14 million view chiffon cake recipe ????
Most chiffon cake recipes won’t show you the back side of their cakes, because there are cracks! But my cake is perfect on both sides ????
Full recipe here:
How to Make Martha Stewart's Orange Chiffon Cake | Martha Bakes Recipes | Martha Stewart
In this recipe video, Martha Stewart bakes a pillowy orange chiffon cake. Her light and airy creation packs plenty of orange flavor into the batter using fresh citrus, and she folds in beaten egg whites to give the batter extra lift. For some extra pop on the plate, serve Martha's voluminous chiffon cake with fresh whipped cream and candied orange slices. This dish makes the perfect companion for an afternoon cup of tea or the ideal dessert course at a summer barbecue.
#MarthaStewart #Dessert #Orange #ChiffonCake #Baking #Recipe
Get the recipe at:
00:00 Introduction
00:08 How To Make The Chiffon Cake Batter
1:50 Incorporating Beaten Egg Whites
3:04 How To Put the Batter In The Pan
3:37 Baking Instructions
3:47 How To Get The Cake Out Of The Pan
5:10 Final Result
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
How to Make Martha Stewart's Orange Chiffon Cake | Martha Bakes Recipes | Martha Stewart
I mastered my DREAM CAKE - fluffy, moist, stackable CHIFFON.
Chiffon cake has an incredible airy and soft texture, but can be a little tricky. I'll cover it all so you can create your own layer cake using chiffon.
???? RECIPE IN VIDEO (4 thin layers of vanilla chiffon filled with chopped mangoes, balsamic strawberries, and honey whipped cream)
sugarologie.com/recipes/vanilla-chiffon-with-mangoes-and-balsamic-strawberries
???? This Vanilla Chiffon cake is listed in my Cakeculator. I have may pan sizes available and notes for baking each kind:
⏱ TIMESTAMPS
00:00 Intro
00:45 Vanilla Chiffon Cake Recipe
02:36 What do stiff peaks look like in a meringue?
03:52 How to fold egg whites into a cake batter
04:46 How do you know when a chiffon cake is done?
05:00 Why do chiffon cakes shrink or fall? Let's look at what happens when you underbake.
05:32 How to cool a chiffon cake upside down
06:21 Mangoes, strawberries and honey whipped cream for the chiffon cake
07:01 What would I change the next time I made this cake?
???? TOOLS USED IN THIS VIDEO:
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Wilton Tip
Large Piping Bags
Turntable
Kitchen Scale
✌???? SOCIALS
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INSTAGRAM
TIKTOK
PINTEREST
WEBSITE
THE CAKECULATOR
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???? MUSIC
Middle School, The Field Tapes - Lilo
Happy baking, friends ♥️
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This description may contain affiliate links. I get a small commission at no extra cost to you.
How to make Chiffon cake Easy
#Legit
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
-------------------------------------
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!!
☺☺☺☺☺☺☺
#chiffoncakerecipe
#yummychiffon
Perfect Chiffon Cake. Foolproof Method. Soft & Airy
Chiffon is the ultimate sponge cake. I show you my foolproof no-fail recipe, full of tips and tricks to ensure the perfect cake every time. Then, let's turn the plain Chiffon cake into a easy yet show-stopping Strawberry Shortcake, Chinese bakery style.
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Chiffon Cake Recipe
6 / 15 cm Cake
- 35g (2 tbsp + 1 1/2 teaspoon) veg oil
- 50g (1/2 cup minus 1 tablespoon) cake flour
- 50g (50 mL) milk
- 1 tsp vanilla
- 3 large eggs, ~50g each without shell
- 1/8 tsp cream of tartar (sub 1/4 teaspoon lemon juice or white vinegar)
- 50g (1/4 cup) sugar
8 / 20 cm Cake
- 70g (5 tbsp) veg oil
- 100g (2/3 cup + 2 teaspoons) cake flour
- 100g (100 mL) milk
- 2 tsp vanilla
- 6 large eggs (300g), ~50g each without shell
- 1/4 tsp cream of tartar (sub 1/2 teaspoon lemon juice or white vinegar)
- 100g (1/2 cup) sugar, added in 3 additions
Cake Pan
- 6 or 8 with removable bottom, no grease of flour (preferable) or non-removable bottom (see note for prep instructions)
Method
1. Preheat oven to 300F
2. In a large bowl, whisk together cake flour and oil. Add milk and vanilla. Whisk with a side-to-side motion until mostly combined. It's okay to have some lumps remaining.
3. Separate eggs, adding yolks directly to bowl with cake flour + oil, and eggs to a large clean mixing bowl.
4. Whisk egg yolks into the batter, again with a side-to-side motion, until the batter is smooth and forms a ribbon when dropped from the whisk. If it's too thick, add up to 2 tsp milk to thin out
5. Add cream of tartar to egg whites. Whip on high speed until white and foamy. Add in first 1/3 of sugar. Keep whipping on high speed until the egg holds a very very soft peak. Add in next 1/3 of sugar. Switch to medium speed. Whip until a soft floppy peak. Add in last 1/3 of sugar. Switch to medium-low speed. Whip until eggs hold a peak with a stiff base but a flexible tip.
6. Add 1/3 of the egg whites to the batter. Fold in with rubber spatula. Add batter back to rest of the egg whites. Gently fold until there are no streaks of white left in the batter.
7. Pour batter into a cake pan. Tap cake pan on counter a few times to get rid of air bubbles. Swirl a toothpick through the batter to further remove large air bubbles.
8. Bake at 300F for 50-55 minutes, until the top has cracked and turned a light golden. To test for doneness, gently press the top of the cake with a finger. It should not feel wet and should lightly spring back, though it might not spring back all the way. You may still hear sounds of the foam compressing when you press down. That's totally normal. Insert a bamboo skewer into the centre of the cake and it should come out mostly clean, maybe with one or two crumbs.
9. Immediate drop the cake pan twice on the counter to release excess hot air / steam. Quickly invert the pan onto two upside down bowls or a cooling rack. Let the cake cool for at least 90 minutes before removing from pan. Can also be left at room temperature overnight to cool.
10. Once cooled, press around the top of the cake to release from the sides. Run a thin knife all the way around the perimeter of the cake, pressing tightly against the inside of the cake pan. Pop up the bottom of the cake pan. Press around bottom edge of cake to release from base plate.
11. Serve plain or make into Strawberry Shortcake.
Using a non-removable bottom pan:
To prep a non-removable bottom pan, lightly brush only the inside bottom of the pan with a few drops of oil. Add 1/8 teaspoon flour and shake to distribute evenly. Discard excess flour. Proceed with recipe as usual.
To remove cake from non-removable bottom pan:
After running a knife around the perimeter of the cake, reach in between the cake and the side of the pan and press the cake in towards the centre. Repeat around the whole cake. This should detach the cake enough from the bottom for it to come out once the pan is inverted.
Strawberry Shortcake
- Double batch of Sheldo's Favourite Whipped Cream. Recipe here:
- 2 lbs (~900g) strawberries, cored and halved
00:00 Chiffon Cake?
00:41 Welcome
01:13 Foam Cake Intro + What is Chiffon?
01:42 Recipe Starts!
01:54 Make Batter
02:36 Whisking Technique for Less Gluten
02:58 Continue Batter
03:31 Whip Egg Whites
05:24 Add Egg Whites to Batter
06:06 Cake Pan Talk
07:00 Bake Cake
07:48 Post-Bake + Cooling
08:11 Remove Cake from Pan
09:29 Chiffon Cake, So Soft
09:53 Strawberry Shortcake
11:04 Strawberry Shortcake Details
11:43 Outro