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Many things more or less affect the quality of the taste of AMIEs VANILLA CHIFFON cake, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare AMIEs VANILLA CHIFFON cake delicious at home, because as long as you know the trick, this dish can be a special treat.
Well, this time, let's try it, and vary the AMIEs VANILLA CHIFFON cake yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create AMIEs VANILLA CHIFFON cake using 16 ingredient type and 15 manufacturing steps. Here's how to make the dish.
its very delicious... so it is often served as dessert in all fiesta and parties... hoping you will like this, Pat... this is specially for you :flower :excited (L)
Ingredients and spices that need to be prepared to make AMIEs VANILLA CHIFFON cake:
- Cake
- 2 1/4 cake flour
- 1 1/2 granulated sugar
- 1 tbsp baking poeder
- 1 tsp salt
- 3/4 cup water
- 1/2 cup corn oil or vegetable oil
- 5 pieces raw eggs, separated
- 1 tbsp vanilla extract
- 1/2 tsp cream of tartar
- Buttercream Icing
- 1/2 cup vegetable shortening
- 1/2 cup butter, softened
- 1 tsp vanilla extract
- 4 cup confectioner sugar
- 4 tbsps.evaporated milk
Steps to make a AMIEs VANILLA CHIFFON cake
1
Combine flour, 1 cup sugar, baking powder and salt in a mixing bowl then mix well.
2
Pour-in the water, corn oil, egg yolks and vanilla extract then whisk until the texture becomes smooth. Set aside.
3
Transfer the egg whites in a separate mixing bowl abd combine cream of tartar.
4
Beat the egg whites and cream of tartar using an electric mixer until texture becomes fluffy.
5
Beat-in the remaining 1/2 cup sugar a teaspoonful at a time and continue mixing until everything is properly distributed.
6
At this point, you should have two mixing bowls with different mixtures. Combine the egg white mixture with the rgg yolk mixture gradually. Start with the 1/4 of the egg white mixture followed by another 1/4 until everything is fully combined.
7
Grease two (2) round cake pan and pour-in the folded mixture equally.
8
Preheat oven to 325°F or 160°C. Bake both cake pans for 30-35 minutes.
10
Cream the softened butter using an electric mixer. Beat-in the sugar 1/2 half at a time then continue mixing until evrrything is properly distributed. At this point, the mixture should be somewhat dry. Add the evaporated milk then continue mixing until texture becomes smooth. Set aside.
11
Remove the cake to oven then allow to cool down.
12
Separate the cake from the cake pan and trims the edges using a bread knife.
13
Place one cake on a flat surface then apply thr icing on top spreading it evenly until the top part is fully covered.
14
Put the other cake on top of the first one (the part of the icing should be in the middle) then continue putting the icing in the whole cake.
15
Use your imagination in designing the cake. You may or may not refrigerate this before serving.
