Yummy

http://www.yummy.ph 100 December 2016ABOUT THECOLUMNISTAileen Anastacio is the chef andowner of bakeshop-café GoodiesN’ Sweets and of MarmaladeKitchen where she teaches cookinglessons. She’s the author of Home-made for the Holidays and HomeCafé, a book on desserts andVœvvii°…iVŽœÕ̅iÀ>ÌiÃÌw˜Ãon Instagram at @aileenanastacio.```WHAT YOU NEED``````PHOTOGRAPHY:``````PATRICK MARTIRES.``````PICTORIAL DIRECTION:``````RACHELLE SANTOS.``````PORTRAIT:``````BOIZEI MALICDEM.```CARAMELCAKE```Bake the light,yÕvvÞV>ÃÈV̅ˆÃ…œˆ>ÞÃi>ܘ°Decked withˆVˆ˜}yœÜiÀÃ]it’s almost too«ÀiÌÌÞ̜i>ÌtMakes 1 (9-inch) cake Prep Time 1 hour, plus chilling timeBaking Time 30 to 35 minutes```Caramel cake is one of myfavorites, and I often buy it fromEstrel’s or Costa Brava. But I dohave my own recipe, and thismonth, I’m sharing it with you.It starts with a basic chiffoncake. The secret to making alight, airy chiffon is to whip theegg whites really well and mixthem gently into the batter. Usea wire whisk (not a spatula) tofold the whites into the batter soWKDWWKHPHULQJXHGRHVQ¶WGHÀDWHtoo much. Also, be mindful ofthe baking time; as soon as thecake springs back when touched,it’s done. Cool the chiffon cakecompletely before icing it.Decorating your cake canseem intimidating, but don’t beafraid to experiment. You canpipe simple teardrops along theborder, or make the cake extraspecial by making buttercreamÀRZHUV7KLVGHVVHUWZLOOUHTXLUHsome time and effort, but trustme, it’s worth it!From my family to yours,have a blessed and wonderfulholiday season!```THE COLOR OF YOUR ICING܈`i«i˜`œ˜…œÜޜÕVœœŽÞœÕÀV>À>“i°Ƃˆ}…̇VœœÀi`caramel will result in a tan icing,while an amber-colored caramelwill result in a darker icing.FOR THE CHIFFON CAKEÏVÕ«V>ŽiyœÕÀÔ|³ cup sugar, divided1½ teaspoonsbaking powder½ teaspoon salt¼ cup corn oil4 large eggs, separated1 teaspoonvanilla extract¼ teaspoon creamof tartarFOR THE CARAMEL ICING¾ cup sugar¼ cup boiling water1 cup evaporated milk½ cup fresh milkΏ>À}ii}}ޜŽÃ3 tablespoons cornstarch¼ cup butter1 teaspoonvanilla extractFOR THE SWISSBUTTERCREAMwhites from 3 large eggs1 cup sugar1 (227-gram) barunsalted butter,cubed and atroom temperature½ teaspoonvanilla extractfew drops pink andgreen food coloring```