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Ingredients:
| 2-1/4 | cups | PRINCESS CAKE FLOUR |
| 3 | tsp | BAKE BEST BAKING POWDER |
| 1 | tsp | iodized fine salt |
| 1-1/3 | cup | sugar |
| 1/2 | cup | corn oil |
| 8 | pc | MAGNOLIA BROWN EGGS, separate egg yolks from whites |
| 12 | tbsp | water |
| 2 | tsp | vanilla extract |
| 1/2 | tsp | cream of tartar |
| 1/2 | cup | dark chocolate, melted |
| 1/8 | cup | SKIPPY® CREAMY PEANUT BUTTER |
| 1 | cup | crushed cornflakes |
| 1-1/2 | tsp | MAGNOLIA GOLD BUTTER UNSALTED, melted |
| 2 | tbsp | MAGNOLIA ALL PURPOSE CREAM |
| 1/2 | cup | sugar |
| 1/8 | cup | cornstarch |
| 2 | cups | MAGNOLIA FULL CREAM MILK |
| 4 | pc | MAGNOLIA BROWN EGGS, use egg yolks only, beaten |
| 1/2 | cup | SKIPPY® CREAMY PEANUT BUTTER |
| 1 | tsp | vanilla extract |
| 1 pack | (225 g) | MAGNOLIA CREAM CHEESE, softened |
| 1/2 | cup | MAGNOLIA GOLD BUTTER UNSALTED |
Procedure:
Chiffon Cake
1. Preheat oven to 370°F. Grease a 10-inch round pan. Set aside.
2. In a bowl, combine flour, baking powder salt, half of sugar, oil, egg yolks and water. Mix and set aside. In a separate bowl, beat whites and cream of tartar to soft peak stage. Gradually add remaining sugar and continue beating until medium stiff peak stage.
3. Combine the two mixtures by carefully folding in egg white foam into cake batter until fully incorporated. Bake for 25-30 minutes or until toothpick inserted in the cake center comes out clean. When cool, cut into two horizontally and set aside.
Cornflakes Base
1. In a bowl, combine all ingredients. Transfer to a sheet pan lined with parchment/wax paper. Spread and flatten mixture into a 10 inch diameter round shape. Place in the chiller until use.
Peanut Butter Pastry Cream
1. In a saucepan, combine sugar, cornstarch and milk. Mix until no lumps is visible. Place over low heat until almost boiling.
2. In a heat proof bowl, temper eggs by slowly adding in hot milk mixture. Add mixture back into the saucepan, and continue cooking until the it starts to thicken. Turn off heat and add peanut butter. Mix and cool down completely.
Peanut Butter Cream Cheese Frosting
1. Combine all ingredients in a bowl. Using a wooden spoon, beat ingredients until light and fluffy. Set aside.
Ganache
1. Combine all ingredients in a bowl until smooth. Cover and chill inside refrigerator for about 1 hour.
Makes 1 pc 10-inch cake or 1 dozen 3-inch cakes
(Yield: 12 slices / 1 slice per serving)
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