HEAVENLY CHIFFON CAKE
Serve this light and airy spice cake after a heavy meal. It's drizzled with a sweet, buttery frosting.
Provided by Midwest Living
Categories Food
Time 1h25m
Number Of Ingredients 15
Steps:
- 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.
- 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-inch tube pan. Place pan on a baking sheet or pizza pan. Bake in a 325°F oven for 60 to 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.
Nutrition Facts : Calories 421 calories, Carbohydrate 58 g, Cholesterol 133 mg, Fat 19 g, Protein 6 g, Sodium 268 mg
HEAVENLY CHIFFON CAKE WITH BROWNED BUTTER ICING
Make and share this Heavenly Chiffon Cake With Browned Butter Icing recipe from Food.com.
Provided by GoldsmithLissa
Categories Breakfast
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 325°F
- 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.
- 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-inch tube pan. Place pan on a baking sheet or pizza pan. Bake for 60 to 65 minutes or until top springs back when lightly touched.
- Meanwhile, make icing: In a small saucepan, heat butter over medium-low heat for about 15 minutes or until browned. Remove browned butter from heat.
- After baking, immediately loosen sides of cake from pan with a spatula or knife and invert cake over a serving plate and remove pan. Cool completely.
- Place 2 cups sifted powdered sugar in a medium bowl. Stir in browned butter, vanilla, and 3 to 4 tablespoons milk until icing consistency.
- Drizzle with icing and sprinkle with nuts.
Nutrition Facts : Calories 440.6, Fat 16.8, SaturatedFat 4.2, Cholesterol 118.5, Sodium 248.2, Carbohydrate 67.1, Fiber 1, Sugar 45.1, Protein 6.7
CHUNKY APPLE CAKE WITH BROWNED BUTTER FROSTING
Make and share this Chunky Apple Cake With Browned Butter Frosting recipe from Food.com.
Provided by RecipeNut
Categories Dessert
Time 3h5m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350°F Spray 12-cup fluted tube cake pan with baking spray with flour.
- In large bowl, beat 1 cup butter and the granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, until blended. Stir in 1/2 teaspoon vanilla. Stir in flour, baking soda, salt and cinnamon. Stir in apples and walnuts. Spoon into pan.
- Bake 50 to 65 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour 30 minutes.
- In 2-quart saucepan, heat Vt cup butter over medium heat, stirring constantly, until golden brown. Gradually beat in powdered sugar with spoon. Stir in 1 teaspoon vanilla and enough milk until frosting is smooth and desired spreading consistency. Generously spread frosting overtop and partially down side of cake. To serve, cut cake with serrated knife.
Nutrition Facts : Calories 491.5, Fat 23.3, SaturatedFat 11.7, Cholesterol 85.5, Sodium 367.3, Carbohydrate 68.8, Fiber 1.7, Sugar 51.7, Protein 4.6
GREEN TOMATO CAKE WITH BROWN BUTTER ICING
I thought that this was an interesting use of green tomatoes. The cake is rich made as directed, but I think that it could be lightened easily.
Provided by Chicagopm
Categories Dessert
Time 1h40m
Yield 12-16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Grease and flour a 12 cup bundt pan.
- Beat butter and sugar with a mixer until creamy.
- Add eggs, 1 at a time, beating well after each addition.
- Combine flour, cinnamon, baking powder, salt, and nutmeg.
- Gradually add dry ingrediens to butter mixture, beating well. (Batter will be soft.)
- Stir in tomatoes, raisins, and walnuts. Spoon batter into prepared pan. Bake for 70 to 75 minutes, or until a tester inserted in center comes out clean.
- Let cool in pan on wire rack for 10 minutes. Remove from pan, and let cool completely.
- Icing: In a medium saucepan over low heat, melt butter. Cook 6 to 8 minutes, or until butter is lightly browned. Whisk in confectioners' sugar until smooth.
- Spoon Browned Butter Icing over cake.
Nutrition Facts : Calories 646, Fat 31.1, SaturatedFat 15.7, Cholesterol 113.9, Sodium 412.3, Carbohydrate 88.8, Fiber 2.6, Sugar 60.6, Protein 7.4
HEAVENLY CHIFFON CAKE (TNT)
This cake is truly heavenly, with a light texture and a hint of spice.The recipe comes from my old recipes file.
Provided by Lynnda Cloutier
Categories Cakes
Number Of Ingredients 15
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.
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