Vanilla chiffon cake the easy way

[@marieclinton4117]

I will say this, this is probably the EASIEST method I’ve seen on this type of cake. I’m DEFinitely…going to try it. 🥰 Anyone who uses a ‘hand beater’ as one of your tools on a chiffon-yeah I am positively SURE…. you know what you’re doing.

[@lucykes7492]

Thanks ma

[@faithamachree7650]

Very well done ma. Recipe pls?

[@VINECAKESEGWURUBEANNE]

It's in the description box where you have the 3 dots

[@marieclinton4117]

I do have a quick question. Do you have you/ have you any experience working with a product called Vizyon Whipping Cream (Powdered)? If so-can you do a tutorial on what can be added/a method of adding ingredients such as chocolate, custards or fruit etc…but maintain its preferred FIRM structure? I LOVE-the flavor of this as it taste SO MUCH better than the ‘Pastry Prides’ of the American baking world. However, I made a mango cake using Vizyon as the icing (2 to 1 ratio in powder and ice cold water), added only a few tablespoons of puréed fresh mango and it compromised the previous stiffness. Because it was refrigerated it held on the cake-it just kind of worried me due the softness. I know adding things to any whipping cream of any type will impact the structure but I want good flavor as well as a decent structure. Thank you and point the way to a video if you’ve covered this and if so-I apologize in advanced for a repeated question.

[@VINECAKESEGWURUBEANNE]

Greetings@Marie clinton. I use vizyon whipping cream alot. What I do each time I need to add any toppings is to reduce the quantity of water to keep it very firm. I actually use room temperature water without chilling my cake. Try this 3 cups of vizyon whipping cream 1 cup of room temperature water Add water to whipping cream and allow to hydrate for5 min. Whip on high speed until its firm then add your toppings

[@marieclinton4117]

@@VINECAKESEGWURUBEANNE Thaaaaaank you soooooo MUCH! I love the taste of this and I enjoy the lightness it also brings to my cakes over the traditional Swiss or ABC icings! I will definitely try this ratio and see what’s what. You the best ‘E’…🥰. I am waiting for the custard powder to come back in stock under Vizyon so I can try that as well.

[@elohoonuwaje479]

Good morning ma, please what was the second liquid you added to the mixing bowl before the cream of tartar? Was it also egg white or oil?

[@badmusbasirat4734]

Pls Ma, respond to this

[@janeeternal6092]

Nice recipe ma'am but can we just use baking paper to line the pan?

[@marieclinton4117]

Hi Jane, cakes like this need/require dry pans to help climb i.e rise. Baking paper or ‘grease paper’ would prevent this. They would slide back due to no ‘grip’ for the batter. What little rise they would finish with would cause you pain and heartache because I PROMISE you it would…sink or collapse. You would see (possibly) a beautiful crust but underneath a huge pocket of air and an unusable, inedible, doughy cake at the bottom. I have (with success) used a piece for the bottom of the pan ONLY👉🏽👉🏽but it MUST be cut to exact size. PAN WALLS MATTER. They should be free of ANY paper or oil. I saw your question just thought I’d help. I’m 56 yrs old. Before I became a highly experienced home baker…I made that mistake. The cake was for my pastor at a church function and I was heartbroken. It would be another 2 years before I attempted a chiffon cake again but this time because of research with success. Have a blessed day.🙏🏾

[@janeeternal6092]

@@marieclinton4117 thanks for the extensive answer...so grateful

[@VINECAKESEGWURUBEANNE]

@Marie Clinton Beautiful and heartwarming response ma. Highly appreciated

[@VINECAKESEGWURUBEANNE]

Beautiful and heartwarming response. Highly appreciated ma

[@marieclinton4117]

@@janeeternal6092 Your welcome ma’am. 🙏🏾❤️