AMIEs VANILLA CHIFFON cake. AMIEs VANILLA CHIFFON cake. its very delicious. so it is often served as dessert in all fiesta and parties. hoping you will like this, Pat. this is Place one cake on a flat surface then apply thr icing on top spreading it evenly until the top part is fully covered. Put the other cake on top of the first one (the. Vanilla Chiffon Cake is a light cake that is made of oil, eggs, cake flour, sugar, baking powder and vanilla extract (as flavoring).

Chiffon cake is a type of foam cake, which has a high ratio of eggs to flour and is leavened mainly from the air beaten into the egg whites. I kept the flavoring simple with just vanilla, but you can add some lemon zest or a touch of almond extract as well. The rest of the ingredients are all your usual pantry. You can have AMIEs VANILLA CHIFFON cake using 16 ingredients and 15 steps. Here is how you achieve it.

Ingredients of AMIEs VANILLA CHIFFON cake

You need of Cake.
You need 2 1/4 of cake flour.
You need 1 1/2 of granulated sugar.
It's 1 tbsp of baking poeder.
Prepare 1 tsp of salt.
It's 3/4 cup of water.
You need 1/2 cup of corn oil or vegetable oil.
Prepare 5 of pieces raw eggs, separated.
It's 1 tbsp of vanilla extract.
You need 1/2 tsp of cream of tartar.
You need of Buttercream Icing.
It's 1/2 cup of vegetable shortening.
Prepare 1/2 cup of butter, softened.
Prepare 1 tsp of vanilla extract.
Prepare 4 cup of confectioner sugar.
It's 4 of tbsps.evaporated milk.

The Best Vanilla Chiffon Cupcakes Recipes on Yummly Few cakes are as light as chiffon, a sponge cake as billowy and soft as its name suggests. Combine egg whites, sugar, and vanilla extract in the bowl of a stand mixer fitted with the whisk attachment. Choco vanilla chiffon cake is a delicious combo of chocolate and vanilla chiffon slices held together by a thin layer of vanilla buttercream.

AMIEs VANILLA CHIFFON cake instructions

Combine flour, 1 cup sugar, baking powder and salt in a mixing bowl then mix well..
Pour-in the water, corn oil, egg yolks and vanilla extract then whisk until the texture becomes smooth. Set aside..
Transfer the egg whites in a separate mixing bowl abd combine cream of tartar..
Beat the egg whites and cream of tartar using an electric mixer until texture becomes fluffy..
Beat-in the remaining 1/2 cup sugar a teaspoonful at a time and continue mixing until everything is properly distributed..
At this point, you should have two mixing bowls with different mixtures. Combine the egg white mixture with the rgg yolk mixture gradually. Start with the 1/4 of the egg white mixture followed by another 1/4 until everything is fully combined..
Grease two (2) round cake pan and pour-in the folded mixture equally..
Preheat oven to 325°F or 160°C. Bake both cake pans for 30-35 minutes..
MAKE THE ICING:.
Cream the softened butter using an electric mixer. Beat-in the sugar 1/2 half at a time then continue mixing until evrrything is properly distributed. At this point, the mixture should be somewhat dry. Add the evaporated milk then continue mixing until texture becomes smooth. Set aside..
Remove the cake to oven then allow to cool down..
Separate the cake from the cake pan and trims the edges using a bread knife..
Place one cake on a flat surface then apply thr icing on top spreading it evenly until the top part is fully covered..
Put the other cake on top of the first one (the part of the icing should be in the middle) then continue putting the icing in the whole cake..
Use your imagination in designing the cake. You may or may not refrigerate this before serving..

A light, delicious cake, perfect with coffee or tea. For a classy dessert, it's lovely with a scoop of chocolate ice cream beside it, and drizzled with some cherry-ﬂavored schnapps or raspberry dessert syrup. Then line the bottoms of the pans with parchment paper. In a bowl, sift or whisk the flour with. Make a well in center; add egg yolks, oil and water and vanilla.