How to make Chiffon cake and Swiss roll with Swiss meringue buttercream frosting ( for TESDA NCII)

Summary

In this video, the host demonstrates how to make a delicious chiffon cake topped with Swiss meringue buttercream. Starting with step-by-step instructions for preparing the cake batter, the process includes separating egg yolks and whites, combining dry and wet ingredients, and folding in stiff peaks of whipped egg whites. After baking the cake, the video moves on to making the Swiss meringue buttercream by dissolving sugar in egg whites and incorporating room-temperature butter until smooth. The final steps show how to assemble the cake, decorate with buttercream, and add fruit for a perfect finishing touch.

Takeaways

• 😀 Preheat your oven to 350°F (175°C) and prepare the baking pans by greasing and lining them with parchment or wax paper.
• 😀 Separate the egg yolks and whites, and gather all the ingredients before starting the recipe.
• 😀 Sift together the dry ingredients, including flour, sugar, baking powder, and salt, before combining them with the wet ingredients.
• 😀 When mixing the wet ingredients, beat the egg yolks, vanilla, oil, and water until smooth, then add them to the dry mixture.
• 😀 For the meringue, beat the egg whites with cream of tartar, gradually adding sugar until stiff peaks form.
• 😀 Carefully fold the meringue into the batter in small batches to preserve its light texture.
• 😀 Tap the pans gently before baking to release air bubbles and ensure a smooth texture.
• 😀 Bake the chiffon cake for about 45 minutes, checking with a cake tester or toothpick to ensure it is fully baked.
• 😀 Allow the cake to cool for 30 minutes to 1 hour before removing it from the pan and peeling off the parchment or wax paper.
• 😀 For Swiss meringue buttercream, heat egg whites and sugar in a double boiler until the sugar dissolves, then cool before whipping to stiff peaks.
• 😀 Gradually add room temperature butter to the meringue and mix until smooth and fluffy, adding vanilla extract for flavor. Optionally, color the buttercream.

Q & A

What is the first step in making the chiffon cake?

The first step is to preheat the oven to 350°F and line the baking pans with wax paper or parchment paper. Then, grease the pans lightly with oil.

How do you prepare the ingredients for the chiffon cake?

You need to separate the egg yolks from the egg whites, measure ingredients such as vanilla, cream of tartar, oil, flour, sugar, baking powder, and water, and sift the dry ingredients together.

What should you do with the egg yolks in the chiffon cake recipe?

Beat the egg yolks with a wire whisk and then add the vanilla, oil, and water to the mixture before combining it with the dry ingredients.

What is the significance of sifting the dry ingredients for the chiffon cake?

Sifting the dry ingredients helps ensure a smooth batter by breaking up clumps and evenly distributing the flour, baking powder, and salt.

How should the egg whites be prepared for the chiffon cake?

The egg whites should be beaten with cream of tartar until bubbly, and then sugar is gradually added in three batches while continuing to beat at high speed until stiff peaks form.

What is the next step after the chiffon cake batter is prepared?

Once the butter mixture and egg white mixture are ready, gently fold a small amount of the egg whites into the butter mixture, then gradually fold in the rest of the egg whites.

How do you prevent air bubbles from forming in the cake batter?

After pouring the batter into the baking pans, tap the pans on the counter three times to release any air bubbles.

How long should the chiffon cake be baked and how do you check for doneness?

The chiffon cake should be baked for about 45 minutes. You can check for doneness by inserting a cake tester or toothpick into the center of the cake—if it comes out clean, the cake is done.

What should you do after baking the chiffon cake?

Turn the cake pan upside down and let it cool for 30 minutes to 1 hour. Once cooled, the cake should release easily from the pan.

What is the next step after the chiffon cake is cooled?

Remove the wax or parchment paper from the cake, then you can proceed to decorate it with a filling, such as Swiss meringue buttercream.

How do you make the Swiss meringue buttercream?

To make Swiss meringue buttercream, heat egg whites and sugar in a double boiler until the sugar dissolves and the mixture reaches 70°C (160°F). Then, beat the mixture to stiff peaks, and gradually add room-temperature butter while continuing to mix until smooth.

What should you do if the buttercream looks curdled during mixing?

If the buttercream looks curdled, continue mixing at high speed, and it will eventually smooth out as you beat it.

Can food coloring be added to the Swiss meringue buttercream?

Yes, food coloring can be added to the Swiss meringue buttercream at the end of the mixing process to achieve the desired color.