Chiffonhoneycake Recipes
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
CHIFFON HONEY CAKE
This is very easy and very good! I was real happy how this turned out. It looked perfectly cooked and I followed the directions almost exactly. The only thing I did differently was cooked 10 minutes longer on 350 than what it called for, by accident. I turned the timer off and forgot to turn the heat down right away. Oh well, it turned out perfect to me and dh was proud to take 1/2 of it to work. I was worried about not prepping the pan, but it worked out great!
Provided by Chef Mommie
Categories Dessert
Time 1h20m
Yield 1 cake, 15-20 serving(s)
Number Of Ingredients 9
Steps:
- Beat the eggs well, add sugar and beat at high speed until light & creamy.
- Add oil and honey, beating at medium speed until well blended.
- Combine dry ingredients and add to mixture alternately with coffee.
- Pour into an ungreased 10" tube pan.
- Bake at 350º for 15 minutes, then reduce heat to 325 degrees and bake for one hour longer.
- When cake is done, invert and cool completely before removing from pan.
- If it sticks before removing pan, run a knife around the edges to loosen.
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
CHIFFON FRUITCAKE
Unlike typical fruitcakes, this tall cake is nice and light. The cinnamon whipped cream adds a bit of festive flair. -Tonya Farmer, Iowa City, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings (2 cups whipped cream).
Number Of Ingredients 19
Steps:
- In a large bowl, combine 2 cups flour, sugar, baking powder, salt and cinnamon. In another bowl, whisk the egg yolks, water, oil, lemon zest and vanilla; add to dry ingredients and beat until well blended. , In another bowl, beat egg whites and cream of tartar until soft peaks form; fold into batter. Toss cherries, pecans and candied fruit with remaining flour; fold into batter. Pour into an ungreased 10-in. tube pan., Bake at 325° for 55-60 minutes or until top springs back when lightly touched. Immediately invert the pan; cool completely. Carefully run a knife around edge of pan to loosen. Remove cake from pan and place on a serving plate. , For whipped cream, in a small bowl, beat the cream, sugar, vanilla and cinnamon until soft peaks form. Serve with cake.
Nutrition Facts : Calories 463 calories, Fat 23g fat (7g saturated fat), Cholesterol 151mg cholesterol, Sodium 355mg sodium, Carbohydrate 58g carbohydrate (38g sugars, Fiber 2g fiber), Protein 7g protein.
ASIAN HONEY CHIFFON CAKE (JAPANESE, TAIWANESE)
Since I was little, I've always had honey cake. It's the fluffiest, melt-in-your-mouth cake that has a nice scent of honey. It's usually baked in a rectangular tin (loaf tin), and once cooled, we put a glaze of clear jelly/apricot glaze on top for a glossy finish and served as simple slices, as anything else would overwhelm the delicate taste of honey.
Provided by Cabnolen
Categories Dessert
Time 1h
Yield 1 loaf, 4-6 serving(s)
Number Of Ingredients 8
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!
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.
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- Preheat the oven to 350°. In a small bowl, stir together the honey and tea; let cool. In a medium bowl, stir together the flour and baking soda. In a large bowl, using a handheld mixer at medium-high speed, beat half of the granulated sugar with the egg yolks until thick and pale, about 2 minutes. Slowly drizzle in the olive oil, beating until thickened, then beat in the honey-tea mixture and the dry ingredients in alternating batches.
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- Meanwhile, stir the confectioners’ sugar with the lemon juice, adding 1 teaspoon at a time, to form a thick glaze. Once the cake has cooled, run a thin knife around the edge to release it from the pan. Lift out the cake by the central tube. Run a knife between the bottom of the cake and the pan, then transfer the cake to a serving plate. Drizzle with the lemon glaze and serve.
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