VANILLA CHIFFON CAKE

WITH SWISS
BUTTERCREAM ICING
Things needed:

Round pan
Lard
Parchment paper
Handmixer
Mixing bowls
Ingredients for the Cake :
•1 1/2 cups cake flour
•1 tsp baking powder
•1/2 cup sugar Meringue:
•1 tsp salt •6 pcs egg whites
•6 pcs egg yolk
•1 tsp cream of tartar
•½ cup corn oil
•½ cup water •¼ cup sugar white
•2 tsp vanilla
Procedure in making the cake batter:
• Brush round pan with lard then put baking
parchment paper then brush with lard again.
• Mix cake flour, baking powder, sugar white and salt
in a separate bowl.
• Mix egg yolks, corn oil, water, vanilla then add to the
flour mixture
• Beat egg whites, cream of tartar (or any citrus), sugar
white in a separate bowl, then mix until it rises.
• Mix both mixtures in one part then pour mixture in
the round pan
• Put in oven for 30 minutes.
Swiss Buttercream Icing
Ingredients:
•6 Egg Whites
•2 Bars Unsalted Butter
•1 Cup Sugar
•1 ½ tsp vanilla
Procedure:
1. Combine egg whites, sugar, and salt in the heatproof bowl of a standing
mixer set over a pan of simmering water. Whisk constantly by hand until
mixture is warm to the touch and sugar has dissolved (the mixture should
feel completely smooth when rubbed between your fingertips).
2. Attach the bowl to the mixer fitted with the whisk attachment. Starting on
low and gradually increasing to medium-high speed, whisk until stiff (but
not dry) peaks form. Continue mixing until the mixture is fluffy and glossy,
and completely cool (test by touching the bottom of the bowl), about 10
minutes.
3. With mixer on medium-low speed, add the butter a few tablespoons at a
time, mixing well after each addition. Once all butter has been added,
whisk in vanilla. Continue beating on low speed until all air bubbles are
eliminated, about 2 minutes. Scrape down sides of bowl with a flexible
spatula, and continue beating until the frosting is completely smooth.
Keep buttercream at room temperature if using the same day. If not,
transfer to an airtight container and refrigerate up to 3 days or freeze up
to 1 month. Before using, bring to room temperature and beat with
paddle attachment on low speed until smooth again, about 5 minutes.
Group 1
Amoroso, Rachele
Baldon, Cristina B.
Borason, Mark
Bongcayao, John Dale
Group 2
Borromeo, Reyjie
Paquia, Paul Andro
Bengua, Jinky
Bricenio, Dalia Marie
Group 3
Robosa, Nathaniel
Brisenio, Rica Mae
Borazon, Mary Jane
Garcia, Angela Jane
Sucgang, Patricia Paula
Group 4
Judavar, Jenny
Madrona, Vanessa
Magalona, Princess Joy
Mesoga, Shermen
Siares, Mary Loi
Group 5
Palencia, Cindy
Robosa, Georgette Anne
Robosa, Juvilyn
Sabalboro, Mary Joy
Sales, Catherine