Chiffon Fruitcake Recipes

NAKED-FRUIT CHIFFON CAKE

Steps:

• Cake: Preheat oven to 325F°. Butter two 9-inch round cake pans. Line with parchment; butter parchment. In a large bowl, whisk together flour, 3/4 cup sugar, baking powder, and salt. In another bowl, whisk together oil, egg yolks, milk, lemon zest, and vanilla seeds. Whisk yolk mixture into flour mixture.
• Beat egg whites on high speed until frothy. Add cream of tartar and beat until soft peaks form, about 2 minutes. Gradually add remaining 1/2 cup sugar, beating until stiff, glossy peaks form, about 5 minutes. Whisk one-third of mixture into batter. With a rubber spatula, gently fold in remaining egg white mixture.
• Divide batter evenly between prepared pans. Bake until golden and tops spring back when lightly touched, about 30 minutes. Transfer pans to a wire rack; let cool 10 minutes. Turn cakes out upside-down onto rack and let cool completely.
• Fruit and Whipped Cream Layers: In a medium saucepan over medium-high heat, bring berries, 2 tablespoons sugar, lemon juice, and 2 tablespoons water to a boil. Reduce heat and simmer 5 minutes, stirring occasionally and breaking up berries with the back of a spoon. Pass mixture through a fine-mesh sieve, pressing on solids to release all juices. Let cool completely.
• Combine heavy cream, remaining 1 cup sugar, salt, and vanilla in the bowl of a mixer fitted with the whisk attachment. Beat on low speed until sugar has dissolved, about 1 minute. Increase speed to medium-high and beat to firm peaks, about 3 minutes more.
• To Assemble: With a serrated knife, trim tops of cake layers to level; split each in half horizontally to form a total of 4 layers. Place one layer, bottom-side down, on a serving platter. Spread 1 1/2 cups whipped cream evenly over top. Repeat process with remaining cake layers, spreading 1 1/2 cups whipped cream between each layer and leaving top layer uncovered. (For stability, insert a wooden dowel or skewer into center of cake, trimmed so dowel is just shorter than top of cake.)
• Spread remaining 1 1/2 cups whipped cream over top of cake in decorative swirls. Garnish with fruit, scattering it on top of cake and around perimeter of platter. Drizzle with blackberry coulis and serve immediately.

VANILLA CHIFFON CAKE RECIPE

Steps:

• Preheat oven to 325F.
• Sift the flour, sugar, baking powder, and salt into a bowl. Make a well and add the egg yolks, vegetable oil, water, and vanilla. Set aside.
• In a large bowl, beat the egg whites until foamy. Add in the cream of tartar and continue beating until stiff peaks form. Set aside.
• Using the same beaters, beat the egg yolk batter. Scrape the bowl as needed. Beat until combined and smooth.
• Fold in 1/4 of the egg whites into the egg yolk batter to lighten it up. Then gently fold in the rest of the egg whites in two equal parts until no white streaks remain.
• Pour into an ungreased 10″ tube pan with removable bottom. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean. The top should be golden brown and spring back when lightly pressed.
• Let cool completely upside down. Unmold and serve. Slice using a serrated knife.

FLUFFY CHIFFON CAKE

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.

PASSION FRUIT CHIFFON CAKE WITH PASSION FRUIT MOUSSE & CREAM

Steps:

• Bake the Cake: Preheat oven to 325 degrees F. You will need two 8" round cake pans, line w/ parchment paper at the bottom, greased and floured.
• Into a large mixing bowl, sift together flour, sugar, baking powder, and salt.
• Make a wide well in the middle of the dry ingredients. Add in the following order, without mixing, the oil, egg yolks, the lemon zest and passion fruit juice. With a large wire whisk, beat until smooth. Set aside.
• In the bowl of an electric mixer, beat the egg whites with the cream of tartar until they hold a stiff peak when the beaters are raised. They should not be beaten until they are dry.
• In three additions, fold about ¾ of the yolk mixture into the whites. Then fold the whites into the remaining yolk mixture. Do not handle any more than necessary.
• Gently pour the batter into the pans. Bake for 30 minutes at 325 degrees F, or until the top springs back when lightly pressed with a fingertip. Cool completely.
• Make the Mousse: Fill a medium bowl with ice water; set aside. In a small saucepan, combine eggs, sugar and 1/3 cup passion fruit juice. Cook, stirring constantly, over medium-low heat until the mixture thickens enough to coat the back of the spoon, about 3 minutes. Remove from heat, immediately add the butter and stir well to combine.
• In a medium saucepan, combine ¼ cup passion fruit juice and 2 tablespoon cold water. Sprinkle the gelatin over the juice, let stand for 5 minutes. Place over low heat until gelatin is completely dissolved, about 2 minutes.
• Pour the passion fruit/egg yolk mixture through a fine sieve into a bowl. Stir in the gelatin mixture. Place the bowl over the ice water, whisk constantly until mixture has cooled.
• In a chilled bowl, whip the heavy cream until stiff peaks form, about 3 minutes. Whisk 1/3 of the passion fruit mixture. Then in 2 additions fold the lightened passion fruit mixture into the remaining whipped cream.
• For the whipped cream: whip the cream with the powdered sugar with the wire whisk until firm.
• To Assemble: Split the cakes in half so that you have 4 1" rounds. Spread the mouse between each layer and chill atleast 1 hour. Frost all sides with the whipped cream, top with the white chocolate curls and mango slices.

CHIFFON CAKE

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.

HOLIDAY FRUITCAKE

Steps:

• Preheat oven to 300°. Combine fruit and nuts. In another bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; add to creamed mixture and mix well. Pour over fruit and nuts; stir to coat. , Transfer to a greased and floured 10-in. tube pan. Bake until a toothpick inserted in center comes out clean, about 2 hours. Cool 10 minutes; remove from pan to a wire rack to cool completely. Wrap tightly and store in a cool place. Bring to room temperature before serving; slice with a serrated knife.