Baked this cake twice last week. Loved the soft & fluffy texture, super yummy. All loved this cake.👍👏❤Am still trying to get the hurricane design. Will try again. Thanks for sharing. Greetings from Singapore 🇸🇬
I am from Iran watching your videos, your works are excellent, I have a question, does this cake have baking powder, if the answer is no, then how does it puff up so much?😊😊😊😊😊
So, after SO much practice, I finally succeeded to make something close to the final result, and all it took for me..was an extra egg. 😂🥚 (Definitely had to be careful on everything. Most of all on not beating the egg whites too little or too much, had to be stiff but soft peaks. I had to also lower the temperatures, due to owning a fan oven.) Good and tasty recipe overall! It took intense concentration, but got there in the end! *Pats self on back. :)
It's difficult when you follow a receipe from other countries. Different quality of ingredients can change the result a lot, and every oven is different. Happy you could succeed! I'll try it too, here in Germany :)
@@a.riddlemethis795 Ah yes I can totally agree! I hope your chiffon cake turns out well! It'll be super interesting to hear how your process goes if you can reply after? :)
Apro que maravilho lindo uma linda apresentação vou tentar fazer qaundo você tira do forno e da o corte volta para forno essa parte eu não entendi obrigada beijãoda sua amiga Mariade João Pessoa PB
Just curious, why you like to add lemon juice halfway the eggs white been mix? I usually put the lemon juice and cream of Tartar in the beginning of mixing process even before I add the sugar. Many thanks.
Hi Apron!you are a cake Genius!!i have two question,i have flour type 00 it is good for this recipe?and last but not least i have a Plan cake 20 cm (7.87 inch approximately) i have to change the doses?thank you for your answer!i love you!i beg you pardon for my english!ciao ciao😘
Hi,cake flour is more delicate than all purpose flour, can try to make, for every 1 cup of all purpose flour remove 2 Tbsp of flour,and replace 2 Tbsp of that with cornstarch
Se ve delicioso, la combinación da sabor y color diferente además la esponjosidad lo hace exquisito 👏👏👏👌👍🏆🏆🏆🏆🏆🏆🏆🏆🍻como siempre saludos de una latina eres un chefstar....
Bolo de chiffon de chocolate de furacão ll Apron gema de ovo 3 Açúcar 10g / 1,1 / 2Tbsp sal 1 / 4tsp 25ml de óleo vegetal leite fresco 60ml farinha de bolo 75g / 6Tbsp cacau em pó 1tsp claras de ovo 3 açúcar 30g suco de limão 1 / 2tsp Panela 16cm / 6 " Asse a 160 ° C / 320 ° F por 10 minutos Asse a 130 ° C / 260 ° F por 35-40 minutos
Please don't Mind just to tell you ..You should bake at least 15mins till the skin is dry before you slit ...It will be neat and smooth. Please try . But thank you for sharing this hurricane chiffon ❤️
لقد جربت الوصفة و كانت لذيذه جداً 👌 👍... و لقد جربتها في كؤوس ورقية cupcakes.... شكراً جزيلاً لك و لمجهودك الرائع.... دمت في رعاية الله وحفظه... شكراً مرة أخرى.... تحياتي لك من السعودية 🇸🇦 💚 💚 💚
Thanks so much for this lovely demo! May I just ask if greasing the inner pan is easier for taking out the baked cake?will greasing the inner side affect the hurricane effect?tks!😍
Just made it, and it's taste just perfect! Not overly sweet! But i just find that this cake was still undercooked if i follow exactly the baking time and temperature, so i change it into 15min 160 celcius and 40min 150celcius
@@ritukaur2356 so sorry to hear that :( you need to change the temperature not too high and bake it longer then next time.. It sunk because it is undercooked, happened to my cake also last time..
@@rikhayunita3852 Thank you for sharing this knowledge. I was looking for solutions but your reply definately is so meaning ful. I will make sure it's on low temperature and cook it for long thing.. Thank you so so much.
Can you explain why you removed the half-baked cake from the oven and cut 6 slits on top of cake? What would that do? Can I skip doing that since I don’t want to have unattractive cuts on top of cake after baking? Would not cutting 6 slits on top affect the baking of cake in an way? Thanks so much.
Hi, You have recommended 6" size cake mold but I only have 8" and 25 cm loaf pan. Can you advise how much of the adjustments I need to make in terms of the ingredients? Btw, love your recipes!! Thanks.
May I ask if lining the bottom of the pan and the sides with parchment paper will make it easier to remove the cake? Or will it affect the hurricane pattern in any way? Thank you.
6 TBS is 75 gm in gm measuring if you don't have scale put 6 TBS cake flour if you have scale put 75 gm flour this is the same thing one is in volume and other one is on weight dear hope you can understand have a good day dear
Great work! Visual treat indeed! But what was the reason for taking the cake out after 10 minutes, cut it & bake it again? Was it for adding some design to it or there is some kind of scientific reason behind it?
Wow so impressived thank you!..that is the reason why i am not skipping ads to augment your revenue...more power...more cakes...xoxo....from israel & philippines
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
Beautiful! Work of Art! Can't stop watching your videos. Thanks.
Lindo
MaashaaAllah looks verynice n yummy
I will try it InshaaAllah...am frm🇴🇲
Very nice....I love the way of making....do eggless chiffon cake plz its requested
Baked this cake twice last week. Loved the soft & fluffy texture, super yummy. All loved this cake.👍👏❤Am still trying to get the hurricane design. Will try again. Thanks for sharing. Greetings from Singapore 🇸🇬
Gratidão gratidão e gratidão obrigada por tudo mesmo 💖😚 fiquem todos com 🙏 Tčhau até a próxima .
Hola 👋
I am from Iran watching your videos, your works are excellent, I have a question, does this cake have baking powder, if the answer is no, then how does it puff up so much?😊😊😊😊😊
Hello chef,after you slightly slice the cake,did u put it back in the ovenvto achieve that crack on top?
Hi, yes
Vilma cruces los queques se ven muy deliciosos y que delicados en su elaboracion Felicitaciones y mil gracias desde Peru
So, after SO much practice, I finally succeeded to make something close to the final result, and all it took for me..was an extra egg. 😂🥚 (Definitely had to be careful on everything. Most of all on not beating the egg whites too little or too much, had to be stiff but soft peaks. I had to also lower the temperatures, due to owning a fan oven.) Good and tasty recipe overall! It took intense concentration, but got there in the end! *Pats self on back. :)
It's difficult when you follow a receipe from other countries. Different quality of ingredients can change the result a lot, and every oven is different. Happy you could succeed! I'll try it too, here in Germany :)
@@a.riddlemethis795 Ah yes I can totally agree! I hope your chiffon cake turns out well! It'll be super interesting to hear how your process goes if you can reply after? :)
Sure, I gladly will :)
😆. BRAVO MAGNÍFICO 👍 👍 👍 👍 👍 👍. 😋
Apro que maravilho lindo uma linda apresentação vou tentar fazer qaundo você tira do forno e da o corte volta para forno essa parte eu não entendi obrigada beijãoda sua amiga Mariade João Pessoa PB
Ola soi do Canada este bolo leva fermento ou a farinha ja tem fermento Adorei gosto muito voças receitas parabens e um bom soceso ovrigado
A piece of art!
Κήλη στο νεύρο με πόνο στο πόδι
可以把巧克力粉换成cofee instant？比例一样么？
可以加少许的咖啡粉和水(3至4滴.不要过量
建議你要切皇冠10钟，用上火而已180~190degC烘,才會夠硬，切得美，線條才夠分明。后用一样130~150degC烘烤(隨個人烤箱）。放心，表層不會因為前10分钟高溫烤而變焦。
不得不說，你的蛋糕真的很綿很軟好濕潤。
Wei Chet Ng 哇～～～我也喜欢切纹路前用180度烤硬，然后再转130烤至熟！哈哈！
接下来130c是上下火烤吗？
前10分钟只开上火180度吗？之后130上下火40分钟吗？
Wow really so amazing
Apron ur king 🔷🔷🔷🔷🔶🔶🔶🔶🔶💕💕💕
I love the hurricane painting here...lovely.
I love this beautiful cake thank you for sharing 💐
Just curious, why you like to add lemon juice halfway the eggs white been mix? I usually put the lemon juice and cream of Tartar in the beginning of mixing process even before I add the sugar. Many thanks.
想請問如果換成8''圓模，材料的比例要變成幾倍？感謝喔～～～
你好，可以嘗試一倍半
请问8”鸡蛋是4粒吗？那么烘烤温度需要调整多少呢？谢谢
Hi Apron!you are a cake Genius!!i have two question,i have flour type 00 it is good for this recipe?and last but not least i have a Plan cake 20 cm (7.87 inch approximately) i have to change the doses?thank you for your answer!i love you!i beg you pardon for my english!ciao ciao😘
Hi, yes, can be instead of flour type 00 and can made double of the recipe
Wondering where you get the double blade knife? What brand? Thx
Hi,i bought it at the bakery, they have no brand.
Wow very nice cake flour is self raising or All purpose??
Hi,cake flour is more delicate than all purpose flour, can try to make, for every 1 cup of all purpose flour remove 2 Tbsp of flour,and replace 2 Tbsp of that with cornstarch
Милый. Апрон как всегда на высоте
Здравствуйте! Ингредиенты напишите пожалуйста на русском
I make it ,so soft and not too sweet, my husband likes very much 👍👍👍👍👍👍belisimo
Se ve delicioso, la combinación da sabor y color diferente además la esponjosidad lo hace exquisito 👏👏👏👌👍🏆🏆🏆🏆🏆🏆🏆🏆🍻como siempre saludos de una latina eres un chefstar....
Português,plis
Bolo de chiffon de chocolate de furacão ll Apron
gema de ovo 3
Açúcar 10g / 1,1 / 2Tbsp
sal 1 / 4tsp
25ml de óleo vegetal
leite fresco 60ml
farinha de bolo 75g / 6Tbsp
cacau em pó 1tsp
claras de ovo 3
açúcar 30g
suco de limão 1 / 2tsp
Panela 16cm / 6 "
Asse a 160 ° C / 320 ° F por 10 minutos
Asse a 130 ° C / 260 ° F por 35-40 minutos
Excellent video… 👍👍💕💕😎😎
Why suddenly my salival glands working overtime?? I am drooling,this looks so yum! Thanks for sharing the recipe 💜
May I know this is without water bath?
Thank you for ur recipe 🙏🏻
Wow amazing recipe look delicious
做了好多次都很成功，非常好吃👍
我做不到那个波浪形状：(
Wahou Wahou Wahou merci beaucoup, j'ai essayé c'est super. De la côte d'Ivoire
Great 👍. How did it made ? Awesome 👏.
Wowww👍👍👍👍
رووووووعة تسلم الأيادي
Wonderful /Your hands are a great 🙏🙏🙏🙏🙏🙏
جربتيه
مافهمت طريقة الخبز ممكن احد يشرح الطريقه
Wonderful! ❤ But i wonder why u didn't add BAKING POWDER??🤔🤔🤔
Wow....v pretty!
Too yumm😋😋👌👌👍👍 can you pls suggest me a hand blender (for cake)..which hand blender product you use? Pls reply
Hi, blender i use is Panasonic
Please don't Mind just to tell you ..You should bake at least 15mins till the skin is dry before you slit ...It will be neat and smooth. Please try . But thank you for sharing this hurricane chiffon ❤️
Hi, 你好，植油，可以换牛油吗？
请问用什么食材可以代替柠檬汁呢！
你好， 可以考慮白醋
谢谢你。
لقد جربت الوصفة و كانت لذيذه جداً 👌 👍...
و لقد جربتها في كؤوس ورقية cupcakes....
شكراً جزيلاً لك و لمجهودك الرائع....
دمت في رعاية الله وحفظه...
شكراً مرة أخرى....
تحياتي لك من السعودية 🇸🇦 💚 💚 💚
سلام المقادير بالكاس او صفطي اليا عبار الدقيق كم
ممكن تشرحي طريقة الخبز لو تكرمتي
Thanks so much for this lovely demo! May I just ask if greasing the inner pan is easier for taking out the baked cake?will greasing the inner side affect the hurricane effect?tks!😍
Hi,chiffon cake no need greasing the inner pan,will affect the cake rises
Thanks! I'm trying it out today 😋
Wow wonder ful 👍
Marble is so beautiful❤️
Mantap ud w coba👍👍👍gampang buatnya enak rasanya
Just made it, and it's taste just perfect! Not overly sweet! But i just find that this cake was still undercooked if i follow exactly the baking time and temperature, so i change it into 15min 160 celcius and 40min 150celcius
I had the same experience today.
It depends on the oven 😊
My cake sunk from the center after I removed from oven.. also it was uncooked from the center.
@@ritukaur2356 so sorry to hear that :( you need to change the temperature not too high and bake it longer then next time.. It sunk because it is undercooked, happened to my cake also last time..
@@rikhayunita3852 Thank you for sharing this knowledge. I was looking for solutions but your reply definately is so meaning ful. I will make sure it's on low temperature and cook it for long thing.. Thank you so so much.
Me gusto mucho como enseñas las receta así uno la entiende mas bendiciones 😛
MashaAllah...mindblowing
Very nice 😋😋😋😋
Soy mexicana, eso se ve espectacular!!! Felicidades!!!
Hola 👋
Can you explain why you removed the half-baked cake from the oven and cut 6 slits on top of cake? What would that do? Can I skip doing that since I don’t want to have unattractive cuts on top of cake after baking? Would not cutting 6 slits on top affect the baking of cake in an way? Thanks so much.
Hi, yes, can skip
ايه ده قطعه اسفنجه دى ولا ايه يا خراشى على الجمال
تحفه بجد تسلم ايدك حبيبتى بالتوفيق للجميع مشاء الله شكلها شهى ولذيذ ياريت
请问如果用8寸模要怎么调？
你好，可以做食譜的一份半
Isa kang alamat sa galing.. Hayop ka haha ur the best👍👍👍
Wow beautiful cake recipe thanks for sharing
Cake baking should be done in which mode convention(fan) or only bottom rod heating?
Hi, bake it on both burner heat
Dear Apron thanks for replying I love your recipes all of them and thanks for your attention dear will try to be better next time with all love 💐🌹
Hi thank you so much your make me happy every days
Divino hermoso bizcocho rico delicioso gracias tesoro me gusta mucho tu canal te amo
Instead of vegetable oil, can I use margarine?
Your work is great btw👌
Margarine or butter should not be used as a substitute for vegetable oil in chiffon cakes. You can search the internet for the reasons. :)
Did u not use baking powder for this recipe? How does the chiffon becomes soft & fluffy?
Hi,this recipe no need baking powder,the whipped egg whites would be the leavening agent
@@Apronyoutube thank you...🤗
I really like your video 😍
easy to follow and make
Your recipe is amazing🤩
Can you pls let me know the alternate for eggs in this recipe, would love to do eggless
i wanna know too
Hi, You have recommended 6" size cake mold but I only have 8" and 25 cm loaf pan. Can you advise how much of the adjustments I need to make in terms of the ingredients? Btw, love your recipes!! Thanks.
Hi, can made double of the recipe
Hello, you suggested double the recipe. How about the baking time? Thank you. Looking forward to bake this cake.
美感好吃兼具的蛋糕
Hola todas tus recetas me encantan trataré de seguir tus videos ojalá me resulten tan fantásticas como las haces tú!!!!!!!!!
حبيت اكتب بلعربي احسنت شكرا i lovet. Thank yuo
Tried it this morning. So good!!! Thanks for the recipe ❤
so easy to follow! Thank you apron!
Awesome recipe 👌
Wow that is such a pretty cake I will definitely give this a go . I never knew that was how you release a chiffon cake ! Thank you for showing us 🥰
Wow 👌😍😋
I am from Indian 🇮🇳
Awesome cake👏
May I ask if lining the bottom of the pan and the sides with parchment paper will make it easier to remove the cake? Or will it affect the hurricane pattern in any way? Thank you.
Hi,chiffon cake no need greasing the inner pan,will affect the cake rises
Tricks are amazing 😍
تبارك الله عليك بتوفيق ❤️❤️😍👍🏼🌼🌼🤝🥀🥀🥀
Thank you a lot, for the amazing cake's receipt and music
R5t68:-|:-|👗
7uy
Wow soooo delicious 😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋
I’m gonna try making this tomorrow! I’ll report back when it’s out of the oven!
Still waiting for your report 🤑
Awsmmmm....can u suggest a substitute for egg?
Магия на кухне! Невозможно оторваться от просмотра👍👍👍👍👍👏
Марина Марина ви не пiдкажете що значить 260 F?
@@СвітланаШишко температура по Фарингейту. Рядом указана в Цельсиях
Boa noite gostei muito de vc mostrando fazer o bolo gratifica passar em português a receita 💓👏
Sunt foarte bune am făcut și eu și mi-au ieșit! Felicitări!
bestest soft ever!!!just wow!!!
Nice yummy yummy food
Cake flour 75g or 6 tbsp?
6 tbsp×15=90g
75g or 90g?
6 TBS is 75 gm in gm measuring if you don't have scale put 6 TBS cake flour if you have scale put 75 gm flour this is the same thing one is in volume and other one is on weight dear hope you can understand have a good day dear
@@fooddiaries7747 $
Wow what a wonderful invention hatsup very very thankful
Waw👍👍👍👍
لذيذ شكرا لك 😘😘😘
Great work! Visual treat indeed! But what was the reason for taking the cake out after 10 minutes, cut it & bake it again? Was it for adding some design to it or there is some kind of scientific reason behind it?
Hi,can let the cake swell along the incision
It's beautiful and delicious
I really like when you show us you pouring some of the ingredients to the measuring cup. Definitely gonna try this. Thanks. 😎
Hi I would like to use cocoa bar 70%-72% instead of cocoa power please advise amount. Thanks
Hola Apron, se ve delicioso y esponjoso, gracias por compartir la receta. Felicidades y un fuerte abrazo,. 👏🏻👏🏻🌼🌼😊
Karla Abrego blabla
我照老師的烤箱溫度可是我家的烤箱烤出來我的蛋糕全都裂開而且很乾😱這是哪邊出錯了呢？請指教謝謝
Wow so impressived thank you!..that is the reason why i am not skipping ads to augment your revenue...more power...more cakes...xoxo....from israel & philippines
so smart baking technique
Que lindo 👏👏👏👏👏
But without baking powder can be make it ???
Hi, this recipe no need baking powder, the whipped egg whites would be the leavening agent