Recipe of Super Quick Homemade Simple Shortcake Made With Chiffon Cake

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, simple shortcake made with chiffon cake. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

A chiffon cake is a light and fluffy cake that is made with oil, or other melted fats, instead of solid fat. Chiffon cake is considered a foam cake in that an egg white foam (aka meringue) is folded into the batter to do a majority of the leavening. However, chemical leavening is also used in chiffon cakes. This cake has two layers of Chiffon Cake sandwiched together with Strawberry Compote and whipped cream.

Simple Shortcake Made With Chiffon Cake is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Simple Shortcake Made With Chiffon Cake is something that I have loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can cook simple shortcake made with chiffon cake using 14 ingredients and 29 steps. Here is how you cook it.

The ingredients needed to make Simple Shortcake Made With Chiffon Cake:

1. Make ready Cream:
2. Prepare Heavy cream
3. Take Sugar
4. Take Decorations:
5. Get as much as you want Whatever fruits you prefer
6. Get ■Chiffon cake (https://cookpad.com/en/recipes/144549-fluffy-plain-chiffon-cake)
7. Make ready ○Egg whites (large)
8. Make ready ○Sugar
9. Get △Egg yolk (large)
10. Make ready △Sugar
11. Make ready ●Vegetable oil or olive oil
12. Take ●Milk or water
13. Take or 3 drops ●Vanilla extract (optional)
14. Get White flour

Chiffon cakes are known for having the richness of butter pound cakes but the. My first attempt at making this was FIRST CAKE FAIL. It was egg-y, dense, and rather lopsided. I did not use any frosting as my husband prefers this kind of cake plain.what it would be good for is to use as a basis for a strawberry shortcake.

Instructions to make Simple Shortcake Made With Chiffon Cake:

1. Please refer to this recipe here (https://cookpad.com/en/recipes/144549-fluffy-plain-chiffon-cake) for detailed instructions for Steps 4 through 7.
2. Spread out patterned paper in a baking tray.
3. Preheat the oven to 180°C for 14 minutes.
4. Add the ○ sugar in 3 or 4 batches to the egg whites. Beat until stiff peaks form. Tip: Use low speed for the last 1 minute to for the texture.
5. Add the △ sugar all together to the egg yolk and beat until it becomes whitish. Then add the ● ingredients and beat together.
6. Add the sifted flour little by little to the egg yolk bowl and mix with a whisk or spatula.
7. Add the mixture from Step 6 to the meringue in 2 or 3 batches and mix, being sure not to break the meringue texture.
8. Pour the batter into the baking tray and make smooth with a scraper or spatula.
9. Bake for 15 minutes in the preheated oven.
10. When it has completed baking, leave it on the pattern paper and wrap tightly with a large piece of saran wrap.
11. Put Step 10 into a large plastic bag and cool completely.
12. While the cake is cooling, cut and prepare the fruit.
13. Cut the cooled cake in half.
14. Mix 1 tablespoon of sugar into the heavy cream until the fluffy peaks flatten.
15. If the fruits that you are adding to the center are large, use 300 ml of cream; if the thickness is thin, use 200 ml. I cut the strawberries in half vertically, so I used 300 ml.
16. Set aside some of the cream for decorating. Whip this cream until stiff peaks form and chill in the refrigerator.
17. Cut a clear folder in half and match and adjust the lengths to use for transferring the cake. It makes the transfer easy and is useful! You can do this if you want.
18. Thinly spread cream onto the cut-in-half sponge cake.
19. Place the fruit and spread on more cream.
20. Cover with the other half of the cake and spread the whole thing with the remaining cream. Use a knife for the top. Work quickly so as not to let it dry out!
21. How to wrap: The ends break easily, so poke toothpicks into the top and wrap loosely so that it doesn't touch the cake.
22. Wrap and chill in the refrigerator for about 4 hours to a full day. If you cut it too soon, the cream won't settle onto the cake and when you cut, it will slide off.
23. Once it settles, take off the wrap and cut off the 4 edges.
24. Cut into any shape of your choice and decorate. It's finished. The decoration in the picture is basically the same, but I made it separately.
25. This cake was given to me in the comments by MiyaKitchen. It was very delicious!
26. There's also a chocolate version! - - https://cookpad.com/us/recipes/171372-a-simple-chocolate-cake-made-using-chiffon-batter
27. Summery yellow peach!
28. Of course, I made Mont Blanc for the Fall! I used "ShiawaseMachiko's" Chestnut Cream recipe..
29. I also tried doubling the recipe and slicing the halves thinly to make a big shortcake.

It was egg-y, dense, and rather lopsided. I did not use any frosting as my husband prefers this kind of cake plain.what it would be good for is to use as a basis for a strawberry shortcake. Light and airy chiffon cakes are one of my favorite desserts to make. Baking a chiffon cake may seem daunting to some, but it's totally worth it once you master the Made with simple ingredients such as oil, eggs, sugar, flour, and flavorings, a chiffon cake is a light cake with a spongy texture. Chocolate Chiffon Cake - Life is Great.

So that’s going to wrap this up for this exceptional food simple shortcake made with chiffon cake recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!