Hawaiian Chantilly Cake
45.6 هزار بار بازدید -
8 سال پیش
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Source: Hawaii's New Best Local Desserts
Chocolate Chiffon Cake:
1 1/2 c. C&H Sugar
1 2/3 c. sifted Bob's Red Mill cake flour
3/4 tsp baking soda
3/4 tsp salt
3 eggs, separated
1 1 oz square unsweetened chocolate, melted
1/3 c. vegetable oil
1 c. whole milk
Cream Filling:
1/4 c. C&H granulated sugar
4 tsp cornstarch
1/8 tsp salt
1 large egg, slightly beaten
1 cup whole milk
11/2 tsp Challenge Brand butter
1/2 tsp vanilla extract
Chantilly Frosting:
1-13 oz can evaporated milk
11/2 c. C&H sugar
3/4 c. Challenge brand butter
4 large egg yolks
11/2 tsp vanilla extract
1/4 C chopped, toasted pecans
Cake:
Preheat oven to 350°F. Grease two 9x9 cake pans. Beat egg whites until frothy. Gradually beat in 1/2 cup sugar until soft peaks form. Sift remaining 1 cup sugar with cake flour, baking soda and salt. Add chocolate, oil and 1/2 cup milk. Beat one minute on medium speed. Add egg yolks and remaining 1/2 cup milk. Beat one minute until smooth. With rubber spatula, gently but thoroughly fold in egg white mixture. Pour into prepared cake pans. Bake for 30-35 minutes. Cool in pans on racks for 30 minutes. Remove from pans and use a sharp knife to split cake layers through the middle into four rounds.
Cream Filling:
Combine sugar, cornstarch, and salt. Add egg, blend well. Stir in milk slowly. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Add butter and vanilla. Chill for 30 minutes. Spread a third of the mixture between each layer.
Chantilly Frosting:
Combine milk, sugar, butter, egg yolks and vanilla. Cook stirring constantly, over medium heat for 12 minutes, until mixture thickens. (Make sure that it's thick, or it will slide right off your cake!) Add vanilla extract. Chill 1 hour covered with a piece of plastic wrap directly on surface for proper spreading consistency. Frost cake and sprinkle with chopped pecans. Chill for 2 hours. Yield 8-10 servings.
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Aloha, welcome to my kitchen. I'm located in the beautiful state of Hawaii. You can expect fast & easy breakfast, lunch, dinner, desserts & crafts that even a kid can help with. As you are in my kitchen, you will experience the sounds of a real household in the background, giving you that homey feel. Do not expect a fancy "show" or "episode," I am just me. A down to Earth, local girl who always keeps it real.
Please check out my bestie YT friend, Tammy (yoyomax12):
http://tinyurl.com/3vzgpca Tammy and I have been friends for many years and met here on YouTube!
Also check out Jenn of cupcakesandcardio. You will love her as well. http://tinyurl.com/lahtvfp
Lastly, smile! I love it when you smile :)
For business inquiries, contact Beth at [email protected]
Source: Hawaii's New Best Local Desserts
Chocolate Chiffon Cake:
1 1/2 c. C&H Sugar
1 2/3 c. sifted Bob's Red Mill cake flour
3/4 tsp baking soda
3/4 tsp salt
3 eggs, separated
1 1 oz square unsweetened chocolate, melted
1/3 c. vegetable oil
1 c. whole milk
Cream Filling:
1/4 c. C&H granulated sugar
4 tsp cornstarch
1/8 tsp salt
1 large egg, slightly beaten
1 cup whole milk
11/2 tsp Challenge Brand butter
1/2 tsp vanilla extract
Chantilly Frosting:
1-13 oz can evaporated milk
11/2 c. C&H sugar
3/4 c. Challenge brand butter
4 large egg yolks
11/2 tsp vanilla extract
1/4 C chopped, toasted pecans
Cake:
Preheat oven to 350°F. Grease two 9x9 cake pans. Beat egg whites until frothy. Gradually beat in 1/2 cup sugar until soft peaks form. Sift remaining 1 cup sugar with cake flour, baking soda and salt. Add chocolate, oil and 1/2 cup milk. Beat one minute on medium speed. Add egg yolks and remaining 1/2 cup milk. Beat one minute until smooth. With rubber spatula, gently but thoroughly fold in egg white mixture. Pour into prepared cake pans. Bake for 30-35 minutes. Cool in pans on racks for 30 minutes. Remove from pans and use a sharp knife to split cake layers through the middle into four rounds.
Cream Filling:
Combine sugar, cornstarch, and salt. Add egg, blend well. Stir in milk slowly. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Add butter and vanilla. Chill for 30 minutes. Spread a third of the mixture between each layer.
Chantilly Frosting:
Combine milk, sugar, butter, egg yolks and vanilla. Cook stirring constantly, over medium heat for 12 minutes, until mixture thickens. (Make sure that it's thick, or it will slide right off your cake!) Add vanilla extract. Chill 1 hour covered with a piece of plastic wrap directly on surface for proper spreading consistency. Frost cake and sprinkle with chopped pecans. Chill for 2 hours. Yield 8-10 servings.
I upload new videos every Monday and Thursday.
Change in IG name: https://goo.gl/DrsXQB
Please don't forget to "like", share, favorite and comment my video!
Subscribe here: http://bit.ly/12Lkz6X
Facebook: http://on.fb.me/1M2bwEO
Pinterest: http://tinyurl.com/kgooof5
Instagram: https://goo.gl/DrsXQB
Google Plus: http://tinyurl.com/oyylaon
My vlogging and on the go channel: http://tinyurl.com/lagmt3r
Get a month of wine FREE: http://curebit.com/x/lv2rRW
Check out my website! http://www.cookingandcrafting.com/
Aloha, welcome to my kitchen. I'm located in the beautiful state of Hawaii. You can expect fast & easy breakfast, lunch, dinner, desserts & crafts that even a kid can help with. As you are in my kitchen, you will experience the sounds of a real household in the background, giving you that homey feel. Do not expect a fancy "show" or "episode," I am just me. A down to Earth, local girl who always keeps it real.
Please check out my bestie YT friend, Tammy (yoyomax12):
http://tinyurl.com/3vzgpca Tammy and I have been friends for many years and met here on YouTube!
Also check out Jenn of cupcakesandcardio. You will love her as well. http://tinyurl.com/lahtvfp
Lastly, smile! I love it when you smile :)
For business inquiries, contact Beth at [email protected]
8 سال پیش
در تاریخ 1395/02/17 منتشر شده
است.
45,657
بـار بازدید شده