Najwa Makes A Strawberry Chantilly Cake
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- Опубликовано: 11 май 2023
- Hello Wanderers! Good news for those with a sweet tooth because this week Najwa is making a Strawberry Chantilly cake! Check out the full recipe below..
Cake ingredients:
- 5 eggs, separated the yolk from the whites
- 60g caster sugar
- 80ml vegetable oil
- 100ml milk
- 150g cake flour
- 1 tsp of vanilla extract
- 75g caster sugar (for meringue)
- 1/2 tsp cream of tartar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
Filling ingredients:
- 425g of strawberries, fresh or frozen
- 50g caster sugar
- 30ml water
- 1 tbsp of corn flour
- 1 tsp of lemon juice
- 1 tsp of lemon zest
Frosting and decorating ingredients:
- 700ml whipping cream
- 200g icing sugar
- 1 tsp of vanilla extract
- 5-7 pcs of fresh strawberries (for topping)
- Dusting powder
Method:
Preheat your oven to 150 degrees Celsius. Whisk the separated egg yolks with the caster sugar and beat until the mixture thickens up. Add the vanilla extract and start your mixer on low. Then you'd want to slowly trickle in the oil and after all is incorporated, you would want to do the same for the milk. Once everything is nice and combined, add in your cake flour and beat on low speed - very important because you don't want any gluten and make your cake hard and chewy. We'd recommend sifting half in first so you won't get lumpy bits in the batter. Finally add in your baking powder and baking soda and mix until they're well combined.
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For the meringue, we'll start by beating your egg white with the cream of tartar until the mixture is slightly bubbly. Then add in 75g of caster sugar, one-third at a time. Beat until you achieve stiff peak.
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Once you have the egg yolk mixture and meringue done, it's time to combine the two. Fold in the meringue, one-third at a time, into the egg yolk mixture. Take your time, you don't want to lose the volume by rushing through the process. One handy tip, use separate spatulas for the meringue and for folding -- the fat content in the yolk will react with the egg white protein, leading to a very sad collapsed meringue. Once you're done incorporating the two, separate them into three 6-inch baking tins. Before they go into the oven, drop them gently on the counter to get rid of any trapped air bubbles. Bake for 25 minutes or until golden.
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For the filling, heat up your strawberries and sugar in a saucepan and when the sugar has melted and the whole mixture is bubbling up, mix your water and corn flour together and add it into the mix. This will make your sauce thicker and syrupy. After it has reached the desired consistency, turn off the heat and add in the lemon juice, and zest.
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For the Chantilly cream, mix the whipping cream, sugar, and vanilla extract together and beat until you have achieved stiff peak. Put one third of it in a piping bag for filling between the cakes, and the rest will be reserved for the coating and the final piping on the cake.
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To construct the cake, you would want to flatten the top of your cakes so that they would stack straight. Then, layer your cake, cream, strawberry filling, cream, and followed by another cake. Repeat until you're out of cake :) 
Хобби
Very nice chantilly cake
Hello! I'm a new subscriber! That looks so delicious!!! I have to try.Tyfs😊
That sneaky steal at the end :)))
Najwa makes everything look so effortless, sign of a true master.
If you were here you would steal a slice as well ;)
It's definitely one of those things that requires practice..i tried it for a little bit, glad I didn't botch the rest of the video ^_^
- A
Looks yummy!!!😍😍😋😋
You’re kitchen soo clean😍😍😍
Thank you very much for this beautiful video
Your kitchen is amazing! Also, great video and tutorial. Very relaxing and instructive. Thank you!
Thanks James! I'm so glad you enjoyed it :)
nice ❤
Bravo, super, thank you so much for writing the ingredients exactly and detailed descriptions and sharing your great recipes and videos 👌 💯💜
Thank you Maryam for your support! It means so much to us knowing that our video can help you with your own kitchen adventures. We're working on a blog as well so that everyone can get access to all of the recipes featured on the channel so keep an eye out for that ;)
If you have any suggestions on what to make next, do leave us a comment. Who knows, maybe your recipe will get featured in one of our upcoming videos :)
💜💜💜
I really enjoy with your good cake. It is look so good test. May I have some/
Thanks Kim! If you happen to be in Kuala Lumpur, hit us up and we'll make a cake for you :)
Hi thank you for sharing this recipe. Can’t wait to make it. One question do I grease the cake pans? And do I have to use the parchment paper?
Hi Suzy, and you’re certainly welcome! For this recipe, I didn’t grease the cake pan, it’s best to use the parchment paper (bottom & sides) for easy cake removal ☺️. I find that it helps retain the shape and will less likely stick to the pan. Happy baking! 💖 - N
شكرا جزيلا لك على الفيديو الحلو الممتع المفيد 😊
Thank you so much..i wish i can type it in arabic for you :)
SALIVATING
Amazing ❤
Thank you :) ❤️
Where is the recipe