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 -----
How To make Lovelight Chocolate Chiffon Cake's Videos
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
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.
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Chocolate chiffon cup cake
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Chocolate Chiffon Cup Cake
Chocolate chiffon cupcakes are a delightful treat! They're a lighter and fluffier version of traditional chocolate cupcakes.
If you love light and fluffy cupcakes, try this chocolate version.
کاپ کیک شکلاتی شیفون
اگر عاشق کاپ کیک های سبک و پف دار هستید، کاپ کیک شکلاتی شیفون را امتحان کنید. کاپ کیک های شیفون از کاپ کیک های سنتی سبک تر و نرم تر هستند.
#Chocolate chiffon cup cakes
#chocolate muffins
#how to
#دسر
#خانگی
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 ????
Vlog #20 | 超簡單 用鬆餅粉做戚風蛋糕???? | 兩人份免烤箱 | 新加坡日常 | Chiffon cake | This is Demi
#vlog #thisisdemi #台灣人在新加坡 #新加坡日常 #超簡單戚風蛋糕
(可以將影片調至1080p以上觀看喔????)
Vlog #20 | 超簡單 用鬆餅粉做戚風蛋糕???? | 兩人份免烤箱 | 新加坡日常 | Chiffon cake | This is Demi
哈囉!你們好嗎~
2021第一支影片來了????
其實在我的頻道裡面
目前觀看數最多的是之前拍的「Vlog 08 巧克力布朗尼」
沒想到超簡單料理很受大家歡迎~
所以這次決定用鬆餅粉來做點變化
變成看起來不錯的蛋糕 ????????
詳細材料的部分打在影片最後
希望你們會喜歡這支影片
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謝謝你們
我們下一支影片見????
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Hello, this is Demi.
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