Experience the delight of our Almond-Flake Chiffon Cake, a feather-light and airy dessert that promises a melt-in-your-mouth experience. The cake base, enriched with vegetable oil and milk, offers a delicate texture, while the almond flake topping adds a delightful crunch. The rich buttercream filling and topping perfectly complement the lightness of the cake, creating a luxurious treat.
Why You’ll Love It:
- Light and Airy Texture: The chiffon cake base is incredibly soft and fluffy, making it a joy to eat.
- Crunchy Almond Topping: The baked almond flakes provide a delightful contrast in texture.
- Decadent Buttercream: The rich and creamy buttercream adds a luxurious depth of flavor.
- Versatile Dessert: Perfect for celebrations, afternoon tea, or as a sophisticated treat.
Ingredients:
- Cake Base:
- Vegetable Oil: 25g
- Milk: 40g
- Cake Flour: 45g
- Eggs: 2
- Granulated Sugar: 35g
- Lemon Juice: 3g
- Vanilla Extract: 3g
- Topping:
- Almond Flakes/Sliced Almonds: 60g
- Butter Cream:
- Softened Unsalted Butter: 50g
- Warm Heavy Cream: 200g
- Sugar: 20g
- Salt: 2g
Instructions:
- Prepare Cake Base:
- Separate eggs. Chill egg whites.
- Mix vegetable oil and milk; add cake flour, then egg yolks. Set aside.
- Preheat oven to 293℉. Beat egg whites with lemon juice, vanilla, and sugar to stiff peaks. Gently fold into batter. Bake in a 6-inch pan for 40 minutes. Cool upside down.
- Prepare Topping:
- Bake almond flakes at 356℉ for 4 minutes. Cool.
- Prepare Butter Cream:
- Beat butter, salt, and sugar. Gradually add warm cream; beat to thicken.
- Assemble:
- Cut cake into three slices. Spread buttercream between layers and cover the entire cake. Adorn with baked almond slices.
Enjoy! This Almond-Flake Chiffon Cake is a delightful blend of textures and flavors, perfect for those who appreciate a sophisticated and elegant dessert.
