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Swiss Roll, Gateaux, Pityfour

This document provides a recipe for a vanilla chiffon cake and Swiss buttercream icing. The cake calls for sifting dry ingredients like flour, sugar, and baking powder together before mixing in wet ingredients like oil, water, vanilla, and egg yolks. Separately, egg whites are beaten until soft peaks form before sugar is gradually added until stiff peaks form. The meringue is then gently folded into the yolk mixture. The batter is baked at 325°F for 35-40 minutes until springy to the touch. For the icing, egg whites and sugar are heated in a double boiler until dissolved before butter is whipped in to create a light, fluffy Swiss buttercream.

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41 views1 page

Swiss Roll, Gateaux, Pityfour

This document provides a recipe for a vanilla chiffon cake and Swiss buttercream icing. The cake calls for sifting dry ingredients like flour, sugar, and baking powder together before mixing in wet ingredients like oil, water, vanilla, and egg yolks. Separately, egg whites are beaten until soft peaks form before sugar is gradually added until stiff peaks form. The meringue is then gently folded into the yolk mixture. The batter is baked at 325°F for 35-40 minutes until springy to the touch. For the icing, egg whites and sugar are heated in a double boiler until dissolved before butter is whipped in to create a light, fluffy Swiss buttercream.

Uploaded by

ViolaDVergara
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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VANILLA CHIFFON CAKE

INGREDIENTS:

170 grams or 1 ½ cup cake flour


100 grams or ½ cup sugar ¼ cup for meringue
5 grams or 1 teaspoon baking powder
140 grams or ½ cup plus 1 teaspoon water
50 grams or ¼ cup cooking oil
5 grms or 1 teaspoon vanilla
6 pcs. Egg yolks
½ teaspoon salt

PROCEDURE:
Sift together the flour, baking powder, salt, and sugar.
Make a well at the center, then add the oil, eggyolk and water.
Mix with a wire whisk until smooth.
In a separate bowl, beat egg whites and cream of tartar until soft peaks form.
Add sugar gradually and continues beating until stiff.
Fold into eggyolk.
Mixture to meringue and gently cutting and folding with a rubber scrapper until completely blended.
Bake at 325*F for 35-40 mins or until surface spring back when lightly touch.
Invent pan immediately. Cool before removing from pan.
Let cool for icing.

NOTE: make a 2 cake & swissroll cake

SWISS BUTTER CREAM ICING


INGREDIENTS:

100 grams white sugar 1 pc egg white

½ tsp cream of tartar 1 bar unsalted butter

1. In low fire using a double boiler, mix together egg white and sugar. Stir slowly until dissolved.

2. If the sugar dissolves, get it from the fire and whip it using a hand mixer. Add the cream of Tartar.

3. When it is already cooled down, add the sliced (cubes) butter one at a time. Whip it in medium speed first then
make it fast when it is already smooth.

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