AMIEs VANILLA CHIFFON cake. Fluffy, soft and airy, this Vanilla Chiffon Cake is delicious on its own but can be made more special with your favorite icing or glaze. In a world of fancy desserts, frosted cakes and highly-iced cupcakes, sometimes a plain, naked chiffon cake shines the brightest for me. Separate the cake from the cake pan and trims the edges using a bread knife.

Here is how you achieve that. Originally, this was going to be. This way it thins out the mango puree a bit and keeps. You can cook AMIEs VANILLA CHIFFON cake using 16 ingredients and 15 steps. Here is how you cook that.

Ingredients of AMIEs VANILLA CHIFFON cake

It's of Cake.
It's 2 1/4 of cake flour.
Prepare 1 1/2 of granulated sugar.
Prepare 1 tbsp of baking poeder.
Prepare 1 tsp of salt.
It's 3/4 cup of water.
It's 1/2 cup of corn oil or vegetable oil.
Prepare 5 of pieces raw eggs, separated.
You need 1 tbsp of vanilla extract.
Prepare 1/2 tsp of cream of tartar.
It's of Buttercream Icing.
Prepare 1/2 cup of vegetable shortening.
It's 1/2 cup of butter, softened.
Prepare 1 tsp of vanilla extract.
Prepare 4 cup of confectioner sugar.
Prepare 4 of tbsps.evaporated milk.

Light, fluffy, and moist, chiffon cake is classically made with separated eggs and uses oil as the fat. The secret to this cake is to divide the eggs, whip the whites, and fold them into the batter to lighten it. A true chiffon cake is made with only oil, but the flavor of butter just can't be beat, so this version combines the two. This recipe scales well to produce multi-tiered cakes: to.

AMIEs VANILLA CHIFFON cake instructions

Combine flour, 1 cup sugar, baking powder and salt in a mixing bowl then mix well..
Pour-in the water, corn oil, egg yolks and vanilla extract then whisk until the texture becomes smooth. Set aside..
Transfer the egg whites in a separate mixing bowl abd combine cream of tartar..
Beat the egg whites and cream of tartar using an electric mixer until texture becomes fluffy..
Beat-in the remaining 1/2 cup sugar a teaspoonful at a time and continue mixing until everything is properly distributed..
At this point, you should have two mixing bowls with different mixtures. Combine the egg white mixture with the rgg yolk mixture gradually. Start with the 1/4 of the egg white mixture followed by another 1/4 until everything is fully combined..
Grease two (2) round cake pan and pour-in the folded mixture equally..
Preheat oven to 325°F or 160°C. Bake both cake pans for 30-35 minutes..
MAKE THE ICING:.
Cream the softened butter using an electric mixer. Beat-in the sugar 1/2 half at a time then continue mixing until evrrything is properly distributed. At this point, the mixture should be somewhat dry. Add the evaporated milk then continue mixing until texture becomes smooth. Set aside..
Remove the cake to oven then allow to cool down..
Separate the cake from the cake pan and trims the edges using a bread knife..
Place one cake on a flat surface then apply thr icing on top spreading it evenly until the top part is fully covered..
Put the other cake on top of the first one (the part of the icing should be in the middle) then continue putting the icing in the whole cake..
Use your imagination in designing the cake. You may or may not refrigerate this before serving..

To make chiffon cake with chocolate cream filling: When preparing the cake u se a tube pan or angel food pan, not round cake pans. Stir together, then whip until soft peaks form. Vanilla Chiffon Cake Vanilla Chiffon cake is airy ,fluffy ,moist ,sponge with tender crumbs. It is a simple recipe with basic cake ingredients. It contains both egg white and egg yolks (separated)along with milk ,oil, caster sugar and a pinch or two cream of Tartar.