Vanilla Chiffon Cake
Preparation info
Difficulty
Easy
Yield:
1.5 kg
Appears in
The Elements of Dessert
Published 2012
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
- 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 the cake over and cut it into ovals measuring
10 cm 4 in 17.5 cm 7 in - Keep the cakes frozen until you are ready to use them. Discard them after 1 month.
© 2012 All rights reserved. Published by Wiley.