Naked Berry Chiffon Cake Recipes

COCONUT CHIFFON CAKE WITH DOUBLE-BERRY FILLING AND VANILLA BUTTERCREAM

Coconut Chiffon Cake with Double-Berry Filling and Vanilla Buttercream image

Provided by Food Network

Categories dessert

Time 3h25m

Yield 10 servings

Number Of Ingredients 19

Ingredients

2 1/4 cups cake flour
2 teaspoons baking powder
1/2 teaspoon sea salt
1 1/2 cups granulated sugar
3/4 cup milk
1/3 cup vegetable oil
1 tablespoon vanilla extract
1/2 teaspoon coconut extract
7 large eggs, separated, plus 2 large egg whites, at room temperature
16 ounces strawberries
6 ounces raspberries
1/2 cup granulated sugar
2 tablespoons lemon juice
1 tablespoon cornstarch
4 sticks (2 cups) unsalted butter
8 ounces vegetable shortening
2 1/2 pounds confectioners' sugar
1 1/2 teaspoons vanilla extract
1 to 2 tablespoons heavy cream

Steps:

For the cake: Preheat the oven to 350 degrees F.
Sift together the cake flour, baking powder, salt and 3/4 cup of the granulated sugar in a medium bowl. Whisk together the milk, vegetable oil, vanilla extract, coconut extract and 7 egg yolks in a large bowl until well combined. Add the dry ingredients to the wet ingredients and whisk until well combined and smooth. With an electric mixer, beat the 9 egg whites and the remaining 3/4 cup granulated sugar in another medium bowl until they reach stiff peaks. Fold the egg whites into the batter until combined and the batter is a uniform color.
Pour the batter into two ungreased 8-inch round pans. Bake until the top springs back when lightly pressed, 25 to 40 minutes. Remove the cakes from the pan and cool on a cooling rack for 1 to 2 hours.
For the filling: Combine the strawberries, raspberries, granulated sugar and lemon juice in a large saucepan over medium heat and bring to a simmer. Cook about 10 minutes. Add the cornstarch, whisking constantly to avoid lumps; cook, stirring, until thickened, 3 to 5 minutes. Cool completely. Transfer to a blender and puree.
For the buttercream: Cream the butter and shortening with an electric mixer until smooth. Beat in the confectioners' sugar until completely incorporated. Stir in the vanilla and 1 tablespoon heavy cream and beat until smooth. Add the remaining tablespoon heavy cream if needed to reach a spreadable consistency.
To assemble the cake: Once the cakes are cooled, level each with a bread knife or cake leveler. Using a pastry brush, generously apply double-berry filling to the top of one cake. Then combine 1/4 cup filling with 1 1/2 cups buttercream; mix thoroughly and spread this over the first filling layer. Place the second cake, leveled-side down, on top. Frost as desired with the remaining buttercream.

NAKED-FRUIT CHIFFON CAKE

Naked-Fruit Chiffon Cake image

When you layer an airy chiffon cake with lightly sweetened whipped cream, a few tumbles of fresh seasonal fruit are all it takes to create a dessert fit for a Roman banquet. This recipe comes from Martha Stewart's Cake Perfection: 100+ Recipes for the Sweet Classic, From Simple to Stunning (Clarkson Potter).

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Yield Makes one 9-inch layer cake

Number Of Ingredients 17

Ingredients

Unsalted butter, softened, for pans
1 3/4 cups cake flour (not self-rising)
1 1/4 cups sugar
1 3/4 teaspoons baking powder
3/4 teaspoon kosher salt
1/3 cup safflower oil
6 large egg yolks, plus 8 large whites, room temperature
2/3 cup whole milk, room temperature
2 teaspoons lemon zest, plus 2 tablespoons fresh juice
1 vanilla bean, split and seeds scraped
1/4 teaspoon cream of tartar
3 cups heavy cream
1 cup plus 2 tablespoons sugar
1/4 teaspoon kosher salt
1 tablespoon pure vanilla extract
2 cups fresh blackberries, plus more for serving
Seasonal fruit, such as Seckel pears, figs, plums, and Concord grapes, for serving

Steps:

Cake: Preheat oven to 325F°. Butter two 9-inch round cake pans. Line with parchment; butter parchment. In a large bowl, whisk together flour, 3/4 cup sugar, baking powder, and salt. In another bowl, whisk together oil, egg yolks, milk, lemon zest, and vanilla seeds. Whisk yolk mixture into flour mixture.
Beat egg whites on high speed until frothy. Add cream of tartar and beat until soft peaks form, about 2 minutes. Gradually add remaining 1/2 cup sugar, beating until stiff, glossy peaks form, about 5 minutes. Whisk one-third of mixture into batter. With a rubber spatula, gently fold in remaining egg white mixture.
Divide batter evenly between prepared pans. Bake until golden and tops spring back when lightly touched, about 30 minutes. Transfer pans to a wire rack; let cool 10 minutes. Turn cakes out upside-down onto rack and let cool completely.
Fruit and Whipped Cream Layers: In a medium saucepan over medium-high heat, bring berries, 2 tablespoons sugar, lemon juice, and 2 tablespoons water to a boil. Reduce heat and simmer 5 minutes, stirring occasionally and breaking up berries with the back of a spoon. Pass mixture through a fine-mesh sieve, pressing on solids to release all juices. Let cool completely.
Combine heavy cream, remaining 1 cup sugar, salt, and vanilla in the bowl of a mixer fitted with the whisk attachment. Beat on low speed until sugar has dissolved, about 1 minute. Increase speed to medium-high and beat to firm peaks, about 3 minutes more.
To Assemble: With a serrated knife, trim tops of cake layers to level; split each in half horizontally to form a total of 4 layers. Place one layer, bottom-side down, on a serving platter. Spread 1 1/2 cups whipped cream evenly over top. Repeat process with remaining cake layers, spreading 1 1/2 cups whipped cream between each layer and leaving top layer uncovered. (For stability, insert a wooden dowel or skewer into center of cake, trimmed so dowel is just shorter than top of cake.)
Spread remaining 1 1/2 cups whipped cream over top of cake in decorative swirls. Garnish with fruit, scattering it on top of cake and around perimeter of platter. Drizzle with blackberry coulis and serve immediately.

CHIFFON CAKE RECIPE BY TASTY

Chiffon Cake Recipe by Tasty image

Here's what you need: large eggs, cold water, canola oil, vanilla extract, lemon zest, all-purpose flour, baking powder, sugar, salt, cream of tartar, butter, sugar, evaporated milk, seasonal fruit

Provided by Rie McClenny

Categories Bakery Goods

Yield 8 servings

Number Of Ingredients 14

Ingredients

7 large eggs, seperated
¾ cup cold water
½ cup canola oil
2 teaspoons vanilla extract
1 tablespoon lemon zest
2 cups all-purpose flour
1 tablespoon baking powder
1 ½ cups sugar, divided
1 teaspoon salt
½ teaspoon cream of tartar
1 cup butter, 2 sticks, softened
1 cup sugar
1 cup evaporated milk
seasonal fruit, such as berries, for decoration

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!

Nutrition Facts : Calories 724 calories, Carbohydrate 72 grams, Fat 45 grams, Fiber 0 grams, Protein 13 grams, Sugar 40 grams

LEMON RASPBERRY CAKE

Lemon Raspberry Cake image

Ultra moist and flavorful Lemon Raspberry Cake!

Provided by Ashley Manila

Categories Dessert

Time 1h

Number Of Ingredients 27

Ingredients

1 cup (2 sticks or 8 ounces) unsalted butter, at room temperature
1 and 1/2 cups granulated sugar
1/4 light brown sugar, packed
1 tablespoon lemon zest
1/2 teaspoon pure lemon extract (optional)
1 teaspoon vanilla extract
4 large eggs, at room temperature
2 and 1/2 cups cake flour
1 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup whole milk
1/2 cup full-fat sour cream
1/2 cup fresh squeezed lemon juice
2 and 1/2 cups fresh or frozen raspberries, if using frozen, do not thaw first
2 tablespoons all-purpose flour
1 block (8 ounces) full-fat cream cheese, a little softer than room temperature
10 tablespoons unsalted butter, a little softer than room temperature
4 cups confectioners' sugar, more if needed
2 teaspoons fresh lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon pure lemon extract (optional)
1/4 teaspoon salt
2 tablespoons sour cream
1/2 cup raspberry preserves
1 lemon, thinly sliced
1 cup fresh raspberries

Steps:

Preheat oven to 350 degrees (F). Cut out two 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It's important to make sure every bit of pan and paper are sprayed so your cakes don't get stuck. Set pans aside.
In a large bowl using a handheld electric mixer (or in the bowl of a stand mixer fitted with the paddle attachment), combine the butter, both sugars, lemon zest, lemon extract, and vanilla extract; beat on medium speed, scraping down the sides of the bowl as needed, until light and fluffy, about 5 minutes (don't skimp on time here!). Add in the eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl as needed. Set aside.
In a separate bowl, whisk together the cake flour, baking powder, baking soda and salt, mixing well to evenly combine the ingredients. Add the dry mixture into the wet ingredients and mix on low speed until everything is just barely combined. You should still see some lumps and dry streaks. Turn mixer off. Add in the milk, sour cream, and lemon juice; use a rubber spatula to fold the ingredients into the mixture, stirring until everything is incorporated, but being sure not to overmix. Set aside.
In another bowl, gently toss the raspberries with 2 tablespoons of all-purpose flour. Add the raspberries, and any remaining flour, to the batter and fold in by hand, using a rubber spatula, until just combined. Again, be sure not to over mix! Over mixing is very easy to do, and will result in a dry, dense cake.
Divide the batter evenly among the prepared pans and bake for 35 to 40 minutes, or until the tops are firm and slightly golden, and a cake tester (or toothpick) inserted in the center comes out clean, or with a few moist (but not wet) crumbs clinging to it.
Allow the cakes to cool in the pans for 10 minutes before gently running a knife around the edges to loosen any stuck bits, then turning them out onto a cooling rack to cool completely.
While the cakes cool, you can make the frosting.