Yummy 201612

http://www.yummy.ph 100 December 2016

ABOUT THE

COLUMNIST
Aileen Anastacio is the chef and
owner of bakeshop-café Goodies
N’ Sweets and of Marmalade
Kitchen where she teaches cooking
lessons. She’s the author of Home-
made for the Holidays and Home
Café, a book on desserts and
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on Instagram at @aileenanastacio.

WHAT YOU NEED

PHOTOGRAPHY:

PATRICK MARTIRES.

PICTORIAL DIRECTION:

RACHELLE SANTOS.

PORTRAIT:

BOIZEI MALICDEM.

CARAMEL

CAKE

Bake the light,

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Decked with

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it’s almost too

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Makes 1 (9-inch) cake Prep Time 1 hour, plus chilling time

Baking Time 30 to 35 minutes

Caramel cake is one of my
favorites, and I often buy it from
Estrel’s or Costa Brava. But I do
have my own recipe, and this
month, I’m sharing it with you.
It starts with a basic chiffon
cake. The secret to making a
light, airy chiffon is to whip the
egg whites really well and mix
them gently into the batter. Use
a wire whisk (not a spatula) to
fold the whites into the batter so
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too much. Also, be mindful of
the baking time; as soon as the
cake springs back when touched,
it’s done. Cool the chiffon cake
completely before icing it.
Decorating your cake can
seem intimidating, but don’t be
afraid to experiment. You can
pipe simple teardrops along the
border, or make the cake extra
special by making buttercream
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some time and effort, but trust
me, it’s worth it!
From my family to yours,
have a blessed and wonderful
holiday season!

THE COLOR OF YOUR ICING

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caramel will result in a tan icing,

while an amber-colored caramel

will result in a darker icing.

FOR THE CHIFFON CAKE

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Ô|³ cup sugar, divided

1½ teaspoons

baking powder

½ teaspoon salt

¼ cup corn oil

4 large eggs, separated

1 teaspoon

vanilla extract

¼ teaspoon cream

of tartar

FOR THE CARAMEL ICING

¾ cup sugar

¼ cup boiling water

1 cup evaporated milk

½ cup fresh milk

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3 tablespoons cornstarch

¼ cup butter

1 teaspoon

vanilla extract

FOR THE SWISS

BUTTERCREAM

whites from 3 large eggs

1 cup sugar

1 (227-gram) bar

unsalted butter,

cubed and at

room temperature

½ teaspoon

vanilla extract

few drops pink and

green food coloring