Yum, is the only word for these light and airy chiffon cakes, which are good on their own and sublime when combined with fresh fruit and whipped cream
Recipes → Chiffon Cake
1 cup all-purpose flour
1 1/2 teaspoons baking powder
5 large eggs, separated
1 teaspoon lemon juice
3/4 cup sugar
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/3 cup water
Filling/Toping :
3 cups mixed berries or other fruit
Whipped cream
Preheat the oven to 160C. grease the bottom and sides of 15 ramekins with butter and set aside
To Prepare The Chiffon Cake :
Sift the flour and baking powder into a bowl; set aside
In a cake mixer, beat the egg yolks, 1/2 cup of the sugar, vegetable oil, vanilla extract, and water on medium speed for about 2 minutes, scraping the sides of the bowl as needed. Add the flour mixture and continue beating for 2 minutes. Set aside
In a separate large bowl, combine the egg whites, lemon juice, and the remaining 1/4 cup of sugar. Beat with an electric mixer on low speed for 30 seconds. Increase the speed to medium and beat for 30 seconds until frothy bubbles begin to appear. Increase the speed to high and continue beating until soft, glossy peaks form, about 2 minutes. Set aside
Using a rubber spatula, gently fold about 1 cup of egg whites into the egg yolk mixture until just combined; try not to deflate the whites. Working in batches, gently incorporate the remaining egg white mixture into the egg yolk mixture.
Spoon the batter into the prepared ramekins. Arrange the ramekins on the middle oven rack and bake for 20 minutes.
Remove from the oven, cool for 10 minutes, then run a knife around the edge of the moulds and remove the cakes. Allow the cakes to cool completely before slicing them in half through the middle.
To Finish :
Cover the bottom half of the cake with some cold, whipped cream and top with some berries cover with the top half of the cake. Cover the cake top with cream and garnish with the strawberries and blueberries. Chill if not serving immediately
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