Spice Chiffon Cake Food

SPICED CHIFFON CAKE

Steps:

• Preheat the oven to 325º Fahrenheit.
• In a large bowl, sift together the flour, sugar, baking powder, soda, salt and spices. Whisk well.
• In a small bowl, beat together the egg yolks, water and vanilla. Mix well.
• Add the egg yolk mixture along with the oil to the dry ingredients. Mix well.
• In the bowl of a stand mixer, beat the egg whites and cream of tartar until they are stiff and hold peaks.
• Fold the egg whites into the batter until it is evenly mixed in.
• Pour the batter into an ungreased 10" tube cake pan.
• Bake for 50-55 minutes or until the top of the cake springs back when you touch it.
• Immediately turn the cake upside down and let it rest on glasses to cool completely.
• Once the cake is cooled, turn it over and use a long knife to loosen the edges of the cake from the pan.
• Remove the cake from the pan and place it on a cake plate.
• Sprinkle with powdered sugar.

SPICE CHIFFON CAKE

Steps:

• Move oven rack to lowest position. Heat oven to 325°F. In large bowl, beat egg whites and cream of tartar with electric mixer on high speed until stiff peaks form.
• In another large bowl, mix flour, granulated sugar, baking powder, salt, cinnamon, nutmeg, allspice and cloves. Add water, oil and egg yolks; beat with electric mixer on low speed until smooth. Gradually pour egg yolk mixture over beaten egg whites, folding with rubber spatula just until blended. Pour into ungreased 10-inch angel food (tube) cake pan.
• Bake 55 minutes. Increase oven temperature to 350°F. Bake about 10 minutes longer 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. Run knife or long metal spatula around side of pan to loosen cake; remove from pan.
• In medium bowl, mix powdered sugar, butter and vanilla. Stir in water, 1 tablespoon at a time, until smooth and consistency of thick syrup. Spread glaze over top of cake, allowing some to drizzle down side.

SPICED CHIFFON CAKE

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, allspice, cloves and nutmeg. Add the water, oil and egg yolks. Beat on low speed just until combined. Increase speed and beat until smooth. Set aside. , In a small bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter. Pour into an ungreased 10-in. tube pan. Bake at 325° for 70 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. , Remove cake from pan. For glaze, melt butter in a small saucepan. Whisk in flour and salt until smooth. Add milk all at once, stirring constantly. Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly. Remove from the heat; whisk in brown sugar and vanilla. Add confectioners' sugar; whisk until smooth. Drizzle over cake. Sprinkle with nuts.

SPICE CHIFFON CAKE

Steps:

• 1. For step 3: beat until whites are stiff peaks (do not under beat).
• 2. Pour egg yolk mixture over whites, use rubber scraper - mix gently.
• 3. Pour in ungreased tube pan, bake at 325 degrees for 50 -55 minutes. When done turn pan upside down to cool (on a coke bottle).
• 4. Icing: Melt 1/2 cup shortening - remove from heat Blend in 2 1/2 tbsp flour and 1/2 tsp salt Slowly stir in 1/2 cup milk Bring to boil (over medium heat) for 1 minutes: mixture will curl) stirring constantly. Remove from heat and stir 1/2 cup dark brown sugar (packed) Add 2 cups sifted powdered sugar, 1 cup chopped pecans, 1 tsp vanilla. **If still runny, set pan in cold water until it starts getting thick, then put on cake quickly.

SPICE CHIFFON CAKE

Steps:

• In large mixing bowl sift together well the flour, sugar, baking powder, salt and spices. Make a well (hole) in the mixture and stir in order the following: oil, egg yolks and water. Beat until smooth.
• In separate bowl, beat until very stiff the egg white and cream of tarter. It is very important to not under beat. Pour the egg yolk mixture over the egg whites and gently fold to incorporate the two mixtures together well. Use large rubber scraper/spatula for this job.
• Spoon into an ungreased 10 inch tube pan (with removable bottom). Bake in preheated 325ºF oven approximately 50 minutes or until wooden pick inserted comes out clean. Removed from oven and invert on bottle until completely cooled.
• To prepare the frosting: In medium sauce pan melt the oleo and blend in flour, salt. Stir together well. Slowly add milk and bring to a boil. Add brown sugar, stirring constantly. Remove from heat. Stir in sifted powdered sugar; now beat until creamy. Add vanilla & peanut butter blending well.
• Remove cake from pan and frost.

CHOCOLATE CHIFFON CAKE

Steps:

• Preheat oven to 350°.
• Lightly grease a 10" bundt pan.
• Sift together the 1 cup sugar, cake flour, cocoa, baking powder, baking soda and salt twice.
• In a separate bowl, mix the yolks, oil, water and vanilla.
• Mix the wet ingredients into the dry ingredients.
• In the bowl of your mixer, whip the whites to soft peaks, then slowly add the last 1/2 cup sugar and whip to stiff peaks.
• Mix 1/3 of the whites into the chocolate base to lighten, the fold the remaining whites in gently until thoroughly incorporated.
• Pour the batter into the prepared pan and bake for about 30 minutes, or until the cake JUST begins to come away from the sides.
• Immediately remove from the oven and let cool, then turn out onto a plate.
• Notes: This cake needs no icing.
• I like to fill the center with lightly sweetened whipped cream and raspberries, OR, sift a little powdered sugar over top, slice and serve with whipped cream and hot fudge sauce, or whatever you can dream up.

SPICE CAKE

Steps:

• Pre-heat the oven to 375.
• Add all of the ingredients to a large bowl and mix well.
• Pour into a buttered 9x12 pan.
• Bake for 25-30 minutes (or until firm in the middle).
• Cool on a rack before cutting.

FRESH LIME CHIFFON CAKE

Steps:

• FILLING: Combine 1 teaspoon lime rind, 1/4 cup lime juice, and sweetened condensed milk in a small bowl, stirring until blended. Cover and chill 3 hours.
• Preheat oven to 325°.
• CAKE: Coat bottoms only of 3 (8-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour.
• Combine 2 cups cake flour, 1 cup sugar, baking powder, and 1/2 teaspoon salt in a large bowl, stirring with a whisk until well combined.
• Combine oil, 1/3 cup juice, 3 tablespoons water, 1 teaspoon rind, lemon extract, and egg yolks in a medium bowl, stirring with a whisk.
• Add oil mixture to flour mixture; beat with a mixer at medium speed until smooth.
• Place egg whites in a large bowl; beat with a mixer at high speed until foamy.
• Add cream of tartar; beat until soft peaks form.
• Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
• Gently stir one-fourth of egg white mixture into flour mixture; gently fold in remaining egg white mixture.
• Divide cake batter equally among prepared pans, spreading evenly. Break air pockets by cutting through batter with a knife.
• Bake for 20 minutes or until cake springs back when lightly touched.
• Cool in pans for 10 minutes on a wire rack; remove from pans.
• Remove wax paper from cake layers.
• Cool completely on wire rack.
• FROSTING: Combine 3 tablespoons sugar and 2 tablespoons lime juice in a small glass bowl. Microwave at high for 30 seconds or until sugar dissolves. Cool completely. Fold into whipped topping.
• ASSEMBLY: Place 1 cake layer on a plate; spread half of filling over cake layer. Top with second layer, remaining half of filling, and third layer. Spread frosting over top and sides of cake.
• Garnish with mint, blueberries, and lime wedges, if desired.
• Store cake loosely covered in refrigerator for up to 3 days.

ASIAN HONEY CHIFFON CAKE (JAPANESE, TAIWANESE)

Steps:

• Grease a loaf tin, and layer baking (waxed) paper into the tin, cut the corners so they lie flat against the tin.
• Preheat the oven to 150C / 300°F.
• Whisk together the 4 yolks and the 20g of caster sugar, slowly add in the honey until thick and pale. Whisk in the oil, then milk.
• Sift the flour, and fold in, rapidly and with big gestures, to the above mixture until the flour disappear.
• Use another oil-free water-free bowl, beat the eggs whites with cream of tartar / vinegar until soft peak. Beat in the 50g of sugar and continue to beat until stiff peak.
• Fold in 1/3 of the egg whites to the mixture, then fold in the rest just until even. Be mindful not to deflate the texture.
• Pour the mixture into the prepared tin, smooth the top, and bake for 40-50 minutes. Done when inserted skewer comes out clean.
• Turn out onto a wire wrack and cool before glazing with clear jelly or apricot sauce. (I never really got around to that stage as it's gone by then).
• Enjoy!
• p.s. I have made this into cup cakes and it is very popular at parties!