Vanilla Chiffon Cake

Name: Vanilla Chiffon Cake
Yield: Yield: 1.5 kg/3 lb 4.8 oz
Cuisine: United States
Ingredients: Egg whites 230 g 8.11 oz 15.33%; Sugar 90 g 3.17 oz 6%; Lemon juice 15 g .53 oz 1%; Sugar 320 g 11.29 oz 21.33%; Vanilla paste 10 g .35 oz .67%; Egg yolks 230 g 8.11 oz 15.33%; White chocolate, melted 150 g 5.29 oz; Baking powder 15 g .53 oz 1%; Salt 5 g .18 oz .33%; Canola oil 35 g 1.23 oz 2.33%; Water 180 g 6.35 oz 12%; Cake flour 370 g 13.05 oz 24.67%

Preparation info

Yield:
1.5 kg

Difficulty
Medium

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

Cake flour 370 g 13.05 oz 24.67%
Sugar

Americas
United States
Dessert
Vegetarian

Method

Follow the procedure for the chiffon cake.
Once the cake has cooled, freeze it for about 1 hour. It is easier to cut when it is firm.
Once firm, flip it onto a cutting board and peel the rubber mat off. Using a paint roller, coat the base of the cake with a thin layer of white chocolate.
Once it sets, turn