COFFEE CHIFFON CAKE WITH COFFEE BUTTERCREAM FROSTING
Baking this soft, moist and ultra fluffy coffee chiffon cake couldn't be easier! And for the ultimate coffee dessert, top with a delicious coffee buttercream frosting to bring this cake to a whole new level!
Provided by Celia Lim
Categories Cake Recipes
Time 1h20m
Number Of Ingredients 18
Steps:
- Preheat the oven to 165°C (329°F). Position an oven rack to the lowest in the oven. Ready a 20-cm (8-inch) chiffon tube pan. DO NOT GREASE.
- Sift together the cake flour, baking powder, baking soda and salt into a bowl.
- In a separate, large mixing bowl, whisk egg yolks and sugar until thick and fluffy, about 3 to 5 minutes.
- Stir in the coffee solution, vanilla (or coffee) extract, coffee paste (optional), milk and oil, and mix until well combined.
- Add the sifted flour mixture in 2 additions. Stir with a whisk until all the flour is incorporated and no streaks of flour are visible. The mixture should be thick, smooth and free of lumps.
Nutrition Facts : ServingSize 1 serving, Calories 414 kcal, Carbohydrate 45 g, Protein 5 g, Fat 25 g, SaturatedFat 11 g, Cholesterol 118 mg, Sodium 254 mg, Sugar 33 g, UnsaturatedFat 13 g
COFFEE AND CREAM CHIFFON CAKE
Make and share this Coffee and Cream Chiffon Cake recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Move oven rack to lowest position,heat oven to 325.
- Beat egg whites and cream of tarterin a large bowl with mixer on high speed until stiff peaks form,set aside.
- Mix flour,sugar,baking powder and salt in a medium bowl.
- Beat in coffee,oil,vanilla and egg yolks on loww speed,1 minute.
- Gradually pour coffee mixture over egg whites,folding with rubber spatula just until blended.
- Push batter into ungreased angel food cake pan (tube pan),10x14 inches.
- Cut gently through batter with metal spatula or a knife to break air pockets.
- Bake 50-60 minutes or until top springs back when touched lightly.
- Immediately turn pan upside down onto heatproof funnel or bottle,.
- Let hand about 2 hours until cake is cool.
- Loosen sides of cake with a knife,remove from pan.
- Cut cake horizontally,fill layers with coffee cream filling.
- Store covered in the refrigerator.
- COFFEE CREAM FILLING: Mix sugar,cornstarch,salt,whipping cream and egg yolk in 1 quart saucepan until blended.
- Heat over medium heat,stirring constantly until thickened,remove from heat.
- Stir in liqueur or coffee.
- Refrigerate at least 1 hour until chilled.
Nutrition Facts : Calories 311.5, Fat 15.7, SaturatedFat 5.8, Cholesterol 108.1, Sodium 259.4, Carbohydrate 37.7, Fiber 0.4, Sugar 23.8, Protein 4.7
COFFEE AND CREAM CHIFFON CAKE
Number Of Ingredients 0
Steps:
- 1. Move oven rack to lowest position. Heat oven to 325°.2. Beat egg whites and cream of tartar in large bowl with electric mixer on high speed until stiff peaks form set aside.3. Mix flour, sugar, baking powder and salt in medium bowl. Beat in coffee, oil, vanilla and egg yolks on low speed 1 minute. Gradually pour coffee mixture over beaten egg whites, folding with rubber spatula just until blended. Push batter into ungreased angel food cake pan (tube pan), 10 X 4 inches. Cut gently through batter with metal spatula or knife to break air pockets.4. Bake 50 to 60 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. Loosen side of cake with knife or long metal spatula remove from pan.5. Make Coffee Cream Filling. Cut cake horizontally to make 3 layers. (Mark side of cake with toothpicks and cut with long, thin serrated knife.) Fill layers with Coffee Cream Filling. Top with whipped topping. Store covered in refrigerator.Coffee Cream Filling1/3 cup sugar2 tablespoons cornstarchDash of salt1 1/4 cups whipping (heavy) cream2 egg yolks2 tablespoons coffee liqueur or cold strong coffeeMix sugar, cornstarch, salt, whipping cream and egg yolks in 1-quart saucepan until blended. Heat over medium heat, stirring constantly, until thickened remove from heat. Stir in liqueur. Refrigerate at least 1 hour until chilled.*If using self-rising flour, omit baking powder and salt.NUTRITION FACTS: 1 Serving Calories 220 (Calories from Fat 80) Fat 9g (Saturated 2g) Cholesterol 65mg Sodium 270mg Carbohydrate 31g (Dietary Fiber 0g) Protein 4g % DAILY VALUE: Vitamin A 2% Vitamin C 0% Calcium 6% Iron 6% DIET EXCHANGES: 1 Starch 1 Fruit 2 FatFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
ORANGE CREAM CHIFFON CAKE
Light and luscious, this sponge cake is bursting with orange flavor. It's the perfect dessert to serve after a filling meal, or with afternoon tea or coffee.-Faith Sommers, Bangor, California
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In another large bowl, beat egg yolks until slightly thickened. Gradually add 1/3 cup sugar, beating until thick and lemon-colored. Blend in orange juice and zest. Add flour and remaining sugar to yolk mixture; mix well., Add cream of tartar and salt to egg whites; beat with clean beaters 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 at 325° on lowest oven rack 40-50 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1-1/2 hours. Run a knife around sides and center tube of pan; remove cake., For filling, in a double boiler or a metal bowl over simmering water, combine the sugar, flour and salt. Add the orange juice, egg and orange zest. Constantly whisk until mixture reaches 160° or is thick enough to coat the back of a spoon. Remove from heat and cool completely. Fold in whipped topping., Cut cake horizontally into 3 layers. Place bottom layer on a serving plate; top with one-third of the filling. Repeat layers twice. Serve immediately or refrigerate.
Nutrition Facts : Calories 329 calories, Fat 9g fat (6g saturated fat), Cholesterol 155mg cholesterol, Sodium 207mg sodium, Carbohydrate 53g carbohydrate (41g sugars, Fiber 1g fiber), Protein 7g 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.
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
COFFEE AND CREAM CHIFFON CAKE
Number Of Ingredients 0
Steps:
- 1. Move oven rack to lowest position. Heat oven to 325°.2. Beat egg whites and cream of tartar in large bowl with electric mixer on high speed until stiff peaks form set aside.3. Mix flour, sugar, baking powder and salt in medium bowl. Beat in coffee, oil, vanilla and egg yolks on low speed 1 minute. Gradually pour coffee mixture over beaten egg whites, folding with rubber spatula just until blended. Push batter into ungreased angel food cake pan (tube pan), 10 X 4 inches. Cut gently through batter with metal spatula or knife to break air pockets.4. Bake 50 to 60 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. Loosen side of cake with knife or long metal spatula remove from pan.5. Make Coffee Cream Filling. Cut cake horizontally to make 3 layers. (Mark side of cake with toothpicks and cut with long, thin serrated knife.) Fill layers with Coffee Cream Filling. Top with whipped topping. Store covered in refrigerator.Coffee Cream Filling1/3 cup sugar2 tablespoons cornstarchDash of salt1 1/4 cups whipping (heavy) cream2 egg yolks2 tablespoons coffee liqueur or cold strong coffeeMix sugar, cornstarch, salt, whipping cream and egg yolks in 1-quart saucepan until blended. Heat over medium heat, stirring constantly, until thickened remove from heat. Stir in liqueur. Refrigerate at least 1 hour until chilled.*If using self-rising flour, omit baking powder and salt.NUTRITION FACTS: 1 Serving Calories 220 (Calories from Fat 80) Fat 9g (Saturated 2g) Cholesterol 65mg Sodium 270mg Carbohydrate 31g (Dietary Fiber 0g) Protein 4g % DAILY VALUE: Vitamin A 2% Vitamin C 0% Calcium 6% Iron 6% DIET EXCHANGES: 1 Starch 1 Fruit 2 FatFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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 CAKE WITH STRAWBERRIES AND CREAM
Talk about a delightful twist on berries and cream! This light and airy chiffon cake will instantly transport you to cloud nine, and the luscious fruit filling is what summer dreams are made of.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h
Number Of Ingredients 15
Steps:
- Make the cake: Preheat oven to 325 degrees. Whisk together flour, 3/4 cup granulated sugar, the baking powder, and salt. Whisk together oil, egg yolks, and milk in a large bowl. Whisk flour mixture into egg-yolk mixture.
- Beat egg whites with a mixer on high speed until frothy. Add cream of tartar and vanilla seeds or extract, and beat until soft peaks form. Gradually add remaining 3/4 cup granulated sugar, beating until stiff, glossy peaks form, about 5 minutes. Whisk one-third of the egg-white mixture into batter. Gently but thoroughly fold in remaining egg-white mixture with a rubber spatula.
- Transfer batter to tube pan. Bake until top of cake springs back when touched, 52 to 55 minutes. Let cool upside down (over a bottle or on tube-pan feet) 1 hour.
- Make the berries and cream: While cake is baking and cooling, combine strawberries, granulated sugar, lemon juice, and salt, and let sit, stirring occasionally, 1 hour. Just before assembling, beat cream and confectioners' sugar until medium peaks form.
- Slide a paring knife around edges of tube and side of pan; release cake. Cut cake horizontally into 3 layers with a serrated knife. Transfer bottom layer to a cake plate or platter. Spread with half the berries, and drizzle with juices. Spread half the whipped cream over berries, then top with middle cake layer. Spread with remaining berries and whipped cream. Top with remaining cake layer. Refrigerate cake 1 hour. Sprinkle with confectioners' sugar, and serve with berries.
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