BM # 4 DAY 5 : Chiffon cake with Vanilla frosting

Ingredients :
For cake :
1 cup all purpose flour
3/4 cup powdered sugar
2 eggs
1 teaspoon baking powder
1/2 cup oil
1/4 cup freshly squeezed orange juice
1 teaspoon vanilla extract
For frosting :
2 cups heavy whipping cream
1/2 cup granulated sugar
1 teaspoon vanilla extract
3 strawberries, sliced(optional)
chocolate covered strawberries(optional)


Directions :
For Cake :
1. Preheat oven to 325 degree F. Grease a 8" round cake pan. Keep aside.
2. Sift together all purpose flour, baking powder and powdered sugar. Keep aside.
3. Separate egg whites and yolk in two separate bowls.
4. Beat egg whites till you get stiff peaks.
5. Add orange juice, oil  to the yolks and mix well. Do not over beat.
6. To a large mixing bowl, add the yolk mixture. To this gradually add the flour mixture and  mix with a spatula.
7. Now, slowly fold in the egg whites. Do not over beat or the egg whites will go flat.
8. Pour batter into prepared pan and bake for 20 to 30mins or until a toothpick inserted in center of the cake comes out clean.

9. Remove from pan and let the cake cool completely on a wire rack.
For frosting :
1. In a mixing bowl, add whipping cream, sugar, vanilla extract. Stir well. Cover and chill the bowl in refrigerator for atleast 30mins.
2. When chilled, beat the mixture until stiff peaks form.

For frosting the cake :
1. Be sure that the cake(s) are cooled down. If the frosting touches a hot cake, then it may melt. You can either bake 2 cakes and layer them or bake one cake and cut it into two parts.
I baked only one cake so i cut it into two parts. First level the top of the cake with a sharp knife and then cut the cake into 2 equal parts through the center.

2. Carefully remove the cake and place it on a plate. Be sure to dust off any loose crumbs before frosting. If you want a nicer presentation, you may layer wax paper around the edge of the plate before putting the cake on. 
3. Scoop about 1/4 to 1/2 cup of frosting and place it on the center of the cake top.

4. Spread it evenly around the top, rotating the plate as you spread. Use leftover frosting or another scoop to cover the sides. Now spread few sliced strawberries on top and cover them with little frosting again.

5. Place the second layer on top of the bottom layer. Also be sure that there aren't any loose crumbs on this layer.

6. Use 1/2 cup of frosting for spreading on the top.

7. Be sure to cover the sides with any remaining frosting.
8. Dip or wet the knife/spatula in water and shake off any drips.
9. Smooth out the top by spreading the damp utensil across the cake in rows. Dampen it again and go around the sides in a circular motion.

10. Remove the wax paper, if used, or wipe the plate's edge with paper towels to finish.
11. Decorate your cake with sprinkles, icing, and other goodies. I used sprinkles and chocolate covered strawberries.
12. Place the cake in the refrigerator until it's ready to be served.

Note : The cake tastes great even without the frosting.


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