Naked Fruit Chiffon Cake Recipes

CHIFFON FRUITCAKE

Steps:

• In a large bowl, combine 2 cups flour, sugar, baking powder, salt and cinnamon. In another bowl, whisk the egg yolks, water, oil, lemon zest and vanilla; add to dry ingredients and beat until well blended. , In another bowl, beat egg whites and cream of tartar until soft peaks form; fold into batter. Toss cherries, pecans and candied fruit with remaining flour; fold into batter. Pour into an ungreased 10-in. tube pan., Bake at 325° for 55-60 minutes or until top springs back when lightly touched. Immediately invert the pan; cool completely. Carefully run a knife around edge of pan to loosen. Remove cake from pan and place on a serving plate. , For whipped cream, in a small bowl, beat the cream, sugar, vanilla and cinnamon until soft peaks form. Serve with cake.

NAKED BERRY CHIFFON CAKE

Steps:

• Cake:Preheat oven to 325 degrees. Butter two 9-inch round cake pans and two 6-inch round cake pans. Line with parchment; butter parchment. In a large bowl, whisk together flour, 1 cup granulated sugar, baking powder, and salt. In another large bowl, whisk together oil, egg yolks, milk, lemon zest, 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 3/4 cup plus 2 tablespoons granulated 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: 2 cups batter in each 6-inch pan and 4 cups batter in each 9-inch pan. Bake until golden and tops spring back when lightly touched, about 25 minutes for 6-inch cakes and 30 minutes for 9-inch cakes. Let cool in pans on wire racks 10 minutes. Invert cakes onto racks; remove parchment. Let cool completely, upside-down.
• Whipped Cream:In the bowl of an electric mixer fitted with the whisk attachment, beat together cream and confectioners' sugar on medium speed until stiff peaks form. Cover with plastic wrap and refrigerate.
• Using a serrated knife, trim tops of cakes flat. Split each cake horizontally into two equal layers. Place a 9-inch cake layer, bottom-side down, on a serving platter. Spread 1 1/2 cups whipped cream evenly over top. Repeat process with remaining 9-inch cake layers, spreading 1 1/2 cups whipped cream between each layer and leaving top layer (bottom-side up) uncovered. Refrigerate while you work on the second tier. Repeat process with 6-inch cake layers, spreading 1 cup whipped cream between each layer.
• Insert a wooden dowel or skewer into 9-inch tier; trim dowel so that it?s 1/4 inch taller than height of tier. Trim 2 more dowels to same height. Arrange dowels in a circular pattern, about 3 inches from edge of cake. Center 6-inch tier over 9-inch tier, pressing gently to secure. Insert a dowel into 6-inch tier; trim dowel to height of tier.
• Garnish cake with berries and flowers, scattering on top of each tier and around perimeter of serving platter. Using a small, fine sieve, sift confectioners' sugar over berries. Serve immediately.

NAKED-FRUIT CHIFFON CAKE

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

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!

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.

DELICIOUSLY REFRESHING NAKED LAYER CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter two 9-inch cake pans and sprinkle with flour.
• Mix flour, baking powder, and salt; set aside.
• Beat white sugar and butter together in a bowl using an electric mixer until very light and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each addition. Beat in vanilla extract. Add flour mixture in batches, alternating with milk, beating batter briefly after each addition until thick and smooth.
• Divide batter equally between the 2 prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean and edges are lightly browned and lift away from the sides, 25 to 35 minutes.
• Beat butter in another bowl until fluffy. Add sugar 1 cup at a time, beating well after each addition. Add vanilla extract and mix in milk until frosting reaches your desired consistency. Do not refrigerate frosting before spreading on the cake.
• Let cakes cool to around room temperature, at least 30 minutes. Remove from pans and refrigerate until cold and firm, about 20 minutes.
• Place 1 layer of cake on a platter. Spread 1 inch of frosting on top, avoiding the sides. Push about 1/3 of the strawberries and blueberries into the frosting. Top with the second layer and repeat with frosting and adding berries. Top cake with another inch of frosting and the rest of the berries. Refrigerate for 30 minutes before serving.

MELON CHIFFON CAKE WITH SPARKLING FRUIT

Steps:

• Allow egg whites and yolks to stand at room temperature for 30 minutes. In a blender, combine the 3/4 cup cantaloupe and 2 tablespoons of the sparkling wine. Cover and blend until smooth. Set aside. Grease and lightly flour a 10-inch fluted tube pan; set aside.
• In a large bowl, combine the remaining sparkling wine and the 8 cups cantaloupe. Toss gently to coat. Cover and chill until ready to serve.
• Preheat oven to 325 degrees F. In a large bowl, combine cake flour, granulated sugar, baking powder, salt, and allspice. Make a well in the center of the flour mixture.
• Add egg yolks, pureed cantaloupe mixture, and oil to flour mixture. Beat with an electric mixer on low speed until combined. Beat on high speed about 5 minutes more or until batter is very smooth. Wash beaters thoroughly with soap and warm water; dry beaters. In a very large bowl, combine egg whites and cream of tartar; beat with an electric mixer on medium speed until stiff peaks form (tips stand straight). Pour egg yolk mixture in a thin stream over beaten egg whites, folding gently as you pour. Pour into prepared pan; spread evenly.
• Bake for 45 to 50 minutes or until top is golden brown and springs back when lightly touched. Immediately invert cake in pan; cool completely. Loosen sides of cake from pan; remove cake. Place cake on a serving plate. If desired, sprinkle with powdered sugar and garnish with fresh sage. Serve cake with chilled cantaloupe mixture and, if desired, dessert topping.