Vanilla Chiffon Cake

Preparation info
  • Yield:

    1.5 kg

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


  • Cake flour 370 g 13.05 oz 24.67%
  • Sugar


  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