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
LIGHT AND FLUFFY CHIFFON CAKE
Learn how to make a light & fluffy vanilla chiffon cake with this simple, easy to follow recipe! Full of expert tips & tricks to get the perfect chiffon cake that's soft, airy, light, and won't shrink or deflate.
Provided by Jamie
Categories Baked Goods Dessert
Time 35m
Number Of Ingredients 10
Steps:
- Preheat your oven to 355 degrees F. Add the egg yolks, vegetable oil, water, vanilla, salt, and half of the sugar to a large mixing bowl. Whisk well to combine. (The remaining half of the sugar will be used for the egg whites.)
- Sift the cake flour and baking powder, into the egg yolk mixture in three batches. Fold after each time until well combined. Avoid over mixing.
- Add the egg whites and cream of tarter to a large mixing bowl. Beat on medium high speed while adding the remaining half of the sugar. Add the sugar in three batches until you've reached firm peaks. See Note 1.
- Add half the beaten egg whites to the egg yolk mixture. Fold gently to combine then add the remaining half. Fold gently again to avoid deflating the batter. The batter should be light, airy, and fluffy.
- Spray the inside of your ungreased, aluminum chiffon cake pan with water including the inner tube. This helps prevent the cake from sticking too much to the pan once baked. Pour the batter into the pan and fill up to 75% full otherwise you may risk overflow.
- Bake at 355 degrees F for 25 to 35 minutes. Your baking time will depend on how shallow or deep your pan is. See Note 2. Check after 25 minutes for doneness. It's ready when a toothpick inserted in the center comes out clean and the top is a golden brown color. If your pan is tall and deep, you may have to bake it longer.
- Remove from the oven and immediately flip the chiffon pan upside down to invert it. Cool it down as soon as possible to prevent it from sinking and deflating.Drape a cold, damp towel over it to cool it down as quickly as possible. Rinse the towel under cold water and wring it dry. Drape it over the pan again and repeat this process until the pan is no longer hot. See Note 3.
- Once the cake has cooled, flip over the pan and carefully run a knife along the sides of the pan to help remove it. Then run a knife along the bottom of the pan to remove it from the base.
- Invert the cake again so the flat side is facing up and dust on powdered sugar. Slice and serve.
Nutrition Facts : Calories 233 kcal, Carbohydrate 34 g, Protein 5 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 92 mg, Sodium 130 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving
BEST BIRTHDAY CAKE WITH CHIFFON ICING
this cake, from the 1950s, is not too sweet and the icing has the silkiest, smoothest texture and a great flavor - these cupcakes were the absolute favorites of my daughter's class when she was growing up
Provided by carrie sheridan
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Grease 2 9-inch cake pans with crisco and then cover with flour, shaking out the excess over the sink.
- Cream crisco and sugar in a mixer.
- Add eggs and beat well.
- Sift flour [you can just shake the flour through a sieve].
- Measure and sift flour again with the baking powder and salt.
- Mix milk with vanilla.
- In thirds, alternately add the flour mixture and then the milk mixture until it's all incorporated.
- Beat well until blisters form in the batter - at least 2 minutes.
- Pour batter into cake pans.
- Bake at 375 for 30-35 minutes.
- Cupcake pans bake for 15-20 minutes.
- Let cool.
- Frost with Chiffon Icing.
Nutrition Facts : Calories 428.8, Fat 18.2, SaturatedFat 5.1, Cholesterol 60.1, Sodium 415.1, Carbohydrate 60.9, Fiber 0.8, Sugar 35.1, Protein 6.1
SUNSHINE CHIFFON CAKE WITH CREAMY ORANGE FROSTING
I love to make this light orange cake in the spring and summertime. I discovered this great recipe in a cookbook called "My Mother's Southern Desserts". There are tons more wonderful recipes in it! Frost with Recipe #26165.
Provided by SharleneW
Categories Dessert
Time 1h30m
Yield 1 ten inch tube cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 325°F.
- In a large mixing bowl, beat the egg yolks with an electric mixer until frothy, then gradually add 2/3 cup of the granulated sugar, beating until thick.
- In a small bowl, combine the orange rind and juice and add to the yolk mixture alternately with the flour, beating until well blended.
- Wash and dry the beaters.
- In another large mixing bowl, combine the egg whites, cream of tartar and salt.
- Beat until soft peaks form, then gradually add the remaining 2/3 cups granulated sugar and beat until stiff peaks form.
- Gently fold the egg whites into the yolk mixture, scrape the batter into an ungreased 10-inch tube pan and bake until a cake tester inserted in the center comes out clean (about 1 hour and 10 minutes).
- Let the cake cool in the pan for 10 minutes, then invert on wire rack to cool completely.
- Frost the top and sides of the cake with Creamy Orange Frosting and let the cake stand for at least 1 hour before serving.
LEMON CHIFFON CAKE
This moist, airy lemon chiffon cake was my dad's favorite. Mom revamped the original recipe to include lemons. I'm not much of a baker, but whenever I make this dessert my family is thrilled! -Trisha Kammers, Clarkston, Washington
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 325°., Sift flour, sugar, baking powder and salt together twice; place in another large bowl. In a small bowl, whisk egg yolks, water, oil, lemon zest and vanilla until smooth. Add to flour mixture; beat until well blended., Add cream of tartar to egg whites; with clean beaters, beat on medium speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 50-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1 hour., Run a knife around sides and center tube of pan. Remove cake to a serving plate., In a small bowl, combine frosting ingredients; beat until smooth. Spread over cake.
Nutrition Facts : Calories 345 calories, Fat 13g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 288mg sodium, Carbohydrate 54g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.
CHIFFON ICING FOR BIRTHDAY CAKE CARRIE SHERIDAN
this is so unusual, i've only found it once at a caterer's bakery - the texture is silky and smooth and tastes only slightly chocolate-y... as kids, we used to make a batch to just eat right out of the mixing bowl!
Provided by carrie sheridan
Categories Dessert
Time 40m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Mix together milk and flour in a small saucepan.
- Cook until thick, stirring constantly.
- Set aside to cool, covering the top with saran wrap.
- Beat together the crisco, butter, sugar and vanilla.
- Beat the first ingredients into the second until it is very light and fluffy - about 10 minutes!
- Add Hershey's cocoa, one tablespoon at a time, to taste [not more than 1/4 cup].
- Add more sugar, if desired.
- Frost birthday cake with this and refrigerate for several hours to chill thoroughly.
- Note: this frosting is best straight out of the refrigerator -- it does melt in warm weather -- but it's good No Matter WHAT!
Nutrition Facts : Calories 236.3, Fat 15.3, SaturatedFat 7.7, Cholesterol 27.8, Sodium 93.3, Carbohydrate 24.2, Fiber 0.3, Sugar 20, Protein 1.4
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