More Sweet Cake!!!

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Yay! Another recipe today! Let's make a Butter Cream Cake using a Chiffon cake.



Ingredients: 
  • 1 1/4 cups - Cake flour
  • 1/2 cup - Refined sugar 
  • 1/2  tbsp. - Baking powder
  • 1/4 cup - Oil
  • 4 pcs. - Egg yolk, medium size
  • 1/4 cup - Pineapple juice
For meringue:
  • 4 pcs. - Egg whites
  • 1/4 cup - Refined sugar
  • 1/2 tsp. - Cream of tartar
Icing/Filling: (Same procedure at my blog "Let's bake!" Swiss Roll with Swiss Butter Cream Filling)

Here's the link:  https://sharmainesaboutcooking.blogspot.com/2022/06/lets-bake.html 
  • 4 pcs. - Egg whites
  • 1 bar - Butter
  • 1 tsp. - Vanilla
Procedure: CHIFFON CAKE

1. Pre-heat oven to 325℉. 
2. Mis-en-place.
3. Sift flour and baking powder, set aside.
4. Separate egg whites from egg yolks, set aside.
5. Add 1 cup sugar, make a well at the center. Pour oil, pineapple juice, and egg yolk. Mix until smooth (cut and fold), set aside.
6. Beat egg whites with cream tartar until soft peak, add gradually the remaining 1/2 cup sugar, continue beating until stiff.
7. Fold the beaten egg whites into egg yolk mixture until thoroughly blended to become a batter mixture.
8. Pour into prepared pan lined with wax paper or tube pan, bake for 45-50 mins.
9. Invert into cooling rack and cover the surface with damp cloth. Let it cool.
10. Add the fillings/ icings and create your own cake design.



Sorry, I am not good in designing a cake.😅😅

Btw, this is the cake that I have made when I was turning 16. 💕





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