Mahogany Chiffon Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour three 9 inch round cake pans.
• Place the sugar and butter in a mixing bowl, and beat until light colored and smooth. Beat in the eggs one at a time. Stir the coffee and cocoa into the egg mixture until well blended. Measure the buttermilk, and remove 1 tablespoon, placing it in a separate small bowl, and set aside. Stir the remaining buttermilk into the egg mixture, beating until smooth.
• Stir the baking soda into 1 tablespoon buttermilk until smooth, and mix into the egg mixture. Stir in the flour, beating until smooth. Pour the batter evenly into the prepared cake pans.
• Bake in preheated oven until a toothpick or small knife inserted into the center comes out clean, about 30 minutes. Remove from the oven, and cool in the pans about 15 minutes before turning out onto a wire rack to cool completely.
• To make the frosting, beat 1 cup butter until smooth and creamy. Gradually sift in the confectioners' sugar, and beat until smooth. Stir in the coffee, cocoa, and vanilla until well blended.
• Place one cake layer on a serving plate. Spread top with about 1/5 frosting. Place the second layer on top of the first, and frost. Repeat with the third layer. Use remaining frosting to frost top and sides.

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:

• 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.

Steps:

• Let eggs stand at room temperature for 30 minutes. In a bowl, combine cocoa and water until smooth; cool for 20 minutes. In a large bowl, combine flour, sugar, baking soda and salt. In a bowl, whisk the egg yolks, oil and vanilla; add to dry ingredients along with the cocoa mixture. Beat until well blended. In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Gradually fold into egg yolk mixture. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate., For icing, melt butter in a saucepan. Remove from the heat; stir in the confectioners' sugar, chocolate, vanilla and water. Drizzle over cake. Sprinkle with nuts if desired.

Steps:

• 1. Mix boiling water and cocoa set aside to cool.2. Move oven rack to lowest position. Heat oven to 325°.3. Mix flour, sugar, baking soda and salt in large bowl. Beat in oil, vanilla, egg yolks and cooled cocoa mixture until smooth.4. Beat egg whites and cream of tartar in large bowl with electric mixer on high speed until stiff peaks form. Do not underbeat. Gradually pour egg yolk mixture over beaten whites, gently folding just until blended. Pour into ungreased angel food cake pan (tube pan), 10 x 4 inches.5. Bake 65 to 70 minutes or until top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang about 2 hours or until cake is completely cool.6. Spread or drizzle top of cake with Chocolate Glaze.1 SERVING: Calories 320 (Calories from Fat 115) Fat 13g (Saturated 3g) Cholesterol 95mg Sodium 330mg Carbohydrates 48g (Dietary Fiber 1g) Protein 4g. Cake Discovery of the CenturyMany food authorities have declared that Chiffon Cake was the cake discovery of the century. This was an entirely new cake that combined the lightness of angel food cakes with the richness of butter cakes. The secret ingredient, discovered by an insurance salesman who enjoyed cooking, was cooking oil! Harry Baker made these cakes for special Hollywood occasions beginning in the late 1920s. He felt a special kinship with Betty Crocker, having listened to her radio program for a number of years, and decided that Betty should bring this new cake to the general public. He came to Minneapolis to offer the recipe to General Mills, and the deal was completed in 1947. After the home economists did some fine-tuning, the recipe and several variations were made public in a 1948 pamphlet. Betty had helped create the first really new cake in 100 years!

Steps:

• Heat oven to 325.
• Combine boiling water and cocoa. Let cool.
• Blend flour, sugar, soda and salt in bowl.
• Make a well and add oil, egg yolks, vanilla, and cocoa mixture.
• Beat until smooth.
• Measure egg whites and cream of tartar into large mixing bowl and beat until very stiff.
• Pour egg yolk mixturein thin streamover entire surface of egg whites, gently cutting and folding in with rubber spatula until completely blended.
• Pour into ungreased 10" pan.
• Bake 55 min. at 325, then at 350 10-15 min.
• Invert.
• Let hang until cool.
• Ice with brown beauty icing.