Apple Chiffon Cake Recipes

PINEAPPLE CHIFFON CAKE

Pineapple Chiffon Cake image

I was looking for an unusual recipe to enter in competition at the local county fair, so I looked through Mom's old recipes and found this. I love pineapple, so thought I would give this a try. It brought me a blue ribbon at the fair!- Cheryl Tichenor, Elgin, Illinois

Provided by Taste of Home

Categories Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

8 large egg whites, room temperature
2-1/4 cups cake flour
1-1/2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
5 large egg yolks, room temperature
2/3 cup unsweetened pineapple juice
1/2 cup canola oil
2 teaspoons grated lemon zest
1/2 teaspoon cream of tartar
GLAZE:
2 cups confectioners' sugar
2 tablespoons butter, melted
2 to 3 tablespoons unsweetened pineapple juice

Steps:

In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the egg yolks, pineapple juice, oil and lemon zest. Add to dry ingredients; beat until well blended. , In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. , Bake on the lowest oven rack at 325° for 55-60 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake to a serving plate. Combine the confectioners' sugar, butter and enough pineapple juice to achieve a glaze consistency. Drizzle over top of cake, allowing some glaze to drape down the sides.

Nutrition Facts : Calories 408 calories, Fat 13g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 253mg sodium, Carbohydrate 68g carbohydrate (46g sugars, Fiber 1g fiber), Protein 6g protein.

SURPRISE CINNAMON CHIFFON CAKE

Surprise Cinnamon Chiffon Cake image

"My family loves fresh strawberries, and they often request this easy and delicious cake in the summer, relates Janine Trappe of International Falls, Minnesota.

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

1 cup plus 2 tablespoons all-purpose flour
3/4 cup sugar, divided
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3 eggs, separated
6 tablespoons water
1/4 cup canola oil
1/2 teaspoon vanilla extract
1/8 teaspoon cream of tartar
FILLING:
1-1/4 cups heavy whipping cream
1/4 cup confectioners' sugar
1/4 teaspoon vanilla extract
1-1/2 cups sliced fresh strawberries

Steps:

In a small bowl, combine flour, 1/2 cup sugar, baking powder, cinnamon and salt. Whisk the egg yolks, water, oil and vanilla; add to dry ingredients. In another small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold into batter., Gently spoon into an ungreased 7-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 40-50 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake. Cut a 3/4-in. slice from top of cake; set aside. Using a sharp knife, carve a tunnel out of cake, leaving a 1-in.-thick wall on all sides; carefully remove cake from tunnel. (Discard cake from tunnel or save for another use.), For filling, in a small bowl, beat cream, confectioners' sugar and vanilla until soft peaks form. Set aside two-thirds of mixture. Fold remaining cream mixture into the strawberries; spoon into tunnel. Replace cake top. Frost top and sides of cake with reserved cream mixture.

Nutrition Facts : Calories 383 calories, Fat 23g fat (10g saturated fat), Cholesterol 131mg cholesterol, Sodium 162mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 1g fiber), Protein 5g protein.