Hello guys, Welcome to Africa's Largest Video Search Engine, and you are watching Why You Should Cool Your Sponge Cakes Upside Down. and this video is uploaded by benjaminthebaker at 2023-05-30T07:00:01-07:00. We are just promoting this video only for entertainment and educational purpose only. I hop you like our Video Search Engine. [1oQU_VyEfWg]
| Name | Why You Should Cool Your Sponge Cakes Upside Down |
| Video Uploader | Video From benjaminthebaker |
| Upload Date | This Video Uploaded At 30-05-2023 14:00:01 |
| Video Discription | Chiffon Cake (yield: two 8-in round layers) 1.75 c (210g) cake flour, sifted 1.5 tsp baking powder 1/2 tsp fine salt 3/4 c (150g) sugar 1/2 c (100g) vegetable oil 6 egg yolks 1/2 c (113g) water 1.5 tsp vanilla 6 egg whites pinch of cream of tartar 1/2 c (100g) sugar 1. Whisk together the oil, yolks, water, and vanilla in a mixing bowl. 2. Add cake flour, baking powder, salt, and first sugar and whisk to combine. 3. In the bowl of a mixer, whisk the egg whites with a pinch of cream of tartar until frothy. Add the second sugar one tablespoon at a time and continue to mix on medium-high speed until medium peaks form. 4. Gently fold the meringue into the first mixture. 5. Evenly distribute the cake batter between two 8-in cake pans that have been prepared with only a circle of parchment paper on the bottom (no grease!) 6. Bake at 350F for 30-35 minutes or until golden brown and a toothpick comes out clean. 7. Remove from the oven and let the cakes cool upside down on a sheet of parchment. 8. Once completely cool, remove the cakes from the pan. [1oQU_VyEfWg] |
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