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00:00 Hi everyone, today we will be making a chiffon cake.
00:02 So chiffon cake is a type of sponge cake,
00:05 and usually sponge cakes don't use leaving agents
00:08 like sodium bicarbonate,
00:10 and it's basically baking soda or baking powder
00:15 to help the batter expand when it's baking.
00:18 So we'll be using egg whites, whipped up egg whites,
00:22 to take a substitution for baking soda.
00:25 And it is much healthier,
00:26 and I'm not gonna be using butter,
00:28 and I will be using a neutral oil like vegetable oil.
00:32 So let's get started.
00:34 So for ingredients, we have egg yolks,
00:36 cake flour, sugar, oil, and milk to start.
00:41 And we will need egg whites and half of the portion
00:45 of the sugar we have right now for later use.
00:47 And under a double boiler,
00:49 I have to whip up the egg yolks with the sugar
00:52 until it is frothy.
00:54 And remove from the double boiler
00:57 when you feel like the egg yolks
00:59 is about human body temperature.
01:02 And whip up till it's really light and pale in color.
01:08 And I will be not using a stand mixer today.
01:13 I will be using my hands to whip up everything.
01:16 And just sift in the flour into our egg yolk mixture,
01:21 and just gradually add in the oil and milk
01:26 into the egg yolk mixture until it's just fully combined.
01:31 And just stir it around with my teeny tiny balloon whisk.
01:44 I will be not using any mixers today.
01:51 I will be only using a balloon whisk.
01:53 So I'm gonna show you guys
01:54 that you don't need any fancy equipments
01:57 to make a delicious cake.
01:59 Under a double boiler, pour in our egg whites
02:06 and half portion of our sugar,
02:11 and just start whisking in one direction
02:13 until it reaches body temperature again.
02:18 And just gradually add your remaining sugar.
02:22 Also, you can sprinkle a couple grain of salt
02:24 to help stabilize the egg whites,
02:27 and just continue whisking
02:29 until you have a really frothy and shiny meringue.
02:33 One of the advantage of mixing the egg whites on your own
02:38 is that you will not over mix.
02:41 You can control the time
02:44 that you put into whisking the egg whites.
02:49 Use your teeny tiny little balloon whisk
02:52 and whisk the egg yolk mixture,
02:55 and make sure that everything is combined,
02:56 and put two big dollops of egg whites
02:59 into the egg yolk mixture,
03:01 and just fold in the egg whites into the egg yolk mixture.
03:06 Whoa, that was a mouthful.
03:08 When the egg whites are added in,
03:13 pour everything back into the egg whites,
03:17 and start folding it in.
03:20 You don't need a spatula to fold in your egg white mixture
03:26 to your egg yolk.
03:28 You just need a balloon whisk.
03:29 Just go from bottom to the top.
03:31 Scrape from bottom to the top, and that's it.
03:34 And when you're done,
03:35 you don't see any trace of egg whites anymore,
03:37 you can pour your batter onto a cake pan
03:43 lined with parchment paper underneath,
03:45 and bake it in a 340 oven
03:50 for about 20 to 25 minutes.
03:52 When it's done baking, you want to flip it over
03:58 and let it cool completely before using.
04:01 The sake of this video, I didn't wait too long,
04:05 so that's why I have a towel with me.
04:08 And just run the spatula on the sides of the pan
04:12 until you have gone like about two rounds of the cake pan,
04:17 and just flip it over, and the cake should come out clean.
04:19 And just peel off the parchment paper
04:24 on the bottom of the cake.
04:25 You can basically use this recipe for any cakes you want,
04:31 and just be creative.
04:32 Use any type of cake pans,
04:34 but just be careful about the baking time.
04:38 (silence)
04:40 I hope you guys enjoyed this video,
04:44 and I'll see you guys next time.
04:46 [BLANK_AUDIO]
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