Vanilla Chiffon cake with Swiss meringue buttercream

 Simple is the best ^^, as it means basic and it's the starting point of many marvelous thing.

Today, I made something that you will thing it's so simple, as the flavour of this chiffon is one of the basic flavour when it comes to baking "Vanilla". It's my favourite flavour, or someone will think of it as "plan". But you (yes, you ^^), may know that when you find good quality vanilla, you will fall in love with it easily. The fragrance of it is so sweet and intoxicated. You don't need anything much to make it delicious, and this time, the base of the recipe is a chiffon cake. Making chiffon cake is very easy, but there is a key that you have to remember, and it's the baking time. As the cake will rise while baking but if you open the oven too soon or take it out of the oven when it's not fully bake, it will flatten in front of your eye!!! So, check it cautiously, as the cake is ready when it spring back when you touch it lightly.

For the buttercream, I found that many people don't own instant read thermometer, so they can't make Italian meringue buttercream. Swiss meringue buttercream is easier if you don't have thermometer, because you just warm the egg white and sugar over a bowl of boiling water, no hot syrup to work with ^^.

As you pack the buttercream inside 2 layers of cake, this cake is good for taking out and giving, wrap it with a piece of cute wax paper, and it's time for making your friends happy.

Ps. You can use vanilla extract or vanilla bean paste for this recipe.


Recipe: Vanilla chiffon
สูตรภาษาไทย: ชิฟฟอนวานิลลา

日本語のレシピ：バニラ シフォンケーキ
Youtube: ชิฟฟอนวานิลลา, Vanilla chiffon, バニラ シフォンケーキ

  

Vanilla Chiffon cake 

with Swiss meringue buttercream

Vanilla Chiffon cake
120g ....................... Cake flour
1/2tsp ..................... Baking powder
4 ............................. Eggs, Separate egg yolk and egg whites
1/2tsp ..................... Vanilla extract
65g ......................... Granulated sugar (A)
65g ......................... Rice bran oil
100g ....................... Milk 
1/4tsp ..................... Cream of tartar (or 1/2tsp lemon juice)
1/4tsp ..................... Salt
80g ......................... Granulated sugar (B)

Swiss meringue buttercream
50g ......................... Egg whites
100g ....................... Granulated sugar
1/8tsp ..................... Cream of tartar (or 1/4tsp lemon juice)
155g ....................... Unsalted butter
1/2tsp ..................... Vanilla extract
................................ Pinch of Salt

Preheat an oven to 170C
Line 28x28 cm cake pan with baking paper.

Sift the flour and baking powder together and set aside.

 Put vanilla into a bowl of egg yolk, beat until combine.
Pour the sugar (A) into the bowl and beat until light in colour.

 I use rice bran oil.

 Pour the oil into the bowl and mix until combine.

 Pour milk into the bowl and mix until combine.

 Pour the sifted flour into the bowl.

 Mix until smooth.

 Beat the egg whites with cream of tartar and salt until foamy.
Pour the sugar (B) into  the bowl gradually.

 Beat until firm peaks formed.

Mix 1/4 of the meringue into the egg yolks mixture with a whisk.

 Then fold the rest of the meringue in 3 additions with a spatula.

 Fold until fully combine.

 Pour into the prepared pan, and tap lightly to remove large air bubbles.

 Bake for 25-30 minutes or until the top of the cake spring back when touch lightly.
Remove from the oven, cover with another piece of paper, and let it cool completely.

Make Swiss meringue butter cream

 Put egg whites, cream of tartar and sugar into a bowl, and mix until combine.

 Place over a pan of simmering water, stir form time to time for 5 minutes (or the temperature of the egg white is about 65 C).

 Remove from the heat, and beat with electronic hand mixer until cool.

 Put the butter into the bowl gradually.

 Add vanilla and salt, beat until fully combine.

 Cut the cake into 2 pieces.

 Pipe buttercream over 1 piece of the cake.

 Smooth the buttercream.

 Place another piece of the cake over the buttercream and press lightly.
Refrigerate until the buttercream set.

Cut into pieces before serving.

Vanilla Chiffon cake with Swiss meringue buttercream