CHIFFON SPONGE CAKE
Preparation 1 Lightly spray a 3-by-8-inch or 2-by 10-inch cake pan with canola oil spray. Line with parchment and flour the sides of the pan.2 In a bowl, whip
Provided by Jamie Geller Test Kitchens
Categories Desserts
Time 40m
Yield One 3 by 8-inch or 2 Servings
Number Of Ingredients 10
Steps:
- Preparation 1 Lightly spray a 3-by-8-inch or 2-by 10-inch cake pan with canola oil spray. Line with parchment and flour the sides of the pan.2 In a bowl, whip the canola oil and egg yolks until combined. Add the water and vanilla extract.3 In a mixer bowl, sift together the flour, sugar, baking powder, and salt. Place the bowl on the electric mixer.4 Add the egg yolk mixture and beat gently just to combine. Scrape down the bowl.5 Beat at high speed for 20 seconds to fully aerate. Remove from mixer machine and scrape down bowl. Set aside.6 In another mixer bowl, whip the egg whites to a foam. Slowly sift in the second measure of sugar and whip to firm peaks.7 Gently fold meringue into reserved batter. Transfer to cake pan.8 Bake in a 325°F convection oven for about 30 minutes. Source: canolainfo.org
Nutrition Facts :
CHIFFON GINGERBREAD
A very light and feathery textured gingerbread baked in a 13x9 inch pan.
Provided by Anna
Categories Dessert
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F. Grease a 13x9 inch cake pan.
- Place the eggs, sugar, molasses, oil, ginger, cinnamon, cloves and salt in a large mixing bowl. Beat with an electric mixer for about 2 minutes.
- Meanwhile, dissolve 2 teaspoons of baking soda in 2 tablespoons of boiling water. Add to the beaten mixture and beat again for 1 minute.
- Add 2 cups of flour and 1 cup of boiling water and beat lightly, then pour into the prepared pan. Bake for 35 to 40 minutes.
- While the cake bakes, mix together all topping ingredients (brown sugar, cinnamon, butter, flour and nuts). Five minutes before the cake is done, spread on the topping.
GINGERBREAD CHIFFON SPONGE CAKE
Make and share this Gingerbread Chiffon Sponge Cake recipe from Food.com.
Provided by tunasushi
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Grease and line a 9x5 loaf tin. Preheat oven to 180°C.
- Sieve flour, ginger, soda together and set aside.
- Beat egg yolks and sugar till very pale and fluffy.Gradually add in melted butter. Add in treacle, rum and milk. Mix well with electric mixer. Pour in sifted dry ingredients and mix.
- In a clean bowl whisk egg whites and the 1 tsp of sugar till foamy. Add in cream of tartar and whisk till stiff peaks form.
- Fold egg whites into cake batter and incorporate well. Pour into tin and bake for around 40 minutes or till a skewer inserted in the middle comes out clean.
- Cool for five minutes and take it out of the tin. Cool thoroughly before cutting.
Nutrition Facts : Calories 279.1, Fat 11.8, SaturatedFat 6.6, Cholesterol 130.4, Sodium 264.9, Carbohydrate 36.5, Fiber 0.7, Sugar 14.5, Protein 6
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.
GINGERBREAD CAKE WITH LEMON GLAZE
If you're looking for a new addition to your holiday dessert table, I hope you give this a try. Enjoy!
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 45m
Yield 9
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and lightly flour a 9-inch square baking pan.
- Whisk flour, ginger, baking soda, cinnamon, salt, and Chinese five-spice powder in a bowl.
- Stir sugar, molasses, oil, and egg into flour mixture until just combined.
- Pour in boiling water and whisk until the batter is smooth and shiny, about 1 minute.
- Pour batter into prepared baking pan. Tap pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
- Mix powdered sugar, lemon juice, and lemon zest in a bowl until sugar dissolves.
- Pour lemon juice mixture over cake while cake is still hot. Spread the mixture around with a spatula to ensure even distribution. Let cake cool completely before serving.
Nutrition Facts : Calories 354.6 calories, Carbohydrate 57.5 g, Cholesterol 20.7 mg, Fat 13.1 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 1.8 g, Sodium 384.4 mg, Sugar 35.2 g
GINGERBREAD WITH FIG-WALNUT SAUCE
I experimented with aniseed this past holiday season and fell in love with the licorice flavor. It really enhances the gingerbread spices and fig sauce in this extraordinary cake. -Shelly Bevington-Fisher, Hermiston, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 26
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in molasses (mixture will appear curdled)., In a small bowl, combine the flour, baking soda, ginger, aniseed, salt, cinnamon, allspice and cloves. Add to the creamed mixture alternately with buttermilk and lemon juice, beating well after each addition., Pour batter into a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted in the center comes out clean, 40-50 minutes., Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired., For sauce, in a large skillet, cook figs and walnuts in oil over medium heat for 4 minutes. Stir in the spices; cook until aromatic, 1-2 minutes longer., Stir in the water, sugar, lemon juice and salt. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 8-12 minutes, stirring occasionally. Cool to room temperature. Serve with gingerbread.
Nutrition Facts : Calories 629 calories, Fat 26g fat (11g saturated fat), Cholesterol 88mg cholesterol, Sodium 534mg sodium, Carbohydrate 97g carbohydrate (70g sugars, Fiber 5g fiber), Protein 8g protein.
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