VANILLA CHIFFON CAKE RECIPE
This classic chiffon cake is tender and light as air. It has the richness of a butter cake and the fluffiness of a sponge cake.
Provided by Lily Ernst
Categories dessert
Time 1h20m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 338 calories, Sugar 25.3 g, Sodium 244.6 mg, Fat 14.7 g, SaturatedFat 9.3 g, TransFat 0 g, Carbohydrate 45.2 g, Fiber 0.5 g, Protein 7.1 g, Cholesterol 216.1 mg
LIGHT AND FLUFFY CHIFFON CAKE
Learn how to make a light & fluffy vanilla chiffon cake with this simple, easy to follow recipe! Full of expert tips & tricks to get the perfect chiffon cake that's soft, airy, light, and won't shrink or deflate.
Provided by Jamie
Categories Baked Goods Dessert
Time 35m
Number Of Ingredients 10
Steps:
- Preheat your oven to 355 degrees F. Add the egg yolks, vegetable oil, water, vanilla, salt, and half of the sugar to a large mixing bowl. Whisk well to combine. (The remaining half of the sugar will be used for the egg whites.)
- Sift the cake flour and baking powder, into the egg yolk mixture in three batches. Fold after each time until well combined. Avoid over mixing.
- Add the egg whites and cream of tarter to a large mixing bowl. Beat on medium high speed while adding the remaining half of the sugar. Add the sugar in three batches until you've reached firm peaks. See Note 1.
- Add half the beaten egg whites to the egg yolk mixture. Fold gently to combine then add the remaining half. Fold gently again to avoid deflating the batter. The batter should be light, airy, and fluffy.
- Spray the inside of your ungreased, aluminum chiffon cake pan with water including the inner tube. This helps prevent the cake from sticking too much to the pan once baked. Pour the batter into the pan and fill up to 75% full otherwise you may risk overflow.
- Bake at 355 degrees F for 25 to 35 minutes. Your baking time will depend on how shallow or deep your pan is. See Note 2. Check after 25 minutes for doneness. It's ready when a toothpick inserted in the center comes out clean and the top is a golden brown color. If your pan is tall and deep, you may have to bake it longer.
- Remove from the oven and immediately flip the chiffon pan upside down to invert it. Cool it down as soon as possible to prevent it from sinking and deflating.Drape a cold, damp towel over it to cool it down as quickly as possible. Rinse the towel under cold water and wring it dry. Drape it over the pan again and repeat this process until the pan is no longer hot. See Note 3.
- Once the cake has cooled, flip over the pan and carefully run a knife along the sides of the pan to help remove it. Then run a knife along the bottom of the pan to remove it from the base.
- Invert the cake again so the flat side is facing up and dust on powdered sugar. Slice and serve.
Nutrition Facts : Calories 233 kcal, Carbohydrate 34 g, Protein 5 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 92 mg, Sodium 130 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving
BEST BIRTHDAY CAKE WITH CHIFFON ICING
this cake, from the 1950s, is not too sweet and the icing has the silkiest, smoothest texture and a great flavor - these cupcakes were the absolute favorites of my daughter's class when she was growing up
Provided by carrie sheridan
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Grease 2 9-inch cake pans with crisco and then cover with flour, shaking out the excess over the sink.
- Cream crisco and sugar in a mixer.
- Add eggs and beat well.
- Sift flour [you can just shake the flour through a sieve].
- Measure and sift flour again with the baking powder and salt.
- Mix milk with vanilla.
- In thirds, alternately add the flour mixture and then the milk mixture until it's all incorporated.
- Beat well until blisters form in the batter - at least 2 minutes.
- Pour batter into cake pans.
- Bake at 375 for 30-35 minutes.
- Cupcake pans bake for 15-20 minutes.
- Let cool.
- Frost with Chiffon Icing.
Nutrition Facts : Calories 428.8, Fat 18.2, SaturatedFat 5.1, Cholesterol 60.1, Sodium 415.1, Carbohydrate 60.9, Fiber 0.8, Sugar 35.1, Protein 6.1
CHIFFON ICING FOR BIRTHDAY CAKE CARRIE SHERIDAN
this is so unusual, i've only found it once at a caterer's bakery - the texture is silky and smooth and tastes only slightly chocolate-y... as kids, we used to make a batch to just eat right out of the mixing bowl!
Provided by carrie sheridan
Categories Dessert
Time 40m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Mix together milk and flour in a small saucepan.
- Cook until thick, stirring constantly.
- Set aside to cool, covering the top with saran wrap.
- Beat together the crisco, butter, sugar and vanilla.
- Beat the first ingredients into the second until it is very light and fluffy - about 10 minutes!
- Add Hershey's cocoa, one tablespoon at a time, to taste [not more than 1/4 cup].
- Add more sugar, if desired.
- Frost birthday cake with this and refrigerate for several hours to chill thoroughly.
- Note: this frosting is best straight out of the refrigerator -- it does melt in warm weather -- but it's good No Matter WHAT!
Nutrition Facts : Calories 236.3, Fat 15.3, SaturatedFat 7.7, Cholesterol 27.8, Sodium 93.3, Carbohydrate 24.2, Fiber 0.3, Sugar 20, Protein 1.4
CHRISTMAS EGGNOG CHIFFON PIE CARRIE SHERIDAN
this makes 2 pies... it's a LOT of work to separate 8 eggs... and must be made ahead BUT this makes 2 pies at once and it is TOTALLY worth it for its chiffony texture... Very Special -- even people who don't like eggnog LOVE this very special pie!
Provided by carrie sheridan
Categories Pie
Time 1h15m
Yield 2 pies, 10 serving(s)
Number Of Ingredients 13
Steps:
- Separate 8 large or extra large eggs into yolks and whites [i prefer to scrupulously detach/remove the white thingum in each egg, which is tedious].
- The best way to do this is to hold one yolk in your hand, letting its white drip into a bowl; as you put the yolk into a yolks bowl, pull off any white stuff; rinse your hands and towel dry; remove any white stuff from the egg white in a bowl with a spoon or by hand; put the white into the whites bowl -- this way, if some yolk gets into its white, you can set that egg aside without getting some yolk into all of the other whites and having to start over!
- Refrigerate whites [making SURE there is no white embryonic material in this].
- Beat egg yolks with a fork or whisk and add them to the milk and sugar and salt in a 2-3 quart saucepan.
- Continue on a low boil until the mixture thickens some, stirring constantly.
- Take the egg-milk mixture off the stove.
- Add 2 packages of gelatin dissolved into 1/4 cup water.
- Add 2-3 jiggers of rum and rum flavoring, to taste [you can omit the rum for children].
- Cover and chill in the refrigerator overnight.
- The next day, remove the egg whites from the refrigerate and let warm to room temperature.
- Prick pie shells with a fork and prebake.
- Set the shells aside to cool.
- Whip the 8 egg whites with 1/2 cup sugar until very stiff.
- Set aside.
- Whip the egg-milk custard mixture until very fluffy.
- Whip the 1/2 cup heavy cream.
- Fold the whipped cream into the whipped egg-milk custard mixture.
- Fold the stiff egg whites into the custard mixture.
- Turn out into cooled pie shells.
- Grate the Hershey's chocolate bar over both pies.
- Refrigerate until ready to serve.
- [you CAN use red food coloring to turn the filling pink and you can also top with a layer of additional whipped cream].
- Also you can substitute 2-3 ounces of bourbon for the rum.
- For children, you can just use rum flavoring - but often the kids like the hint of liquor.
Nutrition Facts : Calories 508.7, Fat 24.3, SaturatedFat 11.8, Cholesterol 166.6, Sodium 281.7, Carbohydrate 50.5, Fiber 1.3, Sugar 28.9, Protein 16.2
More about "chiffon icing for birthday cake carrie sheridan recipes"
BASIC CHIFFON CAKE RECIPE | HOW TO MAKE CHIFFON …
From youtube.com
Author My Simple RecipeViews 1.4M
EASY CHIFFON CAKE RECIPE - YOUTUBE
From youtube.com
Author Preppy KitchenViews 376.4K
CHOCOLATE CHIFFON CAKE WITH WHIPPED CREAM FROSTING
From theunlikelybaker.com
10 BEST CHIFFON CAKE FROSTING RECIPES | YUMMLY
From yummly.com
EASY CHIFFON CAKE {ORANGE FLAVOR!} | LIL' LUNA
From lilluna.com
JAPANESE CHIFFON CAKE - HOJICHA FLAVOUR - CHOPSTICK CHRONICLES
From chopstickchronicles.com
HOW TO MAKE CHIFFON CAKE AND SWISS ROLL WITH SWISS MERINGUE
From youtube.com
CLASSIC CHIFFON CAKE WITH VANILLA CHANTILLY RECIPE - SERIOUS EATS
From seriouseats.com
HOW TO MAKE THE PERFECT CHIFFON CAKE • JUST ONE COOKBOOK
From justonecookbook.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
CAKE DECORATING | CHOCOLATE CHIFFON CAKE WITH BOILED ICING
From youtube.com
HOW TO MAKE CARAMEL CHIFFON CAKE WITH CREAMY CARAMEL FROSTING …
From youtube.com
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
BEST BIRTHDAY CAKE WITH CHIFFON ICING RECIPE - FOOD.COM
From pinterest.com
CHIFFON ICING FOR BIRTHDAY CAKE CARRIE SHERIDAN | FOOD.COM
From pinterest.com
CHIFFON ICING FOR BIRTHDAY CAKE CARRIE SHERIDAN RECIPE
From pinterest.com
CAKE DECORATING | BEGINNER TUTORIAL | BIRTHDAY CAKE DESIGN | CHIFFON ...
From youtube.com
10 BEST CHIFFON CAKE ICING RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #low-protein #desserts #eggs-dairy #american #dinner-party #kid-friendly #cakes #eggs #dietary #gifts #cake-fillings-and-frostings #low-in-something #novelty
You'll also love