White Chiffon Cake | White Cake | Angel Food Cake | Wedding Cake Base | Bake and Toss
6.3 هزار بار بازدید -
2 سال پیش
-
This is hands down the
This is hands down the best white chiffon cake recipe I've ever had, it's just simply delicious, light and fluffy like a cloud. A perfect white base for wedding cakes or for any special occasions.
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Do give this recipe a try and let me know how it turned out to be. Please leave your feedback as comments below. I love to hear from you all :)
The recipe uses a total of 182 grams (6 egg whites of eggs weighing 62g each) of refrigerated egg whites which is separated into two parts while making the batter- 62g +120g
Ingredients (6 inch hollow chiffon mold) :
62g egg whites
70g cake flour
14g corn starch
70ml milk
18g vegetable oil
1 tsp clear vanilla extract or almond extract
Meringue:
120g egg whites
1 tsp vinegar
80g sugar
Bake in a preheated oven at 150C for 54 mins.
Tip : lightly brush the cake layers with milk or sugar syrup. This will make the cake moist. Egg white cakes tends to be more drier than whole egg cakes hence its important to moisten the cake layers before you frost them with buttercream or whipped cream.
Check out my other chiffon cake recipes here:
Chocolate Chiffon Cake : No Fail Chocolate Chiffon Cake Recipe...
Red Velvet Chiffon Cake : How To Make Red Velvet Chiffon Cake |...
Carrot Chiffon Cake : Carrot Chiffon Cake | How To Make Car...
Cream Cheese Chiffon Cake : Soft Cream Cheese Chiffon Cake | How ...
If you like it, please click 'Like' and Subscribe.
YouTube channel link: @bakeandtoss
Facebook : Facebook: bakeandtoss
Instagram: Instagram: bakeandtoss
Twitter: Twitter: BakeToss
Pinterest : Pinterest: bakeandtoss
#whitechiffoncake #chiffoncake #angelfoodcake #bakeandtoss
All my videos are uploaded in HD. Please remember to change the video setting to HD for better video quality.
Do give this recipe a try and let me know how it turned out to be. Please leave your feedback as comments below. I love to hear from you all :)
The recipe uses a total of 182 grams (6 egg whites of eggs weighing 62g each) of refrigerated egg whites which is separated into two parts while making the batter- 62g +120g
Ingredients (6 inch hollow chiffon mold) :
62g egg whites
70g cake flour
14g corn starch
70ml milk
18g vegetable oil
1 tsp clear vanilla extract or almond extract
Meringue:
120g egg whites
1 tsp vinegar
80g sugar
Bake in a preheated oven at 150C for 54 mins.
Tip : lightly brush the cake layers with milk or sugar syrup. This will make the cake moist. Egg white cakes tends to be more drier than whole egg cakes hence its important to moisten the cake layers before you frost them with buttercream or whipped cream.
Check out my other chiffon cake recipes here:
Chocolate Chiffon Cake : No Fail Chocolate Chiffon Cake Recipe...
Red Velvet Chiffon Cake : How To Make Red Velvet Chiffon Cake |...
Carrot Chiffon Cake : Carrot Chiffon Cake | How To Make Car...
Cream Cheese Chiffon Cake : Soft Cream Cheese Chiffon Cake | How ...
If you like it, please click 'Like' and Subscribe.
YouTube channel link: @bakeandtoss
Facebook : Facebook: bakeandtoss
Instagram: Instagram: bakeandtoss
Twitter: Twitter: BakeToss
Pinterest : Pinterest: bakeandtoss
#whitechiffoncake #chiffoncake #angelfoodcake #bakeandtoss
2 سال پیش
در تاریخ 1401/06/24 منتشر شده
است.
6,355
بـار بازدید شده