Coffee And Cream Chiffon Cake Recipes

Steps:

• Move oven rack to lowest position,heat oven to 325.
• Beat egg whites and cream of tarterin a large bowl with mixer on high speed until stiff peaks form,set aside.
• Mix flour,sugar,baking powder and salt in a medium bowl.
• Beat in coffee,oil,vanilla and egg yolks on loww speed,1 minute.
• Gradually pour coffee mixture over egg whites,folding with rubber spatula just until blended.
• Push batter into ungreased angel food cake pan (tube pan),10x14 inches.
• Cut gently through batter with metal spatula or a knife to break air pockets.
• Bake 50-60 minutes or until top springs back when touched lightly.
• Immediately turn pan upside down onto heatproof funnel or bottle,.
• Let hand about 2 hours until cake is cool.
• Loosen sides of cake with a knife,remove from pan.
• Cut cake horizontally,fill layers with coffee cream filling.
• Store covered in the refrigerator.
• COFFEE CREAM FILLING: Mix sugar,cornstarch,salt,whipping cream and egg yolk in 1 quart saucepan until blended.
• Heat over medium heat,stirring constantly until thickened,remove from heat.
• Stir in liqueur or coffee.
• Refrigerate at least 1 hour until chilled.

Steps:

• Place the oil and flour into a large mixing bowl and mix well until thick. Next, add the milk and egg yolks and mix until smooth.
• Place egg whites into a stand mixer fitted with a whisk attachment and beat until frothy. Add cream of tartar and keep beating for 1 minute and then slowly sprinkle in the sugar. Continue beating until stiff peaks form.
• Gently fold the meringue into the egg yolk mixture in 3 stages until fully combined and homogenized. Do not overmix.
• Pour into 2 small ungreased pans or one 8' pan and bake at 155°C (310°F) for 40-50 mins.
• Once done, leave to cool completely inside the pan.
• Place heavy cream, vanilla and icing sugar into a stand mixer with a whisk attachment. Beat on medium until stiff peaks. You can adjust the amount of sugar to your liking.
• Once the cake has completely cooled, go around the sides with a knife and carefully take it out.
• Frost the cake with the cream and top with fresh fruits.
• Serve.

Steps:

• Preheat oven 375°F.
• Grease and flour (or use cooking spray) bottom and sides of 12 muffin tins.
• Combine flour and 3/4 cup sugar. Cut in butter until mixture resembles coarse crumbs; reserve 1 cup of mixture setting aside.
• To crumb mixture in bowl add baking powder, soda, salt, sour cream, 1 egg and almond extract blending well.
• Divide among 12 to 14 muffin cups.
• Combine cream cheese, 1/4 cup sugar, and 1 egg and pour over batter in pan. Sprinkle reserved 1 cup of crumb mixture over all.
• Bake 20 to 25 minutes.