Chocolate Chiffon Cake with Swiss Meringue Buttercream

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Type : chiffon cake
Level of difficulty : medium
Mood : not good, at all…

My daughter Jihan is a chiffon girl. Clever choice because among other type of cakes, this is a healthier one, so i thought…

I bake this cake several months ago when i have the mood to practise cake decorating using buttercream.

So sorry that i cannot remember the source of this recipe. Already gone through my bookmark list, I couldn’t find it. I will update this soon after i discover the source…

Ingredients
(A)
7 egg white
100g caster sugar
1/2 tsp cream of tartar (i used 1,5 tsp lemon juice)
(B)
7 egg yolk
150g flour
50g cocoa powder
150g caster sugar
125 ml evaporated milk
100 ml corn oil
1 tsp baking powder

Prepare 25 cm chiffon pan. Preheat oven 160 degree C.
Shift together flour, baking powder, cocoa powder and sugar. Make a hole in the center. Add egg yolks, milk and oil. Stir until combine.
In another clean bowl, beat egg white with electric mixer until foamy. Pour lemon juice, continue beating until frothy. Add in sugar in 3 parts. Beat until soft peak.
Take 1/3 egg white mixture, fold into yolks mixture. Combine all yolks mixture into remaining white mixture.
Pour in the chiffon pan. Bake for 1 hour.
Remove from the oven immedietely, invert the pan. Wait until it’s cool enough to release the cake using thin knife.
Serve.

The recipe for Swiss Meringue Buttercream, i got it from here. So far this is my fav buttercream. It tastes light, not too sweet but can stand in high temperature and humidity.

Swiss Meringue Buttercream

Ingredients:
2 large egg whites
100gm sugar
170gm unsalted butter (taken out from fridge and cut into 10-12 small pieces)
Method:
1. Put the sugar and egg whites in a large heatproof bowl over a saucepan of simmering water and whisk constantly, keeping the mixture over the heat about 3 minutes. The sugar should be dissolved, and the mixture will look like marshmallow cream (I used a thermometer and waited till it reaches 65C)
2. Pour the mixture into a bowl of a stand mixer and began to whisk till thick and shiny – abt 5 mins)
3. Now add in butter, one tablespoon at a time, beating until smooth. Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes.

I decorated using rose petal effect. Learn it from youtube off course. It was fun…

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