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
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
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
PECAN PIE CHIFFON CAKE
This cake is for all those pecan pie lovers who find pecan pie a little too rich or sweet. Chiffon cakes are similar to angel food but use whole eggs rather than whites and usually have some oil to enrich them.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Position a rack in the lower third of the oven and preheat to 325˚ F. Separate the eggs; put the whites in one large bowl and the yolks in another. Let stand at room temperature to warm up while you assemble all the other ingredients, about 30 minutes. (Be prepared to make the cake batter without stopping so the eggs don't deflate.)
- Add the cream of tartar to the egg whites and beat with a mixer on medium speed until thickened and starting to turn white, 1 to 2 minutes. Gradually beat in 1/2 cup granulated sugar, then increase the speed to medium high and beat until the egg whites are glossy, thick and hold stiff peaks but are not dry, about 5 more minutes. Set aside while making the rest of the batter (don't do this ahead of time or the egg whites will deflate).
- Add the remaining 1/2 cup granulated sugar to the egg yolks along with the brown sugar. Beat with the mixer (no need to wash the beaters) until smooth and lightened in color, about 2 minutes. Beat in the vegetable oil and vanilla until smooth and thick, then beat in the milk (the batter will be thin). Add the flour, ground pecans, baking powder and salt and beat on low speed until thoroughly combined.
- Add about one-third of the beaten egg whites to the batter and fold in with a rubber spatula until combined. Add the remaining egg whites and continue to fold until no white streaks remain. Pour into an ungreased 10-inch tube pan or angel food cake pan and run the spatula around the center of the batter to create a line where excess air can escape as the cake rises.
- Bake the cake until the top is golden and springs back when touched and a long skewer inserted into the center comes out clean, about 1 hour. Remove from the oven and immediately turn the cake upside down over the slim neck of a bottle (if your pan has feet, use those instead). Let cool completely. Use a thin spatula to loosen the cake around the sides and middle of the pan. Turn out onto a platter.
- Make the glaze: Melt the butter in a medium saucepan over medium heat. Add the pecans and cook, stirring, until lightly toasted, 2 to 3 minutes. Add the brown sugar, heavy cream, corn syrup and salt and carefully stir to combine. Continue to cook, stirring, until the sauce thickens slightly and starts to pull away from the sides of the pan when stirring, about 5 minutes. Set aside to cool and thicken, stirring occasionally, about 20 minutes.
- When the glaze has thickened but is still pourable, spoon it over the cake, letting it drip down the sides. As the glaze cools, use the spoon or spatula to spread some of the pecans that fell down onto the top and sides. Let stand, at least 30 minutes.
CHIFFON CUPCAKES
Steps:
- Preheat oven to 325 degrees F.
- Place paper liners into 2 (12-cup) muffin tins and set aside. If you prefer, set 12 ovenproof coffee mugs on a half sheet pan and set aside.
- In a medium mixing bowl whisk together the flour, baking powder and salt. Set aside.
- Place the egg yolks and 5 ounces of the sugar into the bowl of a stand mixer and whisk on high for 2 minutes or until the mixture becomes pale yellow and 'ribbons' when lifted. Add the water, vegetable oil and vanilla and whisk to combine. Add the dry ingredients and whisk just to combine. Transfer the batter to a mixing bowl while you whisk the egg whites.
- Place the egg whites and cream of tartar into a clean bowl and whisk on high using the whisk attachment, until it becomes foamy. Decrease the speed to low and gradually add the remaining ounce of sugar. Increase speed to high and continue whisking until stiff peaks form, approximately 2 minutes.
- Transfer 1/3 of the egg whites to the batter and whisk until well combined. Add the remaining egg whites and fold in gently. Transfer batter into prepared muffin tins or coffee mugs, evenly dividing the batter between the cups. Place both muffin tins on the middle rack of the oven or, if using mugs, place all of them on a half sheet pan and set on the bottom rack of the oven. Bake for 30 minutes, until a toothpick comes out clean or the cupcakes reach an internal temperature of 205 to 210 degrees F. Remove from the oven to a cooling rack and allow to cool completely before frosting.
CHIFFON CAKE
This light and airy cake is one of my favourite things to make. Unlike other sponge cakes, chiffon cake is low in sugar and is very moist. It's fluffiness is achieved by folding in whipped egg whites (meringue) with the batter, and the fact that it is baked in a tube pan allows it to rise tall and not collapse.
Provided by Jade_N
Time 1h15m
Yield Serves 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 170°C. Separate the egg yolks and egg whites into two large mixing bowls.
- Whisk the egg yolks along with 20g sugar, flour, oil, milk, baking powder, and vanilla extract and set aside. Do not over-whisk.
- Using an electric whisk or stand mixer, whisk the egg whites until foamy, then whisk in the sugar in 3 small increments (20g at a time) and add the cream of tartar.
- Continue to whisk for about 10-15 mins until the mixture is light and airy. You can check if it is ready by turning the bowl upside down - if the mixture does not drip and stays in place then it is ready.
- Slowly fold the egg white mixture into the batter in small increments (about 3 times), and continue to cut and fold the mixture until it is fully combined. Do not over-mix.
- Grease the bottom of an 8-inch tube pan and pour the mixture in. Gently tap on the table a few times to ensure that it is evenly spread. Bake in the oven for about 40-50 mins, or until a toothpick inserted into the centre comes out clean.
- If you are using an angel-food cake pan, place the pan upside-down on a wire rack. If you are using a chiffon cake pan, place the pan upside-down on a tall heavy bottle. Cooling the cake upside-down will help it stretch downwards instead of collapsing.
- Allow it to cool fully before removing it from the pan. To release the cake from the pan, gently use a knife to remove the cake from the sides.
LEMON CHIFFON CAKE
Our Lemon Chiffon Cake is the perfect summertime dessert. Chiffon cakes are always made with oil, not butter, and will not get hard when refrigerated.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 7-inch cake
Number Of Ingredients 11
Steps:
- Heat oven to 325 degrees and have 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 reserved dry ingredients, and beat until smooth.
- In the bowl of an electric mixer, beat egg whites on medium speed until foamy. Add cream of tartar; beat on high speed until soft peaks form, about 1 minute. Gradually add remaining tablespoon of granulated sugar; beat on high speed until stiff peaks form, about 2 minutes.
- Gradually fold egg-white mixture into the batter; start by folding in 1/3, then fold in the remaining 2/3. Pour batter into pan. Using an offset spatula, smooth the top. Bake until a cake tester inserted in the middle comes out clean and the cake is golden, about 45 minutes.
- Remove cake from oven; invert the pan over a glass soda bottle for 2 hours to cool. Turn cake right-side up. Run a table knife all the way down between cake and pan; invert again, and remove cake. Dust cake with confectioners' sugar before serving.
ORANGE CHIFFON CAKE
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Wash angel food tube pan in hot soapy water to ensure it is totally grease free.
- Sift flour, sugar, baking powder, and salt together into bowl. Make a well in center. Put egg yolks, cooking oil, orange juice, orange rind, and vanilla into well. Set aside. Don't beat yet.
- In a large bowl, beat egg whites and cream of tartar in mixing bowl until very stiff. Set aside.
- Using same beaters, beat egg yolk-flour mixture until smooth. Gently fold 1/4 at a time into egg whites. Pour batter into ungreased 10 inch angel food tube pan.
- Bake in oven for 60 to 70 minutes, until an inserted wooden pick comes out clean. Invert pan until cake has cooled. Remove from pan. Serve plain or frost with Orange Icing.
Nutrition Facts : Calories 270.9 calories, Carbohydrate 41.6 g, Cholesterol 73.2 mg, Fat 9.7 g, Fiber 0.5 g, Protein 4.8 g, SaturatedFat 1.6 g, Sodium 302.9 mg, Sugar 22.8 g
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.
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.
BEST POPPY SEED CHIFFON CAKE
This attractive cake never seems to fail, and it's very moist. It's a great choice for that special birthday celebration. -Marilyn Beck, Medicine Hat, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, soak poppy seeds in water 1 hour. Place egg whites in a large bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 325°. Sift flour, sugar, baking powder, salt and baking soda together twice; place in another large bowl. In a small bowl, whisk egg yolks, oil, vanilla and poppy seed mixture. Add to flour mixture; beat until well blended., Add cream of tartar to egg whites; with clean beaters, beat on high speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites., Gently transfer to 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 confectioners' sugar, milk, butter and vanilla; pour over cake. If desired, top with flowers.
Nutrition Facts :
MOCHA CHIFFON CAKE
Make and share this Mocha Chiffon Cake recipe from Food.com.
Provided by Derf2440
Categories Dessert
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 17
Steps:
- For the cake: Dissolve coffee powder in hot water, cool to room temperature.
- In a large bowl, combine flour, sugar, baking powder and salt, stir until well mixed.
- Make a well in center, add oil, egg yolks, vanilla and cooled coffee.
- Beat with a wooden spoon until smooth.
- In a large bowl, beat egg whites and cream of tartar until stiff but not dry.
- Pour batter over egg whites, fold in carefully, adding grated chocolate towards the end.
- Spoon batter into ungreased 10 inch tube pan.
- Bake in a 325 degree oven for 60 to 70 minutes or until cake springs back when lightly touched.
- Turn pan upside down and let cake hang until cool.
- Remove from pan.
- Frost with cocoa whipped cream.
- For the whipped cream: In a medium bowl, combine whipping cream, sugar, cocoa powder and vanilla, stir to blend ingredients, but do not beat.
- Cover and refrigerate for 1 to 2 hours.
- Whip until soft peaks form.
- Frost cake.
- Garnish with chocolate curls.
More about "best chiffon cake food"
10 BEST CHIFFON CAKE FLAVORS RECIPES - YUMMLY
From yummly.com
HOW TO MAKE THE PERFECT CHIFFON CAKE - JUST ONE COOKBOOK
From justonecookbook.com
Reviews 342Estimated Reading Time 8 mins
CHIFFON CAKE - PREPPY KITCHEN
From preppykitchen.com
ORIGINAL CHIFFON CAKE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
HOW DO I CHOOSE THE BEST CHIFFON CAKE PAN? - DELIGHTED COOKING
From delightedcooking.com
CHIFFON CAKE | TRADITIONAL CAKE FROM CALIFORNIA, UNITED STATES OF …
From tasteatlas.com
BEST LEMON CHIFFON CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
FLUFFY LEMON CHIFFON CAKE RECIPE - COOKIES AND CUPS
From cookiesandcups.com
CHOCOLATE CHIFFON CAKE - CANADIAN LIVING
From canadianliving.com
HOW TO MAKE THE BEST CUSTARD CAKE - EAT LIKE PINOY
From eatlikepinoy.com
10 BEST CHIFFON CAKE ICING RECIPES - YUMMLY
From yummly.com
HOW TO MAKE CHIFFON CAKE EXTRA LIGHT AND AIRY - SERIOUS EATS
From seriouseats.com
CHIFFON CAKE - KING ARTHUR BAKING
From kingarthurbaking.com
CHOCOLATE CHIFFON CAKE - THE SPRUCE EATS
From thespruceeats.com
VANILLA CHIFFON CAKE - BAKING SENSE®
From baking-sense.com
BEST LEMON CHIFFON CAKE RECIPE - 2 COOKIN MAMAS
From 2cookinmamas.com
THE DIFFERENCES BETWEEN CHIFFON CAKE AND ANGEL FOOD CAKE
From cupcakeproject.com
VANILLA CHIFFON CAKE - FOODELICACY
From foodelicacy.com
HOW TO MAKE CHIFFON CAKE THAT'S BOTH RICH AND AIRY - BETTER …
From bhg.com
HOW TO MAKE CHIFFON CAKE, CHIFFON MIXING METHOD - BAKER BETTIE
From bakerbettie.com
BEST CHIFFON CAKE RECIPES FROM SCRATCH - MISS HOMEMADE
From misshomemade.com
2022 - MASTERCLASS
From masterclass.com
54 CHIFFON CAKE RECIPES IDEAS - PINTEREST
From pinterest.ca
10 BEST CHIFFON BUTTER CAKE RECIPES - FOOD NEWS
From foodnewsnews.com
EARL GREY CHIFFON CAKE アールグレイシフォンケーキ • JUST ONE …
From justonecookbook.com
LIGHT AND FLUFFY CHIFFON CAKE - DRIVE ME HUNGRY
From drivemehungry.com
SOFT AND FLUFFY CHINESE SPONGE CAKE (CHIFFON CAKE) - MOCHI MOMMY
From mochimommy.com
BEST CHOCOLATE CHIFFON LAYER CAKE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
BEST ANNA OLSON'S BEST-EVER CAKE RECIPES RECIPES, NEWS, TIPS AND …
From foodnetwork.ca
CHIFFON CAKE - RICARDO
From ricardocuisine.com
HONEY CHIFFON CAKE RECIPE - FOOD & WINE
From foodandwine.com
WHAT'S THE DIFFERENCE BETWEEN CHIFFON CAKE AND SPONGE …
From southernliving.com
CHIFFON CAKE - SUGAR SPUN RUN
From sugarspunrun.com
HOW TO MAKE THE BEST VANILLA CHIFFON CAKE - EAT LIKE PINOY
From eatlikepinoy.com
BEAUTIFUL ORANGE CHIFFON CAKE: FRESH & ZESTY CITRUS FLAVOUR ...
From foodelicacy.com
LEMON CHIFFON CAKE - KING ARTHUR BAKING
From kingarthurbaking.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