Chiffonhoneycake Food

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CHIFFON CAKE RECIPE BY TASTY

2018-06-07



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

CHIFFON CAKE

1998-06-14



Chiffon Cake image

This is a favorite for children's birthday parties. Serve with fruit or decorate with Butter Cream Frosting.

Provided by Carol

Categories     Desserts     Cakes     Yellow Cake Recipes

Time 1h30m

Yield 14

Number Of Ingredients 12

Ingredients:

  • 2 cups sifted cake flour
  • 1 ½ cups white sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ cup vegetable oil
  • 7 egg yolks
  • ¾ cup cold water
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon extract
  • 7 egg whites
  • ½ teaspoon cream of tartar
  • 1 recipe Williamsburg Butter Frosting

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.

Nutrition Facts : Calories 264.1 calories, Carbohydrate 38.2 g, Cholesterol 102.4 mg, Fat 10.2 g, Fiber 0.3 g, Protein 4.8 g, SaturatedFat 1.8 g, Sodium 303.2 mg, Sugar 21.7 g

ORANGE CHIFFON CAKE

2022-08-07



Orange Chiffon Cake image

The delicate orange flavor of this simply delicious cake is perfect for rounding out a rich meal. The orange glaze would also be a nice way to top off slices of your favorite angel food cake. &Mdash; Marjorie Ebert, Conewango Valley, New York

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 14

Ingredients:

  • 6 large eggs, separated
  • 2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup fresh orange juice
  • 1/2 cup canola oil
  • 2 tablespoons grated orange zest
  • 1/2 teaspoon cream of tartar
  • ORANGE GLAZE:
  • 1/2 cup butter
  • 2 cups confectioners' sugar
  • 2 to 4 tablespoons fresh orange juice
  • 1/2 teaspoon grated orange zest

Steps:

  • Let eggs stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, salt and baking soda. In a bowl, whisk the egg yolks, orange juice, oil and orange zest; add to dry ingredients. Beat until well blended. , In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Fold into orange mixture. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest rack at 350° for 45-50 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate. , For glaze, melt butter in a small saucepan; add remaining glaze ingredients. Stir until smooth. Pour over top of cake, allowing it to drizzle down sides.

Nutrition Facts : Calories 333 calories, Fat 15g fat (5g saturated fat), Cholesterol 95mg cholesterol, Sodium 269mg sodium, Carbohydrate 47g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.

Top Asked Questions

  1. How to make chiffon cake?
    How to make chiffon cake: You start by sifting the flour, sugar, baking powder, and salt into a large mixing bowl. Make a well in the center. Add the egg yolks, vegetable oil, water, and vanilla. Set aside. Beat the egg whites and cream of tartar together until stiff peaks form. Set aside.
  2. What flavors go well with chiffon cake?
    I feel like chiffon cake pairs perfectly with light citrus flavors, so you can even make this a lime, orange, or grapefruit chiffon cake too! What Is Chiffon Cake? Chiffon Cake is an airy, light cake made with vegetable (or canola) oil. The egg whites are whipped separately and folded into the batter creating volume and giving it the airy texture.
  3. What is the difference between sponge cake and chiffon cake?
    This modern cake is similar to a sponge cake, but it's made with oil instead of butter and includes baking powder. These give the chiffon cake a tender crumb and great lift. To make a chiffon cake, beat a batter base that includes egg yolks and sugar. Then fold stiff egg whites into the batter and bake it in a tube pan.
  4. What is orange chiffon cake?
    This soft and moist chiffon cake is served with a dusting of confectioners’ sugar and topped with ribbons of orange peel. With abundant navel oranges in the kitchen, I knew exactly what I wanted to make — Orange Chiffon Cake (オレンジシフォンケーキ).

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