VANILLA CHIFFON CAKE RECIPE
This classic chiffon cake is tender and light as air. It has the richness of a butter cake and the fluffiness of a sponge cake.
Provided by Lily Ernst
Categories dessert
Time 1h20m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 338 calories, Sugar 25.3 g, Sodium 244.6 mg, Fat 14.7 g, SaturatedFat 9.3 g, TransFat 0 g, Carbohydrate 45.2 g, Fiber 0.5 g, Protein 7.1 g, Cholesterol 216.1 mg
CARAMEL CHIFFON CAKE
Chiffon cake layers are filled and frosted with rich caramel buttercream in this decadent dessert. The best part? There's no elaborate piping required; the cake is cleverly decorated with store-bought malted milk balls, plus easy-to-make chocolate curls and caramel dots.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 8-inch layer cake
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees. Butter two 8-inch round cake pans. Line with parchment; butter parchment. In a medium bowl, whisk together flour, 1/2 cup sugar, baking powder, and salt. In a separate bowl, whisk together oil, egg yolks, milk, 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 1/2 cup 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. Bake until tops spring back when lightly touched, about 25 to 30 minutes. Run a knife around edges of pans. Invert cakes onto a wire rack; remove parchment. Let cool completely, upside-down.
- Using a serrated knife, split each cake horizontally into three equal layers. Place a cake layer on a cake stand or turn table. Spread 3/4 cup buttercream evenly over it, then sprinkle with 1/4 cup malted milk balls. Repeat with remaining 5 cake layers. Spread remaining buttercream over top and sides of cake. Decorate with more malted milk balls, caramel dots, and chocolate curls, if desired.
MARI'S BANANA CUPCAKES
These cupcakes are fluffy, moist, and good to eat at any time of day. This recipe is very easy to do, so cheer up and bake! They are easy, delicious, and fun to make!
Provided by Mari
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 35m
Yield 14
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease 14 muffin cups.
- Lightly beat bananas and white sugar together in a bowl until smooth; add eggs, one at a time, until incorporated. Beat in vegetable oil until well blended, 1 to 2 minutes. Stir in flour, baking soda, and buttermilk; mix well. Fold in pecans. Pour batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 30 minutes. Sprinkle cupcakes with confectioners' sugar.
Nutrition Facts : Calories 346.2 calories, Carbohydrate 43.9 g, Cholesterol 26.7 mg, Fat 18.3 g, Fiber 1.9 g, Protein 3.8 g, SaturatedFat 2.6 g, Sodium 193.9 mg, Sugar 26.7 g
LEMON CHIFFON CAKE
Our Lemon Chiffon Cake is the perfect summertime dessert. Chiffon cakes are always made with oil, not butter, and will not get hard when refrigerated.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 7-inch cake
Number Of Ingredients 11
Steps:
- Heat oven to 325 degrees and have ready an ungreased 7-inch tube pan. In a medium bowl, sift together flour, baking soda, salt, and 3/4 cup granulated sugar; set aside.
- In a large bowl, whisk together egg yolks, vegetable oil, 1/3 cup water, lemon juice, lemon zest, and vanilla. Add reserved dry ingredients, and beat until smooth.
- In the bowl of an electric mixer, beat egg whites on medium speed until foamy. Add cream of tartar; beat on high speed until soft peaks form, about 1 minute. Gradually add remaining tablespoon of granulated sugar; beat on high speed until stiff peaks form, about 2 minutes.
- Gradually fold egg-white mixture into the batter; start by folding in 1/3, then fold in the remaining 2/3. Pour batter into pan. Using an offset spatula, smooth the top. Bake until a cake tester inserted in the middle comes out clean and the cake is golden, about 45 minutes.
- Remove cake from oven; invert the pan over a glass soda bottle for 2 hours to cool. Turn cake right-side up. Run a table knife all the way down between cake and pan; invert again, and remove cake. Dust cake with confectioners' sugar before serving.
MARI'S CHIFFON CAKE
A light, never-fail sponge
Provided by cathysuzuki
Time 1h45m
Yield Serves 10
Number Of Ingredients 0
Steps:
- Sift dry ingredients into a large bowl and make a well in the centre
- Add the next 4 ingredients in order given and stir till smooth
- Beat egg whites and cream of tartar till stiff peak stage
- Gradually pour yolk mixture over, gently folding till just blended
- Fill ungreased large ring mold 1/2 to 3/4 full
- Bake 180 degrees C 1 - 1 1/2 hours
- Remove from oven and turn upside down while still in pan, allowing cake to drop out (or remove it yourself carefully) when cool.
- Serve with fruit and or cream, or drizzle with lemon icing
MAPLE CHIFFON CAKE
I found this recipe in a Mennonite cookbook called Miller Family Cookbook. I haven't tried it yet, but it looks like it will be very tasty! With maple, how could you go wrong?
Provided by Whisper
Categories Dessert
Time 1h20m
Yield 1 cake
Number Of Ingredients 12
Steps:
- In a large bowl, stir dry ingredients thoroughly.
- Make a well and add, in order, the salad oil, yolks, cold water and maple flavoring.
- Stir until smooth.
- In large bowl of electric mixer, beat egg whites with cream of tartar until stiff peaks form.
- Gradually pour egg yolk mixture over egg whites.
- Fold gently until just blended.
- Gently fold in nuts.
- Pour into an angel food baking pan and bake for 1 hour at 350°F.
Nutrition Facts : Calories 4376.9, Fat 209.8, SaturatedFat 35, Cholesterol 1321.6, Sodium 4842.3, Carbohydrate 546, Fiber 19.1, Sugar 317.9, Protein 91.7
ROSE CHIFFON CAKE
I love trying different flavors in baked goods and when I found rose water in a local grocery store, I absolutely had to try it. Some of the recipes I found for rose-flavored cakes produced flavors that were too floral for me, so I wrote my own recipe. The resulting cake is tender and tasty with just a hint of rose fragrance. I hope you enjoy this cake as much as I do.
Provided by Lilia
Time 45m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray 10 rose-shaped cake molds with cooking spray.
- Sift flour, 1/4 cup plus 2 tablespoons almond meal, baking powder, and salt together in a bowl.
- Mix milk, rose water, and vanilla extract together in a small bowl.
- Combine 6 tablespoons sugar, egg yolks, and butter in a large bowl; beat with an electric mixer until light and fluffy. Add flour mixture in 3 batches, alternating with milk mixture, beating batter briefly after each addition.
- Beat egg whites in a separate bowl, with clean beaters, until foamy. Add remaining 7 tablespoons sugar gradually, continuing to beat until stiff peaks form. Fold into the batter.
- Spoon batter into the prepared molds.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.
Nutrition Facts : Calories 220 calories, Carbohydrate 25 g, Cholesterol 80.6 mg, Fat 11.7 g, Fiber 0.3 g, Protein 4.8 g, SaturatedFat 6.4 g, Sodium 159.1 mg, Sugar 16.6 g
MARBLE CHIFFON CAKE
This is a good cake for birthday parties, can be served with whipped cream and fruit, frosting it is also good, or take it up a notch and cut the top off and scoop out some of the middle and fill with ice cream before replacing the top (make sure to keep it cold!) Found this in an old Better Homes and Garden Cookbook from the 1960's and made it for my Dad's birthday.
Provided by Breadie
Categories Dessert
Time 1h30m
Yield 1 round tube cake, 12 serving(s)
Number Of Ingredients 13
Steps:
- Sift together the cake flour, 1 1/2 cups sugar, baking powder and salt.
- Make a well in the center of dry ingredients and add in order: salad oil, egg yolks, cold water, and vanilla. Beat until satin smooth.
- In a large bowl, beat egg whites and cream of tarter until very stiff peaks form. If there is a speck of grease or egg yolk, the whites won't whip up!
- Pour egg yolk mixture in thin stream over entire surface of the egg whites, GENTLY folding to blend.
- Remove 1/3 of the batter to a separate bowl.
- Blend together the boiling water, 2 Tbsp sugar and unsweetened chocolate, melted; cool.
- Gently fold chocolate mixture into 1/3 portion of batter.
- Spoon half the light batter into UNGREASED 10 inch tube pan; top with half the chocolate batter. Repeat layers. With narrow spatula or butter knife, swirl gently through batters to marble. Leave definite areas of light and dark batters.
- Bake in a 325 degree oven, about 65 minutes or till cake springs back when pressed lightly with finger.
- Invert cake in pan and cool completely before removing from pan.
Nutrition Facts : Calories 341.8, Fat 14.1, SaturatedFat 3.7, Cholesterol 96.8, Sodium 323.6, Carbohydrate 49.4, Fiber 1.2, Sugar 27.4, Protein 6.2
FLUFFY CHIFFON CAKE
You can think of the chiffon cake as angel food cake's even fluffier cousin. This is the recipe from Tartine Bakery in San Francisco.
Provided by Elizabeth Prueitt
Yield Makes 1 cake
Number Of Ingredients 11
Steps:
- Preheat the oven to 325°F. Line the bottom of a 10" springform pan with 3" sides with parchment paper cut to fit exactly. Do not grease the sides of the pan.
- Sift together the flour and baking powder into a large mixing bowl. Add 1¼ cups of the sugar and the salt and whisk to combine. In a small bowl, whisk together the oil, egg yolks, water, vanilla, and lemon zest. Make a well in the flour, add the yolk mixture, and then whisk thoroughly and quickly for about 1 minute until very smooth.
- Place the egg whites in a large mixing bowl. Using a mixer fitted with the whisk attachment, beat on medium speed until frothy. Add the cream of tartar or lemon juice and beat on medium-high speed until the whites hold soft peaks. Slowly add the remaining ¼ cup sugar and beat on medium-high speed until the whites hold firm, shiny peaks. Using a rubber spatula, scoop about one third of the whites onto the yolk mixture and fold in gently to lighten the batter. Gently fold in the remaining whites just until combined.
- Pour the batter into the prepared pan, smoothing the top with an offset spatula if necessary. Bake until a cake tester inserted into the center comes out clean, 45-55 minutes. Let cool in the pan (the sides of the pan will help hold the structure of the cake as it cools) on a wire rack. To unmold, run a small, thin knife around the sides of the pan to loosen the cake and then release and lift off the pan sides. Invert the cake, peel off the parchment, and then use as directed in individual recipes. The cake will keep, well wrapped, in the refrigerator for up to 4 days or in the freezer for up to 1 month.
More about "maris chiffon cake recipes"
CHIFFON CAKE | KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (39)Calories 201 per servingTotal Time 1 hr 20 mins
LEMON CHIFFON CAKE – COOKING WITH CHIKA - RECIPES
From borroweddelights.com
CHIFFON CAKE | RICARDO
From ricardocuisine.com
CINNAMON CHIFFON CAKE - RECIPE - FINECOOKING
From finecooking.com
CHOCOLATE CHIFFON CAKE - PARIS CHEZ SHARON
From parischezsharon.com
BAKING THIS CHIFFON CAKE MAKES ME FEEL LIKE A PASTRY
From epicurious.com
MARBLE CHIFFON CAKE | RECIPES - HERSHEYLAND
From hersheyland.com
Servings 1Total Time 5 hrs
- Heat oven to 325°F. Combine 2 tablespoons sugar, 2 tablespoons oil, cocoa and 1/4 cup water in small bowl; stir until smooth. Set aside.
- Stir together flour, remaining 1-1/2 cups sugar, baking powder and salt in medium bowl; add remaining 1/2 cup oil, egg yolks, remaining 3/4 cup water and vanilla. Beat on low speed of mixer until combined; continue beating on high speed 5 minutes.
- Beat egg whites with cream of tartar in large bowl, with clean set of beaters, until stiff peaks form. Pour batter in thin stream over beaten whites, gently folding with rubber spatula just until blended. Remove one-third of batter to separate bowl; gently fold in reserved cocoa mixture.
- Place ungreased 10-inch tube pan on cookie sheet. Pour half of light batter into pan; top with half of chocolate batter. Repeat layers. With narrow spatula or knife, swirl gently through batters to marble.
HOW TO MAKE THE PERFECT CHIFFON CAKE - JUST ONE COOKBOOK
From justonecookbook.com
Reviews 345Estimated Reading Time 8 mins
GRAPEFRUIT CHIFFON CAKE RECIPE
From recipeland.com
THIS MONTH'S RECIPES | ANNA OLSON
From annaolson.ca
MATCHA CHIFFON CAKE | THE DOMESTIC GODDESS WANNABE
From thedomesticgoddesswannabe.com
VANILLA CHIFFON CAKE - MARICELS RECIPES
From maricelsrecipes.com
MARBLE CHIFFON CAKE RECIPE
From feastofcrumbs.com
MARBLE CHIFFON CAKE - YUMMY KITCHEN
From yummykitchentv.com
CHIFFON CAKE | MISS CHINESE FOOD
From misschinesefood.com
MARIAN'S DAFFODIL CAKE (CHIFFON) - RECIPE | COOKS.COM
From cooks.com
MRS. MCQUITTY'S LEMON CHIFFON CAKE - CAKECENTRAL.COM
From cakecentral.com
MEYER LEMON CHIFFON CAKE マイヤーレモンシフォンケーキ
From justonecookbook.com
MEYER LEMON CHIFFON CAKE - KING ARTHUR BAKING
From kingarthurbaking.com
CHAI CHIFFON CAKE RECIPE – ALLY BAKES
From allybakes.ca
MILE HIGH MARBLE CHIFFON CAKE- STEP BY STEP - KOSHER FROM …
From kosherfromjerusalem.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
MARTHA STEWART'S LEMON CHIFFON CAKE - GOOD THINGS BY DAVID
From goodthingsbydavid.com
LEMON CHIFFON LAYER CAKE - LIGHT FLUFFY CHIFFON CAKE
From aredspatula.com
HOW TO MAKE A CHIFFON CAKE: 14 STEPS (WITH PICTURES) - WIKIHOW
From wikihow.com
MANITOBA EGG FARMERS - ORANGE CHIFFON CAKE
From eggs.mb.ca
VANILLA CHIFFON CAKE RECIPE - BAKER RECIPES®
From bakerrecipes.com
LEMON CHIFFON CAKE - JO COOKS
From jocooks.com
PINEAPPLE AND CARROT CHIFFON CAKE – EAT WELL
From canolaeatwell.com
SOURDOUGH CHIFFON CAKE RECIPE
From bakerrecipes.com
BEST MINI LEMON CHIFFON CAKES WITH LEMON CRYSTAL GLAZE RECIPES …
From foodnetwork.ca
RECIPE DETAIL PAGE | LCBO
From lcbo.com
BEST LEMON CHIFFON CAKE RECIPE - 2 COOKIN MAMAS
From 2cookinmamas.com
MATCHA CHIFFON CAKE - FOODELICACY
From foodelicacy.com
EASY MARBLE CHIFFON CAKE: TOP 10 TIPS FOR SUCCESS - FOODELICACY
From foodelicacy.com
MATCHA MARBLE CHIFFON CAKE RECIPE | DAILY COOKING QUEST
From dailycookingquest.com
LEMON CHIFFON NAKED CAKE WITH WHIPPED CREAM - RICARDO
From ricardocuisine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love