Lightasairchiffoncake Recipes

VANILLA CHIFFON CAKE RECIPE

Steps:

• Preheat oven to 325F.
• Sift the flour, sugar, baking powder, and salt into a bowl. Make a well and add the egg yolks, vegetable oil, water, and vanilla. Set aside.
• In a large bowl, beat the egg whites until foamy. Add in the cream of tartar and continue beating until stiff peaks form. Set aside.
• Using the same beaters, beat the egg yolk batter. Scrape the bowl as needed. Beat until combined and smooth.
• Fold in 1/4 of the egg whites into the egg yolk batter to lighten it up. Then gently fold in the rest of the egg whites in two equal parts until no white streaks remain.
• Pour into an ungreased 10″ tube pan with removable bottom. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean. The top should be golden brown and spring back when lightly pressed.
• Let cool completely upside down. Unmold and serve. Slice using a serrated knife.

LIGHT AND FLUFFY CHIFFON CAKE

Steps:

• Preheat your oven to 355 degrees F. Add the egg yolks, vegetable oil, water, vanilla, salt, and half of the sugar to a large mixing bowl. Whisk well to combine. (The remaining half of the sugar will be used for the egg whites.)
• Sift the cake flour and baking powder, into the egg yolk mixture in three batches. Fold after each time until well combined. Avoid over mixing.
• Add the egg whites and cream of tarter to a large mixing bowl. Beat on medium high speed while adding the remaining half of the sugar. Add the sugar in three batches until you've reached firm peaks. See Note 1.
• Add half the beaten egg whites to the egg yolk mixture. Fold gently to combine then add the remaining half. Fold gently again to avoid deflating the batter. The batter should be light, airy, and fluffy.
• Spray the inside of your ungreased, aluminum chiffon cake pan with water including the inner tube. This helps prevent the cake from sticking too much to the pan once baked. Pour the batter into the pan and fill up to 75% full otherwise you may risk overflow.
• Bake at 355 degrees F for 25 to 35 minutes. Your baking time will depend on how shallow or deep your pan is. See Note 2. Check after 25 minutes for doneness. It's ready when a toothpick inserted in the center comes out clean and the top is a golden brown color. If your pan is tall and deep, you may have to bake it longer.
• Remove from the oven and immediately flip the chiffon pan upside down to invert it. Cool it down as soon as possible to prevent it from sinking and deflating.Drape a cold, damp towel over it to cool it down as quickly as possible. Rinse the towel under cold water and wring it dry. Drape it over the pan again and repeat this process until the pan is no longer hot. See Note 3.
• Once the cake has cooled, flip over the pan and carefully run a knife along the sides of the pan to help remove it. Then run a knife along the bottom of the pan to remove it from the base.
• Invert the cake again so the flat side is facing up and dust on powdered sugar. Slice and serve.

LIGHT AS AIR CHIFFON CAKE

Steps:

• Separate the eggs carefully; even a small mount of yolk in the whites will prevent them from beating up properly.
• In a large mixing bowl, beat the egg whites with the cream of tartar until foamy. Gradually add 1/2 cup of sugar and contine beating until stiff and glossy. Set aside.
• Whisk together the remaining 1 cup sugar with the flour, baking powder and salt. In a separate bowl, beat the oil, milk, egg yolks and flavorings until pale yellow. Add the dry ingredients and beat until well blended, about 2 minutes at medium speed using a mixer, or longer by hand.
• Gently fold in the whipped egg whites, using a wire whip or cake blender. Be sure to scrap the bottom of the bowl so the batter is well-blended.
• Pour the batter into an ungreased 10-inch tube pan or angel food pan, or two 9-inch round ungreased cake pans.
• Bake the cake in a preheated 325 degree oven. If it's in a tube or angel food pan, bake it for 50 minutes, then turn up the heat to 350 for the final 10 minutes, making a total baking time of 1 hour. If you're using two 9-inch pans, bake for about 40 minutes at 325, then 10 minutes more at 350.
• NOTE: Don't open the oven during the first 45 minutes of baking; the cake will rise high above the pan, then settle back almost even.
• It's done when a finger gently pressed in the middle doesn't leave a print, and you can hear a crackling sound if you listen carefully.
• Cool the cake upside down for 1/2 hour before removing it from the pan.
• If you've used a tube pan, set it atop a thin-necked bottle, theading the bottle neck through the hole in the tube.
• NOTE: Dip a serrated knife in hot water between each slive if you want smooth, even pieces.

LIGHT AND AIRY CHEESECAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Wrap the exterior of an 8-inch springform pan with aluminum foil, then spray the interior with cooking spray. Spread the vanilla wafer crumbs over the bottom and sides of the pan, pressing firmly to adhere.
• Cream together the egg yolks and sugar in a large bowl. Stir in the cream cheese, sour cream, and vanilla extract until smooth. Beat egg whites until foamy in a large glass or metal mixing bowl. Add the cream of tartar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape.
• Use a rubber spatula or wire whisk to fold 1/3 of the egg whites into the cream cheese mixture . Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining egg whites, folding just until incorporated. Pour the batter into the prepared springform pan. Line a roasting pan with a damp kitchen towel. Place springform pan on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
• Bake in the preheated oven for about 50 minutes. The cheesecake is ready when the edges have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Turn off the oven, and allow the cheesecake to rest in the oven for 1 hour before placing into the refrigerator, and cooling 4 hours to overnight.

LOVELIGHT CHIFFON CAKE

Steps:

• Heat oven to 350 degrees. Grease and dust with flour two 8 inch pans. Beat egg whites. Gradually beat in 1/2 cup of sugar. Continue beating until very stiff and glossy. Sift remaining sugar, flour, baking soda, and salt in another bowl. Pour in oil, and half of buttermilk. Beat one minute on medium speed. Add remaining buttermilk, egg yolks and chocolate. Beat one minute more. Fold meringue into batter gently. Bak 30-35 minutes.

CHIFFON CAKE RECIPE BY TASTY

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!