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
CARAMEL CHIFFON CAKE
Chiffon cake layers are filled and frosted with rich caramel buttercream in this decadent dessert. The best part? There's no elaborate piping required; the cake is cleverly decorated with store-bought malted milk balls, plus easy-to-make chocolate curls and caramel dots.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 8-inch layer cake
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees. Butter two 8-inch round cake pans. Line with parchment; butter parchment. In a medium bowl, whisk together flour, 1/2 cup sugar, baking powder, and salt. In a separate bowl, whisk together oil, egg yolks, milk, and vanilla seeds. Whisk egg-yolk mixture into flour mixture.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on high speed until frothy. Add cream of tartar and beat until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff, glossy peaks form, about 5 minutes. Whisk one-third of egg-white mixture into batter. Gently but thoroughly fold in remaining egg-white mixture with a rubber spatula. Transfer batter to prepared pans. Bake until tops spring back when lightly touched, about 25 to 30 minutes. Run a knife around edges of pans. Invert cakes onto a wire rack; remove parchment. Let cool completely, upside-down.
- Using a serrated knife, split each cake horizontally into three equal layers. Place a cake layer on a cake stand or turn table. Spread 3/4 cup buttercream evenly over it, then sprinkle with 1/4 cup malted milk balls. Repeat with remaining 5 cake layers. Spread remaining buttercream over top and sides of cake. Decorate with more malted milk balls, caramel dots, and chocolate curls, if desired.
GRANNY'S MAHOGANY CAKE AND FROSTING
This recipe, which is over 100 years old, was one of my grandmother's (she raised 11 children and three grandchildren) favorites. Anytime I serve this cake I get requests for the recipe.
Provided by Alice Mayo Edelhauser
Categories Desserts Frostings and Icings Chocolate
Time 2h5m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour three 9 inch round cake pans.
- Place the sugar and butter in a mixing bowl, and beat until light colored and smooth. Beat in the eggs one at a time. Stir the coffee and cocoa into the egg mixture until well blended. Measure the buttermilk, and remove 1 tablespoon, placing it in a separate small bowl, and set aside. Stir the remaining buttermilk into the egg mixture, beating until smooth.
- Stir the baking soda into 1 tablespoon buttermilk until smooth, and mix into the egg mixture. Stir in the flour, beating until smooth. Pour the batter evenly into the prepared cake pans.
- Bake in preheated oven until a toothpick or small knife inserted into the center comes out clean, about 30 minutes. Remove from the oven, and cool in the pans about 15 minutes before turning out onto a wire rack to cool completely.
- To make the frosting, beat 1 cup butter until smooth and creamy. Gradually sift in the confectioners' sugar, and beat until smooth. Stir in the coffee, cocoa, and vanilla until well blended.
- Place one cake layer on a serving plate. Spread top with about 1/5 frosting. Place the second layer on top of the first, and frost. Repeat with the third layer. Use remaining frosting to frost top and sides.
Nutrition Facts : Calories 823.9 calories, Carbohydrate 111.7 g, Cholesterol 191.6 mg, Fat 40.3 g, Fiber 1.9 g, Protein 8.2 g, SaturatedFat 24.5 g, Sodium 450.2 mg, Sugar 85.5 g
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
MAHOGANY DEVIL'S FOOD CAKE
"I found this recipe hand-written on a piece of paper, tucked into an old recipe book I bought at a garage sale," notes Jamie Regier of Omaha, Nebraska. "It has since become one of my family's most-requested desserts."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Coat three 9-in. round baking pans with cooking spray and sprinkle with flour; set aside. In a bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk. Add water; mix well. Pour into prepared pans. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. cool for 10 minutes; remove from pans to wire racks to cool completely., For frosting, in a heavy saucepan, combine the sugar, egg whites, water, corn syrup and cream of tartar. With a portable mixer, beat mixture on low speed for 1 minute. Continue beating on low over low heat until a candy thermometer reads 160°, about 5 minutes. Pour into the bowl of a heavy-duty stand mixer; add extract. Beat on high until stiff peaks form, about 7 minutes. Spread frosting between layers and over top and sides of cake.
Nutrition Facts : Calories 368 calories, Fat 4g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 378mg sodium, Carbohydrate 80g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g 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.
CLASSIC MAHOGANY SOUR CREAM CAKE
Serve our Classic Mahogany Sour Cream Cake for a special celebration or a memorable ending to a dinner party. Fill and frost this Classic Mahogany Sour Cream Cake with chocolate frosting to impress all of the chocolate lovers!
Provided by My Food and Family
Categories Flour
Time 3h10m
Yield Makes 16 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Grease and flour 2 (9-inch) round cake pans. Cover bottoms of pans with wax paper. Grease and flour wax paper; set aside. Microwave chocolate and water in medium microwaveable bowl on HIGH 1 to 2 min. or until chocolate is almost melted, stirring after each min. Stir until chocolate is completely melted; cool completely. Stir in sour cream.
- Mix flour, baking powder, baking soda and salt; set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with the chocolate mixture, beating after each addition until well blended. Add vanilla; mix well. Pour evenly into prepared pans.
- Bake 35 to 40 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min.; remove from pans. Cool completely on wire racks. Fill and frost with BAKER'S® ONE BOWL Chocolate Frosting.
Nutrition Facts : Calories 500, Fat 24 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 80 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
MARGARITA CHIFFON CAKE
Categories Cake Tequila Citrus Egg Dessert Bake Lime Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 TO 12 servings
Number Of Ingredients 20
Steps:
- For cake:
- Preheat oven to 325°F. Whisk flour, 3/4 cup sugar, baking powder and salt in large bowl to blend. Using electric mixer, beat yolks and next 5 ingredients in medium bowl to blend. Add to dry ingredients; beat just until smooth.
- Using clean dry beaters, beat egg whites and cream of tartar in another large bowl until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff but not dry. Fold 1/3 of whites into batter, then fold in remaining whites. Transfer batter to ungreased 10-inch-diameter angel food cake pan; smooth top.
- Bake cake until tester inserted near center comes out clean, about 1 hour. Immediately invert center tube of pan onto narrow-necked bottle; cool cake completely in pan.
- Run long knife around center tube and sides of pan to loosen cake. Using center tube as aid, lift cake out of pan; run knife between cake and pan bottom to loosen. Invert cake onto platter.
- For glaze:
- Stir first 5 ingredients in medium bowl until smooth. Spread over top of cake, allowing glaze to drip down sides. Let stand until glaze sets, about 2 hours. (Can be made 1 day ahead. Cover with cake dome; let stand at room temperature.) Serve cake with compote.
MAHOGANY POUND CAKE
I'm not sure where this recipe originated; I've made it for my family for over 20 years. To me, it tastes like chocolate ice cream. Make it a mocha pound cake by adding 2 tablespoons instant coffee granules! Make the cake extra special by adding Recipe #387021. :) If Hershey's Special Dark dutch-processed cocoa is used, the cake will be a rich dark color! *Note: For a lighter, even more tender cake, separate the eggs; cream in the egg yolks with the butter and sugars; fold the stiffly beaten whites into the batter after the sour cream is added.
Provided by KerfuffleUponWincle
Categories Dessert
Time 1h39m
Yield 18-20 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven at 325 degrees Fahrenheit.
- Sift together salt, flour and cocoa.
- Cream together butter, both sugars, and eggs. (See Note* ).
- Add optional instant coffee granules for a mocha pound cake!
- Add vanilla.
- Combine sour cream and baking soda.
- Combine creamed mixture with dry ingredients and alternate with sour cream mixture.
- *Note: For a lighter, even more tender cake, separate the eggs; cream in the yolks with the butter and sugars; fold the stiffly beaten whites into the batter after the sour cream is added.
- Pour into a greased and floured 10 inch tube pan.
- Bake 1 hour and 20 minutes. I cover the cake with foil paper for the last 20 minutes of baking.
MAHOGANY CAKE
A delectable chocolate cake recipe passed down from my grandmother. Fill and frost with your favorite frosting.
Provided by Karen..
Categories Dessert
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Cook cocoa and 1/2 cup milk together until smooth and thick; cool and set aside.
- Cream shortening and add sugar slowly, beating well.
- Add eggs, one at a time, beating well after each addition.
- Add vanilla.
- Sift dry ingredients together and add alternately with 3/4 cup milk to creamed mixture.
- Add chocolate mixture and mix well.
- Bake in two greased 9 inch pans at 350* for about 20 minutes.
- Frost and fill as desired.
Nutrition Facts : Calories 456.4, Fat 16.9, SaturatedFat 4.7, Cholesterol 84.7, Sodium 198.5, Carbohydrate 69.5, Fiber 1.6, Sugar 37.8, Protein 7.4
MAHOGANY CHIFFON CAKE
Number Of Ingredients 17
Steps:
- 1. Mix boiling water and cocoa set aside to cool.2. Move oven rack to lowest position. Heat oven to 325°.3. Mix flour, sugar, baking soda and salt in large bowl. Beat in oil, vanilla, egg yolks and cooled cocoa mixture until smooth.4. Beat egg whites and cream of tartar in large bowl with electric mixer on high speed until stiff peaks form. Do not underbeat. Gradually pour egg yolk mixture over beaten whites, gently folding just until blended. Pour into ungreased angel food cake pan (tube pan), 10 x 4 inches.5. Bake 65 to 70 minutes or until top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang about 2 hours or until cake is completely cool.6. Spread or drizzle top of cake with Chocolate Glaze.1 SERVING: Calories 320 (Calories from Fat 115) Fat 13g (Saturated 3g) Cholesterol 95mg Sodium 330mg Carbohydrates 48g (Dietary Fiber 1g) Protein 4g. Cake Discovery of the CenturyMany food authorities have declared that Chiffon Cake was the cake discovery of the century. This was an entirely new cake that combined the lightness of angel food cakes with the richness of butter cakes. The secret ingredient, discovered by an insurance salesman who enjoyed cooking, was cooking oil! Harry Baker made these cakes for special Hollywood occasions beginning in the late 1920s. He felt a special kinship with Betty Crocker, having listened to her radio program for a number of years, and decided that Betty should bring this new cake to the general public. He came to Minneapolis to offer the recipe to General Mills, and the deal was completed in 1947. After the home economists did some fine-tuning, the recipe and several variations were made public in a 1948 pamphlet. Betty had helped create the first really new cake in 100 years!
Nutrition Facts : Nutritional Facts Serves
MAHOGANY CHIFFON CAKE
Number Of Ingredients 11
Steps:
- Heat oven to 325.
- Combine boiling water and cocoa. Let cool.
- Blend flour, sugar, soda and salt in bowl.
- Make a well and add oil, egg yolks, vanilla, and cocoa mixture.
- Beat until smooth.
- Measure egg whites and cream of tartar into large mixing bowl and beat until very stiff.
- Pour egg yolk mixturein thin streamover entire surface of egg whites, gently cutting and folding in with rubber spatula until completely blended.
- Pour into ungreased 10" pan.
- Bake 55 min. at 325, then at 350 10-15 min.
- Invert.
- Let hang until cool.
- Ice with brown beauty icing.
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