Vanilla Chiffon Cake
May 14, 2017
PREPARING THE INGREDIENTS
First, I beat the egg yolks with granulated sugar until light and fluffy on medium high speed in a stand mixer for about 2 minutes. Lowering the speed, I add the liquid mixture of orange juice, vegetable oil and vanilla extract and beat for another 30 seconds until everything is well combined. Then I sift cake flour, salt and baking powder over the egg yolk batter in 3 additions, and fold until the mixture is combined. You may use the whisk and beat it on the lowest speed for about 1 minute as well.
In a clean mixing bowl, on medium speed with a whisk attachment, I beat the egg whites until foamy. Without stopping the mixer, I add a pinch of tartar and continue to beat the egg whites at the same speed until soft peak forms. I add granulated sugar and continue to beat the egg whites at high speed just till before stiff peak forms. Then, I fold the egg whites gently over the egg yolk batter in 3 additions using a spatula until the batter becomes smooth and homogeneous.
First, I beat the egg yolks with granulated sugar until light and fluffy on medium high speed in a stand mixer for about 2 minutes. Lowering the speed, I add the liquid mixture of orange juice, vegetable oil and vanilla extract and beat for another 30 seconds until everything is well combined. Then I sift cake flour, salt and baking powder over the egg yolk batter in 3 additions, and fold until the mixture is combined. You may use the whisk and beat it on the lowest speed for about 1 minute as well.
In a clean mixing bowl, on medium speed with a whisk attachment, I beat the egg whites until foamy. Without stopping the mixer, I add a pinch of tartar and continue to beat the egg whites at the same speed until soft peak forms. I add granulated sugar and continue to beat the egg whites at high speed just till before stiff peak forms. Then, I fold the egg whites gently over the egg yolk batter in 3 additions using a spatula until the batter becomes smooth and homogeneous.
BAKING THE CAKE
I pour the cake batter into the prepared 6-inch cake pan that has been lined with parchment paper on the bottom. Chiffon cake needs to cling to the pan to rise, thus it is important not to grease the sides with baking spray or butter.
I bake this chiffon cake on the lowest rack, at 320 degrees F for about 10 minutes, and then reduce the oven temperature to 285 degrees F and bake for another 25-30 minutes. A trick to make the cake moist is to place an ovenproof cup or pan of water on the lowest rack while baking. I tried this for the second layer and thought it was moister than the first one. A sign indicating the cake is ready when you can smell a strong, amazing aroma of chiffon cake. Be careful not to over bake the cake, as it would lead to a drier cake. Once done, immediately remove the cake from the oven and invert it onto the cooling rack. It is important to do this as chiffon cake will collapse onto itself and cause the cake to "deflate" in the center of the cake.
Here, the first layer (bottom) is baked with orange juice and the second layer (top) is baked using milk instead. I also add purple food coloring to create this pastel purple color for it. You do not have to do this and can keep it simple by using milk or water for the liquid ingredient.
I pour the cake batter into the prepared 6-inch cake pan that has been lined with parchment paper on the bottom. Chiffon cake needs to cling to the pan to rise, thus it is important not to grease the sides with baking spray or butter.
I bake this chiffon cake on the lowest rack, at 320 degrees F for about 10 minutes, and then reduce the oven temperature to 285 degrees F and bake for another 25-30 minutes. A trick to make the cake moist is to place an ovenproof cup or pan of water on the lowest rack while baking. I tried this for the second layer and thought it was moister than the first one. A sign indicating the cake is ready when you can smell a strong, amazing aroma of chiffon cake. Be careful not to over bake the cake, as it would lead to a drier cake. Once done, immediately remove the cake from the oven and invert it onto the cooling rack. It is important to do this as chiffon cake will collapse onto itself and cause the cake to "deflate" in the center of the cake.
Here, the first layer (bottom) is baked with orange juice and the second layer (top) is baked using milk instead. I also add purple food coloring to create this pastel purple color for it. You do not have to do this and can keep it simple by using milk or water for the liquid ingredient.
MAKING VANILLA MOUSE AND STRAWBERRY FILLING
Vanilla mousse is relatively simple to make and tastes extremely delicious on any cake. I leave my cool whip on the counter for about 5-10 minutes, and then put it in a clean mixing bowl and beat for about 2-3 minutes. I stop just to add vanilla pudding powder and continue to beat on high speed for another 3-4 minutes, or until it becomes smooth and slightly fluffy (see picture below).
Strawberry filling is easy as well. I happen to have some fresh strawberries left over and decide to make strawberry syrup. In a small saucepan, I cook fresh strawberries with granulated sugar over medium-low heat until it becomes syrup-like, about 5-10 minutes. Then, I add some fresh lemon juice to enhance the strawberry flavor and cook for another 1-2 minutes. I remove the saucepan from the stove and leave it on the counter to cool. The strawberry filling will be slightly thicker overnight.
Vanilla mousse is relatively simple to make and tastes extremely delicious on any cake. I leave my cool whip on the counter for about 5-10 minutes, and then put it in a clean mixing bowl and beat for about 2-3 minutes. I stop just to add vanilla pudding powder and continue to beat on high speed for another 3-4 minutes, or until it becomes smooth and slightly fluffy (see picture below).
Strawberry filling is easy as well. I happen to have some fresh strawberries left over and decide to make strawberry syrup. In a small saucepan, I cook fresh strawberries with granulated sugar over medium-low heat until it becomes syrup-like, about 5-10 minutes. Then, I add some fresh lemon juice to enhance the strawberry flavor and cook for another 1-2 minutes. I remove the saucepan from the stove and leave it on the counter to cool. The strawberry filling will be slightly thicker overnight.
MAKING VANILLA WHIPPED BUTTERCREAM
I leave the butter out on the counter for at least 1-2 hours to soften, which helps to speed up the process when making buttercream frosting. In a clean mixing bowl, I beat the softened butter for about 2-3 minutes on medium high speed. I add powdered sugar, vanilla pudding powder and vanilla extract and beat on the same speed for another 2 minutes. To make the frosting more fluffy, I add milk slowly, one tablespoon at a time, until I achieve the desired consistency.
I leave the butter out on the counter for at least 1-2 hours to soften, which helps to speed up the process when making buttercream frosting. In a clean mixing bowl, I beat the softened butter for about 2-3 minutes on medium high speed. I add powdered sugar, vanilla pudding powder and vanilla extract and beat on the same speed for another 2 minutes. To make the frosting more fluffy, I add milk slowly, one tablespoon at a time, until I achieve the desired consistency.
Chiffon cake does take a little more practice in achieving a soft, fluffy and moist cake. But I know you can do it!
xoxo,
Tristina
xoxo,
Tristina
Vanilla Chiffon Cake Recipe
Make: 6-inch cake (about 1.75 inch tall)
Total time: 2 hours
Ingredients
Instructions
*This cake recipe is adapted from Cookpad.
Total time: 2 hours
Ingredients
- 70 grams of cake flour
- 55 grams of granulated sugar
- 1/2 teaspoon of baking powder
- 4 large eggs, at room temperature
- 3 tablespoons of milk/water/juice
- 3 tablespoons of vegetable oil
- 1 teaspoon of vanilla extract
- A pinch of salt
- A pinch of cream of tartar
Instructions
- Preheat oven to 320 degrees F and prepare the 6-inch cake pan with parchment liner on the bottom. Do not grease the pan side.
- Sift together cake flour, baking powder, and salt until combined. Set aside.
- In a mixing bowl, whisk egg yolks and 1/2 amount of sugar together on medium-high speed (Speed 6) until light and fluffy for about 1-2 minutes. Reduce speed to low and add vegetable oil, milk and vanilla extract and beat just until combined. Sift flour mixture over the egg yolk batter and whisk on the lowest speed (Speed 2) until combined. Set aside.
- In a clean mixing bowl, whisk egg whites on medium speed (Speed 4) until foamy for about 30 seconds. Add cream of tartar and continue to whisk until soft peaks form for about 1 minute. Add the other 1/2 amount of granulated sugar and increase to high speed (Speed 8) and whisk until just stiff peaks form for another 1 minute.
- Fold white eggs over the egg yolk batter in 3 additions. Using a rubber spatula to fold the mixture until the mixture is almost homogeneous.
- Pour batter in the prepared cake pan and bake for about 10 minutes on the lowest rack. Reduce oven temperature to 285 degrees F and bake for another 25-30 minutes until toothpick comes out clean. ***To ensure the cake is moist, leave an ovenproof pan of water on the bottom of the oven while the cake is baking.
- Remove cake from the oven and invert onto wire rack immediately to prevent cake from collapsing on itself. Cool completely before frosting.
*This cake recipe is adapted from Cookpad.
Vanilla Mouse Recipe
Ingredients
Instructions
- 1.5-2 cups of cool whip, thawed
- 3 tablespoons of vanilla pudding
- 1 teaspoon of vanilla extract
Instructions
- In a clean mixing bowl, whisk cool whip and vanilla pudding on medium-high speed (Speed 6) for 6-7 minutes.
- Add vanilla extract and continue to beat for another 1-2 minutes at the same speed or until desired consistent achieved.
- Use as cake filling immediately as desired.
Homemade Strawberry Filling Recipe
Ingredients
Instructions
- 2 cups of fresh, cleaned strawberries
- 1 cup of granulated sugar
- 1 teaspoon of lemon juice
- 2 teaspoons of vanilla extract
Instructions
- In a clean saucepan, cook strawberries and granulated sugar over medium-low heat for about 10 minutes. Stir often to prevent burning.
- Add lemon juice and vanilla extract. Reduce heat to low and continue to cook for another 5 minutes.
- Remove from stove and let cool before storing in the fridge.
- Use on cakes or sandwiches as desired.
Vanilla Whipped Buttercream Recipe
Ingredients
Instructions
- 2 cups (4 sticks) of unsalted butter, softened
- 7-8 tablespoons of powdered sugar
- 1 tablespoon of vanilla pudding
- 3-4 tablespoons of milk/half and half
- 2 teaspoons of vanilla extract
- Food coloring for roses and leaves
Instructions
- Mix butter, powdered sugar and vanilla pudding together in a stand mixer with the whisk for approximately 3-4 minutes at medium speed (Speed 4).
- Add lemon juice, vanilla extract and milk. Continue to beat for another 1-2 minutes at the same speed. More milk can be added to achieve the desired consistency.
- Frost cake as desired.
- Divide buttercream among 3 bowl and color them accordingly: pink, purple, and green. Use Wilton tip #127 to pipe the rose petals and use Wilton tip #352 for the leaves.
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