Angel Chiffon Cake
Recipe (For a 17cm Chiffon Cake Mold)
40ml Salad Oil (Canola/ Grapeseed oil)
80ml Milk
70g All purpose flour ( I used top flour)
1/3tsp Salt
1/4tsp Vanilla extract
200g Egg white
70g Powdered sugar (Icing Sugar)
Method :
1. Preheat oven to 170C.
2. In a mixing bowl, mix oil and milk together with a hand whisk.
3. Sift flour and salt into (2) and mix well with hand whisk until a smooth paste is formed and no lumps are visible.
4. In another clean mixing bowl, add egg whites and powdered sugar. Mix with a mixer fitted with a balloon whisk until soft white peaks are formed.
5. Add 1/3 of meringue from (4) into (3) and mix well. Add the remaining meringue and fold to combine using a rubber spatula.
6. Pour batter into chiffon pan and bake at 170C for 40mins.
7. Remove cake from oven and cool by standing the pan upside down.
Vanilla cupcakes
Vanilla cupcakes
Ingredients:
225g Unsalted Butter (softened)
*225g caster sugar (reduced to 200g)
225g Self-raising flour
1 tsp Baking powder (omitted)
4 eggs
1 tsp vanilla essence
*If you have vanillar sugar, use half caster and half vanilla caster.
Method:
1. Preheat oven to 175deg.
2. Place paper baking cases in muffin tins.
3. Place all ingredients in mixing bowl and whisk until smooth & pale.
4. Spoon mixture into the cases.
5. Bake about 20mins
6. Remove cakes from oven and let it cool on rack.
7. Decorate cupcakes as per preference.
Recipe reference: 500 cupcakes & muffins
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