We are making moist and fluffy Chiffon Cake. Enjoy it along with whipped cream or custard cream. They will go great with this cake. You’ll be able to make many different versions so it’ll be fun to master this basic recipe.
Beat the 5 egg yolks in a bowl. Add the sugar and dissolve it completely. Add the vegetable oil and mix. Then, add the milk and combine the mixture well.
Combine the cake flour and baking powder and sieve it one time beforehand. Sieve the flour once more into the bowl of the egg mixture.
With a balloon whisk, mix in the flour. Avoid any pockets of dry flour and give the batter a smooth texture.
Let’s make the meringue. Lightly beat the 6 egg whites in a bowl. Add one third of the sugar. Continue to beat and add another third. Then, add the rest of the sugar. The egg white should begin to have a glossy texture.
When the meringue is created, slow down the hand mixer and break the relatively large bubbles into foam. Beat the meringue until it reaches a stiff peak stage.
Add one third of the meringue to the batter. And thoroughly fold in. This will make the batter slightly soft and help to combine the rest of the meringue.
Add the rest of the meringue. And quickly fold in the batter again but avoid breaking the foam to create a light and fluffy cake.
Now, the batter is ready. Pour the batter into the angel food cake pan. Avoid coating the pan with butter or any oil. If the pan and the cake are not firmly attached together, the cake is less likely to hold its height.
Mix the batter with bamboo sticks to remove any pockets of air inside otherwise they will puff up and create hollows in the cake. Additionally, drop the cake pan onto a flat surface several times to remove the remaining air.
Before making the batter, make sure to preheat the oven to 170°C (340°F). Place the pan into the oven and bake at 170°C (340°F) for about 50 minutes.
Remove the cake pan from the oven. Flip the cake over and place it onto a cooling rack. Chiffon cake is a relatively tall cake so cool it upside down to keep it from shrinking due to the weight.
The chiffon cake is completely cooled. Insert an icing spatula between the cake and the pan. Slide the spatula along the edge. Likewise, using a small icing spatula, detach the cake from the center of the pan.
Flip the cake pan over and gently remove the side of the pan
Run the spatula along the bottom. Flip it over again and carefully remove the bottom of the pan.
Place the whole chiffon cake onto a plate.
Cut a piece of cake. And place it onto a plate along with the blueberries and whipped cream. Finally, sprinkle on the icing sugar.
Two tips to making chiffon cake successfully are creating the perfect meringue with a stiff consistency and removing any pockets of air in the batter.
Oven safe paper angel food cake pans are also available. If you don’t have a large angel food cake pan, use the paper pans or muffin cups instead.
Let’s make the batter. Combine the cake flour and the baking powder and mix it with a balloon whisk. Then, sieve the flour into a bowl with a mesh strainer.
Beat the whole egg in a bowl. Add the sugar and mix to dissolve. Pour in the milk. Add the vegetable oil and the vanilla extract. Thoroughly mix the ingredients.
Make a shallow hole in the flour and pour in the egg mixture. With a balloon whisk, gradually mix in the flour from the center to the outside. This will help avoid pockets of dry flour.
When the flour is completely moistened, it is ready.
Let’s make the pancakes. Thinly coat a pan with vegetable oil using a paper towel. Turn on the burner and heat the pan. Then, with a sizzling sound, slightly cool the pan on a dampened kitchen towel. This will help to brown the pancakes evenly.
Ladle the batter into the pan. And cover.
When small bubbles begin to form on top and the bottom is golden brown, flip it over and cover again.
A tip to make the both sides puff up is to do this when the top is still in a fluid condition. Now, it is ready.
On a plate, place 2 pancakes on top of each other. Dust the pancakes with icing sugar. Place a dollop of whipped cream on top. And spoon the vanilla ice cream onto it.
Sprinkle on the diced almonds. Add a small amount of whipped cream. Finally, garnish with the mint leaves. Enjoy the pancakes with the maple syrup.
Avoid thickly greasing the pan to keep the pancake from having a patchy pattern. If you are using a non-stick pan, additional oil may not be required for the second pancake.
When the batter is too thick, add milk a little at a time to adjust its consistency.
Before you start to prepare the batter, preheat the conventional oven to 160°C (320°F). Line the bottom of the cake pan and the side with the parchment paper.
Put the eggs in a large bowl and beat them with a hand mixer at low speed. Add the sugar at once and beat the mixture for about 30 seconds.
Dip the bowl in hot water and beat the egg at high speed for 1~2 minutes. Temperature around 70~80°C (160~175°F) is ideal for the hot water. In this way, the egg mixture won't get too hot. Put your finger in the mixture. If it feels warm enough, take the bowl away from the hot water.
Add the milk to the unsalted butter and warm it up in the hot water.
Continue to beat the egg at high speed for 3~3.5 minutes until it forms a rippling pattern on the surface. As you lift the mixer, the mixture falls back slowly and seamlessly and the trail does not go away immediately.This stage is called soft peak.
Swap the hand mixer with a balloon whisk and mix the egg evenly. Shift the pastry flour into the bowl. Gently mix the flour from the bottom with a rubber spatula. Try not to break the foam and scoop up the batter about 30 times.
When all the flour is mixed in, pour the pre-heated butter mixture evenly over the batter. Scoop up the batter and gently let it fall from the spatula. Repeat this process about 50 times to mix.
When the batter gets glossy and smooth, pour it into the cake pan at once. Drop the cake pan a few times to break any air bubbles in the batter.
Place it in the preheated oven and bake at 160°C (320°F) for about 23 minutes. Remove the sponge cake from the oven. Pierce the cake with a bamboo stick and check if the batter isn't on it.
Drop the cake pan a few times to prevent the sponge cake from shrinking. Cover the cake with wax paper, flip over and let it cool down on a cooling rack. When it becomes completely cool, lift and remove the cake pan. Flip over the sponge cake and remove the wax paper.
Let's prepare the soaking syrup. Dissolve the sugar in the hot water and cool it down. Select 8 good-looking strawberries for topping and remove the stem ends. The rest of the strawberries will go between the cake slices. Remove the stem ends and slice them lengthwise into half inch slices.
Let's prepare the whipped cream. Add the sugar to the whipping cream. Dip the bowl in ice water and whip the cream with a balloon whisk. A hand mixer can easily over-whip the cream so we like to use the whisk. As shown in the video, whip the cream until in the 'soft peak stage'.
Let's frost the sponge cake with the whipped cream. Peel off the parchment paper and place the cake on a cake turntable. Before you divide the cake in half, draw a line along the side while rotating the turntable. Slice the cake horizontally along the line so that you'll get a clean cut. Place the upper cake slice on the rack with the cutting surface facing up.
Add the kirsch to the cold premade syrup. Brush the bottom cake slice with the soaking syrup. Repeat and let the other half soak the syrup.
Drop the whipped cream on the bottom cake slice. Spread the cream on the surface with a frosting spatula. Cover the cream layer with the sliced strawberries.
Drop the whipped cream on top and spread evenly. Add extra whipped cream to cover the strawberries completely.
Stack the upper cake slice on top with the syrup-soaked side facing down. Apply the syrup to the very top of the sponge cake.
Drop a generous amount of whipped cream on top. Spread evenly with the frosting spatula while rotating the turntable.
Grip the spatula vertically and cover the side evenly with the cream. Slide the spatula across the cake while scooping up the cream. Move the spatula diagonally towards your upper right, creating a decorative surface on the side. Finally, slide the spatula on top from the rim to the center, trimming the shape of the round cake.
Let's decorate the cake. Prepare the pastry bag with a star-shaped tip. Put the whipped cream in the bag. Give it a little squeeze to remove the air inside. As shown in the video, decorate the rim of the cake in a rippling pattern while rotating the turntable.
Squeeze out the cream for the strawberries to go on top later. Put the tip of the frosting spatula on the cake turntable, rotate and scrape off the excess cream.
Lift the cake with the spatula and serve it on a cake plate. Place the strawberries on top.
Sprinkle on powdered sugar to create the look of snow. Finally, place the Christmas ornaments on top and it is ready to serve!
Measuring the baking ingredients by weight is absolutely necessary so make sure to use a proper scale.
The measurements and whipping time for the batter are critical to make a sponge cake. If they are not accurate, the sponge cake will become flat.
Let the cake cool down in the cake pan as it will keep the sponge cake moist.
We recommend using the real whipping cream with no additives. It is rich-flavored and far more tastier than non-dairy alternatives.
The baking time depends on various factors for example the size of round pan and the type of oven you use. We recommend keeping your eyes on the cake while baking.
If the height of sponge cake is not enough, you might want to bake another sponge cake so that your Christmas cake will have 3 or 4 layers.
First, let's make the choux batter. In a pot, combine the water, butter and a pinch of salt, and turn on the burner. Bring it to a boil on medium heat. When the butter is completely melted and it reaches a rolling boil, turn off the burner.
Add the sieved cake flour to the pot. Quickly stir the mixture. When the flour has absorbed the water evenly and the mixture begins to turn gooey, turn on the burner again. Continue to stir the mixture on medium heat until a thin film forms on the bottom of the pot.
Place the mixture into a bowl. Flatten it with a spatula and slightly cool to avoid cooking the egg. Then, gradually add the beaten egg in 4 to 5 steps. When the egg is completely absorbed, begin adding another portion.
Achieving the perfect consistency is essential to making presentable choux pastries. To prevent the batter from getting too thin, add the egg a little at a time when it reaches the final stage. Drop the batter from the spatula as shown to check the consistency. When the choux batter left hanging forms a “V” shape, it is the perfect consistency.
Next, dust the edge of a 5cm (2") diameter cup with any type of flour or starch. Then, as a rough guide, make 12 circles where the choux batter will be placed on the parchment paper.
Put the batter into a pastry bag. Hold the bag 1cm (0.5") above the circle and squeeze the batter into a round shape. Repeat the process, filling each of the markers.
Dampen your finger with water and press each peak of the batter, adjusting the shape. Finally, mist the batter with water thoroughly to help avoid drying.
Place the baking sheet into the oven preheated to 200 °C (390 °F) and bake for about 30 minutes. Remove the baking sheet. Place the choux pastries onto a cooling rack and cool completely.
Pastry Cream (net weight 500g/1.1 lb)
Let’s make the pastry cream. Cut the vanilla bean pod in half lengthwise and scrape it with the back of a knife, extracting the seeds. Then, add the seeds and pod to the milk, mix and gradually heat it on low heat. When it begins to boil, turn off the burner.
Next, lightly beat 4 egg yolks in a bowl and add the sugar. Mix the egg yolk with a balloon whisk until it begins to lighten in color.
Combine the cake flour and corn starch, and sieve onto a sheet of paper. Add it to the egg yolk and combine the mixture. Add one third of the milk to the bowl, diluting the egg yolk. Make sure to add the milk film and vanilla seeds.
Then, using a mesh strainer, strain the egg yolk into the pot of the milk. Turn on the burner. Continue mixing the pastry cream until it thickens. When it begins to form bubbles, turn off the burner.
Place the pastry cream into a tray chilled with ice. Cover it with plastic wrap. Pastry cream spoils easily so cool it as soon as possible.
Add the sugar to a bowl of whipping cream. Whip the cream until stiff peaks form. Lightly mix the chilled pastry cream in a bowl to soften. Add the whipped cream and combine. We recommend adding two thirds of the whipped cream but you can adjust the amount to taste. Mix to combine.
Make a diagonal cut in each choux pastry. Put the pastry cream into a bag. Give it a little squeeze to remove the air inside. Open the pastry and squeeze a generous amount of the cream into it. You can also simplify the filling process by spooning the cream into the pastries.
Finally, sprinkle the powdered sugar over them.
We often add rum or brandy to the pastry cream. This will increase the flavor of the cream so try it out if you like.
Squeezing the batter with a pastry bag will help to make the choux the same size and shape.
Coat the side of the cake pan (15cm/5.9”) with a generous amount of butter. Using a pan with a removable bottom will help to remove the cheesecake. Place a piece of parchment paper cut to fit into the bottom of the pan. Then, cover the outside of the pan with a large piece of aluminum foil.
Bring the cream cheese, sour cream and butter to room temperature and combine them in a bowl with a balloon whisk. Add one egg yolk and mix thoroughly. Then add the other egg yolk and mix.
Sieve the cake flour into the bowl. Combine the mixture until there are no pockets of dry flour.
Add the milk a little at a time and mix thoroughly. Be sure to bring the egg yolks and milk to room temperature also.
Add the vanilla extract and mix. Finally, sieve the mixture into a bowl.
Let’s make the meringue. Lightly beat the chilled egg whites with a hand mixer. Then, add the sugar in 3 steps and beat the egg white for a total of one and a half to two minutes. Avoid over-beating otherwise it’ll be difficult to combine the meringue and the egg yolk mixture, leading to more mixing and eventually breaking the foam.
Just before the meringue is ready, switch to a balloon whisk and check its consistency. Beat until the meringue reaches a firm peak stage and has a glossy texture.
Add one third of the meringue to the egg yolk mixture.
Mix thoroughly. At this stage, you don’t need to worry about breaking the foam. Then, add another one third of the meringue. This time, gently mix and avoid breaking the foam.
Finally, place all the egg yolk mixture into the bowl with the rest of the meringue. Like shown, lift the whisk from the bottom to gently combine the batter. Be sure not to break the foam. Mix until all of the white lumps of meringue have disappeared.
Pour the batter into a pan and place it into a deep tray. The pan has a removable bottom so be sure to cover it with relatively thick aluminum foil to avoid wetting the cheesecake. If your aluminum foil is too thin, you should cover the cake pan with 2 or 3 layers, making absolutely sure to avoid any leakage.
Slash the batter with a spatula to remove any air bubbles. Pour hot water into the tray about 2 cm deep.
Place the cake pan into the preheated oven and bake at 160°C (320°F) for 10 minutes. Then, lower the temperature to 150°C (300°F) and bake for additional 40 to 50 minutes.
Pierce the cake with a bamboo stick. If the stick is clean, it is ready. Remove and place the cake pan onto a cooling rack. Let it sit to cool and then chill the cake in the fridge for over 2 hours.
Remove the soufflé cheesecake from the pan. Gently lift the bottom. Be careful not to damage the side of the cake. Run an icing spatula along the bottom. Remove the bottom of the pan and place the cheesecake onto a cutting board. Dampen the blade of a knife to help make a clean cut and cut a piece of cake.
Place the souffle cheesecake onto a plate. Finally, coat the top with the apricot jam diluted with rum.
Be sure to bring the refrigerated items to room temperature before combining.
The refreshing aroma of lemon also goes great with the cheesecake. If you’re interested, add lemon zest to the batter after straining with a mesh strainer.
Alternatively, you can sprinkle icing sugar on top. It will be visually appealing and also delicious.