How To make Chiffon Cake

1/2-kilo Chiffon Cake Recipe

1/2-kilo Chiffon Cake Recipe

ingredients

4 cup+2 tablespoon Cake flour (500g)
1 cup+1 tablespoon sugar (200g)
3 tablespoon Baking powder (30g)
1 teaspoon Baking soda (3g)
1 teaspoon Salt (5g)
10 pieces Egg yolks
2½ cup room temp Evaporated milk (625ml)
1 cup cooking oil (size cup 250ml)

meringue
10 pieces Egg whites
1½ teaspoon Plain vinegar (6ml)
1½ cup+2 tablespoon sugar (300g)
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Vanilla Chiffon Cake Recipe

Vanilla Chiffon Cake Recipe

ube chiffon cake recipe
chocolate chiffon cake recipe
mocha chiffon cake recipe
pandan chiffon cake recipe

vanilla Chiffon ingredients
5 large Egg yolk
1 tablespoon baking powder (10g)
1/4 teaspoon baking soda
1/2 teaspoon Salt (2g)
1/2 teaspoon Vanilla extract
1 cup Milk (250ml)
1/2 cup cooking oil (size cup 125ml)
(Mix ingredients)
2 cup cake flour (240g)
3/4 cup sugar (140g)
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meringue
5 large Egg whites
1/4 teaspoon cream of tartar
1 teaspoon Vinegar
1 cup sugar (190g)
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11x2 size pan
bake 150 Celsius 50 to 55 minutes

If you want a firm texture
bake 140 Celsius 60 to 70 minutes

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SOFT AND MOIST CHIFFON CAKE RECIPE/USING ROYAL, ORANGE SODA/ WITH COSTING/ 106 PESOS

Chiffon cake ingredients:
2 cups cake flour................P12.00......42 pesos per kilo
2 tablespoon cornstarch......P3.00........36 pesos per kilo
1 cup white sugar...............P14.00.......56 pesos per kilo
1/2 teaspoon salt...............P .50.........12 pesos per kilo
8 pcs. Large eggs................P56.00........7 pesos each
1/2 cup oil.........................P5.00..........140 pesos per gallon
1 cup royal.........................P 10.00
1/4 cup white sugar.............P 3.50..........56 pesos per kilo
1 tablespoon baking powder(calumet)..P 1.00..22 pesos per 1/4 kilo
2 teaspoon vanilla extract.....P 2.00.........85 pesos per gallon
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P 106.50 = ESTITAMATED COST OF INGREDIENTS

10 round tube pan, di na po kailangang i-grease. Kung bago-bago pa po ang pan madaling matatanggal at minsan mag slide nalang ang chiffon cake pag lumamig na. if medyo gamit na gamit na ang pan padaanan ang tabi gamit ang likod ng kutsilyo pag ka lamig ng cake.
Bake in a pre heated oven at 160° for 55-60 minutes. never open the oven at first 40 minutes.


common questions:
Pwede po isubstitute sa royal ang gatas( evaporated or fresh milk) pwede din po ang maligamgam na tubig.

Sa pag sa substitute po ng all purpose flour sa cake flour paki less ng 2 table spoon ang measurement pero hindi padin po siya magiging kasing lambot kung cake flour ang gagamitin mas firm at medyo mabigat ang kakalabasan ng cake kung all purpose ang gagamitin.

Sa magtatanong naman po kung pwedeng baking soda i substitute sa baking powder hindi ko po ni rerekomend dahil pangit po ang kakalabasan na texture ng cake

Sa magtatanong po kung pwede siya steam, pwede po pero di po mag ba brown ang ibabaw. Ipakulo na po ang steamer bago siya ilagay at steam sa medium fire ng 45 minutes o i check ng toothpick test para makasigurado. Di po pare-parehas talaga ang kinakalabasan kapag steam kaya babantayan niyo po pero katulad ng sa pag o-oven wag bubuksan sa unang 30 minuto ang steamer.

Sana po ay magustuhan niyo ang recipe na ito sa aking bakery☺
Paki subscribed at like na po ng ating channel for more upcoming videos, maraming salamat po!


Thank you for watching!!
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How to make Easy Chiffon Cake

Kung hirap ka na makuha ang tamang diskarte sa pag be bake ng masarap malambot na chiffon cake eto ang sagot ????

Cake Batter

2 cups cake flour
3/4 cup white sugar
1 tsp. baking powder
1/2 tsp. Salt
7 Large Eggyolks
1 and 1/2 cup water
1/2 cup coconut oil
1 tbsp. or 1 tsp. Orange flavor

Meringue

7 Large Eggwhites
1/4 tsp. Cream of tartar
3/4 cup white sugar

size ng round pan 12x3
baked in 150-160c' for 45-55mins.
but again depende parin sa oven na gamit natin ang pag be bake ???? add mins. if kulanf pa sa luto at wag bukas ng bukas ng oven ????

Why You Should Cool Your Sponge Cakes Upside Down

Chiffon Cake (yield: two 8-in round layers)
1.75 c (210g) cake flour, sifted
1.5 tsp baking powder
1/2 tsp fine salt
3/4 c (150g) sugar
1/2 c (100g) vegetable oil
6 egg yolks
1/2 c (113g) water
1.5 tsp vanilla
6 egg whites
pinch of cream of tartar
1/2 c (100g) sugar

1. Whisk together the oil, yolks, water, and vanilla in a mixing bowl.
2. Add cake flour, baking powder, salt, and first sugar and whisk to combine.
3. In the bowl of a mixer, whisk the egg whites with a pinch of cream of tartar until frothy. Add the second sugar one tablespoon at a time and continue to mix on medium-high speed until medium peaks form.
4. Gently fold the meringue into the first mixture.
5. Evenly distribute the cake batter between two 8-in cake pans that have been prepared with only a circle of parchment paper on the bottom (no grease!)
6. Bake at 350F for 30-35 minutes or until golden brown and a toothpick comes out clean.
7. Remove from the oven and let the cakes cool upside down on a sheet of parchment.
8. Once completely cool, remove the cakes from the pan.

CHIFFON CAKE AL LIMONE Ricetta Facile - Glazed Lemon Chiffon Cake Easy Recipe

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CHIFFON CAKE AL LIMONE Ricetta Facile - Glazed Lemon Chiffon Cake Easy Recipe

Un dolce soffice e delizioso. Questa torta fatta in casa è morbidissima e viene decorata con semplice glassa. La ricetta richiede dei piccoli accorgimenti da seguire con attenzione, ma vedrete che risultato grandioso!


RICETTA STAMPABILE ►

INGREDIENTI PER STAMPO DA 26 CM:
6 uova grandi (a temp. ambiente)
300 g di zucchero
300 g di farina
200 ml di acqua
125 ml di olio di semi di girasole
16g di lievito per dolci
8g di cremor tartaro
1/2 buccia di limone grattugiato
1 fialetta di aroma limone
-Per la Glassa:
100 g di zucchero a velo vanigliato
qualche cucchiaino di succo di limone

INGREDIENTI PER STAMPO DA 22 CM:
4 uova grandi (a temp. ambiente)
200 g di zucchero
200 g di farina
130 ml di acqua
85 ml di olio di semi di girasole
8g di lievito per dolci
4g di cremor tartaro
1/2 buccia di limone grattugiato
1 fialetta di aroma limone
-Per la Glassa:
100 g di zucchero a velo vanigliato
qualche cucchiaino di succo di limone

???????? INGREDIENTS ????????
Ingredients for 26 cm mold:
6 large eggs (at room temperature)
300 g of sugar
300 g of flour
200 ml of water
125 ml of sunflower oil
16g of baking powder
8g of cream of tartar
1/2 grated lemon
1 lemon flavor vial
For the Icing
100 g vanilla sugar
A few teaspoons of lemon juice

Ingredients for 22 cm mold:
4 large eggs (at room temperature)
200 g of sugar
200 g of flour
130 ml of water
85 ml of sunflower oil
8g of baking powder
4g of cream of tartar
1/2 grated lemon
1 lemon flavor vial
For the Icing:
100 g of vanilla sugar
A few teaspoons of lemon juice


♬ Music ♬
Gorgeous Day by William Davies

Modalità e Tempi Cottura per il FORNO COMBISTEAM : modalità torta di carote per 55 minuti
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