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
Maple cake recipe | one bowl maple cake
Maple and walnuts go on the top
You will enjoy it very much!!
The cake is very soft and delicious, not so sweet.
If you don't have instant pudding, add 1 tsp. of vanilla extract/1 tbsp. of vanilla sugar
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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
Chiffon Cake
The First Lady of Food teaches you how to make Cherry Nut Chiffon Cake. A pink dream, this was a real favourite in the 1950s and the mouthwatering descriptions will make you wish there were images to accompany this charming show!
How To Make Earl Grey Chiffon Cake (Recipe) アールグレイシフォンケーキの作り方 (レシピ)
== PLEASE READ! == At 3:05, temperature should be 170C, not 107C. Sorry about the typo! We uploaded new video here:
Spongy and airy Earl Grey Chiffon Cake, made with Earl Grey tea and perfect for a snack or dessert.
For the complete recipe, please visit:
Ingredients:
2 tsp. (3 g) Earl Grey loose tea leaves
1 Tbsp. (5 g) Earl Grey loose tea leaves
6 Tbsp. (90 ml) hot water
3 large eggs
85 g (3 oz, or ½ cup and take away 1 Tbsp.) sugar, separated
3 Tbsp. (40 ml) vegetable oil
75 g (2.6 oz., or about ⅔ cup) cake flour (See Note for homemade cake flour recipe)
1 tsp. (3 g) baking powder
Equipment you will need
1 17-cm (about 7”) chiffon cake pan (Do not grease the pan. Chiffon cakes cling to the sides to rise. If you grease the pan, they will not rise as high.)
Purchase Chiffon Cake Pan:
17 cm aluminum chiffon cake pan from Amazon:
7 inch round angel cake pan with removable base from Amazon
All-Purpose Flour vs. Cake Flour:
All-purpose flour and cake flour do not perform the same. Cake flour is more delicate, and if you use all-purpose flour instead of cake flour, the texture will be dense and tough. If you can't find cake flour, use this substitution:
Take one level cup of all-purpose flour, remove 2 Tbsp, and then add 2 Tbsp of corn starch back in. (1 cup AP flour - 2 Tbsp AP flour + 2 Tbsp corn starch = 1 cup cake flour). Be sure to sift the flour 3-4 times to distribute the corn starch well.
Tips for beating egg whites:
-- Make sure your beaters and mixing bowl are clean and dry. A speck of oil or egg yolk on either one can minimize the volume of the beaten egg whites.
-- Avoid plastic bowls -- even clean ones may hold oily residue that can affect the beating quality of the egg whites.
-- Use a bowl that's wide enough to keep the beaters from being buried in the egg whites.
-- Do not overbeat or underbeat egg whites -- your cake may fall. Egg whites should be stiff but not dry.
Music courtesy of Audio Network: Crazy Like Me
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Maple Nut Chiffon Cake (2023)
In this video, I'm using shelf stable ingredients to make a Maple Walnut Chiffon cake. I walk you though step by step how to make this cake vintage style cake.
Download Shelf Stable Pantry Recipe Cookbook cover & binder sheet
Print the recipe here ---
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00:00 Introduction
01:05 Ingredients
02:03 preheat the oven to 325F
02:23 Mixing the batter
05:16 Beating the egg whites
06:38 folding in the egg whites
07:57 Add the batter into the pan and baking
09:50 Second temperature
메이플 쉬폰 케이크 Maple Chiffon Cake 폭신하고 부드러운 메이플 쉬폰 케이크^^
재료
박력분 80g
베이킹 파우더 2g
계란 노른자 49g
바닐라 엑스트렉 1작은술
메이플 설탕 40g
포도씨유 30g
우유 30g
메이플 시럽 30g
계란 흰자 110g
설탕 50g
Ingredients
cake flour 80g
baking powder 2g
egg yolks 49g
vanilla extract 1tsp
maple sugar 40g
grapeseed oil 30g
milk 30g
maple syrup 30g
egg whites 110g
sugar 50g
#메이플 쉬폰 케이크#메이플 쉬폰케이크#쉬폰 케이크
#Maple Chiffon Cake#Chiffon Cake#メ―プルシフォンケ―キ
#쉬폰#메이플#캐티키친#KATHYKITCHEN