Yummy 201612

http://www.yummy.ph 101 December 2016

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1 Make the chiffon cake:
Preheat oven to 350ºF. Grease
the bottom of a 9-inch round
baking pan then line with
parchment paper.
2 -ˆvÌ̜}i̅iÀyœÕÀ]¦|³ cup
ÃÕ}>À]L>Žˆ˜}«œÜiÀ]>˜Ã>Ì
into a large bowl.
3 7…ˆÃŽœˆ]ޜŽÃ]¦|³VÕ«Ü>ÌiÀ]
and vanilla in another bowl.
7…ˆÃŽÜï˜}Àiˆi˜ÌȘ̜ÀÞ
ingredients until smooth.
4 ˜̅iLœÜœv>“ˆÝiÀwÌÌi ܈̅̅i܅ˆÃŽ>ÌÌ>V…“i˜Ì] whip egg whites and cream of tartar on medium speed ՘̈vÀœÌ…Þ°À>Õ>Þ> Ài“>ˆ˜ˆ˜}¦|³ cup sugar on medium-high speed. Whip ՘̈Ã̈vv>˜`}œÃÃÞ° 5 À>`Õ>Þvœ`܅ˆ««i`i}} whites into batter. Blend well. 6 Pour batter into pan. Bake for 30 minutes or until top springs back when touched. (Do not prick cake.) Place pan on a wire rack to VœœVœ“«iÌiÞ° 7 Make the caramel icing: Allow sugar to cook in a small Ã>ÕVi«>˜œÛiÀ“i`ˆÕ“…i>Ì] Ã܈Àˆ˜}«>˜]՘̈}œ`i˜° 8 ƂLœˆˆ˜}Ü>ÌiÀV>ÀivՏÞ°
Simmer until sugar is melted.
Ƃ`iÛ>«œÀ>Ìi“ˆŽ°
œœŽ]
܅ˆÃŽˆ˜}]՘̈“ˆÝÌÕÀiLœˆÃ°
9 
œ“Lˆ˜ivÀiÅ“ˆŽ]ޜŽÃ]
and cornstarch in a bowl.
Whisk in some of the hot
V>À>“i̜Ìi“«iÀޜŽÃ°*œÕÀ
ޜŽ“ˆÝÌÕÀiL>VŽˆ˜ÌœV>À>“i°
Whisk on low heat until thick.
10 Remove from heat. Add
butter and vanilla. Stir until
butter is melted and mixture
has some sheen. Strain icing if
ޜÕÃiiÕ“«Ã°
11 Place cake on a rack set on
̜«œv>ÌÀ>Þ°À>Õ>Þ«œÕÀ caramel icing onto the center of the cake. Let icing drip œÜ˜̅iÈ`iði˜ÌÞÅ>Ži
rack to distribute icing. Use an
offset spatula to even it out.
Allow to set for 30 minutes
in the refrigerator before
decorating.

WHAT TO DO

12 Make the buttercream:

Whisk egg whites and sugar in

a heatproof bowl set on a pot

of simmering water until sugar

melts and mixture is warm.

13 Transfer mixture into the

LœÜœv>˜iiVÌÀˆV“ˆÝiÀwÌÌi`

with the whisk attachment.

Whisk on medium speed for 3

to 5 minutes. Increase speed to

high; whisk until stiff and cool

̜̅i̜ÕV…]x̜n“ˆ˜ÕÌið

14 Reduce speed to medium.

Ƃ``LÕÌÌiÀ]£VÕLi>Ì>̈“i]

beating well after each

addition. Add vanilla. Beat until

ӜœÌ…]>LœÕÌ£̜Ó“ˆ˜ÕÌið

15 Divide buttercream among

3 bowls. Add a few drops of

pink coloring to one bowl and

green coloring to another.



œÛiÀ>˜`V…ˆvœÀ£…œÕÀ°

16 Place pink and white

buttercream in separate piping

L>}ÃwÌÌi`܈̅ÀœÃi­œÀy>Ì®

and round tips. Place green

buttercream in a piping bag

wÌÌi`܈̅>i>v̈«°*ˆ«iÀœÃiÃ

œ˜>yœÜiÀ˜>ˆˆ˜i`܈̅

parchment. Pipe drops on the

bottom of the cake. Transfer

roses to cake. (Chill roses for

Î䓈˜ÕÌiÈv̅iÞ½Ài̜œÜvÌ°®

Pipe leaves beside roses.

,ivÀˆ}iÀ>ÌivœÀ>̏i>ÃÌÓ…œÕÀÃ

to set before serving.