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Francisco Migoya
Vanilla Chiffon Cake
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Preparation info
Yield:
1.5 kg
Difficulty
Medium
Appears in
The Elements of Dessert
By
Francisco Migoya
Published
2012
About
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Recipes
Contents
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