Lovelight Cake 2 Egg Chiffon Recipes

LOVELIGHT CHIFFON CAKE

Steps:

• Heat oven to 350 degrees. Grease and dust with flour two 8 inch pans. Beat egg whites. Gradually beat in 1/2 cup of sugar. Continue beating until very stiff and glossy. Sift remaining sugar, flour, baking soda, and salt in another bowl. Pour in oil, and half of buttermilk. Beat one minute on medium speed. Add remaining buttermilk, egg yolks and chocolate. Beat one minute more. Fold meringue into batter gently. Bak 30-35 minutes.

PANDAN CHIFFON CAKE

Steps:

• Preheat the oven to 325°F and place a rack in the center.
• Make the yolk batter. Heat the oil in a saucepan over medium heat, until it reaches about 176°F. Remove from heat. Add the cake flour and whisk until combined. Transfer the mixture to a large bowl, cover, and cool for a few minutes. Mix in the coconut milk. Add the egg yolks, baking powder, pandan extract, and sugar and whisk until combined and smooth. Set aside.
• Make the firm peaks meringue. Using a stand mixer or hand mixer, beat room-temperature egg whites and a stabilizing acid (like vinegar, cream of tartar, or lemon juice) on medium-high speed until foamy and opaque, a few minutes. Lower the speed to add the sugar in increments. Turn the speed back to medium-high. For firm (or medium) peaks, continue to beat the meringue until the peak holds its shape better. When you flip the whisk upside down this time, the peak, while more distinct, will still droop and fold back on itself.
• Make the final batter. Add one-fourth of the meringue to the yolk batter. Gently whisk until incorporated. Add another fourth of the meringue to the yolk batter and whisk until incorporated. Then pour all the batter into the bowl with the remaining meringue. Use a flexible spatula to gently fold the meringue into the batter, until homogenous, thick, and creamy. There should be no white streaks remaining in the batter. If stubborn lumps of meringue remain, use a whisk to gently mix them into the final batter.
• Pour the batter into an ungreased 9-inch tube pan. Tap the pan against the counter a few times. Smooth out the top of the batter with the whisk.
• Spray a large sheet of aluminum foil with cooking spray and place it over the top of the pan. Bake the cake for 25 minutes. Carefully remove the aluminum foil. Reduce the temperature to 310°F. Bake for an additional 20 to 25 minutes, until thoroughly cooked and golden brown. Insert a bamboo stick into the cake. If it comes out clean, the cake is ready.
• Remove the cake from the oven. From a height of about 3 inches above the counter, drop the cake pan down to shock the cake. Repeat two more times.
• Invert the pan and place the tube on a lidded jar or an inverted cup. Cool completely before removing the cake from the pan. Be patient as this can take a few hours. Run a knife gently along the edges where the cake adheres to the tube pan to remove the cake.

LOVELIGHT CHIFFON YELLOW CAKE

Steps:

• Preheat oven to 350.
• Oil lightly and dust with flour 2 round cake pans 9x1 1/2 - inches.
• Beat egg white until frothy. Gradually beat in 1/2 cup sugar. Continue beating until very stiff and glossy.
• Sift remaining sugar, flour, baking powder, salt into another bowl.
• Add oil, half of milk; vanilla. Beat 1 minute, medium speed on mixer.
• Scrape sides and bottom of bowl constantly.
• Add remaining milk; egg yolks. Beat 1 minute more, scraping bowl constantly.
• Fold in meringue.
• Pour into prepared pans. Bake 25-30 minutes.

LOVELIGHT CAKE (2 EGG CHIFFON)

Steps:

• Beat egg whites until frothy. Gradually beat in 1/2 cup sugar. Beat until stiff and glossy. Sift dry ingredients in another bowl. Add the Wesson oil and 1/2 cup milk and vanilla. Beat 1 minute at medium speed, and then add the remaining milk and egg yolks. Beat 1 minute more and fold in egg whites.
• Pour into prepared pans.
• Bake at 350 degrees F layers 30 to 35 minutes; oblong 40 to 45 minutes. For cupcakes, bake at 400 degrees F for 18 to 20 minutes.