DEFINE CHIFFON CAKE RECIPES

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CHIFFON CAKE RECIPE | ALLRECIPES



Chiffon Cake Recipe | Allrecipes 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

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours 0 minutes

Yield 1 tube cake

Number Of Ingredients 12

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, CarbohydrateContent 38.2 g, CholesterolContent 102.4 mg, FatContent 10.2 g, FiberContent 0.3 g, ProteinContent 4.8 g, SaturatedFatContent 1.8 g, SodiumContent 303.2 mg, SugarContent 21.7 g

CHIFFON CAKE - RECIPES AND COOKING TIPS - BBC GOOD FOOD



Chiffon Cake - Recipes and cooking tips - BBC Good Food image

This light and airy cake is one of my favourite things to make. Unlike other sponge cakes, chiffon cake is low in sugar and is very moist. It's fluffiness is achieved by folding in whipped egg whites (meringue) with the batter, and the fact that it is baked in a tube pan allows it to rise tall and not collapse.

Provided by Jade_N

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield Serves 10

Steps:

  • Preheat the oven to 170°C. Separate the egg yolks and egg whites into two large mixing bowls.
  • Whisk the egg yolks along with 20g sugar, flour, oil, milk, baking powder, and vanilla extract and set aside. Do not over-whisk.
  • Using an electric whisk or stand mixer, whisk the egg whites until foamy, then whisk in the sugar in 3 small increments (20g at a time) and add the cream of tartar.
  • Continue to whisk for about 10-15 mins until the mixture is light and airy. You can check if it is ready by turning the bowl upside down - if the mixture does not drip and stays in place then it is ready.
  • Slowly fold the egg white mixture into the batter in small increments (about 3 times), and continue to cut and fold the mixture until it is fully combined. Do not over-mix.
  • Grease the bottom of an 8-inch tube pan and pour the mixture in. Gently tap on the table a few times to ensure that it is evenly spread. Bake in the oven for about 40-50 mins, or until a toothpick inserted into the centre comes out clean.
  • If you are using an angel-food cake pan, place the pan upside-down on a wire rack. If you are using a chiffon cake pan, place the pan upside-down on a tall heavy bottle. Cooling the cake upside-down will help it stretch downwards instead of collapsing.
  • Allow it to cool fully before removing it from the pan. To release the cake from the pan, gently use a knife to remove the cake from the sides.

CHIFFON CAKE | KING ARTHUR BAKING
To make the cake: Preheat the oven to 325°F with a rack in the bottom third. Have on hand an ungreased 10" tube or angel food cake pan. In a large mixing bowl, beat the egg whites with the cream of tartar until foamy. Gradually add 1/2 cup (99g) of the sugar and continue beating until stiff and glossy. Set aside.
From kingarthurbaking.com
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CHIFFON CAKE RECIPE: 3 TIPS FOR MAKING CHIFFON CAKE - 2022 ...
Jun 10, 2021 · Chiffon cake is a moist, fluffy dessert that’s a step closer to Earth than its Heaven-bound counterpart, angel food cake. Chiffon Cake Recipe: 3 Tips for Making Chiffon Cake - 2022 - MasterClass To submit requests for assistance, or provide feedback regarding accessibility, please contact [email protected] .
From masterclass.com
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CHIFFON CAKE RECIPE BY TASTY
Jun 07, 2018 · Ingredients 1 cup butter, 2 sticks, softened 1 cup sugar 1 cup evaporated milk seasonal fruit, such as berries, for decoration
From tasty.co
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WHAT IS CHIFFON CAKE? - BAKING BITES
Jul 22, 2010 · My first chiffon cake recipe was from a Wesson Oil cookbook, my mom got it in the late 1950’s. The chiffon cake is wonderful, a rich flavor and firm texture that can take a sturdy filling. Its also a great base to create a dessert that is close to a Twinkie or a Zinger. Actually tastes much, much better.
From bakingbites.com
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WHAT DOES CHIFFON CAKE MEAN? - DEFINITIONS
A chiffon cake combines methods used with sponge cakes and conventional cakes. It includes baking powder and vegetable oil, but the eggs are separated and the whites are beaten before being folded into the batter, creating the rich flavor like an oil cake, but with a lighter texture that is more like a sponge cake.
From definitions.net
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EASY CHIFFON CAKE RECIPE - LITTLE SWEET BAKER
Jul 19, 2019 · Ingredients 2 cups ( 235g) cake flour 1 &1/2 cups (300g) granulated sugar 1 tbsp ( 12g) baking powder 1 tsp ( 5g) salt 7 large egg yolks, room temperature 1/2 cup (125ml) vegetable oil 3/4 cup (188ml) cold water 1 tbsp (15ml) vanilla extract 7 large egg whites, room temperature 1/2 tsp ( 2g) cream ...
From littlesweetbaker.com
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WHAT IS CHIFFON CAKE? - BAKING BITES
Jul 22, 2010 · My first chiffon cake recipe was from a Wesson Oil cookbook, my mom got it in the late 1950’s. The chiffon cake is wonderful, a rich flavor and firm texture that can take a sturdy filling. Its also a great base to create a dessert that is close to a Twinkie or a Zinger. Actually tastes much, much better.
From bakingbites.com
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CHIFFON CAKE | BAKING PROCESSES | BAKERPEDIA
A chiffon cake is a sweet baked good which combines a batter with a foam-type (sponge) cake. This type of cakes combine the richness of batter cakes such as high content of liquid whole eggs, fat and granulated sugar and the lightness and delicacy of angel food or sponge cakes.¹
From bakerpedia.com
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CHIFFON CAKE RECIPE - LOS ANGELES TIMES
May 05, 2011 · Chiffon is really a simple cake to make, lending itself to a host of flavor possibilities and accents. Try a classic orange variation, but complement the flavors a little with rich hazelnuts.
From latimes.com
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CHIFFON CAKE MIXING METHOD & BASIC RECIPE - BAKER BETTIE
Chiffon cake recipes are broken down into three main parts: dry ingredients, wet ingredients, and the meringue. These three parts are then combined and baked. Step 1: Combine the Dry Ingredients. A basic chiffon cake combines cake flour with baking powder, baking soda, salt, and sugar.
From bakerbettie.com
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EASY CHIFFON CAKE RECIPE - CHOWHOUND
1 Heat the oven to 350°F and arrange a rack in the middle. Coat an (8-inch) cake pan generously with butter, then flour, tapping out any excess flour; set aside. 2 Whisk flour, baking powder, and salt in a medium bowl to combine; set aside.; 3 In the bowl of a stand mixer fitted with a whisk attachment, combine oil, water, vanilla, egg yolks, and 1/2 cup plus 2 tablespoons of the sugar.
From chowhound.com
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VANILLA CHIFFON CAKE + TIPS FOR THE PERFECT CHIFFON BAKE ...
May 30, 2020 · A chiffon cake, named after the chiffon method in cake baking, is a very light and airy cake made with flour, eggs, oil, sugar, leavening agents (baking powder, baking soda), liquids such as water, milk or juices, as well as flavourings.. It is considered a foam cake, which places it in the same category as angel food cakes and sponge cakes. Chiffon cakes sit nicely between the two.
From foodelicacy.com
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DEFINITION OF CHIFFON - FOOD DICTIONARY - COOKING FOR ...
Y. Z. chiffon. 1 0. 1. A fluffy and airy mixture made with stiffly beaten egg whites, used for making cakes and pies. As defined by Mechanical Turk on July 29, 2011. Are you sure you want to delete this definition?
From cookingforengineers.com
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WHAT'S THE DIFFERENCE BETWEEN SPONGE, GENOISE AND CHIFFON ...
Chiffon: The chiffon cake is a hybrid of the sponge and the genoise. The addition of oil gives this cake its characteristic moist and tender texture. The yolks and oil are beaten into the sugar, flour and other dry ingredients including a leavening agent (not normally used in the other two cakes).
From delishably.com
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USING MY LOAF PAN TO BAKE CHIFFON CAKE
Jul 17, 2021 · With 6 cups volume, I tagged my loaf size to be roughly the same as any recipe made for 8" by 2" round pans. I checked the recommended 8" tube pan in the recipe can pour in 9 cups of batter and do my maths accordingly. My measurements went something like this: measurement x 6/9 = measurement x 2/3. Pandan Chiffon Cake.
From kweintb.com
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10 BEST CAKE SHORTENING RECIPES | YUMMLY
Jan 05, 2022 · Almond Butter Coffee Cake Crisco. milk, large egg, butter, Crisco All-Vegetable Shortening, almonds and 6 more.
From yummly.com
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THIS HAZELNUT CHIFFON CAKE RECIPE STANDS TALL AMONG THE ...
Jun 23, 2021 · A chiffon cake is a splendidly tall, wildly easy, oil-based cake. It is rich in flavor from egg yolks, yet wonderfully light in texture because of copious amounts of stiffly peaked whites.
From washingtonpost.com
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DIFFERENT TYPES OF CAKE (WITH PICTURES) - CRAFTYBAKING
Most shortened cakes are baked at 325 degrees – to 350 degrees F (163 degrees to 177 degrees C). In general, American butter layered cakes (8-, 9- x 2-inch round pans) bake in about 20 to 30 minutes. Whereas thicker and denser cakes, such as Pound cakes and Oil cakes, take about three quarters to an hour.
From craftybaking.com
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LEMON CHIFFON CAKE | KING ARTHUR BAKING
Preheat the oven to 325°F. Have on hand an ungreased 10" round angel food cake pan. Sift into a large mixing bowl the flour, baking powder, sugar, and salt. Make a well in the center of the dry ingredients and add (in order) the oil, water, egg yolks, vanilla, grated lemon peel, extract, and 1 tablespoon lemon juice.
From kingarthurbaking.com
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