Vanilla Chiffon Cake

Ingredients

  • Cake flour 370 g 13.05 oz 24.67%
  • Sugar 320 g 11.29 oz 21.33%
  • Baking powder 15 g .53 oz 1%
  • Salt 5 g .18 oz .33%
  • Vanilla paste 10 g .35 oz .67%
  • Egg yolks 230 g 8.11 oz 15.33%
  • Canola oil 35 g 1.23 oz 2.33%
  • Water 180 g 6.35 oz 12%
  • Egg whites 230 g 8.11 oz 15.33%
  • Sugar 90 g 3.17 oz 6%
  • Lemon juice 15 g .53 oz 1%
  • White chocolate, melted 150 g 5.29 oz

Method

  1. Follow the procedure for the chiffon cake.
  2. Once the cake has cooled, freeze it for about 1 hour. It is easier to cut when it is firm.
  3. 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.
  4. Once it sets, turn the cake over and cut it into ovals measuring 10 cm/4 in wide by 17.5 cm/7 in long.
  5. Keep the cakes frozen until you are ready to use them. Discard them after 1 month.

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