Instant Pudding Chiffon Cake Recipes

CHIFFON CAKE

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.

MAPLE WALNUT CHIFFON CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Sift flour, sugar, baking powder, and salt together into a large bowl.
• Make a well in the dry ingredients; place water, oil, egg yolks, vanilla extract, and maple extract into the well. Stir together with a wooden spoon, then beat until batter is smooth; stir in walnuts.
• Place egg whites in a large glass or metal bowl. Sprinkle egg whites with cream of tartar; beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
• Use a rubber spatula or wire whisk to fold 1/4 the beaten egg whites into the batter. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated; repeat folding with remaining egg whites, 1/4 at a time, folding just until incorporated. Turn the batter into an ungreased 9- or 10-inch tube pan. Cut through the batter with a knife to eliminate large air bubbles.
• Bake in the preheated oven until cake is golden, and a toothpick inserted into the center comes out clean, about 1 hour. Tip the pan upside down over a wire rack to cool, about 30 minutes. Run a knife around the edge of pan to remove the cake; cool completely, about 30 minutes.
• Beat instant pudding and milk together in a bowl; fold in whipped cream. Spread over cake.

CARAMEL PUDDING CAKE

Steps:

• Preheat oven to 350°. In a small bow combine flour, baking powder and salt; cut in butter until crumbly. Stir in raisins and milk. , Spread into a greased 8-in. square baking pan. Combine brown sugar and boiling water; pour over batter. Bake until golden brown, 35-40 minutes. Serve warm.

LEMON CHIFFON PUDDING CAKE

Steps:

• Preheat oven to 350F/175°C.
• Mix flour and sugar until well blended.
• Beat together butter, lemon juice, milk, lemon zest and egg yolks until homogeneous (it won't be "smooth" because of the zest). Stir into dry ingredients just until blended.
• In a clean bowl, whip egg whites and cream of tartar (by hand or with electric beater) until stiff and glossy. Stir 1/4 of egg whites into base. Gently fold remaining whites into base, taking care not to deflate egg whites too much. Transfer to souffle dish or small casserole. Bake 35 minutes or until almost set (center of souffle should be slightly wobbly when pan is gently shaken). Serve hot or cold.

PUMPKIN CHIFFON DESSERT

Steps:

• In a bowl, combine the graham cracker crumbs, sugar and butter. Press into an ungreased 13-in. x 9-in. baking dish. Refrigerate for 30 minutes. , In a small bowl, beat cream cheese and sugar until smooth. Beat in eggs. Spoon over crust. Bake at 350° for 18-22 minutes or until edges are lightly browned and center is set. Cool completely on a wire rack. , In a large bowl, beat milk and pudding mixes for 2 minutes. Beat in pumpkin and cinnamon. Fold in 1 cup whipped topping. Spread over filling. Carefully spread with remaining whipped topping. Sprinkle with pecans if desired. Cover and refrigerate for at least 1 hour before serving.

LEMON CHIFFON CAKE

Steps:

• Preheat oven to 350 degrees F.
• (175 degrees C).
• In a large bowl, combine sifted flour, baking powder, salt, and 1/2 cup sugar.
• Add oil, egg yolks, water and lemon zest.
• Beat with an electric mixer until smooth.
• In a small bowl, beat egg whits and cream of tartar until soft peaks form.
• Gradually add 3/4 cup sugar, and beat until very stiff and shiny peaks form.
• Fold 1/2 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
• Turn batter into ungreased 10 inch tube pan.
• Bake at 350 degrees F for 60 minutes or until a toothpick inserted in the center comes out clean.
• Invert cake and cool completely in pan.
• When cool, loosen edges and shake pan to remove cake.
• To make filling: Fold Cool Whip into prepared lemon filling.
• Chill until stiff.
• To assemble cake: Slice cake horizontally into 3 equal layers.
• Fill layers with 1/2 cup of filling.
• Spread remaining filling on outside of cake.
• Decorate with lemon slices.