Royal Rose Chiffon Cake Recipes

VANILLA CHIFFON CAKE

Steps:

• Preheat the oven to 325°F. For a traditional chiffon cake, use an ungreased 10" tube pan. If you want to make a layer cake line two 8" cake pans with parchment paper or butter and flour the bottom of the pans only.
• Combine the oil, egg yolks, water and vanilla in a mixer bowl. Mix on medium speed until well combined.
• Sift the flour with 1 cup of the sugar, the baking powder and salt. With the mixer on low, add the dry ingredients to yolk mixture. Whip on high speed for 1 minute, then set aside
• Whip the egg whites on medium speed to soft peak. Gradually add the remaining ½ cup sugar, increase the speed to medium high and whip to full peak. Fold the whites into the yolk mixture in three increments.
• If making a layer cake, divide the batter between the two pans. If you're using a tube pan, pour all the batter into the pan. Bake until the middle of the cake springs back with lightly pressed, 30-35 minutes for the layers or about 50-60 minutes for the tube pan.
• Cool the cake completely in the pan.

VANILLA ROSE CHIFFON CAKE

Steps:

• You will need at 23 cm (9 ¼ inch) angel food cake tin with extended feet and removable base for this recipe. Do not grease or line your tin.
• Pre-heat oven 160°C (325°F). 21cm 8.5inches
• Using a stand mixer whisk egg whites and cream of tartar in a large bowl until stiff peaks form. Gradually add ½ cup of the caster sugar, continue to whisk until mixture is stiff and glossy. Set bowl aside.
• In a separate bowl beat egg yolks, oil, milk and vanilla until pale yellow. Sift in flour and baking powder, then add sugar and salt. Continue beating until well combined at a medium speed.
• Remove bowl from stand mixer and fold through 1/3 egg white mixture. Once incorporated gently fold through remaining egg white mixture until just combined. Don't over mix.
• Pour batter in to an ungreased angel food cake pan. Place in the oven and bake for 50 minutes.
• After 50 minutes turn up the heat of the oven to 180°C (350°F) for an additional 15 minutes. Cake is cooked when you gently press it in the middle with a finger and it springs back.
• Once out of the oven turn cake tin over and allow to cool completely upside down.
• Once cool turn cake pan back over and run a sharp thin knife around the outside edges of the tin and then around the central tube. From underneath gently push the cake out from the bottom, it will still be attached to the removable base. Once removed from the tin, gently remove cake from base again using the sharp knife.
• The top of the cake when cooking becomes the base of your cake for decorating and serving. This is how you get that perfectly flat top. If your cake hasn't risen evenly, you may wish to trim it slightly so it sits level.
• Drizzle icing over the top of the cake and decorate with rose petals if desired.
• To make icing: Sift icing sugar in to a medium bowl. Add rose water and 2 tablespoons of water. Icing should be the consistency of runny honey, add a little more water at a time if needed to achieve this.
• Cooking Tip: Don't open the oven door for the firs 45 minutes of cooking to ensure the cake rises.

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.

ROYAL ROSE CHIFFON CAKE

Steps:

• Heat oven to 325 (F) (slow moderate) for 10-inch tube pan, 4-inches deep.
• Sift together into bowl cake clour, sugar, baking powder, and salt.
• Make a well and add in order; Wesson Oil, unbeaten egg yolks, cold water, vanilla, and lemon rind.
• Beat with spoon until smooth or with electric mixer on medium speed 1 minute.
• Next, measure into large bowl egg whites (7 or 8) and cream of tartar.
• Beat by hand until whites form very stiff peaks, or 3 to 5 minutes with electric mixer on high speed. DO NOT UNDERBEAT.
• Whites are stiff enough when dry rubber scraper drawn through leaves a clean path.
• Pour batter gradually over beaten egg whites gently folding with rubber scraper just until blended. DO NOT STIR.
• Pour into ungreased pan. Bake at 325 (F) for 55 minutes, then at 350 (F) for 10 to 15 minutes, or until top springs back when lightly touched.
• Turn pan upside down, placing tube part over neck of funnel or bottle.
• Let hang, free of table, until cold.
• While cake cools, make the rose frosting as follows.
• Mix well in saucepan 1/2 cup sugar, 2 tablespoons water, 1/4 cup light corn syrup.
• Boil rapidly without stirring until syrup spins a 6 to 8-inch thread (242 F).
• Meanwhile, beat 1/4 cup egg whites (2 small) until stiff enough to hold peaks.
• Pour hot syrup slowly in thin stream into beaten whites, beating constantly until mixture stands in very stiff peaks.
• Add 1 teaspoon vanilla, red food coloring to tint pale pink.
• Loosen from pan with spatula, then frost cake; decorate sides with silver dragees.
• Place red rose in center.

LEMON CHIFFON CAKE

Steps:

• Preheat oven to 325°., Sift flour, sugar, baking powder and salt together twice; place in another large bowl. In a small bowl, whisk egg yolks, water, oil, lemon zest and vanilla until smooth. Add to flour mixture; beat until well blended., Add cream of tartar to egg whites; with clean beaters, beat on medium speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 50-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1 hour., Run a knife around sides and center tube of pan. Remove cake to a serving plate., In a small bowl, combine frosting ingredients; beat until smooth. Spread over cake.

ROYAL HAWAIIAN CHIFFON CAKE

Steps:

• 1. STEP 3 : Pour egg yolk mixture gradually over whipped egg whites GENTLY folding with a rubber scraper until blended. DO NOT STIR : THIS IS IMPORTANT.
• 2. Pour into ungreased 10" tube pan 4" deep , IMMEDIATELY.
• 3. Bake for 55 minutes @ 325° , then 350° for 10-15 minutes or until top springs up when lightly touched.
• 4. NOTE : can also be baked in an 9x13x2" oblong pan for 45 - 50 minutes @ 350°.
• 5. IMMEDIATELY turn cake upside down, placing tube part over neck of funnel or bottle , or resting on two other pans. Let hang free of table until cold ; loosen from sides and tube with spatula ; Turn pan over and hit edge sharply to loosen. Frost with Royal Hawaiian Frosting. (below)
• 6. * if using self rising flour , omit salt and baking powder.
• 7. ROYAL HAWAIIAN FROSTING : cream together 2 Tbs.(high grade) shortening , 1 Tbs. butter , ¼ tsp. salt , ½ cup confectioners sugar. Add Alternately : 2½ cups confectioners sugar and ½ cup drained crushed pineapple. Beat until creamy.