CHIFFON CAKE
This is a favorite for children's birthday parties. Serve with fruit or decorate with Butter Cream Frosting.
Provided by Carol
Categories Desserts Cakes Yellow Cake Recipes
Time 1h30m
Yield 14
Number Of Ingredients 12
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.
Nutrition Facts : Calories 264.1 calories, Carbohydrate 38.2 g, Cholesterol 102.4 mg, Fat 10.2 g, Fiber 0.3 g, Protein 4.8 g, SaturatedFat 1.8 g, Sodium 303.2 mg, Sugar 21.7 g
FAMOUS WESSON CHIFFON CAKE
Another oldie, but goodie, from gram's ziplock bag. My gram used to make this for only very special occasions. I don't know if I'll wait for a special occasion, or just for cake's sake, we'll see! Enjoy~
Provided by Chilly Butt
Categories Cakes
Number Of Ingredients 19
Steps:
- 1. For Cake - Heat oven to 350. Lightly oil and flour two 8 or 9 inch cake pans. In a small bowl, beat egg whites until frothy. Gradually add 1/2 cup sugar, beating till egg whites are very stiff.
- 2. In a medium size bowl, sift together, remaining sugar, flour, baking powder and salt. Add Wesson oil, half the milk, vanilla and beat one minute. Add remaining milk, egg yolks and beat another minute more. Fold in egg whites, gently as not to deflate the whites.
- 3. Pour batter into prepared cake pans and bake for 30-35 minutes and a tooth pick comes out clean. Let cake cool in pan for about 5 minutes. Run a butter knife inside of the cake pan. Turn cake out on wire rack, cool completely.
- 4. For Orange Filling - In a medium sauce pan, blend cornstarch with 1/2 cup of sugar; add 2 cups orange juice and mix. Cook over medium heat till thick. Cool; fold in 1 cup of orange sections, drained.
- 5. For Icing - Sift confectioners sugar into a medium size bowl. Add 4-5 tablespoons of milk, vanilla and blend.
- 6. Assemble cake with orange filling between cake layers. Drizzle icing over top and sides of cake. Decorate with grated orange peel. I would mix the orange peel with a bit of granulated sugar. It'll make the cake sparklie and the orange peel sweeter. Enjoy~
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.
BANANA CHIFFON CAKE
Very quick and easy to make, and has a great outcome. It is a very moist, soft, and flavorful cake.
Provided by Althea Rivers
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h35m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sift flour, 1/2 of the sugar, baking powder, and salt together in a bowl. Add egg yolks, water, oil, and vanilla extract and beat until smooth.
- Beat egg whites and cream of tartar together in a bowl using an electric mixer until soft peaks form. Continue beating until stiff and shiny peaks form; add remaining sugar and beat until incorporated. Fold egg yolk mixture and bananas into egg white mixture just until blended. Slowly pour batter into a 10-inch tube pan.
- Bake in the preheated oven until cake springs back when lightly touched, 55 to 65 minutes. Invert pan onto a plate and cool. Loosen edges of cake and remove pan.
Nutrition Facts : Calories 205.2 calories, Carbohydrate 28.4 g, Cholesterol 69.8 mg, Fat 8.9 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 1.5 g, Sodium 248.6 mg, Sugar 17.6 g
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CHIFFON CAKE RECIPE | KING ARTHUR BAKING
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- To make the cake: Preheat the oven to 325°F with a rack in the bottom third. Have on hand an ungreased 10" tube or angel food cake pan.
- In a large mixing bowl, beat the egg whites with the cream of tartar until foamy. Gradually add 1/2 cup (99g) of the sugar and continue beating until stiff and glossy.
- In a medium bowl, whisk together the remaining 1 cup (198g) sugar with the flour, baking powder, and salt.
- In a large mixing bowl or bowl of your stand mixer, use the whisk attachment to beat the oil, reserved egg yolks, and extracts until pale yellow. Add the dry ingredients in thirds, alternating with the milk, beating at medium speed for 2 to 4 minutes.
- Gently fold in the whipped egg whites with a whisk or spatula just until the batter is uniform. Scrape the bottom of the bowl to ensure the batter is evenly mixed.
- Pour the batter into the prepared pan. Bake for 50 minutes without opening the oven; the cake will rise high above the pan then settle back almost even as it continues to bake.
- Increase the oven temperature to 350°F and bake for 10 minutes more, until a gentle touch on the center of the cake leaves no indent; if you listen carefully, the cake should make a crackling sound.
- Remove from the oven and invert the tube pan over the neck of a wine bottle for 30 minutes. After 30 minutes, use a thin-bladed flexible spatula to free the cake from the sides and tube of the pan.
- To make the Chantilly cream: Place all the ingredients in a large, chilled mixing bowl. Beat until the mixture holds soft peaks.
- To serve: Sift confectioners' sugar over the cake, then slice. Top each slice with a spoonful of Chantilly cream or whipped cream; garnish with berries, if desired.
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