BAKE CHIFFON CAKE

Bake your own chiffon cake.

VIDEO TUTORIAL:

https://youtu.be/yGMLE01EFVI

Ingridients:

1. 2 1/2 cup CAKE FLOUR

2. 1 cup REFINED SUGAR

3. 1 teaspoon SALT

4. 1 teaspoon CREAM OF TARTAR

5. 1/2 cup VEGETABLE OIL

6. 8 EGG YOLKS

7. 3/4 cup EVAPORATED MILK

8. 1 teaspoon VANILLA EXTRACT


SECOND BOWL:

1. 8 EGG WHITES

2. 1/2 teaspoon CREAM OF TARTAR

3. 1/2 cup REFINED SUGAR

ICING BOWL:

1. 1 cup POWDERED SUGAR

2. 1/2 teaspoon CREAM OF TARTAR

3. 1 EGG WHITE

4. FOOD COLORING

PROCEDURE:

(Read intro for ingridients)
1. ADD ALL DRY INGRIDIENTS

2. MIX WELL

3. CREATE SPACE AT THE CENTER

4. ADD ALL OTHER INGRIDIENTS FOR THE FIRST BOWL.

5. MIX WELL WITH WOODEN SPOON UNTIL CREAMY(check photo)

6. SET ASIDE THE MIXTURE THEN CONTINUE TO THE SECOND BOWL.

PROCEDURE:

1. ADD EGG WHITES, CREAM OF TARTAR.

2. BEAT FAST, UNTIL FOAMY.

3. THEN ADD REFINED SUGAR WHILE STILL BEATING.

4. CONTINUE BEATING WHILE IT REACHES PEAK(foam stands when you pull out the mixer)

PROCEDURE:

1. POUR THE FLOUR MIXTURE TO THE FOAM SLOWLY BY SLOWLY

2. DO FOLDING WHILE FLOUR MIXTURE IS BEING POURED.

PROCEDURE:

1. ADD TO BAKING PAN w/ WAX PAPER

2. BAKE IT FOR 1 HOUR AT 350 DEGREES

BY NOW YOU WILL SEE YOUR BABY.

AINT THAT A BEAUTY.

1. SET ASIDE AND LET IT COOL DOWN.

2. THEN CREATE THE ICING MIXTURE

PROCEDURE:

1. ADD REFINED SUGAR AND CREAM OF TARTAR.

2. CREATE SPACE AT CENTER

3. ADD EGG WHITE

4. BEAT UNTIL VERY CREAMY

5. ADD 1-2 DROPS OF FOOD COLOR OF YOUR CHOICE.

PROCEDURE:

1. TAKE THE CAKE OUT OF THE BAKING PAN.

2. REMOVE THE WAX PAPER

3. FLIP IT OVER

4. TRIM OFF THE CAKE TO MAKE IT BALANCED.

PROCEDURE:

1. USE A KNIFE, ADD ICING TO CAKE AND DESIGN IT.

ADD ALL INGRIDIENTS YOU WANT AND YOU HAVE YOUR OWN SWEET CHIFFON CAKE

VIDEO TUTORIAL:

https://youtu.be/yGMLE01EFVI

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