LEMON CHIFFON CAKE RECIPE: HOW TO MAKE IT
This moist, airy lemon chiffon cake was my dad's favorite. Mom revamped the original recipe to include lemons. I'm not much of a baker, but whenever I make this dessert my family is thrilled! —Trisha Kammers, Clarkston, Washington
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 20 minutes
Prep Time 30 minutes
Cook Time 50 minutes
Yield 16 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 345 calories, FatContent 13g fat (4g saturated fat), CholesterolContent 100mg cholesterol, SodiumContent 288mg sodium, CarbohydrateContent 54g carbohydrate (40g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
RAINBOW LAYER CAKE RECIPE - BETTYCROCKER.COM
You’ll be proud to make and serve a cake that’s as much fun as this one. Rainbow layer cake is surprisingly easy to create, thanks to a little help from Betty Crocker™ Super Moist™ vanilla cake mix and Betty Crocker™ classic gel food colors.
Provided by Angie McGowan
Total Time 2 hours 0 minutes
Prep Time 30 minutes
Yield 10
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 3 (8-inch) round cake pans with cooking spray.
- In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among 6 small bowls, about 1 1/3 cups each.
- Using food colors, tint batter in 1 bowl blue, 1 bowl red, 1 bowl green, 1 bowl yellow, 1 bowl orange (using red and yellow) and 1 bowl purple (using blue and red).
- Refrigerate 3 colors of batter until ready to bake. Pour remaining 3 colors of batter into cake pans.
- Bake 18 to 20 minutes or until cake springs back when touched lightly in center and begins to pull away from side of pan. Cool 10 minutes. Remove from pans to cooling racks; cool completely.
- Wash cake pans. Bake and cool remaining 3 cake layers as directed.
- In large bowl, beat shortening and butter with electric mixer on medium speed until light yellow. On low speed, gradually beat in powdered sugar. Beat in vanilla. Add milk, 1 tablespoon at a time, beating until frosting is smooth. Beat on high speed until light and fluffy.
- Trim rounded tops off cakes to level, if needed. On serving plate, place purple cake layer. Spread with frosting to within 1/4 inch of edge. Repeat with blue, green, yellow, orange and red cake layers. Spread light coat of frosting on top and side of cake to seal in crumbs, then frost with remaining frosting.
Nutrition Facts : Calories 1280 , CarbohydrateContent 163 g, CholesterolContent 160 mg, FatContent 13 , FiberContent 0 g, ProteinContent 6 g, SaturatedFatContent 23 g, ServingSize 1 Serving, SodiumContent 810 mg, SugarContent 127 g, TransFatContent 1 g
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