Caramel Chiffon Cake
A Pot and A Prayer
A Pot and A Prayer

Caramel Chiffon Cake
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • Dry Ingredients (A)
  • 1 cup plus 2 tablespoons sifted cake flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 6 tablespoons white sugar
  • Egg York Mixture (B)
  • ¼ cup corn/canola oil
  • 4 egg yolks, from large eggs, at room temperature
  • 1/3 cup water
  • ½ teaspoon vanilla extract
  • Egg White Mixture - Meringue (C)
  • 4 eggwhites
  • ¼ teaspoon cream of tartar
  • 6 tablespoons white sugar
  •  
  • Directions
  • 1. Preheat oven to 350F.
  • 4. Bake for about 50 minutes or until top springs back when lightly
  • touched. Invert pan into wire rack immediately and cool completely.
  • Egg Yolk Mixture (A)
  • 2 egg yolks
  • 2 tbsp white sugar
  • 1/4 cup evaporated milk
  • 1 1/2 tablespoons cornstarch
  • Caramel Mixture (B)
  • 1/2 cup white sugar
  • 1/4 cup boiling water
  • 1 1/4 cups evaporated milk (rest of the 375 ml evaporated milk can)
  • (C)
  • 3 tbsp butter, cubed
  • 1 teaspoon vanilla extract
  •  
  • Ingredients
  • 3 egg whites
  • 3/4 cup sugar
  • 1 cup unsalted butter (room temperature)
  • a pinch of salt
  • 1 tsp vanilla extract
  • 2. In a mixing bowl, cream the butter until it is very light in colour.
  • Start from the lowest speed then gradually increase to high.

Instructions

Read the full description

Comments

Log in or Register to write a comment.