Fresh Berry Chiffon Cake Recipes

NAKED BERRY CHIFFON CAKE

Steps:

• Cake:Preheat oven to 325 degrees. Butter two 9-inch round cake pans and two 6-inch round cake pans. Line with parchment; butter parchment. In a large bowl, whisk together flour, 1 cup granulated sugar, baking powder, and salt. In another large bowl, whisk together oil, egg yolks, milk, lemon zest, and vanilla seeds. Whisk egg-yolk mixture into flour mixture.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on high speed until frothy. Add cream of tartar and beat until soft peaks form. Gradually add remaining 3/4 cup plus 2 tablespoons granulated sugar, beating until stiff, glossy peaks form, about 5 minutes. Whisk one-third of egg white mixture into batter. Gently but thoroughly fold in remaining egg-white mixture with a rubber spatula. Transfer batter to prepared pans: 2 cups batter in each 6-inch pan and 4 cups batter in each 9-inch pan. Bake until golden and tops spring back when lightly touched, about 25 minutes for 6-inch cakes and 30 minutes for 9-inch cakes. Let cool in pans on wire racks 10 minutes. Invert cakes onto racks; remove parchment. Let cool completely, upside-down.
• Whipped Cream:In the bowl of an electric mixer fitted with the whisk attachment, beat together cream and confectioners' sugar on medium speed until stiff peaks form. Cover with plastic wrap and refrigerate.
• Using a serrated knife, trim tops of cakes flat. Split each cake horizontally into two equal layers. Place a 9-inch cake layer, bottom-side down, on a serving platter. Spread 1 1/2 cups whipped cream evenly over top. Repeat process with remaining 9-inch cake layers, spreading 1 1/2 cups whipped cream between each layer and leaving top layer (bottom-side up) uncovered. Refrigerate while you work on the second tier. Repeat process with 6-inch cake layers, spreading 1 cup whipped cream between each layer.
• Insert a wooden dowel or skewer into 9-inch tier; trim dowel so that it?s 1/4 inch taller than height of tier. Trim 2 more dowels to same height. Arrange dowels in a circular pattern, about 3 inches from edge of cake. Center 6-inch tier over 9-inch tier, pressing gently to secure. Insert a dowel into 6-inch tier; trim dowel to height of tier.
• Garnish cake with berries and flowers, scattering on top of each tier and around perimeter of serving platter. Using a small, fine sieve, sift confectioners' sugar over berries. Serve immediately.

SUMMER BERRY CHIFFON CAKE RECIPE - (4.4/5)

Steps:

• FOR THE FILLING: Whisk 1/4 cup sugar and 1 tablespoon pectin together in small saucepan. Add 1 1/2 cups blueberries and mash well with potato masher. Bring mixture to boil over medium heat and cook, stirring frequently, until starting to thicken, about 2 minutes. Strain mixture through fine-mesh strainer set over bowl, pressing on solids to extract juice; discard solids. Cover with plastic wrap and refrigerate until set, about 2 hours. Rinse saucepan and repeat mashing and cooking process with remaining 1/4 cup sugar, remaining 4 teaspoons pectin, 1 cup strawberries, and 1 cup raspberries. Strain and press over separate bowl (discard solids), cover with plastic, and refrigerate until set, about 2 hours. TO ASSEMBLE: Using long serrated knife, cut 2 horizontal lines around sides of cake; then, following scored lines, cut cake into 3 even layers. Place 1 cake layer on platter. Spread blueberry filling evenly over top, followed by 1 1/2 cups whipped cream. Top with second cake layer, press lightly to adhere, then spread strawberry-raspberry filling evenly over top, followed by 1 1/2 cups whipped cream. Top with remaining cake layer and spread remaining 1 cup whipped cream on top (do not frost sides). Toss remaining 1/4 cup blueberries, 1/4 cup strawberries, and 1/4 cup raspberries together and arrange in small pile in center of cake. Serve.

FRESH BERRY COFFEECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 10 inch Bundt cake pan with non-stick cooking spray.
• Stir together raspberries and brown sugar; set aside. In a separate bowl, mix together flour sugar, baking powder, baking soda and salt; set aside.
• In a third bowl, cream together sour cream, butter and 2 teaspoons vanilla. Beat in eggs one at a time. Stir in flour mixture just until moist.
• Sprinkle 1/2 cup of berries and 1 cup pecans in pan, pour in half of the batter. Pour on the remaining berries and remaining cup of pecans. Spread the remaining batter over the berries.
• Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into center of the cake comes out clean. While cake bakes, mix the frosting. In a small bowl, stir together 2 teaspoons milk, 1/2 teaspoon vanilla and 1/2 cup confectioners' sugar. Remove cake from pan and let cool 20 minutes before frosting.

LEMON CHIFFON BLUEBERRY DESSERT

Steps:

• Combine cracker crumbs, 1/3 cup sugar and butter, reserving 2 tablespoons for topping. Press remaining crumb mixture into a 13x9-in. dish. Sprinkle with 1 cup blueberries., In a small bowl, dissolve gelatin in boiling water; cool. In a large bowl, beat cream cheese and remaining sugar. Add vanilla; mix well. Slowly add dissolved gelatin. Fold in whipped topping. Spread over blueberries. Refrigerate, covered, until set, about 3 hours. Top with reserved crumb mixture and remaining blueberries. Refrigerate leftovers.

MELT IN YOUR MOUTH BLUEBERRY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
• Cream butter or margarine and 1/2 cup sugar until fluffy. Add salt and vanilla. Separate eggs and reserve the whites. Add egg yolks to the sugar mixture; beat until creamy.
• Combine 1 1/2 cups flour and baking powder; add alternately with milk to egg yolk mixture. Coat berries with 1 tablespoon flour and add to batter.
• In a separate bowl, beat whites until soft peaks form. Add 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter. Pour into prepared pan. Sprinkle top with remaining 1 tablespoon sugar.
• Bake for 50 minutes, or until cake tests done.

FRESH BERRY CHIFFON CAKE

Steps:

• Preheat oven to 350°F.
• In a medium bowl, sift together cake flour an baking powder. Set aside.
• In a large bowl, add egg yolks and 1 cup of sugar. Whisk together until thick, fluffy and lightened in colour. Mix in oil and water.
• Sift the flour mixture over the beaten egg yolk and mix until just incorporated.
• In the bowl of your stand mixer, beat egg whites until foamy. Add cream of tartar. While beating on medium-low speed, gradually add the remaining 1/2 cup of sugar. Beat until stiff peaks form.
• Pour the batter evenly between the pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
• Invert the cakes onto a cooling rack and allow to cool completely before removing from the pans.
• In the bowl of your stand mixer, beat together whipping cream, icing sugar and vanilla until stiff peaks form.
• Fill layers of cake with whipped cream and mixed berries. Garnish with extra whipped cream and berries on top. Serve.

STRAWBERRY CHIFFON CAKE

Steps:

• Sift together flour, sugar, baking powder and salt. Place in a large bowl and make a well in the center. Add oil, egg yolks and orange juice; beat with a spoon until smooth. , In a bowl, beat egg whites and cream of tartar until stiff. Gradually add batter, folding gently until blended. Pour into an ungreased 9x5-in. loaf pan. Bake at 325° for 50-55 minutes. Invert immediately on wire rack, but keep in pan. When cool, remove cake from pan and slice into 12 pieces. Top each slice with berries, ice cream and whipped cream.