How To make Lovelight Chocolate Chiffon Cake
CAKE:
2 Eggs; separated
1 1/2 c Sugar; divided
1 3/4 c Cake flour; sifted
3/4 ts Baking soda
1 ts Salt
1/3 c Vegetable oil
1 c Buttermilk; divided
2 oz Unsweetened chocolate;melted
WHITE MOUNTAIN FROSTING:
2 Egg whites
1/2 c Granulated sugar
2 tb Water
1/4 c Light corn syrup
1 ts Vanilla
1. To prepare the cake: Preheat oven to 350 degrees.
Grease and flour two 9-inch cake pans; set aside. 2. In a large mixing bowl, beat egg whites until
frothy, about 2 minutes. Gradually add 1/2 cup sugar and continue beating until whites hold stiff peaks when the beaters are lifted, about 5 minutes. Set aside. 3. In another large mixing bowl, sift together cake
flour, remaining 1 cup sugar and the baking soda and salt. Add oil and 1/2 cup buttermilk; beat for 1 minute, costantly scraping down the sides and bottom of the bowl. Add remaining 1/2 cup buttermilk, the egg yolks and melted chocolate. Beat 1 minute longer. 4. Gently fold the reserved meringue into the
flour-buttermilk mixture until combined (do not overmix). Pour batter into prepared pans. 5. Bake at 350 degrees until a wooden toothpick
iserted in the center of the cake comes out clean, about 25 to 30 minutes. 6. Remove pans to wire cooling racks and let cake cool
in pans for 10 minutes. Remove cake from pans and cool completely on racks. 7. To make the frosting: In a medium mixing bowl, beat
egg whites until stiff enough to hold a point when the beaters are lifted, about 4 minutes.
8. Combine sugar, water and corn syrup in a
medium-sized, heavy-bottomed saucepan. Cover and bring to a rolling boil over high heat. Uncover, and cook until the mixture measures 242 degrees on a candy thermometer. 9. In a thin stream, slowly pour hot sugar syrup into
the beaten egg whites. Continue beating until stiff peaks form when the beaters are lifted. Stir in vanilla. 10. Frost cake and serve.
Source: a 1956 Betty Crocker recipe printed in the Chicago Sun Times, November 6, 1996 -----
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FROSTING USING CONDENSED MILK | 60 PESOS ONLY!
FROSTING USING CONDENSED MILK | LESS THAN 60 PESOS!
if gusto niyo ng tipid and sulit na buttercream frosting, pwede kayo gumamit ng condensed milk. etong recipe na ito, super dali mo lang mahahanap sa grocery store. also! super stable niya. enjoy watching!
ingredients:
condensed milk buttercream frosting
125 g butter (room temp) - 32.50
1/4 cup vegetable shortening - 3
3/4 cup condensed milk (chilled!) - 22
1/2 tsp vanilla extract - 0.50
food color (opt) - 2
TOTAL: 60
ube buttercream frosting
125 g butter (room temp) - 32.50
1/4 cup vegetable shortening - 3
3/4 cup ube condensed milk (chilled!) - 22
1/2 tsp vanilla extract - 0.50
TOTAL: 58
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Chocolate Chiffon Cupcake????????????????????????????????????????????????????????????????????????????#cupcake #softcake #cake #cupcakestyles #chocolatecake
~Chocolate Chiffon Cup Cake~
If you love light and fluffy cupcakes, try this chocolate version. Unlike muffins, chiffon cupcakes are fluffier. And you may have noticed my cake recipes generally use lesser sugar than normal, so one can enjoy the cake without much guilt ????
*Yolk batter*
3 egg yolks
45g milk
30g oil (corn oil)
15g melted chocolate
35g low protein flour (cake flour)
10g cocoa powder
*Meringue*
3 egg whites
40g sugar
4g lemon juice
Chocolate chips (optional)
*Method*
➡️ sieve the flour and cocoa powder
➡️ heat the oil in microwave for about 50-60s (approx 65-70C)
➡️ add the oil to the flour and cocoa powder, mix into paste
➡️ add the melted chocolate, milk and yolks, mix well
➡️ beat egg whites and lemon juice with high speed
➡️ add 1/3 sugar when big bubbles seen
➡️ continue beating and add 1/3 sugar when meringue form finer bubbles
➡️ add last 1/3 sugar when meringue shows some line while beating
➡️ beat meringue to firm/medium peak
➡️ fold 1/3 of meringue to the yolk batter
➡️ pour back the batter to the balance meringue and fold well
➡️ pipe half cup into 12 paper cups
➡️ sprinkle some chocolate chips
➡️ pipe the balance batter until fill up 80% of the cup
➡️ sprinkle chocolate chips on top
➡️ bake at 125C for 30mins, 150C 10mins, 170C 5-8mins or until it is tanned.