Fluffy Cake dreams are made of this! 🍰✨ Fluffy, creamy, and utterly delicious. Grab a slice and treat yourself! 😋 RECIPE 👇 www.giallozafferano.com/socia... @khalidelmahi
INGREDIENTS Vegetable oil: 50g (about 3 and 1/2 tablespoons) Milk: 50g (about 3 and 1/2 tablespoons) Cake flour: 55g (about 1/2 cup minus 1 tablespoon) Eggs: 5 large (about 280g total, each approximately 56g) Granulated sugar: 50g (about 1/4 cup) Vanilla extract: 5g (about 1 teaspoon) For the Filling: Heavy cream: 500ml (about 2 cups) Mascarpone: 150g (about 2/3 cup) Caramel: 150g (about 2/3 cup) PROCEDURE Preheat the oven to 155°C (310°F). Separate the eggs, placing the egg whites in the fridge to keep them cool. In a clean bowl, thoroughly mix vegetable oil and milk. Add cake flour and mix until smooth. Incorporate egg yolks and mix until smooth. Set aside. Remove the egg whites from the fridge. Add lemon juice (not listed in the ingredients but mentioned in the procedure-use about 1 teaspoon), granulated sugar, and vanilla extract to the egg whites. Beat with a hand mixer until soft peaks form. Fold a small amount of the beaten egg whites into the yolk mixture gently until just combined. Then, fold in the remaining beaten egg whites gently until the batter is smooth. Line a cake pan with parchment paper or a baking mat. Pour the batter into the pan, smoothing the surface. Tap the pan a few times to remove any air bubbles. Bake for 30 minutes. Remove the cake from the oven and let it cool on a wire rack before removing it from the pan. Once cool, gently loosen the edges with a spatula, invert the pan onto a piece of parchment paper, remove the pan, and gently peel off the parchment paper.
Рецепт с сайта INGREDIENTS Vegetable oil: 50g (about 3 and 1/2 tablespoons) Milk: 50g (about 3 and 1/2 tablespoons) Cake flour: 55g (about 1/2 cup minus 1 tablespoon) Eggs: 5 large (about 280g total, each approximately 56g) Granulated sugar: 50g (about 1/4 cup) Vanilla extract: 5g (about 1 teaspoon) For the Filling: Heavy cream: 500ml (about 2 cups) Mascarpone: 150g (about 2/3 cup) Caramel: 150g (about 2/3 cup) PROCEDURE Preheat the oven to 155°C (310°F). Separate the eggs, placing the egg whites in the fridge to keep them cool. In a clean bowl, thoroughly mix vegetable oil and milk. Add cake flour and mix until smooth. Incorporate egg yolks and mix until smooth. Set aside. Remove the egg whites from the fridge. Add lemon juice (not listed in the ingredients but mentioned in the procedure-use about 1 teaspoon), granulated sugar, and vanilla extract to the egg whites. Beat with a hand mixer until soft peaks form. Fold a small amount of the beaten egg whites into the yolk mixture gently until just combined. Then, fold in the remaining beaten egg whites gently until the batter is smooth. Line a cake pan with parchment paper or a baking mat. Pour the batter into the pan, smoothing the surface. Tap the pan a few times to remove any air bubbles. Bake for 30 minutes. Remove the cake from the oven and let it cool on a wire rack before removing it from the pan. Once cool, gently loosen the edges with a spatula, invert the pan onto a piece of parchment paper, remove the pan, and gently peel off the parchment paper.
He's by far the coolest chef in this channel and always shows us neat stuff, i like him and respect him very much! But i have to confess that this shirt doesn't suit him at all! He looks like a sailor or something 😅
Great job!!!😃👍👌👌👌
INGREDIENTS
Vegetable oil: 50g (about 3 and 1/2 tablespoons)
Milk: 50g (about 3 and 1/2 tablespoons)
Cake flour: 55g (about 1/2 cup minus 1 tablespoon)
Eggs: 5 large (about 280g total, each approximately 56g)
Granulated sugar: 50g (about 1/4 cup)
Vanilla extract: 5g (about 1 teaspoon)
For the Filling:
Heavy cream: 500ml (about 2 cups)
Mascarpone: 150g (about 2/3 cup)
Caramel: 150g (about 2/3 cup)
PROCEDURE
Preheat the oven to 155°C (310°F). Separate the eggs, placing the egg whites in the fridge to keep them cool.
In a clean bowl, thoroughly mix vegetable oil and milk. Add cake flour and mix until smooth. Incorporate egg yolks and mix until smooth. Set aside.
Remove the egg whites from the fridge. Add lemon juice (not listed in the ingredients but mentioned in the procedure-use about 1 teaspoon), granulated sugar, and vanilla extract to the egg whites. Beat with a hand mixer until soft peaks form.
Fold a small amount of the beaten egg whites into the yolk mixture gently until just combined. Then, fold in the remaining beaten egg whites gently until the batter is smooth.
Line a cake pan with parchment paper or a baking mat. Pour the batter into the pan, smoothing the surface. Tap the pan a few times to remove any air bubbles. Bake for 30 minutes.
Remove the cake from the oven and let it cool on a wire rack before removing it from the pan. Once cool, gently loosen the edges with a spatula, invert the pan onto a piece of parchment paper, remove the pan, and gently peel off the parchment paper.
Beautiful cake! What is the size of the pan if you could share? Thank you.
I love me some pudding
👍🏻
Рецепт в студию
Рецепт с сайта
INGREDIENTS
Vegetable oil: 50g (about 3 and 1/2 tablespoons)
Milk: 50g (about 3 and 1/2 tablespoons)
Cake flour: 55g (about 1/2 cup minus 1 tablespoon)
Eggs: 5 large (about 280g total, each approximately 56g)
Granulated sugar: 50g (about 1/4 cup)
Vanilla extract: 5g (about 1 teaspoon)
For the Filling:
Heavy cream: 500ml (about 2 cups)
Mascarpone: 150g (about 2/3 cup)
Caramel: 150g (about 2/3 cup)
PROCEDURE
Preheat the oven to 155°C (310°F). Separate the eggs, placing the egg whites in the fridge to keep them cool.
In a clean bowl, thoroughly mix vegetable oil and milk. Add cake flour and mix until smooth. Incorporate egg yolks and mix until smooth. Set aside.
Remove the egg whites from the fridge. Add lemon juice (not listed in the ingredients but mentioned in the procedure-use about 1 teaspoon), granulated sugar, and vanilla extract to the egg whites. Beat with a hand mixer until soft peaks form.
Fold a small amount of the beaten egg whites into the yolk mixture gently until just combined. Then, fold in the remaining beaten egg whites gently until the batter is smooth.
Line a cake pan with parchment paper or a baking mat. Pour the batter into the pan, smoothing the surface. Tap the pan a few times to remove any air bubbles. Bake for 30 minutes.
Remove the cake from the oven and let it cool on a wire rack before removing it from the pan. Once cool, gently loosen the edges with a spatula, invert the pan onto a piece of parchment paper, remove the pan, and gently peel off the parchment paper.
He's by far the coolest chef in this channel and always shows us neat stuff, i like him and respect him very much!
But i have to confess that this shirt doesn't suit him at all! He looks like a sailor or something 😅
Recipes
Check description :)