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RECIPES

Chiffon Cake with Creamy Topping and White Chocolate

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Chiffon Cake with Creamy Topping and White Chocolate

 

Ingredients:

For the Cake:

  • 2 1/4 cups cake flour
  • 1 1/2 cups granulated sugar, divided
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 7 large eggs, separated
  • 1/2 cup vegetable oil
  • 3/4 cup water
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon cream of tartar

For the Creamy Topping:

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

For the Garnish:

  • 1 cup grated white chocolate or sweetened shredded coconut

Instructions:

  1. Preheat Oven:
    • Preheat your oven to 325°F (165°C). Do not grease the pan.
  2. Prepare the Dry Ingredients:
    • In a large mixing bowl, sift together the cake flour, 1 cup of granulated sugar, baking powder, and salt.
  3. Combine the Wet Ingredients:
    • In another bowl, whisk together the egg yolks, vegetable oil, water, and vanilla extract until well combined.
  4. Mix the Batter:
    • Make a well in the center of the dry ingredients and add the wet mixture. Mix until smooth and well combined.
  5. Whip the Egg Whites:
    • In a separate bowl, beat the egg whites and cream of tartar until soft peaks form.
    • Gradually add the remaining 1/2 cup of granulated sugar and continue to beat until stiff peaks form.
  6. Fold the Egg Whites:
    • Gently fold the beaten egg whites into the batter, being careful not to deflate the mixture.
  7. Bake the Cake:
    • Pour the batter into an ungreased 10-inch tube pan.
    • Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
    • Invert the pan immediately and let it cool completely upside down.
  8. Prepare the Creamy Topping:
    • In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  9. Assemble the Cake:
    • Once the cake is completely cool, run a knife around the edges and remove it from the pan.
    • Spread the whipped cream over the top and sides of the cake.
  10. Garnish:
    • Sprinkle the grated white chocolate or shredded coconut over the whipped cream.
  11. Serve:
    • Slice and serve the cake chilled.

Enjoy your light and fluffy chiffon cake with a creamy topping and delightful garnish!

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