HEAVENLY CHIFFON CAKE WITH BROWNED BUTTER ICING
Make and share this Heavenly Chiffon Cake With Browned Butter Icing recipe from Food.com.
Provided by GoldsmithLissa
Categories Breakfast
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 325°F
- In a large mixing bowl, mix flour, sugar, baking powder, cinnamon, salt, nutmeg, allspice, and cloves. Make a well in the center of the mixture Add oil, yolks, and water. Beat with electric mixer on low to medium speed until combined. Beat on high speed for about 5 minutes or until satin smooth. Set aside.
- Thoroughly wash beaters. In a very large mixing bowl, beat egg whites and cream of tartar until stiff peaks form (tips stand straight). Pour batter in thin stream over egg whites; gently fold together.
- Pour batter into an ungreased 10-inch tube pan. Place pan on a baking sheet or pizza pan. Bake for 60 to 65 minutes or until top springs back when lightly touched.
- Meanwhile, make icing: In a small saucepan, heat butter over medium-low heat for about 15 minutes or until browned. Remove browned butter from heat.
- After baking, immediately loosen sides of cake from pan with a spatula or knife and invert cake over a serving plate and remove pan. Cool completely.
- Place 2 cups sifted powdered sugar in a medium bowl. Stir in browned butter, vanilla, and 3 to 4 tablespoons milk until icing consistency.
- Drizzle with icing and sprinkle with nuts.
Nutrition Facts : Calories 440.6, Fat 16.8, SaturatedFat 4.2, Cholesterol 118.5, Sodium 248.2, Carbohydrate 67.1, Fiber 1, Sugar 45.1, Protein 6.7
HEAVENLY CHIFFON CAKE (TNT)
This cake is truly heavenly, with a light texture and a hint of spice.The recipe comes from my old recipes file.
Provided by Lynnda Cloutier
Categories Cakes
Number Of Ingredients 15
Steps:
- 1. In a large mixing bowl, mix flour, sugar, baking powder, cinnamon, salt, nutmeg, allspice and cloves. Make a well in the center of the mixture. Add oil, yolks and water. Beat with electric mixer on low to medium speed until combined. Beat on high speed for about 5 minutes or until satin smooth. Set aside.
- 2. Thoroughly wash beaters. In a very large mixing bowl, beat egg whites and cream of tartar until stiff peaks form (tips stand straight). Pour batter in thin stream over egg whites; gently fold together. Pour batter into an ungreased 10" tube pan. Place pan on a baking sheet or pizza pan. Bake in a 325 oven for 60-65 minutes, or until top springs back when lightly touched. Immediately invert cake in pan. Cool completely. Gently loosen sides of cake from pan with a spatula or knife. Invert cake over a serving plate and remove pan. Drizzle with Browned Butter Icing and sprinkle with nuts. Makes 12 servings.
- 3. Browned Butter Icing: In a small pan, heat 3 tablespoons butter over medium low heat for about 15 minutes or until browned. Remove browned butter from heat. Place 2 cups sifted powdered sugar in a medium bowl. Stir in browned butter, 1 teaspoon vanilla and 3-4 tablespoons milk until icing consistency. Makes 3/4 cup.
COCONUT CHIFFON CAKE
Toasted coconut adds visual appeal to this tall and impressive cake. With an airy texture and heavenly coconut-ginger flavor,it's a lovely end to meals throughout the year.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 19
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes., Meanwhile, place ginger and 2 tablespoons sugar in a small food processor; cover and process until finely chopped., In a large bowl, combine the flour, 1-1/4 cups sugar, baking powder, salt and ginger mixture. In another bowl, whisk the egg yolks, eggs, oil, water and extract. Add to dry ingredients; beat until well blended., Add cream of tartar and remaining sugar to egg whites; beat with clean beaters until stiff peaks form. Fold into batter., Gently spoon into 3 ungreased 9-in. round baking pans. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 22-26 minutes or until cake springs back when lightly touched., Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat butter until fluffy. Add the confectioners' sugar, milk, extract and salt; beat until smooth. , Place bottom cake layer on a serving plate; spread with 1 cup frosting. Repeat layers twice. Frost sides of cake with remaining frosting. Press coconut over top and sides of cake. Garnish with orange and lime peel if desired. Refrigerate until serving.
Nutrition Facts : Calories 667 calories, Fat 26g fat (13g saturated fat), Cholesterol 125mg cholesterol, Sodium 357mg sodium, Carbohydrate 104g carbohydrate (82g sugars, Fiber 1g fiber), Protein 5g protein.
FLUFFY CHIFFON CAKE
You can think of the chiffon cake as angel food cake's even fluffier cousin. This is the recipe from Tartine Bakery in San Francisco.
Provided by Elizabeth Prueitt
Yield Makes 1 cake
Number Of Ingredients 11
Steps:
- Preheat the oven to 325°F. Line the bottom of a 10" springform pan with 3" sides with parchment paper cut to fit exactly. Do not grease the sides of the pan.
- Sift together the flour and baking powder into a large mixing bowl. Add 1¼ cups of the sugar and the salt and whisk to combine. In a small bowl, whisk together the oil, egg yolks, water, vanilla, and lemon zest. Make a well in the flour, add the yolk mixture, and then whisk thoroughly and quickly for about 1 minute until very smooth.
- Place the egg whites in a large mixing bowl. Using a mixer fitted with the whisk attachment, beat on medium speed until frothy. Add the cream of tartar or lemon juice and beat on medium-high speed until the whites hold soft peaks. Slowly add the remaining ¼ cup sugar and beat on medium-high speed until the whites hold firm, shiny peaks. Using a rubber spatula, scoop about one third of the whites onto the yolk mixture and fold in gently to lighten the batter. Gently fold in the remaining whites just until combined.
- Pour the batter into the prepared pan, smoothing the top with an offset spatula if necessary. Bake until a cake tester inserted into the center comes out clean, 45-55 minutes. Let cool in the pan (the sides of the pan will help hold the structure of the cake as it cools) on a wire rack. To unmold, run a small, thin knife around the sides of the pan to loosen the cake and then release and lift off the pan sides. Invert the cake, peel off the parchment, and then use as directed in individual recipes. The cake will keep, well wrapped, in the refrigerator for up to 4 days or in the freezer for up to 1 month.
LEMON CHIFFON DESSERT
You'll be on cloud nine when you try this easy-to-make, heavenly dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 7h12m
Yield 15
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Bake and cool cake as directed on package for angel food (tube) pan.
- Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Refrigerate about 15 minutes or until thickened but not set.
- Add enough cold water to lemonade concentrate to measure 2 cups; stir into gelatin. Beat with electric mixer on medium speed until foamy.
- Beat whipping cream in chilled medium bowl on high speed until stiff; fold into gelatin.
- Tear cake into about 1-inch pieces. Fold cake pieces into gelatin mixture. Spread in ungreased rectangular baking dish, 13x9x2 inches.
- Cover and refrigerate at least 4 hours until firm but no longer than 24 hours. Cut into squares. Store covered in refrigerator.
Nutrition Facts : Calories 240, Carbohydrate 40 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 serving, Sodium 330 mg
HEAVENLY CAKE
An incredibly rich chocolate cake that needs no frosting.
Provided by Amy Sumerlin
Categories Desserts Cakes Cake Mix Cake Recipes
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch cake pan.
- Mix all ingredients and pour into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 55 minutes.
Nutrition Facts : Calories 220.9 calories, Carbohydrate 31.1 g, Cholesterol 35.6 mg, Fat 10.6 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 5 g, Sodium 219.3 mg, Sugar 21.1 g
HEAVENLY LEMON CHIFFON CAKE
This cake is light, fluffy and moist, a perfect cake to serve to dinner guests. Use only cake flour for this.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 325 degrees.
- Prepare an ungreased 10-inch tube pan.
- In a large bowl, sift together flour, baking powder and salt, then sift one more time, then beat in oil, egg YOLKS, 1/4 cup plus 3 tablespoons lemon juice, water and lemon peel with an electric mixer at low speed for about 3 minutes.
- In a large dry copper or stainless steel bowl beat the room temperature egg whites with cream of tartar until stiff but not dry.
- Fold in about 1/4 of the whites into the batter to lighten, the gently fold in the remaining whites.
- Pour the batter into the ungreased tube pan.
- Tap on the counter to release any air pockets.
- Bake for about 1-1/4 hours, or until the cake is springy to the touch.
- Immediately invert cake in pan over neck of a bottle (I use an empty beer bottle for this).
- Cool the cake completely while inverted.
- Remove the cake from the bottle and place on the counter.
- Run a knife around the edges of the pan to loosen cake.
- Transfer the cake to a serving plate.
- Dust with powdered sugar.
Nutrition Facts : Calories 312.5, Fat 12.6, SaturatedFat 2.2, Cholesterol 141, Sodium 235.1, Carbohydrate 44.4, Fiber 0.6, Sugar 25.6, Protein 6.1
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