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

For the cleanest slices, we recommend using a thin serrated knife. This type of knife allows for a gentle sawing motion, helping you cut through the cake without compressing it. You’ll get neater slices with minimal frosting smears and less crumbling—unlike cutting straight down, which can squish the cake.

Please note: The actual number of servings will vary depending on how large or small you slice each piece.

Transporting Your Cake
To keep your cake safe during transportation, place it on a flat, level surface—such as the trunk or the floor of your vehicle. Avoid slanted seats or uneven areas that could cause the cake to shift or tip over. Drive cautiously to ensure your cake arrives in perfect condition.

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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.