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Angus Nguyen

@itsangusnguyen • 125,400 subscribers

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The Cake Every Asian Mom Loves 🎂🍈🍓🍰 Light, fluffy, and not too sweet—this Chinese bakery-style chiffon cake is layered with fresh fruit and stabilized whipped cream, making it the perfect celebration cake. Ingredients Chiffon Cake (Two 8-inch layers) 6 large eggs, separated ⅔ cup (80g) cake flour ⅓ cup (80ml) vegetable oil ¼ cup (60ml) milk ¼ cup (50g) sugar (for egg whites) ½ tsp cream of tartar 1 tsp vanilla extract (optional) Stabilized Whipped Cream 3 cups heavy cream 3 tbsp instant vanilla pudding mix ¼ cup (30g) icing sugar 1 tsp vanilla extract Filling & Topping Fresh fruit (strawberries, mango, kiwi, etc.) Instructions 1️⃣ Prep: Line the bottoms of two 8-inch aluminum pans with parchment paper. Do not grease. 2️⃣ Make batter: Whisk oil and flour until smooth. Add milk, yolks, and vanilla. 3️⃣ Whip egg whites: Beat with cream of tartar, adding sugar in three parts, until stiff peaks form (meringue) 4️⃣ Fold: Mix ⅓ of the meringue into the yolk mixture, then gently fold in the rest. 5️⃣ Bake: Divide into pans, cover loosely with foil, not tightly-we don’t want to steam it. Bake at 300°F (150°C) for 35 min covered, then 25 min uncovered. 6️⃣ Cool: Flip cakes upside down to cool before removing from pans. Assembly 1️⃣ Whip cream, pudding mix, icing sugar, and vanilla until stiff peaks form. 2️⃣ Spread cream on one cake, add fruit, stack second cake, and frost. 3️⃣ Pipe extra cream on top and decorate with more fruit. Chill before serving. Fluffy, fruity, not too sweet—just how mom likes it. #ChineseBakeryCake #ChiffonCake #chinesecake #asiancake #nottoosweet #dessert #asiandessert #asianbaking #asianrecipe

Angus Nguyen

198,000 просмотров • 1 год назад

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