Soft~ Chiffon pound cake filled with sweet cream
It's a very soft and moist chiffon cake I made it like a pound cake! Fill the inside with sweet condensed milk cream Make a sweet and softer dessert >< It's not hard to bake at home! All recipes in the world. 10 million recipes
4 serving
Within 90 minutes
만개의레시피
Ingredients
  • egg
    60g
  • canola oil
    20g
  • Water
    20g
  • Sugar
    30g
  • egg
    85g
  • Sugar
    25g
  • Soft flour
    60g
  • Baking powder
    1g
  • whipped cream
    150g
  • condensed milk
    30g
  • Sugar
    10g
  • Sugar powder
    suitably
Video
Cooking Steps
STEP 1/13
Put egg yolk, canola oil, water, and sugar in a bowl and mix well with a whisk.
STEP 2/13
Put the egg whites in another bowl and put the meringue on top while adding sugar.
STEP 3/13
Add 1/2 of the vanilla extract and sifted powder to the yolk bowl and mix well with a whisk.
STEP 4/13
Add 1/2 of the meringue and mix with a whisk.
STEP 5/13
Add the rest of the powder and mix with a rubber spatula.
STEP 6/13
Add all the remaining meringue and mix with a rubber spatula.
STEP 7/13
Put the dough in a mold with parchment paper, hit it twice on the floor, and bake it in a 170-degree oven for 25 minutes.
STEP 8/13
Remove from the oven, hit the floor with the frame, cool for about 10 minutes, remove from the mold, and cool completely.
STEP 9/13
Whip milk cream ingredients in a bowl.
STEP 10/13
Make a hole in the middle of the cooled cake using a straw.
STEP 11/13
Place whipped cream in a piping bag and fill the perforated cake with cream little by little
STEP 12/13
Lay the cream-filled cake horizontally and harden in the refrigerator for about 30 minutes.
STEP 13/13
Sprinkle sugar powder to complete.
[Preparing in advance] 1. Sicken flour and baking powder together. [Preparing tools] Bowl, sieve, rubber spatula, whisk, hand mixer, 2 15.5x7.5x6 pound molds, piping bag, round tip, cooling net
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