, layer your cake, cream, strawberry filling, cream, and followed by another cake. Repeat until you're out of cake :)
Cake ingredients:
- 5 eggs, separated the yolk from the whites
- 60g caster sugar
- 80ml vegetable oil
- 100ml milk
- 150g cake flour
- 1 tsp of vanilla extract
- 75g caster sugar (for meringue)
- 1/2 tsp cream of tartar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
Filling ingredients:
- 425g of strawberries, fresh or frozen
- 50g caster sugar
- 30ml water
- 1 tbsp of corn flour
- 1 tsp of lemon juice
- 1 tsp of lemon zest
Frosting and decorating ingredients:
- 700ml whipping cream
- 200g icing sugar
- 1 tsp of vanilla extract
- 5-7 pcs of fresh strawberries (for topping)
- Dusting powder
Method:
Preheat your oven to 150 degrees Celsius. Whisk the separated egg yolks with the caster sugar and beat until the mixture thickens up. Add the vanilla extract and start your mixer on low. Then you'd want to slowly trickle in the oil and after all is incorporated, you would want to do the same for the milk. Once everything is nice and combined, add in your cake flour and beat on low speed - very important because you don't want any gluten and make your cake hard and chewy. We'd recommend sifting half in first so you won't get lumpy bits in the batter. Finally add in your baking powder and baking soda and mix until they're well combined.
---
For the meringue, we'll start by beating your egg white with the cream of tartar until the mixture is slightly bubbly. Then add in 75g of caster sugar, one-third at a time. Beat until you achieve stiff peak.
---
Once you have the egg yolk mixture and meringue done, it's time to combine the two. Fold in the meringue, one-third at a time, into the egg yolk mixture. Take your time, you don't want to lose the volume by rushing through the process. One handy tip, use separate spatulas for the meringue and for folding -- the fat content in the yolk will react with the egg white protein, leading to a very sad collapsed meringue. Once you're done incorporating the two, separate them into three 6-inch baking tins. Before they go into the oven, drop them gently on the counter to get rid of any trapped air bubbles. Bake for 25 minutes or until golden.
---
For the filling, heat up your strawberries and sugar in a saucepan and when the sugar has melted and the whole mixture is bubbling up, mix your water and corn flour together and add it into the mix. This will make your sauce thicker and syrupy. After it has reached the desired consistency, turn off the heat and add in the lemon juice, and zest.
---
For the Chantilly cream, mix the whipping cream, sugar, and vanilla extract together and beat until you have achieved stiff peak. Put one third of it in a piping bag for filling between the cakes, and the rest will be reserved for the coating and the final piping on the cake.
---
To construct the cake, you would want to flatten the top of your cakes so that they would stack straight. Then, layer your cake, cream, strawberry filling, cream, and followed by another cake. Repeat until you're out of cake :)
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در تاریخ 1402/02/22 منتشر شده
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