Chiffon Fruitcake Recipes

CHIFFON FRUIT CAKE

Steps:

• Pre-heat oven at 160° C or 320° F and line baking pan (12 in x 12 in) with parchment paper
• With the syrup drained from the fruit cocktail. Spread the fruits at the bottom of the pan.

CHIFFON CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 325˚F (160˚C).
• In a medium bowl, combine the egg yolks, water, oil, vanilla, and lemon zest. Whisk well to combine.
• Sift the flour and baking powder into a separate medium bowl. Add ¾ cup (150 grams) of sugar and salt and whisk to combine.
• Pour the wet ingredients into the dry ingredients and whisk well.
• In a large bowl, beat the egg whites and cream of tartar with an electric hand mixer until foamy. Gradually add the remaining sugar and beat until soft peaks form and the egg whites are glossy.
• Pour the egg yolk batter into the egg whites and fold to combine with a spatula.
• Divide the batter between 2 ungreased 8.5-inch (21 cm) round cake pans (not greasing will help the chiffon cakes rise).
• Bake for 40-50 minutes, then increase the temperature to 350˚F (180˚C) and bake for 10-15 minutes more, or until a toothpick inserted in the center of a cake comes out clean.
• While the cakes are baking, make the buttercream frosting: combine the butter and about half of the sugar in a large bowl and cream with a hand mixer until combined. Add the rest of the sugar and beat to incorporate. With the mixer running, slowly add the evaporated milk and beat until smooth.
• Remove the cakes from the oven and cool the cake upside down. Once cool to the touch, sliding an offset spatula around the edges to release the cakes from the pans.
• Cut off the tops of the cakes so the surfaces are flat and smooth.
• Set 1 cake on a cake platter or serving dish. Spread buttercream over the top of the cake with an offset spatula and sprinkle with some seasonal fruit. Cover the fruit with buttercream.
• Place the other cake on top. Spread buttercream over the top, keeping the sides exposed, and decorate with seasonal fruit and edible flowers.
• Enjoy!

CHIFFON FRUITCAKE

Steps:

• In a large bowl, combine 2 cups flour, sugar, baking powder, salt and cinnamon. In another bowl, whisk the egg yolks, water, oil, lemon zest and vanilla; add to dry ingredients and beat until well blended. , In another bowl, beat egg whites and cream of tartar until soft peaks form; fold into batter. Toss cherries, pecans and candied fruit with remaining flour; fold into batter. Pour into an ungreased 10-in. tube pan., Bake at 325° for 55-60 minutes or until top springs back when lightly touched. Immediately invert the pan; cool completely. Carefully run a knife around edge of pan to loosen. Remove cake from pan and place on a serving plate. , For whipped cream, in a small bowl, beat the cream, sugar, vanilla and cinnamon until soft peaks form. Serve with cake.

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.

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.

SUPER MOIST FRUIT CAKE RECIPE

Steps:

• Step 1.Boil the dry fruits In a medium saucepan, combine the butter with the raisins, cranberries, brown sugar,molasses and water and bring to a boil. Simmer over moderately high heat for 3-4 minutes, stirring occasionally. Remove from the heat and let stand for 45 minutes or until it is cool.Step 2.Add all the rest of ingredientsAdd the eggs (lightly beaten) and vanilla extract(optional) and the nuts.Add in the flour mix which is Flour+Baking powder+Salt+Ground spices+Zest of orange and lemon.I didn't add the spices and the zest of lemon and orange into the boil mix because we need to preserve the fresh smell of those spices and that of lemon and orange.The taste of a fruit cake is mostly the aroma of that cake :)Mix everything together, just until everything is well incorporated.Step 3.Bake the fruit cakeTransfer the batter into the prepared pan.7 inch pan / 8 inch pan will work. Bake in the center of the oven @ 320F for about 75-90 minutes, until a toothpick inserted in the center comes out clean.Large baking tray (8 inch) will take slightly less baking time. Let the cake cool completely.Unmold the cake and transfer to a serving platter. This fruit cake is best to serve the next day.The flavor and texture of cake improves a lot with that time.The cake may seem buttery and crumbly and less flavorful if we cut it immediately it is cooled.

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.

VANILLA ROSE CHIFFON CAKE

Steps:

• You will need at 23 cm (9 ¼ inch) angel food cake tin with extended feet and removable base for this recipe. Do not grease or line your tin.
• Pre-heat oven 160°C (325°F). 21cm 8.5inches
• Using a stand mixer whisk egg whites and cream of tartar in a large bowl until stiff peaks form. Gradually add ½ cup of the caster sugar, continue to whisk until mixture is stiff and glossy. Set bowl aside.
• In a separate bowl beat egg yolks, oil, milk and vanilla until pale yellow. Sift in flour and baking powder, then add sugar and salt. Continue beating until well combined at a medium speed.
• Remove bowl from stand mixer and fold through 1/3 egg white mixture. Once incorporated gently fold through remaining egg white mixture until just combined. Don't over mix.
• Pour batter in to an ungreased angel food cake pan. Place in the oven and bake for 50 minutes.
• After 50 minutes turn up the heat of the oven to 180°C (350°F) for an additional 15 minutes. Cake is cooked when you gently press it in the middle with a finger and it springs back.
• Once out of the oven turn cake tin over and allow to cool completely upside down.
• Once cool turn cake pan back over and run a sharp thin knife around the outside edges of the tin and then around the central tube. From underneath gently push the cake out from the bottom, it will still be attached to the removable base. Once removed from the tin, gently remove cake from base again using the sharp knife.
• The top of the cake when cooking becomes the base of your cake for decorating and serving. This is how you get that perfectly flat top. If your cake hasn't risen evenly, you may wish to trim it slightly so it sits level.
• Drizzle icing over the top of the cake and decorate with rose petals if desired.
• To make icing: Sift icing sugar in to a medium bowl. Add rose water and 2 tablespoons of water. Icing should be the consistency of runny honey, add a little more water at a time if needed to achieve this.
• Cooking Tip: Don't open the oven door for the firs 45 minutes of cooking to ensure the cake rises.

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.

MRS. MAUS'S FRUITCAKE

Steps:

• Heat oven to 275 degrees. Butter five 6-by-2-inch round cake pans. Butter five strips of 18-by-3-inch parchment paper to form a collar for each pan.
• Cream butter and 2 cups sugar in the bowl of an electric mixer until light and fluffy, about 3 minutes. Add eggs one at a time. Mix in molasses and 2 cups of candied fruit, blending well. Remove batter to a large bowl and add one-quarter of the nuts. Sift in flour and allspice 1 cup at a time, mixing well between additions. Add remaining candied fruit and nuts, stirring with a spoon. Divide batter evenly among pans; bake until a toothpick inserted in the center comes out clean, 3 to 3 1/2 hours. While still warm, brush with 1/3 cup brandy mixed with remaining 1 tablespoon sugar. Let cool on wire rack.
• Gently remove cakes from pans and remove paper collars. Decorate cakes with glaceed fruits and candied cherries and kumquats. Heat apricot jam and remaining 1/3 cup brandy in a small saucepan over medium heat. Strain and brush over fruits to hold in place.