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
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
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.
CHOCOLATE CHIFFON CAKE
If you want to offer family and friends a dessert that really stands out from the rest, this is the cake to make. The beautiful high, rich sponge cake is drizzled with a succulent chocolate glaze. -Erma Fox, Memphis, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 20 servings.
Number Of Ingredients 17
Steps:
- Let eggs stand at room temperature for 30 minutes. In a bowl, combine cocoa and water until smooth; cool for 20 minutes. In a large bowl, combine flour, sugar, baking soda and salt. In a bowl, whisk the egg yolks, oil and vanilla; add to dry ingredients along with the cocoa mixture. Beat until well blended. In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Gradually fold into egg yolk mixture. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate., For icing, melt butter in a saucepan. Remove from the heat; stir in the confectioners' sugar, chocolate, vanilla and water. Drizzle over cake. Sprinkle with nuts if desired.
Nutrition Facts : Calories 268 calories, Fat 11g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 262mg sodium, Carbohydrate 40g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.
GREEN TEA (MATCHA) CHIFFON CAKE
This is the recipe for the basic green tea chiffon cake. Please refer to the explanation in this article for in-depth information.
Provided by KP Kwan
Categories Dessert
Time 1h14m
Number Of Ingredients 10
Steps:
- Preheat the oven to 325°F/160°C.
- Separate three eggs. Egg yolks in one and whites in another stainless steel bowl.
- Whisk the eggs yolks with the sugar in ingredient (1), then add the oil and subsequently the water. Mix it until homogenous.
- Sieve all the ingredients in (2). Add the sieved ingredients to the egg yolk batter. Mix until homogenous.
- Beat the egg whites until it becomes foamy. Add the castor sugar and cream of tartar. Continue beating at medium speed until it forms firm peaks.
- Add 1/3 of the meringue to the batter, gently mix well.
- Divide the remaining meringue into the 2 portions. Add the first portion to the batter and fold in the meringue gently.
- Once it is almost homogenous, add the second portion. Fold until only traces of meringue are visible.
- Pour the batter into the tube pan.
- Bake at 325°F/160°C top temperature and 375°F/180°C bottom temperature.
- Bake for 25 minutes, check if the top of the cake is too brown or about to crack. Cover with aluminum foil or a small metal tray if necessary.
- Continue to bake for another 40 minutes or until it is cooked.
- Invert the cake on a wire rack. Let it cools fully.
- Lightly tap the cake pan with your palm, while rotating the pan. The cake will eventually detach from the pan.
- Squeeze the side of the cake close to the base until the base detaches from the cake. Remove the base. Serve.
Nutrition Facts : Calories 140 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 69 milligrams cholesterol, Fat 7 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 55 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
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
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.
PINEAPPLE CHIFFON CAKE
Make sure to drain the pineapple very well, I drain in a small-holed strainer and push the crushed pineapple down in the strainer with a large spoon over a small bowl, to make sure it is well drained, If desired add in 1-2 teaspoons of vanilla extract into the egg yolk/oil batter, and a few drops of yellow food coloring may be added to the whipped cream just for a little color
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 350 degrees.
- Prepare an ungreased tube pan.
- In a bowl, sift together flour, sugar, baking powder and salt.
- Make a well in the center of the flour mixture; add in oil, egg yolks, and the 3/4 cups pineapple juice; beat with a wire whisk until smooth.
- In a large mixing bowl,, beat the egg whites and the cream of tartar together until very stiff peaks form (DO NOT UNDER BEAT!).
- Pour egg yolk/oil batter over the egg whites; gently fold the egg whites making sure it is well blended from the bottom of the bowl (I use a large spatula for this).
- Pour the batter in tube pan.
- Bake for 60 minutes, or until cake springs back when touched.
- Invert/turn over and cool (I use a long-neck bottle, a beer bottle will do fine to invert the pan on).
- Run a knife along sides of cooled cake, and remove from pan.
- Split into two layers.
- Fill and frost with pineapple filling/topping (make sure that cake is completely cooled before frosting and filling.
- To make the pineapple topping/filling: whip the 2-3 cups of whipped cream add in the amount of sugar that you desire.
- Fold in the very well drained crushed pieapple.
- Use to fill and frost cake.
- Refrigerate any leftover cake, but you won't have to worry, there won't be any leftovers LOL!
- Delicious!
Nutrition Facts : Calories 475.5, Fat 25.8, SaturatedFat 11, Cholesterol 133, Sodium 337.7, Carbohydrate 56.3, Fiber 0.8, Sugar 33.7, Protein 6.4
CREAM CHIFFON CAKE RECIPE BY TASTY
Here's what you need: eggs, cream of tartar, oil, milk, all purpose flour, sugar, heavy cream, icing sugar, vanilla extract, fruit of decoration
Provided by Will Zhao
Categories Desserts
Yield 8 servings
Number Of Ingredients 10
Steps:
- Place the oil and flour into a large mixing bowl and mix well until thick. Next, add the milk and egg yolks and mix until smooth.
- Place egg whites into a stand mixer fitted with a whisk attachment and beat until frothy. Add cream of tartar and keep beating for 1 minute and then slowly sprinkle in the sugar. Continue beating until stiff peaks form.
- Gently fold the meringue into the egg yolk mixture in 3 stages until fully combined and homogenized. Do not overmix.
- Pour into 2 small ungreased pans or one 8' pan and bake at 155°C (310°F) for 40-50 mins.
- Once done, leave to cool completely inside the pan.
- Place heavy cream, vanilla and icing sugar into a stand mixer with a whisk attachment. Beat on medium until stiff peaks. You can adjust the amount of sugar to your liking.
- Once the cake has completely cooled, go around the sides with a knife and carefully take it out.
- Frost the cake with the cream and top with fresh fruits.
- Serve.
Nutrition Facts : Calories 586 calories, Carbohydrate 37 grams, Fat 50 grams, Fiber 0 grams, Protein 10 grams, Sugar 30 grams
LEMON CHIFFON CAKE
Provided by Kathy Specht
Categories Cake Citrus Egg Dessert Bake Picnic Lemon Summer Shower Potluck Bon Appétit California Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F. Sift flour, sugar, baking powder and salt into large bowl. Using electric mixer at low speed, beat in vegetable oil, egg yolks, lemon juice, water and lemon peel. Combine egg whites and cream of tartar in another large bowl. Using clean dry beaters, beat until stiff but not dry. Fold 1/4 of whites into batter to lighten. Gently fold in remaining whites.
- Pour cake batter into ungreased 10-inch-diameter tube pan. Tap pan on counter or run rubber spatula through cake batter to release air pockets. Bake cake until springy to touch, about 1 1/4 hours. Immediately invert cake in pan over neck of bottle. Cool cake completely. Run knife around pan sides to loosen cake. Transfer cake to plate. Dust with powdered sugar.
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
ORANGE CHIFFON CAKE
Light, fluffy, orange chiffon cake made with fresh oranges. Make a simple powdered sugar glaze to top the cake for a simply gorgeous dessert recipe.
Provided by Julie Clark
Categories Dessert
Number Of Ingredients 14
Steps:
- Preheat oven to 325º Fahrenheit.
- Separate the eggs, putting the egg yolks in one bowl and egg whites in another. Set aside.
- In a large bowl, sift together the flour, sugar, baking powder and salt. Set aside.
- In another bowl, mix together the egg YOLKS, water, oil, orange zest and vanilla.
- Pour the wet ingredients into the dry and mix until well combined.
- Add the cream of tartar to the egg whites. Using a stand mixer, beat until the peaks are stiff. (This took about 4 minutes in a stand mixer.)
- Gently fold the egg white mixture into the batter until combined. Batter will be very light and fluffy.
- Pour into an ungreased tube pan (with a removable bottom) and bake on the lowest rack for 50 minutes, or until top springs back when touched.
- Immediately invert the pan and let it rest upside down on three glasses.
- Allow the cake to cool upside down completely, then slide a knife around the sides and center of the pan to loosen the cake.
- Remove the cake to a plate.
- To make the orange glaze, whisk together the sugar, orange zest and orange juice. Add ½ to 1 tablespoon of heavy cream if the glaze is still too thick.
- Drizzle the cake with the orange glaze.
- Store in an airtight container at room temperature.
Nutrition Facts : Calories 344 kcal, Carbohydrate 52 g, Protein 6 g, Fat 13 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 110 mg, Sodium 238 mg, Fiber 1 g, Sugar 35 g, UnsaturatedFat 10 g, ServingSize 1 serving
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.
RED VELVET MARBLED CHIFFON CAKE
Chiffon cakes are mostly leavened by the meringue that is folded into the batter, making them light and fluffy in texture. This recipe has a mild chocolate flavor from the cocoa powder used to create the red velvet marbling technique and is topped with a traditional cream cheese frosting.
Provided by Food Network
Categories dessert
Time 2h20m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 325 degrees F.
- For the marbling: In a small bowl, whisk together the cocoa powder, sugar, vegetable oil, and food coloring. Whisk in the boiling water until the mixture is smooth and set aside to cool to room temperature.
- For the chiffon cake: Sift the cake flour with 3/4 cup of the sugar into a separate medium bowl. Add the baking powder and salt and whisk together. Set aside.
- In a separate medium bowl, whisk together the 7 egg yolks, milk, vegetable oil and vanilla until combined.
- Add the wet mixture to the dry ingredients and whisk together to form a loose batter. Be sure to continue whisking until all the clumps of flour have been completely incorporated and the batter is smooth. Set aside
- Meanwhile, add the 9 egg whites to the bowl of a stand mixer fitted with a whisk attachment and begin to beat on medium speed until foamy. Add the cream of tartar and continue beating. Begin slowly streaming in the remaining 3/4 cup sugar and continue beating until the meringue holds stiff, glossy peaks, 2 to 3 minutes.
- With a rubber spatula, stir a third of the meringue into your batter, folding it in to preserve as much air in the egg whites as possible. Gently fold in the remaining meringue and continue to stir until completely incorporated.
- Remove 2 cups of the batter and fold into your cooled chocolate mixture.
- Grease two 9-inch round cake pans with baking spray, butter or shortening. Cut 2 parchment circles and line the bottoms of the pans. Grease the paper as well.
- Divide half of the vanilla cake batter evenly between the prepared cake pans. Dot the chocolate batter on top. Cover with the remaining vanilla batter. With a toothpick, skewer or butter knife, swirl the batters around to create a marble effect.
- Bake until a cake tester comes out clean, 25 to 30 minutes. Remove from the oven and allow the cakes to cool in the pans for 10 minutes. Gently pull the sides away from the edges of the pan with a butter knife and invert cakes onto a cooling rack to cool completely. Remove the parchment.
- For the cream cheese frosting: Add the cream cheese to the bowl of a stand mixer fitted with the paddle attachment and mix until smooth. Add the butter and continue beating on medium until smooth.
- Add half the confectioners' sugar and mix starting on low and increasing to medium-high speed until fluffy. Add the remaining confectioners' sugar and the vanilla extract. Mix until fluffy, smooth and velvety. If the mixture is too thick, loosen with a splash of milk. Add a bit more confectioners' sugar if the frosting seems too loose. Transfer the frosting to a pastry bag fitted with a large star tip.
- Place a cooled cake layer on a serving platter with the domed side down. Pipe about 1 1/2 cups cream cheese frosting into large rosettes on top and spread evenly with an offset spatula. Top with the second cake layer, domed-side up. Frost the top and sides of the cake with the remaining cream cheese frosting.
More about "chiffon cake recipe by tasty food"
ORANGE CHIFFON CAKE - FOOD FUSION
From mail.foodfusion.com
Estimated Reading Time 2 mins
APPLE CHIFFON CAKE - FOOD RECIPES HQ
From foodrecipeshq.com
Estimated Reading Time 1 min
CHIFFON CAKE - KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (38)Calories 201 per servingTotal Time 1 hr 20 mins
CHIFFON CAKE | TRADITIONAL CAKE FROM CALIFORNIA, UNITED ...
From tasteatlas.com
JAPANESE BLACK SESAME CHIFFON CAKE - FOODELICACY
From foodelicacy.com
3.9/5 (52)Total Time 1 hr 20 minsCategory Cake RecipesCalories 378 per serving
- Heat up a wok or skillet over low fire. When hot, add half of the black sesame seeds and dry fry for about 10 minutes, until lightly toasted and fragrant. Repeat with the remaining half. Tip! Add a few white sesame seeds into the mix. When the white seeds turn a light, toasty brown, scoop out the batch.
- Preheat oven to 160°C (320°F). Position the oven rack on the lowest in the oven. Have a 20-cm (8-inch) chiffon tube pan ready. DO NOT GREASE.
- 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!
LEMON CHIFFON CAKE WITH BLUEBERRY-CORIANDER ... - FOOD & WINE
From foodandwine.com
5/5 (13)Category Lemon Cake
- Preheat oven to 350°F. Spray 2 (8-inch) nonstick round cake pans with baking spray; set aside.
- Place 1 cake layer on a cake plate. Using an offset spatula, spread 1 1/2 cups blueberry-coriander buttercream frosting from the center of the cake outward, forming a 1/2-inch-thick frosting layer with a 1-inch-wide, 3/4-inch-tall border around the perimeter to encase the curd. Spoon Meyer lemon curd in center of frosted layer; spread to edges of frosting border. Top with remaining cake layer. Spread a thin layer of frosting over top and sides of cake. Refrigerate 15 minutes. Spread remaining frosting in a thick layer over top and sides of cake. Garnish with blueberry-coriander jam, blueberries, kumquats, lemon, mint, and edible flowers.
CHIFFON CAKE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
5/5 Total Time 30 minsServings 2
SPONGE CAKE AND CHIFFON CAKE, WHAT'S ... - KREASI PONDAN FOOD
From pondan.com
Estimated Reading Time 3 mins
ORANGE CHIFFON CAKE RECIPE - TASTINGTABLE.COM
From tastingtable.com
5/5 (19)Calories 281 per servingCategory Dessert
EASY CHIFFON CAKE RECIPE - LITTLE SWEET BAKER | RECIPE ...
From pinterest.ca
Estimated Reading Time 1 min
ORANGE GLOW CHIFFON CAKE RECIPE | EPICURIOUS
From epicurious.com
3.4/5 (19)Servings 14
CHOCOLATE ORANGE CHIFFON CAKE RECIPE | FOOD GYPSY
From foodgypsy.ca
Reviews 7Servings 8Cuisine AmericanCategory Cakes
HONEY CHIFFON CAKE RECIPE - FOOD & WINE
From foodandwine.com
5/5 Total Time 1 hr 20 minsServings 1
LEMON CHIFFON CAKE | MY CAKE SCHOOL
From mycakeschool.com
4.3/5 (5)Category Cakes And Cupcakes
TAISAN RECIPE: HOW TO MAKE FILIPINO CHIFFON CAKE - EAT PH
From eatph.com
Cuisine FilipinoTotal Time 1 hr 2 minsCategory Snacks RecipesCalories 329 per serving
CHIFFON CAKE RECIPE - COOKIST.COM
From cookist.com
Servings 8Total Time 1 hr 20 mins
CHIFFON CAKE RECIPE: 3 TIPS FOR MAKING CHIFFON CAKE - …
From masterclass.com
3.2/5 (8)Category DessertCuisine AmericanTotal Time 1 hr 10 mins
HOW TO MAKE THE PERFECT CHIFFON CAKE - JUST ONE COOKBOOK
From justonecookbook.com
Reviews 339Estimated Reading Time 8 mins
CHIFFON CAKE RECIPE | HOW TASTY CHANNEL | RECIPES VIDEOS
From yummy.video
CHIFFON CAKE RECIPE – TIMMYSPIES.COM
From timmyspies.com
CHIFFON CAKE RECIPE | HOW TASTY CHANNEL | RECIPES VIDEOS
From bucksnothingbutvideorecipes.pro
TASTY - CHIFFON CAKE AS MADE BY JUN | FACEBOOK
From facebook.com
SIX INCH CHIFFON CAKE | MISS CHINESE FOOD
From misschinesefood.com
CHIFFON CAKE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
CHIFFON CAKES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHOCOLATE CHIFFON CAKE - CANADIAN LIVING
From canadianliving.com
PEPPERMINT CHIFFON CAKE TASTY RECIPES - FOOD GRABS
From recipesfoodgrabs.blogspot.com
MAPLE WALNUT CHIFFON CAKE RECIPE BY CANOLA INFO - NDTV FOOD
From food.ndtv.com
54 CHIFFON CAKE RECIPES IDEAS | CHIFFON CAKE, CAKE RECIPES ...
From pinterest.ca
EASY CHIFFON CAKE RECIPE - ELLINIKI KOUZINAELLINIKI KOUZINA
From ellinikikouzina.net
CHIFFON CAKE RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
ORANGE CHIFFON CAKE RECIPE BY THE KITCHENIST - YOUTUBE
From youtube.com
MARY BERRY CHIFFON CAKE RECIPES
From tfrecipes.com
196 EASY AND TASTY CHIFFON CAKES RECIPES BY HOME COOKS ...
From cookpad.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