sweet tooth! a cake that can become a super sweet, but it is also good as is .... Chiffon Cake The cake is one of America's most famous and successful! It is easy to run and very soft texture. It is often stuffed with various creams, even more layers. Its dough so soft and not at all dry will also prevent the wet, and is an ideal alternative to the usual sponge cake.
Try it, because well worth a taste. I also like the simpler version, with a sprinkling of powdered sugar or with a thin layer of jam.
The dose that I propose is halved. For a simple test, the full dose I felt too much!
For the success of this cake is crucial to use a ring mold that is NOT to be buttered. Once cooked, the cake must be suspended upside down, hanging from a bottle or a support. If you have the famous American-style speech becomes much simpler: just turn it over on the correct feet.
Chiffon Cake Once it has cooled off going with the help of a plastic spatula ... the effect a little 'scrambled' is inevitable. Buonissssssiiiiimooooo!!
Ingredients for full dose:
285gr flour 300gr 00
sugar 6 large eggs (all you have to have 120g of egg whites)
water
195gr 120gr vegetable oil 1 tablespoon baking
8g
cream of tartar pinch of salt grated rind of one lemon
vanilla flavor
Ingredients for mid dose:
150g flour 150g sugar 00
3 large eggs (I added two or three egg whites I had in my fridge)
95gr of water (I used orange juice and a bit 'of cointreau)
60g vegetable oil
1 / 2 tablespoon baking
4g
cream of tartar pinch of salt, lemon peel (or in this case orange) peel, vanilla flavor.
In a bowl combine all ingredients except the egg and set aside while you work in the egg whites with a pinch of salt and cream of tartar.
Once cooked flip the cake to grab a support until they have cooled down.
0 comments:
Post a Comment