Irish Cream Chiffon Cake Food

BAILEY'S IRISH CREAM CAKE

Steps:

• Cake: Sift dry ingredients together.
• Beat egg, oil, buttermilk, liqueur, coffee together.
• Add to the dry ingredients; beat together for about 3 minutes.
• Pour into greased/floured 10" springform pan or 9x13 pan.
• Bake at 350 for 35 to 40 minutues for the springform or 25 to 30 minutes for the 9x13- or until done.
• Cool.
• Frosting: beat ingredients together until stiff.
• Turn cake out onto a plate and frost with whipped cream mixture.
• Sprinkle with chocolate curls.

HEAVENLY CHIFFON CAKE WITH BROWNED BUTTER ICING

Steps:

• Preheat oven to 325°F
• In a large mixing bowl, mix flour, sugar, baking powder, cinnamon, salt, nutmeg, allspice, and cloves. Make a well in the center of the mixture Add oil, yolks, and water. Beat with electric mixer on low to medium speed until combined. Beat on high speed for about 5 minutes or until satin smooth. Set aside.
• Thoroughly wash beaters. In a very large mixing bowl, beat egg whites and cream of tartar until stiff peaks form (tips stand straight). Pour batter in thin stream over egg whites; gently fold together.
• Pour batter into an ungreased 10-inch tube pan. Place pan on a baking sheet or pizza pan. Bake for 60 to 65 minutes or until top springs back when lightly touched.
• Meanwhile, make icing: In a small saucepan, heat butter over medium-low heat for about 15 minutes or until browned. Remove browned butter from heat.
• After baking, immediately loosen sides of cake from pan with a spatula or knife and invert cake over a serving plate and remove pan. Cool completely.
• Place 2 cups sifted powdered sugar in a medium bowl. Stir in browned butter, vanilla, and 3 to 4 tablespoons milk until icing consistency.
• Drizzle with icing and sprinkle with nuts.

CHIFFON CAKE RECIPE BY TASTY

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!

CREAM CHIFFON CAKE RECIPE BY TASTY

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.

IRISH CREAM CHIFFON CAKE

Steps:

• Heat oven to 350F. Grease and flour 2 round cake pans,9 or 8-1/2 inches Beat egg whites in a bowl till foamy. Gradually beat in 1/2 cup ofthe sugar. Continue beating until very stiff and glossy, reserve. Mix flour and remaining sugar,baking powder and salt in a large bowl. Beat in milk, vanilla and oil, on low spead, until moistened. Beat on high speed,scraping bowl,constantly for one minute. Add liqueur and egg yolks. Beat on high speed, scraping bowl occasionally for one minute. Fold in egg white mixture and chocolate. Pour into pre-pared pans.Bake until a wooden tooth pick, inserted in the middle ..comes out clean. About 30 minutes....COOL Fill layers,and top of cake with the Irish Cream. Garnish with chocolate curls, or grated chocolate if desired. Refrigerate cake.
• IRISH CREAM,Filling and frosting : Beat 1 package (3-1/2 oz) instant vanilla pudding and pie filling (dry) and 1-1/2 cups chilled whipping cream in a small bowl until thick and thick and desired consistency. Mixture thickens quickly. Stir in 2 Tablespoons of..IRISH CREAM LIQUER. NOTE: Recipe and foto is from a General Mills advertisement for SOFTASILK(cake)FLOUR. HIGHER...LIGHTER..... SOFTASILK flour,takes the cake! That I cut out,years ago from a magazine. The year?...maybe in the seventys.