HOW TO MAKE A CHIFFON CAKE
How to Make a Chiffon Cake. If you love angel food but want a cake with a little more substance, bake a chiffon cake. This modern cake is similar to a sponge cake, but it's made with oil instead of butter and includes baking powder. These...
Provided by wikiHow
Categories Cakes
Number Of Ingredients 9
Steps:
- Separate the eggs and bring them to room temperature. Get out 2 bowls and 8 whole eggs. Crack each egg and separate the white from the yolk so the whites are in 1 bowl and the yolks are in the other bowl. Discard 1 of the egg yolks or save it to use in another recipe. Then leave the egg whites and yolks at room temperature for about 30 minutes. Room-temperature eggs will mix into the batter easier, which will improve the texture of the cake.
- Preheat the oven to 325 °F (163 °C) and get out a tube pan. Choose a 10 in (25 cm) tube pan that comes apart in 2 pieces. These are often sold as angel food cake pans.Tip: There's no need to grease the tube pan when you make a chiffon cake since a greased pan will prevent the cake from rising as it bakes. Although Bundt pans are a type of tube pan, they're coated with a non-stick surface. This will prevent the chiffon cake from rising in the pan, so avoid using a Bundt pan.
- Whisk the flour, baking powder, salt, and 1 cup (200 g) of the sugar. Put 2 cups (240 g) of cake flour into a large mixing bowl along with 2 teaspoons (8 g) of baking powder, 1/2 teaspoon (2 g) of salt, and 1 cup (200 g) of the granulated white sugar. Whisk the dry ingredients for about 30 seconds so the baking powder is thoroughly mixed into the flour.Tip: To make your own cake flour, whisk together 1 3/4 cups (219 g) of all-purpose flour with 1/4 cup (27 g) of cornstarch.
- Add the egg yolks, oil, water, and vanilla to the dry ingredients. Use a spatula to make a well in the center of the dry ingredients. Then put the 7 room-temperature eggs that you already separated into the well. Add 1⁄2 cup (120 ml) of oil, 1⁄2 cup (120 ml) of water, and 2 teaspoons (9.9 ml) of vanilla extract. Use any neutral-tasting oil, such as vegetable, corn, canola, or safflower oil. Using oil instead of butter will give the chiffon cake a softer crumb. The cake will also stay moist longer than a cake made with butter.
- Beat the mixture for 1 minute on medium speed. Turn a stand or hand mixer to medium and beat the wet ingredients into the dry ingredients. Keep mixing until the batter is smooth and pale yellow. Then set the batter base aside. Stop the mixer occasionally so you can scrape down the sides of the bowl.
VANILLA CHIFFON CAKE RECIPE
This classic chiffon cake is tender and light as air. It has the richness of a butter cake and the fluffiness of a sponge cake.
Provided by Lily Ernst
Categories dessert
Time 1h20m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 325F.
- Sift the flour, sugar, baking powder, and salt into a bowl. Make a well and add the egg yolks, vegetable oil, water, and vanilla. Set aside.
- In a large bowl, beat the egg whites until foamy. Add in the cream of tartar and continue beating until stiff peaks form. Set aside.
- Using the same beaters, beat the egg yolk batter. Scrape the bowl as needed. Beat until combined and smooth.
- Fold in 1/4 of the egg whites into the egg yolk batter to lighten it up. Then gently fold in the rest of the egg whites in two equal parts until no white streaks remain.
- Pour into an ungreased 10″ tube pan with removable bottom. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean. The top should be golden brown and spring back when lightly pressed.
- Let cool completely upside down. Unmold and serve. Slice using a serrated knife.
Nutrition Facts : Calories 338 calories, Sugar 25.3 g, Sodium 244.6 mg, Fat 14.7 g, SaturatedFat 9.3 g, TransFat 0 g, Carbohydrate 45.2 g, Fiber 0.5 g, Protein 7.1 g, Cholesterol 216.1 mg
CHIFFON CAKE RECIPE BY TASTY
Here's what you need: large eggs, cold water, canola oil, vanilla extract, lemon zest, all-purpose flour, baking powder, sugar, salt, cream of tartar, butter, sugar, evaporated milk, seasonal fruit
Provided by Rie McClenny
Categories Bakery Goods
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325˚F (160˚C).
- In a medium bowl, combine the egg yolks, water, oil, vanilla, and lemon zest. Whisk well to combine.
- Sift the flour and baking powder into a separate medium bowl. Add ¾ cup (150 grams) of sugar and salt and whisk to combine.
- Pour the wet ingredients into the dry ingredients and whisk well.
- In a large bowl, beat the egg whites and cream of tartar with an electric hand mixer until foamy. Gradually add the remaining sugar and beat until soft peaks form and the egg whites are glossy.
- Pour the egg yolk batter into the egg whites and fold to combine with a spatula.
- Divide the batter between 2 ungreased 8.5-inch (21 cm) round cake pans (not greasing will help the chiffon cakes rise).
- Bake for 40-50 minutes, then increase the temperature to 350˚F (180˚C) and bake for 10-15 minutes more, or until a toothpick inserted in the center of a cake comes out clean.
- While the cakes are baking, make the buttercream frosting: combine the butter and about half of the sugar in a large bowl and cream with a hand mixer until combined. Add the rest of the sugar and beat to incorporate. With the mixer running, slowly add the evaporated milk and beat until smooth.
- Remove the cakes from the oven and cool the cake upside down. Once cool to the touch, sliding an offset spatula around the edges to release the cakes from the pans.
- Cut off the tops of the cakes so the surfaces are flat and smooth.
- Set 1 cake on a cake platter or serving dish. Spread buttercream over the top of the cake with an offset spatula and sprinkle with some seasonal fruit. Cover the fruit with buttercream.
- Place the other cake on top. Spread buttercream over the top, keeping the sides exposed, and decorate with seasonal fruit and edible flowers.
- Enjoy!
Nutrition Facts : Calories 724 calories, Carbohydrate 72 grams, Fat 45 grams, Fiber 0 grams, Protein 13 grams, Sugar 40 grams
CHIFFON CAKE
This is a favorite for children's birthday parties. Serve with fruit or decorate with Butter Cream Frosting.
Provided by Carol
Categories Desserts Cakes Yellow Cake Recipes
Time 1h30m
Yield 14
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Wash a 10 inch angel food tube pan in hot soapy water to ensure it is totally grease free.
- Measure flour, sugar, baking powder, and salt into sifter. Sift into bowl. Make a well; add oil, egg yolks, water, vanilla, and lemon flavoring to the well in the order that is given. Set aside. Don't beat.
- In a large mixing bowl, beat egg whites and cream of tartar until very stiff. Set aside.
- Using same beaters, beat egg yolk batter until smooth and light. Pour gradually over egg whites, folding in with rubber spatula. Do not stir. Pour batter into angel food tube pan.
- Bake for 55 minutes. Increase heat to 350 degrees F (175 degrees C), and bake 10 to 15 minutes until done. Invert pan until cool.
Nutrition Facts : Calories 264.1 calories, Carbohydrate 38.2 g, Cholesterol 102.4 mg, Fat 10.2 g, Fiber 0.3 g, Protein 4.8 g, SaturatedFat 1.8 g, Sodium 303.2 mg, Sugar 21.7 g
BASIC CHIFFON CAKE
This is a basic chiffon cake recipe that can be served simply with powdered sugar or whipped cream or can be flavored in a variety of ways. This cake is incredibly light and tender and stays moist for days!
Provided by Bettie
Categories Baking School
Time 1h
Number Of Ingredients 12
Steps:
- Prep: Preheat the oven to 350 F (177 C). Prepare your pan(s). If you are using a tube pan grease only the bottom of the pan and not the sides or the tube. If using traditional round tins, line the bottom with parchment and grease the bottom and sides of the pans. Measure out all of your ingredients for each section of the recipe and keep each grouping together to help with the flow of the recipe.
- Mix the Dry Ingredients: Sift the cake flour, baking soda, baking powder, salt, and sugar into a large bowl and then whisk together to combine. Set aside.
- Mix the Wet Ingredients: In a separate medium bowl, whisk together the melted butter, oil, buttermilk, vanilla extract, and egg yolks and set aside.
- Make the Meringue: In the bowl of a stand mixer fit with the whisk attachment or with a hand mixer, beat the egg whites on medium/high speed until they start forming medium peaks. With the mixer still running, slowly stream in the sugar and keep beating until you reach stiff peaks.
- Combine the Components: Pour the wet ingredients into the dry ingredient bowl and stir together with a rubber spatula. Once the dry ingredients are saturated, add about 1/2 cup of the egg whites into the mixture and stir it in completely to lighten the batter. Next add in 1/2 of the rest of the egg whites and gently fold them in being careful not to deflate them. Add in the rest of the egg whites and fold them in gently until completely combined. Pour the batter into the prepared pan.
- Bake at 350 F (177 C) for 38-45 minutes if baking in a tube pan or 20-24 minutes if baking in layers. To check if the cake is done, gently press in on it and if it is firm but springs back it is done.
- Cool & Serve: Set the cake pan on a cooling rack and allow it to cool completely before turning it out of the pan. Serve plain, dusted with powdered sugar, with a powdered sugar glaze, or frosted as a layer cake!
- Store cooled cake covered at room temperature for up to 4 days.
Nutrition Facts : Calories 311 calories
JOHN WHAITE'S CHOCOLATE CHIFFON CAKE WITH SALTED CARAMEL BUTTER CREAM
Give this celebration sponge a showstopping finish by piping spikes of ganache on top and filling with salted caramel butter icing
Provided by John Whaite
Categories Dessert
Time 2h
Yield Cuts into 12 slices
Number Of Ingredients 14
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease and line a 25cm round deep cake tin with baking parchment. In a large bowl, mix the oil, egg yolks, vanilla paste, caster sugar and 200ml water until well combined. Sift in the cocoa powder and whisk until smooth.
- Sift in the flour, bicarb and 1 tsp salt. In a separate bowl, whisk the egg whites to stiff peaks. Fold into the batter with a large metal spoon and mix until everything is well combined.
- Gently pour the mixture into your cake tin, then bang it on the work surface twice to expel any large air pockets. Bake for 1 hr 10 mins or until the cake springs back when gently prodded and an inserted skewer comes out clean. (Cover with foil after 1 hr if the cake starts to get too dark.) Remove from the oven, cool in the tin for 10 mins, then transfer to a large wire rack and peel off the parchment. Leave until the cake is completely cool.
- Make the salted caramel icing while the cake bakes. Heat the brown sugar, ½ tsp salt and cream in a saucepan until the sugar has dissolved. Bubble for a few mins, then leave to cool completely. Beat the butter until smooth, pour in the cooled cream mixture and continue mixing until softly whipped. Chill until needed.
- To make the ganache, heat the cream until just boiling. Remove from the heat and pour over the chocolate. Leave to stand for a few mins until the chocolate has melted and you have a smooth sauce consistency. Leave to cool at room temperature until the ganache is a pipeable thickness, then transfer to a piping bag fitted with a star nozzle. To finish the cake, slice in half and fill with the salted caramel buttercream. Pipe tall spikes of chocolate ganache on top and decorate with the sea salt crystals. Will keep for up to 2 days in a cool place.
Nutrition Facts : Calories 795 calories, Fat 48 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 65 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.8 milligram of sodium
BASIC VANILLA CAKE
Provided by Food Network Kitchen
Time 1h
Yield two 9-inch cakes
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
- Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.) Beat in the flour mixture in 3 batches, alternating with the milk, beginning and ending with flour, until just smooth.
- Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and a toothpick inserted into the middle comes out clean, 30 to 35 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
PANDAN CHIFFON CAKE (UPDATED RECIPE)
An easy-to-follow recipe for pandan chiffon cake which makes a rich, moist, just perfectly sweet chiffon that's cotton-soft light and fluffy, and wonderful aromatic!
Provided by Celia Lim
Categories Cake Recipes
Time 1h15m
Number Of Ingredients 14
Steps:
- Place chopped pandan leaves into a blender or food processor and add water. Process to a pulp. Note: Depending on your blender, you may need to add 1 - 2 tbsp more of water to get the blades turning well enough to process.
- Place the pulp in a metal strainer. Press the back of a spoon against it to obtain the juice. Set aside 1 tbsp. The leftover can be kept chilled.
- Preheat oven to 170°C (338°F). Position the oven rack on the lowest in the oven.
- Have a 20-cm (8-inch) chiffon tube pan ready. DO NOT GREASE.
- Sift together the cake flour, baking powder and salt.
- In a separate, large mixing bowl, whisk egg yolks and sugar until thick and fluffy, about 3 to 5 minutes. Stir in the coconut milk, oil, pandan juice and pandan paste. Stir with a whisk until until well combined.
- Add the sifted flour mixture in 2 additions. Stir with a whisk until all the flour is incorporated and no streaks of flour are visible. The mixture should be thick, smooth and free of lumps.
- Fit an electric mixer with a whisk attachment. In a dry, grease-free mixer bowl, pour in egg whites and sprinkle cream of tartar over.
- Whisk on medium speed (speed 4 on my Kitchen Aid). When the egg whites become frothy, add sugar bit by bit in a steady stream. Whip until stiff peaks form. This may take 5 to 7 minutes, depending on your mixer and speed.
- Add ⅓ of meringue (whipped egg whites with sugar) to the batter. Fold in gently with a whisk until well incorporated.
- Add another ⅓ of the meringue and again, fold in gently.
- Add the remaining meringue and fold in gently. The final batter should feel light, and have no visible streaks of meringue.
- Pour into the chiffon tube pan from one place, and let the batter spread to fill the pan.
- Gently run a thin spatula in an 'S' motion throughout the batter to reduce large air pockets. Smooth and level the surface. Give the pan a few taps on the counter top to minimise air pockets.
- Bake on the lowest rack in the oven for 45 to 50 minutes, or until done. DO NOT open the oven door. Only do so about 5 minutes before the end of baking, to test if done. The cake is done when a skewer inserted into the centre comes out clean. Note: A bit of cracking on the surface of the cake as it bakes is perfectly alright!
- Immediately invert the pan over a bottle neck once it is removed from the oven. Allow it to 'hang' until completely cooled.
- To release the cake, run an offset spatula gently around the sides of the pan, pressing against the pan as much as possible.
- Then invert the pan again so that the bottom is now facing up. Gently tap or push the pan's base to loosen the cake from the sides of the pan. Then run the spatula around the base to release the funnel.
- Chiffon cake is served 'upside-down'.
Nutrition Facts : ServingSize 1 serving, Calories 110 kcal, Carbohydrate 16 g, Protein 3 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 77 mg, Sodium 118 mg, Sugar 9 g, UnsaturatedFat 2 g
ORIGINAL CHIFFON CAKE
Ever since I was mad by chiffon a long time ago, I can no longer be interested in doing it. A few days ago, I saw a 7-inch Chiffon recipe at Xiaozhi at @苏州河边的小zhi, which explained in detail the points to note when making a chiffon cake. I read it carefully and decided to try again. The original recipe is 7 inches, use 3 eggs, and replace it with 8 inches, use 4 eggs, that is, divide each item of all the materials in the original recipe by 3, and add the number obtained to each item in the original recipe. The number will do. I converted it and made this 8-inch Chiffon, and it was so easy to succeed, there was no cracking, no collapse, and it stayed in a bulging and full state in the oven until it was out of the oven! I am so ecstatic! Chiffon has always been my sore spot. I have been playing baking for three years now. I can't even do the most basic Chiffon well, so I am embarrassed to talk about it! Today is finally exhilarating! Haha~~ Forgive me for the imperfect demoulding. I took it off directly. I cut off a few pieces of cake crust with my nails. It hurts to say~~
Provided by Sheep kitchen
Time 1h30m
Yield 5
Number Of Ingredients 6
Steps:
- First prepare two oil-free and water-free containers to separate the egg yolk and egg whites
- To make egg yolk paste: add 27 grams of sugar to the yolk
- Stir well
- Add 40ml of water and stir well
- Add 40 grams of vegetable oil and beat until milky white, about 4 to 5 minutes
- Sift in low-gluten flour
- Stir well and set aside
- Make meringue: Use an electric whisk to beat the egg whites at high speed. When white foam appears, add one-third of the fine sugar
- Beat at medium speed until white foamy, then add one third of the fine sugar
- Continue to beat, lift up the whisk, and when you can pull out a long hook, add the remaining one-third of the fine sugar.
- Turn to low speed and beat until moist foaming, that is: after stopping the whipping, use a whisk to circle the meringue and lift it up, and there will be sharp corners, but the sharp corners are slightly hooked. At this time, preheat the oven, 180 degree
- Mixing: first take one-third of the meringue and put it in the egg yolk paste
- Use a spatula to quickly cut and mix evenly
- Then pour it into the meringue
- Quickly cut and mix evenly, don't make circles to avoid tendons
- Pour into the mold, smooth the surface, pick up the mold, shake a few times on the table, shake out the big bubbles inside
- Put it in the middle and lower level of the preheated oven, and heat up and down at 150 degrees, and bake for 1 hour (the picture shows the state when it is baked for 30 minutes)
- After being out of the oven, fall freely on the table at 40 cm, shake out the heat inside, avoid retraction, and buckle immediately
- After letting cool, take off the mold, gently squeeze it with your hands, and take it off when you top it on the bottom.
CHOCOLATE CHIFFON CAKE RECIPE
Steps:
- Gather the ingredients.
- Preheat the oven to 325 F and set aside a 10-cup tube pan (no need to grease).
- In a large bowl, combine the cocoa powder, boiling water, and espresso powder, if using. Whisk until smooth. Set aside to cool to room temperature.
- Once cooled, add the egg yolks and brown sugar; whisk to combine.
- Whisk in the oil, vanilla, baking powder, baking soda, and salt.
- Sift the cake flour into the bowl and whisk to combine.
- In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites and cream of tartar on medium-high speed until soft peaks form.
- With the mixer on medium speed, slowly add the granulated sugar to the egg whites. Once fully added, increase the speed to medium-high and continue whisking until stiff peaks form.
- In 3 additions, gently fold the meringue into the mixing bowl with the cake batter until combined.
- Transfer the cake batter to the pan and bake for 50 to 55 minutes, testing for readiness at 45, until the top springs back when touched and a cake tester inserted in the middle comes out with a moist crumb.
- As soon as your remove from the oven, flip the cake upside down onto the tube pan's feet-see tips if your pan does not have feet. Let rest for about an hour and a half until cooled to room temperature. This process prevents the cake from collapsing.
- To remove the cake from the pan, gently run a knife around the edge of the pan and the tube-you do not want to tear the cake. Remove the sides, then run a long knife between the bottom of the cake and the pan, and carefully lift the cake off of the pan.
- Dust the cake with confectioners' sugar and serve slices with lightly sweetened whipped cream or ice cream. The cake will keep tightly wrapped in plastic wrap at room temperature for up to three days.
Nutrition Facts : Calories 521 kcal, Carbohydrate 80 g, Cholesterol 163 mg, Fiber 2 g, Protein 9 g, SaturatedFat 2 g, Sodium 310 mg, Sugar 53 g, Fat 19 g, UnsaturatedFat 0 g
EASY STRAWBERRY VANILLA CHIFFON CAKE RECIPE (EGGLESS)
This strawberry vanilla chiffon cake is THE chiffon cake to make! The most delicate and moist fluffy eggless sponge cake full of sweet vanilla notes, and layered with an irresistible homemade vegan Swiss meringue buttercream, this chiffon layer cake is perfect for any occasion and all eaters!
Provided by thebananadiaries
Categories Dessert
Time 50m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat the oven to 325F. Grease and line three 6″ cake pans with oil and parchment paper, including the walls of the pans. Set aside.
- In a stand mixer with whisk attachment or in a large bowl and hand mixer, beat the aquafaba and cream of tartar on medium speed until it starts to foam, about 3 minutes. Add in 1/3 cup of the granulated sugar, and continue beating on medium-high speed to high speed until you achieve nearly stiff peaks. This process takes me about 10-12 minutes with a stand mixer. You don't want the peaks to droop at all. Usually when I've beaten the mixture enough, I actually still need 2-3 more minutes, bringing me to 10-12 minutes. Once you've achieved nearly stiff peaks, set the bowl aside.
- In a small bowl, whisk together the flour, remaining sugar, baking powder, and sea salt. Set aside. In a medium bowl, use a whisk to combine the dairy free milk, unsweetened applesauce, olive oil, and vanilla extract. Add in the flour mixture, and continue to whisk just until the dry has incorporated into the wet ingredients. Pour the cake batter into the large bowl containing the aquafaba mixture. Use a rubber spatula to gently fold the batter into the aquafaba, mixing until there are just no more white steaks of aquafaba. Be careful not to deflate the stiff peaks too much by over mixing.
- divide the batter evenly into the prepared cake pans, Place the cake pans into the oven and bake the cakes for 30-32 minutes, or until the toothpick comes out clean. The cakes will look lightly golden on top. When you remove them from the oven, allow the cakes to cool in the pans for 10 minutes. The cakes will slightly sink, but that's okay. As long as they're not caving into the middle, you're fine! Once the cakes have cooled in the pans for a few minutes, you can carefully transfer them to a cooling rack to cool completely before making the vegan Swiss meringue frosting. Please keep in mind that the cakes will be delicate- more so than a vegan vanilla cake. Please handle with care!
- once your cakes have fully cooled, you can begin to make your frosting. If you'd prefer to make a vegan vanilla buttercream in lieu of a Swiss meringue buttercream, you may do so! To start: in a stand mixer or large bowl and hand mixer, cream the vegan butter for 2-3 minutes until fluffy. Add in aquafaba, and continue creaming until the mixture begins to whiten and turn even fluffier. Then add in the powdered sugar, and continue creaming the mixture until smooth and slightly glossy.
- use the frosting immediately for the cake. Use about 2/3 of the frosting to layer the cake, and crumb coat the edges. Then use the remaining frosting to create the final coating. It's easiest to chill the cake for 20-30 minutes in between the crumb coat and the final frosting layer. You can also place the frosting into the fridge to keep cold while the cake is chilling. Top with sliced strawberries and serve!
- Storage: store any leftovers sliced and in an airtight container for up to 3-4 days in the fridge or up to 2 months in the freezer.
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2.5/5 (6)Category DessertServings 1Total Time 2 hrs
- Coat an (8-inch) cake pan generously with butter, then flour, tapping out any excess flour; set aside.
- In the bowl of a stand mixer fitted with a whisk attachment, combine oil, water, vanilla, egg yolks, and 1/2 cup plus 2 tablespoons of the sugar.
CHIFFON CAKE - KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (38)Calories 201 per servingTotal Time 1 hr 20 mins
- Have on hand an ungreased 10" tube or angel food cake pan., In a large mixing bowl, beat the egg whites with the cream of tartar until foamy.
- Set aside., In a medium bowl, whisk together the remaining 1 cup (198g) sugar with the flour, baking powder, and salt., In a large mixing bowl using a whisk attachment, beat the oil, reserved egg yolks, and extracts until pale yellow.
MANGO CHIFFON CAKE RECIPE - EASY MANGO PULP CAKE - …
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4.5/5 (70)Calories 285 per servingCategory Cakes
- Using a hand beater, beat the egg whites in a bowl with the cream of tartar until soft peaks. Next, add the sugar (60 grams) and continue beating until stiff peaks form. Set aside once done
- In another bowl, combine the egg yolks and sugar (140 grams) Beat well till light and fluffy. Then, add the mango puree and oil, continue beating. Next, add the sour lime juice, edible color and essence as required. Add in the flour and mix well making sure there are no lumps
- In the end, combine the egg whites mixture, with the batter. Fold it carefully. Once the batter is ready pour it in a 7-inch baking dish, lined with parchment paper only at the base (no greasing)
- Bake this in a preheated oven for 50 to 60 mins on the top & bottom mode at 170 degrees C. The cake should spring back when pressed in the center. Once done let it sit for an hour before removing it from the cake dish
CHIFFON CAKE - RICARDO
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CHIFFON CAKE | TRADITIONAL CAKE FROM CALIFORNIA, UNITED ...
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EASY CHIFFON CAKE RECIPE - LIL' LUNA
From lilluna.com
5/5 (7)Servings 12Cuisine AmericanCategory Dessert
- Sift the cake flour, sugar, baking powder, and salt into a large mixing bowl. Make a well in the center, and add the oil, egg yolks, cold water, vanilla, and orange extract. Mix until smooth.
- In another large mixing bowl, or the bowl of a stand mixer, beat the egg whites and cream of tartar together until they form stiff peaks. Pour the batter mixture into the egg whites, folding it in gently so the egg whites don’t deflate.
- Pour the batter into an ungreased 10 inch angel food tube pan, and spread evenly. Bake 55 minutes, then increase the heat to 350 and bake an additional 10-15 minutes, until the cake is golden brown on top and a toothpick inserted in the center comes out clean. Remove from the oven and let cool upside down. Allow to cool completely, then release from the pan by running a plastic knife around the edges of the pan. Invert onto a serving platter.
LIST OF 9 BASIC SPONGE CAKES (WITH THEIR USES)
From yourarticlelibrary.com
Estimated Reading Time 8 mins
- Genoise: Genoise is named after its place of origin, Genoa in Italy. It belongs to the family of light and airy sponge cakes. While the technique for making this batter is similar to that of a basic sponge cake it does differ in that it contains melted unsalted butter.
- Chiffon Cake: ADVERTISEMENTS: Chiffon cake is a very light and airy sponge that has characteristics of both butter cake and a sponge. Its texture of a sponge makes it much desirable to a sweet tooth.
- Angel Food Cake: Angel food cake is airy and because of its lightness and its pure white colour it is said to be the ‘food of the angels’. This cake has no egg yolks, fat, or artificial leavener therefore it relies totally on stiffly beaten egg whites for leavening.
- Victoria Sponge Cake: Victoria sponge is named after Queen Victoria, who popularized this cake in her afternoon teas. Unlike basic sponge, this sponge is made by creaming method and is usually sandwiched with jam and whipped cream.
- Devil’s Food Cake: This is a rich dark chocolate cake and is made by creaming method which is very similar to Victorian sponge. The only difference is that instead of melted chocolate, this sponge relies upon cocoa powder, which makes it more profound and rich in chocolate flavour.
- Swiss Roll Sponge Cake: This is very soft sponge and it is baked in thin sheets and baked at high temperatures as low or medium heat will bake it into a biscuit.
- Madeira Sponge Cake: This is slightly different from Victorian sponge. Here the butter and sugar are creamed with egg yolks and the egg whites are stiffly beaten and folded in.
- Jaconde Sponge Cake: This is a decorative sponge and is mostly used for lining the sides of the cakes. This is quite a modern invention and is made in two stages.
- Butter Cake Sponge: Butter cake sponge as known in the USA and commonly known as an English pound cake around the world is called so because it contains a pound (450 g) of butter, flour, sugar, and eggs.
JAPANESE CHIFFON CAKE - HOJICHA FLAVOUR - CHOPSTICK CHRONICLES
From chopstickchronicles.com
5/5 (18)Calories 157 per servingCategory Dessert
- Separate the eggs into egg yolks and egg whites. Leave the egg yolks in room temperature and refrigerate the whites.
- Place the egg yolks and caster sugar in a mixing bowl and mix them well until the sugar dissolves.
CHIFFON CAKE RECIPE: 3 TIPS FOR MAKING ... - MASTERCLASS
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3.4/5 (11)Category DessertCuisine AmericanTotal Time 1 hr 10 mins
- 2. In a large mixing bowl, combine 1 cup of sugar and lemon zest. Mix together with your hands until fragrant. Add the flour and salt, and whisk to combine.
- 3. In a medium bowl, whisk together the oil, egg yolks, milk, and vanilla extract. Add it to the dry ingredients in small increments, whisking to combine.
- 4. In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites, cream of tartar, and the remaining ⅓ cup of sugar on medium speed until foamy, then increase to high speed and whip until stiff peaks form. Incorporate into the flour mixture a third at a time, and whisk to blend with a balloon whisk.
VANILLA CHIFFON CAKE + TIPS FOR THE PERFECT CHIFFON BAKE ...
From foodelicacy.com
4.4/5 (28)Total Time 1 hr 15 minsCategory Cake RecipesCalories 110 per serving
- Fit an electric mixer with a whisk attachment. In a dry, grease-free mixer bowl, pour in egg whites and sprinkle cream of tartar over.
- Add ⅓ of meringue (whipped egg whites with sugar) to the batter. Fold in gently with a whisk until well incorporated.
- Bake on the lowest rack in the oven for 45 to 50 minutes, or until done. DO NOT open the oven door. Only do so about 5 minutes before the end of baking, to test if done. The cake is done when a skewer inserted into the centre comes out clean. Note: A bit of cracking on the surface of the cake as it bakes is perfectly alright!
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