APRICOT LEMON CHIFFON CAKE
This recipe starts with a cake mix, making this easy, not to mention delicious and healthy! Adapted from a recipe from Prevention magazine, via The Cake Doctor! You may substitute peach nectar, to make this Peach Lemon Chiffon Cake. Try other nectars!
Provided by Sharon123
Categories Dessert
Time 1h7m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Place a rack in center of oven, and preheat to 325*F.
- To make Cake:.
- Place egg whites and cream of tartar in a medium bowl. Beat, using an electric mixer on high, for 2 to 3 minutes, until stiff peaks form. Set aside.
- Place the cake mix, egg yolks, nectar, oil, lemon juice, and lemon peel in a large bowl, and with same beaters used to beat egg whites(don't bother cleaning them), blend on low speed for 1 minute. Stop, and scrape down the sides of bowl with a spatula. Increase the mixer speed to medium, and beat for 2 minutes longer. Scrape the side down if needed. The batter should look well blended.
- Turn the beaten egg whites out on top of the batter, and with spatula, fold the whites into the batter until the mix is light but well combined. Pour the batter into an ungreased 10" tube pan(or bundt), smoothing the top with the spatula.
- Bake the cake until it is golden brown and springs back when lightly pressed, 48 to 52 minutes. Remove the pan from the oven, and immediately turn it upside down over the neck of a glass bottle to cool for 1 hour. Remove the pan from the bottle. Run a long sharp knife around the edge of the cake, and invert it onto a rack, then invert it again onto a serving platter so it is right side up.
- To make Glaze:.
- Place sugar, lemon juice, nectar, and lemon peel ini a medium bowl. Blend with electirc mixer on low speed for 1 minute. Spread glaze on top and sides of the cake with clean, smooth strokes. Let the glaze set for 20 minutes, then slice, and serve. Enjoy!
Nutrition Facts : Calories 281.6, Fat 11.3, SaturatedFat 1.7, Cholesterol 39.3, Sodium 235.7, Carbohydrate 42.8, Fiber 0.4, Sugar 34.4, Protein 3.2
FRESH LEMON CHIFFON CAKE
A very light and fresh yummy cake! I made this for a bridal shower and everyone raved. I have been asked so often for the recipe that I decided to post it.
Provided by Bowie Girl
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Have frosting ready and at the temperature you like to frost with.
- Preheat oven to 320°F.
- Prepare cake pans: Coat bottoms of 3 (8-inch) round cake pans with cooking spray. Do not coat sides of the cake pans. Place wax paper on the bottom of the three cake pans and then spray the top of the wax paper with the cooking spray. Dust the wax paper bottom of all three pans with 1 table spoon of flour.
- Lightly spoon 2 cups cake flour into dry measuring cups, and level with a knife. Combine 2 cups cake flour, 1 cup sugar, baking powder, and ½ teaspoon salt in a large bowl, stirring with a whisk until well combined.
- Combine oil, 1/3 cups juice, 3 tablespoons water, 1 teaspoon rind, lemon extract, and egg yokes in a medium bowl, stirring with a whisk. Add oil mixture to flour mixture; beat with mixer at medium speed until smooth.
- Place egg whites in a large bowl; beat with mixer at high speed until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of the egg white mixture into flour mixture; gently fold in remaining egg white mixture.
- Divide cake batter equally among prepared pans, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 325 degrees for 20 minuets or until cake springs back when lightly touched. Cool in pans for 10 minuets on a wire rack; remove from pans. Remove wax paper from cake layers. Cool completely on wire racks.
- To assemble cake, place 1 cake layer on a plate; spread half of the filling over the cake layer. Top with second cake layer, remaining half of the filling, and third layer. Spread frosting over top and sides of cake. Garnish with mint, blueberries, and lemon wedges, if desired. Store cake loosely in refrigerator for up to three days. Slice into cake wedges.
Nutrition Facts : Calories 265.3, Fat 9.4, SaturatedFat 1, Cholesterol 41.5, Sodium 211.9, Carbohydrate 40.4, Fiber 0.4, Sugar 21.2, Protein 5
LEMON-APRICOT SANDWICHES
Apricot jam is pressed between lemony wafers for a dessert or snack that's dainty and delicious.
Provided by Martha Stewart
Categories Cookie Recipes
Yield Makes 20
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Whisk flours, cornstarch, and salt in a medium bowl.
- Put butter, sugars, lemon zest, and 1 tablespoon lemon juice into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until fluffy, about 3 minutes. Reduce speed to low. Add flour mixture in 3 batches, mixing well after each addition. Cover dough with plastic wrap; refrigerate 30 minutes.
- Place cold dough between 2 pieces of parchment paper, and roll out to 1/8 inch thick. Transfer dough on parchment to a baking sheet; freeze 10 minutes.
- Using a fluted 1 7/8-inch round cutter, cut out dough; transfer to parchment-lined baking sheets. Reroll scraps, and cut out (you should have 40 rounds). Bake until pale golden, 10 to 11 minutes. Let cool slightly on sheets on wire racks. Transfercookies to racks to cool completely.
- Using a rubber spatula, press the jam through a fine sieve into a small bowl. Stir in remaining tablespoon lemon juice. Spread 1 teaspoon jam mixture on flat side of half of the cookies, and sandwich with the remaining cookies. Dust with confectioners' sugar.
LEMON APRICOT CAKE
Make and share this Lemon Apricot Cake recipe from Food.com.
Provided by carolinafan
Categories Dessert
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350. Spray two 9-inch layer pans with cooking spray.
- Combine cake mix, water, sour cream and eggs in large bowl. Mix on medium speed for 2 minutes, scraping bowl occasionally. Pour evenly into prepared pans.
- Bake for 30 to 35 minutes or until wooden toothpick inserted in center comes out clean.
- Cool in pans on wire rack for 15 minutes. Remove from pans; cool completely.
- To serve, slice each layer in half horizontally making 4 layers. Place first layer on serving plate. Spread cake with 1/2 cup preserves.
- Repeat layering with cake and preserves. Use remaining preserves for top of the cake allowing preserves to drip down the sides of the cake.
- Serve each slice with a dollop of whipped topping, if desired.
Nutrition Facts : Calories 293.1, Fat 7.8, SaturatedFat 2.7, Cholesterol 46.6, Sodium 251.5, Carbohydrate 54.9, Fiber 0.5, Sugar 30.7, Protein 3.4
FRENCH LEMON-APRICOT TART
If you like the tang of citrus, you'll love this lemon tart. The apricot preserves on top add a nice bit of sweetness. -Peggy Lunde, Costa Mesa, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Place the flour, confectioners' sugar, butter and salt in a food processor. Cover and pulse until mixture resembles coarse crumbs. Add egg yolk, processing just until mixture forms a soft dough. Shape into a ball, then flatten into a disk. Wrap and refrigerate for at least 1 hour. , Press dough onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom. Bake at 400° until golden brown, 10-12 min. Cool on a wire rack. Reduce heat to 325°., In a small heavy saucepan over medium heat, whisk the eggs, lemon juice, sugar and lemon zest until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Pour into crust. Bake for 8-10 minutes or until set. Cool on a wire rack. , Spread preserves over tart. Garnish with mint if desired. Refrigerate leftovers.
Nutrition Facts : Calories 200 calories, Fat 8g fat (5g saturated fat), Cholesterol 80mg cholesterol, Sodium 100mg sodium, Carbohydrate 30g carbohydrate (20g sugars, Fiber 0 fiber), Protein 3g protein.
LEMON CHIFFON CAKE
Make and share this Lemon Chiffon Cake recipe from Food.com.
Provided by Courtly
Categories Dessert
Time 1h15m
Yield 12-16 serving(s)
Number Of Ingredients 15
Steps:
- Let eggs stand at room temperature for 30 minutes. In a large mixing bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lemon peel and vanilla; add to dry ingredients. Beat until well blended.
- In another large mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form; fold into batter. Gently spoon into an ungreased 10 inch tube pan. Cut through batter with a knife to remove air pockets.
- Bake on the lowest oven rack at 325 for 50-55 minutes or until top springs back when lightly touched. Immediately invert the pan; cool completely, about one hour.
- Run a knife around side and center tube of pan. Remove cake to a serving plate. In a small mixing bowl, combine frosting ingredients; beat until smooth. Spread over top of cake.
Nutrition Facts : Calories 461.2, Fat 17.2, SaturatedFat 5.4, Cholesterol 122, Sodium 385.9, Carbohydrate 72.1, Fiber 0.7, Sugar 54.7, Protein 5.9
LEMON CHIFFON CAKE
A chiffon cake recipe from Martha Stewart. Since chiffon cakes are made with oil, they will not get hard when refrigerated, so you can enjoy these for a bit longer.
Provided by ekoh3075
Categories Dessert
Time 1h5m
Yield 7 inch cake
Number Of Ingredients 12
Steps:
- Heat oven to 325 degrees and ready an ungreased 7-inch tube pan.
- In a medium bowl, sift together flour, baking soda, salt, and 3/4 cup granulated sugar. Set aside.
- In a large bowl, whisk together egg yolks, vegetable oil, 1/3 cup water, lemon juice, lemon zest, and vanilla. Add remaining dry ingredients; beat until smooth.
- In a large mixing bowl, use electric mixer on medium speed to beat egg whites until foamy.
- Add cream of tartar and beat on high speed until soft peaks form after about a minute. Gradually add remaining tablespoon of granulated sugar while beating on high speed until stiff peaks form.
- Gradually fold egg-white mixture into batter by folding in 1/3, then the remaining 2/3.
- Pour batter into pan; smooth the top with a spatula. Bake for about 45 minutes, or until toothpick inserted into cake comes out clean and cake is golden.
- Remove cake from oven and invert the pan over a glass soda bottle for 2 hours to cool.
- Turn cake right-side up, and remove cake by running a table knife between cake and pan and inverting the pan. Dust cake with confectioners' sugar and serve.
Nutrition Facts : Calories 245.8, Fat 10.1, SaturatedFat 1.7, Cholesterol 90.6, Sodium 158.5, Carbohydrate 35.4, Fiber 0.4, Sugar 23.6, Protein 3.9
FLUFFY CHIFFON CAKE
You can think of the chiffon cake as angel food cake's even fluffier cousin. This is the recipe from Tartine Bakery in San Francisco.
Provided by Elizabeth Prueitt
Yield Makes 1 cake
Number Of Ingredients 11
Steps:
- Preheat the oven to 325°F. Line the bottom of a 10" springform pan with 3" sides with parchment paper cut to fit exactly. Do not grease the sides of the pan.
- Sift together the flour and baking powder into a large mixing bowl. Add 1¼ cups of the sugar and the salt and whisk to combine. In a small bowl, whisk together the oil, egg yolks, water, vanilla, and lemon zest. Make a well in the flour, add the yolk mixture, and then whisk thoroughly and quickly for about 1 minute until very smooth.
- Place the egg whites in a large mixing bowl. Using a mixer fitted with the whisk attachment, beat on medium speed until frothy. Add the cream of tartar or lemon juice and beat on medium-high speed until the whites hold soft peaks. Slowly add the remaining ¼ cup sugar and beat on medium-high speed until the whites hold firm, shiny peaks. Using a rubber spatula, scoop about one third of the whites onto the yolk mixture and fold in gently to lighten the batter. Gently fold in the remaining whites just until combined.
- Pour the batter into the prepared pan, smoothing the top with an offset spatula if necessary. Bake until a cake tester inserted into the center comes out clean, 45-55 minutes. Let cool in the pan (the sides of the pan will help hold the structure of the cake as it cools) on a wire rack. To unmold, run a small, thin knife around the sides of the pan to loosen the cake and then release and lift off the pan sides. Invert the cake, peel off the parchment, and then use as directed in individual recipes. The cake will keep, well wrapped, in the refrigerator for up to 4 days or in the freezer for up to 1 month.
More about "apricot lemon chiffon cake food"
BEST LEMON CHIFFON LAYER CAKE RECIPE - HOW TO MAKE LEMON …
From food52.com
Reviews 16Servings 1Cuisine AmericanCategory Dessert
APRICOT LEMON CHIFFON CAKE - PREVENTION
From prevention.com
Cuisine AmericanEstimated Reading Time 4 minsServings 16Total Time 1 hr 44 mins
- To make the glaze: Place the sugar, lemon juice, nectar, and lemon peel in a medium mixing bowl.
VINTAGE LEMON APRICOT NECTAR CAKE - SOUTHERN BITE
From southernbite.com
4.9/5 (15)Servings 10Cuisine AmericanCategory Dessert
- Use a mixer to combine the cake mix, sugar, apricot nectar, oil, and eggs. Combine on low then switch to medium and mix for 2 minutes. Pour the batter into the prepared pan.
- Bake for 35 to 45 minutes or until golden brown and a toothpick inserted in the middle of the cake comes out clean. Allow to cool for about 10 minutes then place a serving platter over the cake and invert it onto the platter.
APRICOT-LEMON CHIFFON CAKE - PREVENTION
From prevention.com
Cuisine AmericanEstimated Reading Time 1 minServings 16Total Time 2 hrs 30 mins
- Beat the sugar, lemon juice, nectar, and lemon zest in a medium bowl with an electric mixer on low speed for 1 minute.
WHAT IS CHIFFON CAKE? - BAKING BITES
From bakingbites.com
ROBINHOOD | LEMON CHIFFON CAKE
From robinhood.ca
LEMON CHIFFON CAKE - JO COOKS
From jocooks.com
ORANGE AND APRICOT CHIFFON CAKE - DSM - DIABETES SELF …
From diabetesselfmanagement.com
LEMON CHIFFON CAKE RECIPE: ANGEL FOOD CAKE MEETS …
From blessthismessplease.com
ANNA OLSON’S BEST-EVER CAKE RECIPES - FOOD NETWORK …
From foodnetwork.ca
NO-BAKE LEMON PIE (JUST 5 INGREDIENTS) | TASTE OF HOME
From tasteofhome.com
IFOOD.TV
From ifood.tv
APRICOT LEMON ANGEL FOOD CAKE RECIPE FROM H-E-B
From heb.com
LEMON CHIFFON CAKE • THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
LEMON APRICOT CAKE RECIPE | CDKITCHEN.COM
From cdkitchen.com
LEMON CHIFFON CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love