Chiffonhoneycake Food

CHIFFON CAKE RECIPE BY TASTY

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!

CHIFFON CAKE

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.

ORANGE CHIFFON CAKE

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.