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Ingredient
Caramel Chiffon Cake
Introduce
Chef :
Fumie's RecipeCaramel Chiffon Cake
It's better to serve with whipped cream and caramel sauce. It's bittersweet and delicious. Please try it!
Ingredient
Food ration :
17 cm (6.7 inch) round tube pan
25 g (2 Tbsp)
granulated sugar, for the yolk
35 g (1.2 oz)
grapeseed oil
30 ml (1 fl oz)
milk
45 g (1.6 oz)
cake flour
35 g (1.2 oz)
bread flour
3 g (3/4 tsp)
baking powder
50 g (1/4 cup)
granulated sugar, for meringue
200 ml (6.8 fl oz)
heavy cream
Cooking instructions
* Step 1
★Recipe video★ (my You Tube channel)→https://youtu.be/5hDADsu-iGU
* Step 2
Make caramel sauce for chiffon batter. Put granulated sugar and 2 Tbsp water in a small pot. Heat it on medium heat. When the edge turns light brown, move the pan sometimes (to heat it evenly).
* Step 3
When it turns golden brown or steam rises strongly, turn off the heat quickly. Add 2.5 Tbsp hot water to it. Please be careful as the hot caramel might splatter on you. Pour the caramel sauce into a container; set aside.
* Step 4
Preheat an oven to 200℃ / 392 F. Put egg yolks in a bowl and put egg whites in another bowl. Let the egg white sit in a fridge. Warm the caramel sauce, milk, and grapeseed oil in hot water on extremely low heat; set aside.
* Step 5
Make egg yolk batter. Put egg yolks in a bowl and add granulated sugar to it. Mix it with a whisk until whitish or heavy.
* Step 6
Pour the grapeseed oil little by little in it while stirring. Pour the milk and caramel sauce in the same way. Mix well and set aside.
* Step 7
Make meringue. Take the egg white from the fridge. Beat it lightly until watery. Whisk it with a hand mixer on high speed. When it becomes white and fluffy, add granulated sugar in 2 parts.
* Step 8
Whisk it until the peak hangs down lightly. Whisk slowly on low speed for a min to smooth it.
* Step 9
Sift dry ingredients (cake flour + bread flour + baking powder) over the egg yolk mixture. It's better to sift it once beforehand you sift it over the egg mixture. Mix well. When powderiness disappears, mix strongly or speedy 20-30 times.
* Step 10
Add the meringue in 3 pars. Stir well at 1st addition. From the next addition, mix the top lightly and then scoop it up and let it slip through your whisk; repeat scooping.
* Step 11
Mix well until combined or smooth. Scrape the batter on the inner side of the bowl and fold it.
* Step 12
Pour batter into an ungreased tube pan. Pour batter into an ungreased tube pan. Stir it with a bamboo skewer to stick the batter to the side and the tube. Hold down the tube and drop the pan lightly to remove big bubbles.
* Step 13
Bake it at 180℃ / 356 F for 40 mins. After baking, Drop it lightly one time and upside down quickly. Let it cool thoroughly. (3 hours or more)
* Step 14
Remove the cake from the pan. Push down the side of the cake to half the height. Push down around the tube.
* Step 15
Turn the mold upside down. Rotate the pan while holding down the bottom pan and lift the side pan.
* Step 16
Push the side of the cake to peel off the cake bottom from the pan.
* Step 17
Whisk heavy cream and granulated sugar until soft-peak. Make caramel sauce for topping.
* Step 18
Slice cake and serve it with whisked cream and caramel sauce. It's all done!!
Note: if there is a photo you can click to enlarge it
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