How To make Chocolate Chiffon Cake/Low Fat
Ingredients
8
each
egg whites, room temperature
1/2
cup
cocoa, unsweetened
3/4
cup
water, boiling
1 3/4
cup
cake flour, sifted
1 3/4
cup
sugar
1 1/2
teaspoon
baking soda
1/2
teaspoon
salt, optional
1/2
cup
liquid butter buds
5
each
egg beaters
2
teaspoon
vanilla
1/2
teaspoon
cream of tartar
Directions:
Preheat oven to 325 degrees. Place cocoa in a small bowl. Add boiling water, stirring until smooth. Let mixture cool. In a second bowl, sift flour with sugar, soda and salt. Make a well in center; pour liquid butter Buds, Egg Beaters, vanilla and cooled cocoa. With electric mixer, beat until smooth. Sprinkle cream of tartar over egg whites. Beat at high speed, until stiff peaks form. Do not overbeat. Pour batter over egg whites. Gently fold into egg whites until just blended. Turn batter into a 10 inch tube pan. Bake 65-70 minutes. Invert pan over neck of bottle; let cool completely, about 1 1/2 hours.
Per serving: Calories, 178, Fat 0.15g, Choles 0mg, Sodium 50mg.
How To make Chocolate Chiffon Cake/Low Fat's Videos
Double Chocolate Chiffon Cake | Rich, moist, soft, made with real chocolates
Wish everyone a merry, safe and healthy Christmas this year! I guess we can all agree that chocolates have become one of the essential item when it comes to Christmas so I made a double chocolate chiffon cake this year. It is richer than chocolate chiffon cake which only uses cocoa powder. However, because of the added fat of the melted chocolates, it is important to have a meringue that's whipped to perfection or else the chiffon cake will be dense other than light and airy.
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↓ Very Rich Double Chocolate Chiffon Cake recipe ↓
Mold size: a 6-inch tube/chiffon/angel cake pan
(avoid non-stick pans)
♦ Ingredients:
►Yolk batter:
3 egg yolks
Sugar 15g
Vegetable oil (I used canola oil) 35ml
Dark Chocolate 70% 20g
Milk 60ml
Cake flour 40g
Cocoa Powder 10g
►Meringue:
3 egg whites
Lemon juice 1 teaspoon (5ml)
Sugar 50g
Corn Starch 5g
►Decoration:
Whipping Cream 150ml
Cocoa powder 8g
Chocolate pieces of your preference
雙重巧克力威風蛋糕
模具: 6吋中空模1個
(烤模材質不可以防沾)
♦ 材料:
►蛋黃麵糊部份:
蛋黃 3個
細砂糖 15克
液體植物油 35亳升
70% 黑巧克力塊 20克
牛奶 60毫升
低筋麵粉 40克
可可粉 10克
►蛋白霜部份:
蛋白 3個
檸檬汁 1茶匙 (5毫升)
細砂糖 50克 (分3次下)
粟粉 5克
►裝飾:
淡忌廉 150亳升
可可粉 8克
巧克力塊 隨意
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#chocolatechiffon #chiffoncake
(실패없는 베이킹) 초코 제누와즈 만들기, 케이크 시트, 스폰지 케이크 만들기, Chocolate Sponge Cake, [홈베이킹], 쿠킹씨 cooking see
▶구독 & 좋아요는 좋은 컨텐츠를 만드는 큰 힘이 됩니다 ^^
♡공유 많이 해주세요.
레시피는 영상 더보기를 클릭하시면 되세요.
▶페이스북 :
▶인스타그램 :
▶블로그 :
▶영상속 제품 링크
흰설탕
박력분
핸드믹서
오븐
(구매 했을 경우 작지만 소정의 수수료가 나오며, 저에게는 소중한 힘이 됩니다.)
(실패없는 베이킹) 초코 제누와즈 만들기, 케이크 시트, 스폰지 케이크를 만들어 보았어요.
일반적으로 가루 전부를 섞는 것 보다 더 좋은 레시피입니다.
초보자가 반드시 만들어 봐야할 케이크이고 조금 더 부드러우면서 폭신하게 만들어 볼수 있는 레시피 입니다, 베이킹 파우더는 넣지 않고 만들 수 있어요.
기본 스폰지 케이크 레시피이며 영상 처럼 따라 만드시면 폭신하고 부드러운 제누와즈 케이크 시트를 만들 수 있을꺼에요.
재료는 정말 간단하고 초보자가 만들더라도 실패없이 누구나 쉽게 만들도록 하였어요.
쉬운 레시피이고 어렵지 않은 베이킹이라 제가 하는 과정 그대로만 한다면 집에서도 간단히 제누와즈를 만들 수 있어요.
제누와즈 1호 사이즈로 재료도 간단한 기본 케이크 레시피라 추천 드립니다.
그럼 즐겁고 편안한 시청되세요.♡
▶틀 사이즈 : 1호팬 (높은)
▶재료
노른자 3개
흰자 3개
설탕 90g
박력분 75g
코코아파우더 15g
식용유 30g
우유 40g
▶♡레시피 사용시 출처를 밝혀주세요.♡
▶Ingredients
3 egg yolks
3 egg whites
Sugar 90g
75g Cake flour
15g Cocoa powder
Vegetable oil 30g
Milk 40g
#초코제누와즈 #초코스펀지케이크 #제누와즈 #케이크시트 #초코케이크
시청해 주셔서 감사합니다^^
Thank you for watching^^
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Unauthorized theft of this video or 2nd edit and reupload is prohibited.
Oil free Sponge cake recipe (3 Ingredients) - how to make sponge cake - Easy & Fluffy Tea time Cake
Oil free Sponge cake recipe (3 Ingredients) - how to make sponge cake - Easy & Fluffy Tea time Cake. To make this oil free sponge cake, you only need flour sugar and eggs. This fluffy cake is also known as Italian pan di spagna which is always awesome in tea time with milk and tea. To make the cake super fluffy and airy at first separate egg yolks from egg white then whisk egg white and yolk separately. Add 80 gram sugar gradually (Do not mix all the sugar at a time). After few minutes you will get stiff peak. Stiff peak is important to make your cake fluffy and airy. Then add egg yolk gradually. At the same way add 80 gram all-purpose flour gradually (Do not mix all flour at a time). Mix bottom to top until all flour mix evenly as shown in video. follow each and every step shown in video to get perfect sponge cake.
Hope you will get same result like me !!!!!!
© Hands Touch
Easy Chocolate chiffon cake/Oven Chocolate chiffon cake recipe
Chocolate Chiffon Cake
This Recipe has been around for a long time ago. The old fashion way, tested several times. Still one of the best you can find. Simple, easy, basic yet delicious soft, moist chocolate chiffon cake.
Recipe #72: Fool Proof Chocolate Chiffon Cake Super Sarap!
Ingredients and their measurements for this recipe are below. Feel free to screen shot them so it is easier to shop for ingredients when you are grocery shopping.
Chocolate Chiffon Cake
Yield: 1 cake pan 8’ x 3’ cake pan
Baking Temperature: 350 degrees Fahrenheit
Baking Time: 40 -45 minutes or until cake tester comes out clean and the cake springs back when lightly touched.
Method of Preparation: Chiffon (egg foam)
Dry Ingredients
125 grams Cake Flour
25 grams Dutch Processed Cocoa Powder
1 teaspoon Espresso Powder (optional)
100 grams White Granulated Sugar
3 grams Salt
6 grams Baking Powder
Liquid Ingredients
63 grams Vegetable Oil / Canola Oil or Corn Oil
4 pieces Large Egg yolks (room temperature)
113 grams Whole Milk (or reconstituted milk 50% water + 50% evaporated milk)
3 grams Vanilla Extract
Meringue
Egg White from 4 large eggs (eggs must be at room temperature)
63 grams Granulated White Sugar
¼ teaspoon Cream of Tartar
Cream Chantilly Frosting
500 mL Heavy Whipping Cream (Chilled)
30 grams Powdered Sugar
1 teaspoon Vanilla Extract
Demo Link:
Steps
1. Sift the dry ingredients three times and set aside.
2. Separate the egg yolks and the egg whites.
3. Prepare the cake batter: With the dry ingredients you sifted earlier in a mixing bowl, beat in the oil, egg yolks, milk, and liquid flavorings until it reaches ribbon stage.
4. Prepare the meringue: Beat egg whites at high speed until soft peaks. Add cream of tartar and sugar in a steady stream. Continue beating until firm but moist peaks form.
5. Fold the meringue in the cake batter 1/3 at a time. Fold gently until both ingredients are mixed well.
6. Deposit immediately into an 8’ x 3’ unlined and ungreased pan and bake at 350 degrees Fahrenheit for 40 – 45 minutes.
7. Cool upside down. Once completely cooled, you can add frosting and decorate your cake.
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Camera Used: Canon G7X Mark III
You can reach me at: mark.ateneomedschool@gmail.com
#MarkCruiseKitchen #NegosyoIdeas #ChiffonCake #ChocolateChiffonCake