How To make Maple Chiffon Cake
BH&G ENCYCLOPEDIA OF COOKING:
VOLUME 4:
2 1/4 c Sifted cake flour
3/4 c Granulated sugar
3 ts Baking powder
1 ts Salt
3/4 c Brown sugar
* * * * * 1/2 c Salad oil
5 Egg yolks
3/4 c Cold water
2 ts Maple flavoring
1 c Egg whites (about 8)
1/2 ts Cream of tartar
1 c Finely chopped walnuts
* * * * * 1/2 c Butter or margarine
4 c Sifted confectioners' sugar
1 ts Vanilla or 1/2 to 1 teaspoon
-maple flavoring Light cream (about 1/4 cup) Sift flour, granulated sugar, baking powder, and salt together into mixing bowl; stir in brown sugar. Make a well in center of dry ingredients. Add in order; salad oil, egg yolks, water, and flavoring. Beat till satin smooth. Beat egg whites with cream of tartar till very stiff peaks form. Pour batter in thin stream over entire surface of egg whites; fold in gently. Fold in nuts. Bake in ungreased 10-inch tube pan at 350 for 1 hour. Invert pan; cool. Prepare frosting and frost cake. For frosting: Melt butter or margarine in saucepan; keep over low heat till golden brown. Watch carefully to prevent scorching. Remove from heat. Place sifted confectioners' sugar in mixing bowl. Beat in melted butter. Add vanilla or maple flavoring. Blend in light cream till of spreading consistency. -----
How To make Maple Chiffon Cake's Videos
How to make moist cakes
Want to know my little secret to keeping my cakes delicious and moist? Then follow my very simple recipe below.
You can add the sugar syrup on to cakes and cupcakes which will add moisture and flavour. Brush the syrup on the cupcakes/cake as soon as you take it out of the oven as this will help the syrup to soak into the cake. If you feel the cake is a bit dry you can pour most of the syrup onto the cake, likewise, if the cake is softer and more moist, then just pour a smaller amount over the cake. Don’t pour all the syrup on the cake otherwise it will become too soft and unstable.
INGREDIENTS:
FOR 4 – 6 CAKES:
1 cup water, 1 cup castor sugar, juice of 2 – 3 lemons or oranges
Method:
Put the water into a microwave jug and cook on high for 1 minute and stir
Add any flavouring and allow to cool
Store in airtight container in the fridge for up to one month
For my sponge cake recipe, check out my website lulubellesbakes.com for this and MORE delicious cake recipes!
#lulubellesbakes #moistcakes #caketips
The better than bakery SPONGE CAKE recipe you've been looking for! Light, airy, soft sponge cake
RECIPE:
SHOP:
This better than bakery sponge cake recipe is light, airy, and just straight up DELICIOUS! It’s so versatile that you can pair it with literally anything. I love filling mine like a classic Victorian sponge cake with my homemade raspberry filling recipe and whipped cream – YUM!
HOW TO WHIP EGGS:
INGREDIENTS:
Sponge Cake
- ⅓ cup (40 g) flour - regular, all purpose (see note 1 on blog post)
- ½ cup (60 g) cornstarch
- ¼ tsp baking powder
- ¼ tsp salt
- 4 large eggs - whites and yolks separated
- ⅛ tsp white vinegar
- ⅔ cup (132 g) white granulated sugar - separated in half (1/3 for the egg whites & 1/3 for the egg yolk mixture)
- 1½ tbsp warm water - not boiling
- 2 tsp vanilla essence/extract
- 2 tbsp (30 g) unflavoured vegetable oil - I use canola
IMPORTANT: Cake tins must be ungreased (with only the bottom lined), and ensure the cakes are cooled upside down once baked. Bake at 160 °C (320°F) with the fan on for 25 minutes. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).
Simple Syrup (I use about 3/4s of the quantity below to brush the cake)
- ½ cup (100 g) white granulated sugar
- ½ cup (110 g) boiling water
Whipping Cream
- 2 cups (375 g) cold whipping cream
- 2 tsp icing sugar - also known as confectioners sugar/powdered sugar
- ½ tsp vanilla essence/extract
- 1 punnet fresh strawberries for decorating - sliced in half
Raspberry Jam
- 1 batch of my raspberry jam filling recipe:
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Maple walnut chiffon cake
2 cup cake flour
1 1/2 cup granulated sugar
1 Tbsp baking powder
1 Tbsp cinnamon powder
1 tsp vanilla extra
1/2 tsp maple extra
3/4 cup canola oil / vegetable oil
3/4 cup luck warm water
7 egg yolk
8 egg whites
1/2 tsp salt
1/2 tsp cream tartar
1/2 cup toasted walnuts
Maple frosting
1 1/2 cup brown sugar
2 egg whites
1 1/2 tsp corn syrup
1 tsp maple extra
1/3 cup luck warm water
Garnish
Toasted
Walnuts
Preheat oven 325 degrees
75-80 minutes
【楽らくクッキング】メープルシフォンケーキ【Easiness Cooking】Maple chiffon cake
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【Easy pleasure Cooking】
Maple chiffon cake
NGREDIENTS
egg : 3
sugar : 17 g (0.595 oz)
Maple sugar : 17 g (0.595 oz)
salt : 1 g (0.035 oz)
salad oil : 22 cc (0.748 fl oz)
water : 22 cc (0.748 fl oz)
sugar : 34 g (1.19 oz)
lemon juice : 5 cc (0.17 fl oz)
weak flour (cake flour) : 54 g (1.89 oz)
baking powder : 1 g (0.035 oz)
heavy cream : 200 g (7 oz)
sugar : 16 g (0.56 oz)
pecan nuts : adjust to suit your needs
sweet chocolate : adjust to suit your needs
Poodle de call: adjust to suit your needs
Oven Recipe: Maple Chiffon Cake
Here is a highly recommended easy to make chiffon cake.
Just a tip for you: The secret to this ultra soft chiffon cake is much dependent on your egg white mixture. Add a little caster sugar to the egg white mixture to create a decent meringue.
Share with us some of your cooking tips in comments below!
Recipe created using Ariston Oven FI7 891 SP IX A AUS
The Best Maple Berry Cake Recipe | with Maple Mascarpone Frosting!
The best maple berry cake recipe, with fluffy maple mascarpone frosting and maple berry filling! This delicious cake recipe is sponsored by Maple from Canada. 100% pure maple syrup from Canada gives this cake incredible maple flavor! It’s made with delicate maple cake layers, filled with berries sweetened with maple syrup, and frosted with a fluffy and creamy maple mascarpone whipped cream frosting! No sugar in this cake recipe, just pure maple syrup! #sponsored @puremaplefromcanada #maplesyrup #baking
GET THE FULL RECIPE HERE:
INGREDIENTS:
For Maple Cake Layers:
4 large eggs
¾ cup (180 ml) buttermilk
1 cup (240 ml) pure maple syrup from Canada
¾ cup (180 ml) light cooking oil
1 tsp vanilla extract
2 cups (250 g) all-purpose flour
¾ cup (90 g) finely ground almond flour
2 tsp (10 g) baking soda
2 tsp (8 g) baking powder
¼ tsp salt
For Berry Filling:
2 ½ cups (310 g) diced strawberries
2 cups (250 g) raspberries
1 cup (190 g) blueberries
½ cup (120 ml) pure maple syrup from Canada
For Maple Whipped Cream:
16 oz (455 g) mascarpone cheese, softened at room temp
¾ cup (180 ml) pure maple syrup from Canada
3 cups (710 ml) heavy cream, extra cold
1 ½ tsp vanilla extract
Additional ¼ cup maple syrup, for cake assembly
Additional 8 to 10 strawberries, for garnish; optional
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