CREAM CAKE with maltesers | Gaely Cake скачать в хорошем качестве

CREAM CAKE with maltesers | Gaely Cake

Chocolate Chiffon Cake Recipe Ingredients: For the chiffon cake batter: 2 cups (200 grams) cake flour 1/4 cup (25 grams) unsweetened cocoa powder (alkalized / dutch-processed/unsweetened) 1 cup (200 grams) granulated sugar (brown or sugar) 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 6 large egg yolks at room temperature 1/2 cup (120 ml) vegetable oil 1/2 cup (120 ml) coffee, at room temperature; I dissolved 1 stick (2grams) of Nescafe instant coffee on 120 ml of water) 2 teaspoons pure vanilla extract For the meringue: 6 large egg whites at room temperature 50 grams (1/4 cup) granulated sugar (brown or white) 1/2 teaspoon cream of tartar (optional); Cream of tartar stabilizes the egg whites and increases warmth tolerance Cake pans: 1 or 2 pcs 8-inch cake pans (depending on the height of the pans) Cook time: 55 to 60 minutes, depending on the type of your oven, or until a toothpick inserted at the center comes out clean. __________________________________________ FOR THE MALTESERS CAKE MODEL, I just use half of the recipe. And I used 2 pieces 5-inch baking pans. Cake size is 5x5 inches. ___________________________________________ IMPORTANT: Please keep in mind that in baking, weight measurements between dry ingredients and wet ingredients are totally different. FOR EXAMPLE: 2 cups flour = 240 grams 2 cups cocoa powder = 200 grams 2 cups water = 480 ml / grams Please keep in mind that there is a proper way on how to measure dry ingredients. Therefore, it is always safe to use grams when measuring dry ingredients and ml to measure wet ingredients. --------------------------------------------------------------