Author: admin_bavaroisse

European cakes & pastries
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Chiffon Cake Recipe

Ingredients

  • 2 1/2 cups (280 gr) flour 
  • 1 tsp (4 gr) baking powder 
  • 1 1/2 cups (294 gr) granulated sugar.
  • 1/2 cup (118 ml) vegetable, canola, or avocado oil 
  • 2 tsp vanilla extract
  • 6 large egg yolks, room temperature

Directions

In the bowl of a stand mixer beat the egg whites on medium/high speed until they start forming medium peaks.

Mix all the ingredients into a large bowl and then whisk together to combine.

Bake at 350 F (177 C) for 38-45 minutes

Serve plain, dusted with powdered sugar, with a powdered sugar glaze, or frosted as a layer cake!

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Cake Cutting Tips & Tricks

It’s recommended to use a thin serrated knife; they made neater slices with fewer frosting smears and crumbling. With a serrated knife you can use a gentle sawing motion, so the knife moves through the cake without compressing each slice to avoid crumbling rather than cutting straight down.

Actual number of servings will depend on how big or small you cut each slice.

For TRANSPORTATION: Place your cake on a flat level surface, such us in the trunk or in the Floor of the car. Drive cautiously.

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Lemon Pudding Cakes

8 Ingredients – 58 Minutes – 240 Calories

Ingredients

  • 2 tablespoons butter
  • 1 1/3 cups sugar
  • 4 eggs (separated)
  • 1 1/3 cups buttermilk
  • 1/4 cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 1/2 cup unbleached all purpose flour
  • 1/2 teaspoon sea salt

Directions

  1. Butter and sugar eight 1-cup ramekins.
  2. Place egg yolks, buttermilk, lemon juice and zest in bowl of stand mixer. Beat on medium speed until well combined. Reduce to low and stir in sifted flour, sugar and salt. Mix until combined. Transfer to large bowl.
  3. Beat egg whites in stand mixer until stiff peaks form, then gently fold the lemon mixture into the egg whites.
  1. Set the Smart Oven+ Attachment base pan with heating element and Steamer Water Basin Pan on the oven rack. Fill Water Basin Pan with 4 cups of water; cover with Lid and place in oven. Select STEAM mode and preheat for 10 minutes.
  2. Arrange ramekins on Perforated Steamer Tray and place Tray in Water Basin pan. Cover with Lid and cook 30-35 minutes until top springs back when pressed. Remove from oven, let cool slightly and invert onto serving plates. Serve with fresh berries and powdered sugar if you like.