Chiffon cake is my family's favorite cake, esp. my mom, she really loves it.
Remove from the oven.
Add the butter gradually into the meringue bowl and beat to combine.
Use a spatula to mix the butter (this will remove some air from the buttercream).
It's soft and fluffy, you can turn it into a different flavor easily too. But basic chiffon cake is usually made with oil, well, it's good if you use the cake as the base for other flavors but this time I want it to have a delicious butter fragrance instead.
So, I replace oil with melted butter (a lot of butter, haha), and now you get the chiffon cake that you will be very happy to enjoy it on its own!
For this recipe, I weigh the egg, as you can control how much egg yolk and egg white you will use. With this method, you will get more constant results too.
To make it more delicious, I fill it with buttercream, but you can use whipped cream for an easier version.
Vanilla butter chiffon with buttercream
Makes 8 pieces
Chiffon cake
65 g ............................. Unsalted butter
65 g ............................. Milk
80 g ............................. Egg yolk
1/2 tsp ......................... Vanilla Extract
80 g ............................. Cake flour
1 tsp ............................. Baking powder
1/8 tsp ........................... Salt
130 g ............................. Egg white
115 g ............................. Granulated sugar
Italian meringue buttercream
1 tbsp ............................ Water
60 g ............................. Granulated sugar (A)
50 g ............................. Egg white
12 g ............................. Granulated sugar (B)
150 g ............................. Unsalted butter (soft)
1/2 tsp ......................... Vanilla Extract
1/8 tsp .......................... Salt
Preheat the oven to 180℃.
Have ready a 17x10 cm chiffon cake pan.
Put unsalted butter and milk into a microwavable bowl.
Heat in the Microwave to melt the butter
Use it when it's about 40℃.
When the butter is ready.
Beat the egg yolk and vanilla extract together.
Pour the warm milk and butter mixture into the bowl and beat to combine.
Sift the cake flour, salt, and baking powder into the bowl.
Mix to combine.
Beat the egg white until foamy. Add the granulated sugar gradually.
Beat until firm peaks formed.
Put 1/4 of the meringue into the egg yolk bowl and mix with the whisk.
Until combined.
Fold the rest of the meringue in 3 additions.
Until fully combined.
Pour the batter into the pan.
Put the tip of a skewer into the batter, whirl it to remove large air bubbles, and smooth the top.
Bake in the 180℃ preheated oven for 35 minutes.
Turn the pan upside down and let it cool completely.
Make the buttercream
Put the water and sugar (A) in a saucepan and place over medium heat.
Beat the egg white until foamy add the sugar (B) and whip until soft peaks formed.
Boil the syrup until it reaches 115℃.
Slowly pour the hot syrup into the meringue (beating all the time).
Continue beating until cool.
Add the vanilla extract and salt and beat until combined.
Remove the cake from the pan.
Cut the cake into 8 pieces.
Cut the center of the cake for filling.
Pipe the buttercream into the cake and enjoy!
Vanilla butter chiffon with buttercream
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