Chiffon Cake with Swiss Butter Cream Frosting

Chiffon Cakes
Ingredients:
3 pieces eggs separated
1 cup + 2 tablespoon sifted cake flour
3/4 cup white sugar (half for meringue)
1/2 tablespoon baking powder
1/4 teaspoon iodized salt
1/4 cup vegetable oil
1/2 cup water
2 teaspoon matcha powder
1/2 teaspoon vanilla
1/2 teaspoon cream of tartar

Procedure:
Cream the egg yolk and add sugar, continue to cream until the sugar will dilute.
Sift together baking powder, flour, and salt as your dry ingredients.
Combine water and oil as your wet ingredients.
Alternately mix in dry and wet ingredients in the creamed yolk and sugar.
Add in vanilla or any flavoring then transfer to a bowl, set aside
Whisk/Whip egg whites until bubbles form then add tartar.
Add half the sugar slowly then whisk until medium peaks form
Fold in batter into meringue then transfer to a grease lined, flour dusted cake pan.
Bake for 20 to 30 minutes. Use tooth pick to check if it comes out clean it is done.
Remove from the oven and cool it before you will used.

Swiss Butter Cream

Ingredients:
3 large egg whites
1 cup white sugar
1/2 cup unsalted butter
1 teaspoon vanilla
pinch of salt (do not add salt if you using salted butter)

Procedure:
1. Add egg whites, sugar, and salt to a large bowl.
2. Whisk everything together.
3. Place the bowl over a pan of simmering water. Make sure the water does not touch the bowl.
Whisk the egg whites occasionally while it warms up. When the mixture has warmed, whisk it constantly until it
reaches an internal temperature of 160ºF or until it’s not grainy between your fingers. Transfer the bowl to the
mixing bowl of a stand mixer, and mix with a whisk attachment until you get room temperature glossy peaks.
4. While the mixer is running on low, add tablespoon-sized dollops of room temperature butter, making sure to let
the butter incorporate before you add the next piece. Add the vanilla extract and whip until combined.