Compiled Recipe – Caramel Chiffon Cake

Caramel Chiffon Cake

* ¾ cup cake flour
* 2/3 cup sugar, divided
* 1 ½ tsp baking powder
* ½ tsp salt
* ¼ cup corn oil
* 4 large eggs, separated
* 1 tsp vanilla extract
* ¼ tsp cream of tartar
* ¾ cup sugar
* ¼ cup boiling water
* 1 cup evaporated milk
* ½ cup fresh milk
* 3 large egg yolks
* 3 tbsp cornstarch
* ¼ cup butter
* 1 tsp vanilla extract
* 3 large egg whites
* 1 cup sugar
* 1 (227 gram) unsalted butter, cubed and at room temperature
* ½ tsp vanilla extract
* food coloring, pink and green

1) Make the chiffon cake: Pre-heat oven to 350˚F. Grease the bottom of an 9-inch round baking pan then line with parchment paper.

2) Sift together 1/3 cup sugar, baking powder and salt into a large bowl.

3) Whisk oil, yolks, 1/3 cup water and vanilla in another bowl. Whisk wet ingredients into dry ingredients until smooth.

4) In the bowl of a mixer fitted with the whisk attachment, whip egg whites and cream of tartar on medium speed until frothy. Gradually remaining 1/3 cup sugar on medium high speed. Whip until stiff and glossy.

5) Gradually fold whipped eggs into batter. Blend well.

6) Pour batter into pan. Bake for 30 minutes or until top springs back when touched. (Do not prick cake) . Place pan on a wire rack to cool completely.

7) Make the caramel icing: Allow sugar to cook in a small saucepan over medium heat, swirling pan, until golden.

8) Add boiling water carefully. Simmer until sugar is melted. Cool, whisking until mixture boils.

9) Combine fresh milk, egg  yolks and cornstarch in a bowl. Whisk in some of the hot caramel to temper yolks. Pour yolk mixture back into the caramel. Whisk on low heat until thick.

10) Remove from heat. Add butter and vanilla. Stir until butter is melted and mixture has some sheen.  Strain icing if you see lumps.

11) Place cake on a rack set on top of a tray. Gradually pour caramel icing onto the center of the cake. Let icing drop down on the sides. Gently shake rack to distribute icing. Use an offset spatula to even it out. Allow to set for 30 minutes in the refrigerator before decorating.

12) Make the buttercream: Whisk egg whites and sugar in a heatproof bowl set on a pot of simmering water until sugar melts and mixture is warm.



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