Heavenly Chiffon Cake With Browned Butter Icing Recipes

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.

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.

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.