Here are the most fluffy cakes ever
published on 19 January, 2019 at 11:10
Condensed milk cheesecake:
Ingredients:
160 g (5.6 oz) cream cheese;
4 egg yolks;
1 egg;
60 g (2 oz) condensed milk;
65 g (2.3 oz) flour;
4 egg whites;
70 g (2.4 oz) sugar;
1 tsp lemon juice
160 g (5.6 oz) cream cheese;
4 egg yolks;
1 egg;
60 g (2 oz) condensed milk;
65 g (2.3 oz) flour;
4 egg whites;
70 g (2.4 oz) sugar;
1 tsp lemon juice
Instructions
Preheat oven to 150 C (300 F).
Whisk egg yolks with sugar and cream cheese.
Separately combine flour and hot vegetable oil.
Add yolk mixture to the flour and whisk until smooth.
Make meringue by beating egg whites with lemon juice and sugar until stiff peaks form.
Fold meringue into the batter and pour the batter into greased 18 cm mold (7 inches).
Place the mold into larger pan filled with hot water.
Bake for 30 minutes, then lower the temperature to 110 C (230F) and bake for 80 minutes more.
Preheat oven to 150 C (300 F).
Whisk egg yolks with sugar and cream cheese.
Separately combine flour and hot vegetable oil.
Add yolk mixture to the flour and whisk until smooth.
Make meringue by beating egg whites with lemon juice and sugar until stiff peaks form.
Fold meringue into the batter and pour the batter into greased 18 cm mold (7 inches).
Place the mold into larger pan filled with hot water.
Bake for 30 minutes, then lower the temperature to 110 C (230F) and bake for 80 minutes more.
-----------------------------
Hurricane roll:
Ingredients:
½ cup milk;
1/3 cup vegetable oil;
85 g (3 oz) flour;
15 g (1/2 oz) powdered milk;
½ tsp vanilla extract;
6 egg yolks;
3 tbs cocoa powder (dissolved in 3 tbsp milk);
6 egg whites;
2/3 cup sugar;
hazelnut spread.
½ cup milk;
1/3 cup vegetable oil;
85 g (3 oz) flour;
15 g (1/2 oz) powdered milk;
½ tsp vanilla extract;
6 egg yolks;
3 tbs cocoa powder (dissolved in 3 tbsp milk);
6 egg whites;
2/3 cup sugar;
hazelnut spread.
Instructions
Preheat your oven to 170 C (340F). Cover square baking pan with parchment paper.
Mix flour with powdered milk.
Whisk milk and vegetable oil, then heat the mixture for 50 seconds.
Add dry ingredients to the milk mixture, combine until smooth and star adding egg yolks one by one.
Separate batter in half and mix one half with cocoa (dissolved in 3 tbsp milk) and another – with vanilla extract.
Beat egg whites until fluffy. Start adding sugar while still beating with a hand mixer.
Divide beaten whites in half and add to vanilla and chocolate mixtures. Whisk to combine.
Pour vanilla batter into the baking pan. Using piping bag cover vanilla layer with chocolate batter.
Use and end of a wooden spoon to make lines on the bottom of the future cake from top to the bottom and from left to right.
Bake the cake for 10 minutes, then reduce temperature to 150 C (300 F) and bake for 25 minutes more.
Let the cake cool down for 3 minutes, then flip on the cutting board, remove parchment and cover with a thin layer of hazelnut spread.
Roll the cake using parchment and leave it to cool down before slicing.
Preheat your oven to 170 C (340F). Cover square baking pan with parchment paper.
Mix flour with powdered milk.
Whisk milk and vegetable oil, then heat the mixture for 50 seconds.
Add dry ingredients to the milk mixture, combine until smooth and star adding egg yolks one by one.
Separate batter in half and mix one half with cocoa (dissolved in 3 tbsp milk) and another – with vanilla extract.
Beat egg whites until fluffy. Start adding sugar while still beating with a hand mixer.
Divide beaten whites in half and add to vanilla and chocolate mixtures. Whisk to combine.
Pour vanilla batter into the baking pan. Using piping bag cover vanilla layer with chocolate batter.
Use and end of a wooden spoon to make lines on the bottom of the future cake from top to the bottom and from left to right.
Bake the cake for 10 minutes, then reduce temperature to 150 C (300 F) and bake for 25 minutes more.
Let the cake cool down for 3 minutes, then flip on the cutting board, remove parchment and cover with a thin layer of hazelnut spread.
Roll the cake using parchment and leave it to cool down before slicing.
----------------------------------
Belmerlion Sponge Cake:
Ingredients:
80 g (2.8 oz) flour;
48 g (1.7 oz) rice flour;
½ tsp baking powder;
a pinch of salt;
a pinch of vanilla powder;
4 egg whites;
56 g (1.9 oz) butter, melted;
90 g (3 oz) milk;
4 egg whites;
140 g (4.9 oz) sugar;
purple food dye.
80 g (2.8 oz) flour;
48 g (1.7 oz) rice flour;
½ tsp baking powder;
a pinch of salt;
a pinch of vanilla powder;
4 egg whites;
56 g (1.9 oz) butter, melted;
90 g (3 oz) milk;
4 egg whites;
140 g (4.9 oz) sugar;
purple food dye.
Instructions
Preheat oven to 120C (250F).
Whisk both flours with baking powder, salt and vanilla. Add egg yolks, milk and butter. Stir until smooth. Add food dye and mix to incorporate.
Beat egg whites until soft peaks form. Star adding sugar while still beating with a mixer to form stiff peaks.
Fold beaten egg whites in and pour the batter into spring form covered with baking paper and brushed with butter.
Bake for 60 minutes at 120C (250F), then 20 minutes more at 150C (302F). Let cool down completely before removing from the pan.
To make cake bake another layer and connect them using whipped cream or buttercream.
Preheat oven to 120C (250F).
Whisk both flours with baking powder, salt and vanilla. Add egg yolks, milk and butter. Stir until smooth. Add food dye and mix to incorporate.
Beat egg whites until soft peaks form. Star adding sugar while still beating with a mixer to form stiff peaks.
Fold beaten egg whites in and pour the batter into spring form covered with baking paper and brushed with butter.
Bake for 60 minutes at 120C (250F), then 20 minutes more at 150C (302F). Let cool down completely before removing from the pan.
To make cake bake another layer and connect them using whipped cream or buttercream.
more
more from Top Cookist ideas
-
59 VIEWSTop Cookist ideas
-
104 VIEWSTop Cookist ideas
-
27 VIEWSTop Cookist ideas
-
47 VIEWSTop Cookist ideas
-
64 VIEWSTop Cookist ideas
-
204 VIEWSTop Cookist ideas
-
47 VIEWSTop Cookist ideas
-
64 VIEWSTop Cookist ideas
-
117 VIEWSTop Cookist ideas
-
80996 VIEWSTop Cookist ideas
-
80582 VIEWSTop Cookist ideas
-
813 VIEWSTop Cookist ideas
-
90 VIEWSTop Cookist ideas
-
280 VIEWSTop Cookist ideas
-
91 VIEWSTop Cookist ideas
-
52 VIEWSTop Cookist ideas