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.
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
PECAN PIE CHIFFON CAKE
This cake is for all those pecan pie lovers who find pecan pie a little too rich or sweet. Chiffon cakes are similar to angel food but use whole eggs rather than whites and usually have some oil to enrich them.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Position a rack in the lower third of the oven and preheat to 325˚ F. Separate the eggs; put the whites in one large bowl and the yolks in another. Let stand at room temperature to warm up while you assemble all the other ingredients, about 30 minutes. (Be prepared to make the cake batter without stopping so the eggs don't deflate.)
- Add the cream of tartar to the egg whites and beat with a mixer on medium speed until thickened and starting to turn white, 1 to 2 minutes. Gradually beat in 1/2 cup granulated sugar, then increase the speed to medium high and beat until the egg whites are glossy, thick and hold stiff peaks but are not dry, about 5 more minutes. Set aside while making the rest of the batter (don't do this ahead of time or the egg whites will deflate).
- Add the remaining 1/2 cup granulated sugar to the egg yolks along with the brown sugar. Beat with the mixer (no need to wash the beaters) until smooth and lightened in color, about 2 minutes. Beat in the vegetable oil and vanilla until smooth and thick, then beat in the milk (the batter will be thin). Add the flour, ground pecans, baking powder and salt and beat on low speed until thoroughly combined.
- Add about one-third of the beaten egg whites to the batter and fold in with a rubber spatula until combined. Add the remaining egg whites and continue to fold until no white streaks remain. Pour into an ungreased 10-inch tube pan or angel food cake pan and run the spatula around the center of the batter to create a line where excess air can escape as the cake rises.
- Bake the cake until the top is golden and springs back when touched and a long skewer inserted into the center comes out clean, about 1 hour. Remove from the oven and immediately turn the cake upside down over the slim neck of a bottle (if your pan has feet, use those instead). Let cool completely. Use a thin spatula to loosen the cake around the sides and middle of the pan. Turn out onto a platter.
- Make the glaze: Melt the butter in a medium saucepan over medium heat. Add the pecans and cook, stirring, until lightly toasted, 2 to 3 minutes. Add the brown sugar, heavy cream, corn syrup and salt and carefully stir to combine. Continue to cook, stirring, until the sauce thickens slightly and starts to pull away from the sides of the pan when stirring, about 5 minutes. Set aside to cool and thicken, stirring occasionally, about 20 minutes.
- When the glaze has thickened but is still pourable, spoon it over the cake, letting it drip down the sides. As the glaze cools, use the spoon or spatula to spread some of the pecans that fell down onto the top and sides. Let stand, at least 30 minutes.
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
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.
ORANGE CHIFFON CAKE
The delicate orange flavor of this simply delicious cake is perfect for rounding out a rich meal. The orange glaze would also be a nice way to top off slices of your favorite angel food cake. &Mdash; Marjorie Ebert, Conewango Valley, New York
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Let eggs stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, salt and baking soda. In a bowl, whisk the egg yolks, orange juice, oil and orange zest; add to dry ingredients. 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. Fold into orange mixture. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest rack at 350° for 45-50 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 glaze, melt butter in a small saucepan; add remaining glaze ingredients. Stir until smooth. Pour over top of cake, allowing it to drizzle down sides.
Nutrition Facts : Calories 333 calories, Fat 15g fat (5g saturated fat), Cholesterol 95mg cholesterol, Sodium 269mg sodium, Carbohydrate 47g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.
ORANGE CHIFFON CAKE
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Wash angel food tube pan in hot soapy water to ensure it is totally grease free.
- Sift flour, sugar, baking powder, and salt together into bowl. Make a well in center. Put egg yolks, cooking oil, orange juice, orange rind, and vanilla into well. Set aside. Don't beat yet.
- In a large bowl, beat egg whites and cream of tartar in mixing bowl until very stiff. Set aside.
- Using same beaters, beat egg yolk-flour mixture until smooth. Gently fold 1/4 at a time into egg whites. Pour batter into ungreased 10 inch angel food tube pan.
- Bake in oven for 60 to 70 minutes, until an inserted wooden pick comes out clean. Invert pan until cake has cooled. Remove from pan. Serve plain or frost with Orange Icing.
Nutrition Facts : Calories 270.9 calories, Carbohydrate 41.6 g, Cholesterol 73.2 mg, Fat 9.7 g, Fiber 0.5 g, Protein 4.8 g, SaturatedFat 1.6 g, Sodium 302.9 mg, Sugar 22.8 g
LEMON CHIFFON CAKE
Our Lemon Chiffon Cake is the perfect summertime dessert. Chiffon cakes are always made with oil, not butter, and will not get hard when refrigerated.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 7-inch cake
Number Of Ingredients 11
Steps:
- Heat oven to 325 degrees and have ready an ungreased 7-inch tube pan. In a medium bowl, sift together flour, baking soda, salt, and 3/4 cup granulated sugar; set aside.
- In a large bowl, whisk together egg yolks, vegetable oil, 1/3 cup water, lemon juice, lemon zest, and vanilla. Add reserved dry ingredients, and beat until smooth.
- In the bowl of an electric mixer, beat egg whites on medium speed until foamy. Add cream of tartar; beat on high speed until soft peaks form, about 1 minute. Gradually add remaining tablespoon of granulated sugar; beat on high speed until stiff peaks form, about 2 minutes.
- Gradually fold egg-white mixture into the batter; start by folding in 1/3, then fold in the remaining 2/3. Pour batter into pan. Using an offset spatula, smooth the top. Bake until a cake tester inserted in the middle comes out clean and the cake is golden, about 45 minutes.
- Remove cake from oven; invert the pan over a glass soda bottle for 2 hours to cool. Turn cake right-side up. Run a table knife all the way down between cake and pan; invert again, and remove cake. Dust cake with confectioners' sugar before serving.
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