VANILLA CHIFFON CAKE
Chiffon cakes are made with whipped eggs and oil. Oil makes the chiffon cake moist, and whipped eggs make it light. This recipe can be baked as a layer cake or in a tube pan.
Provided by Eileen Gray
Categories Cakes/Cupcakes Recipes
Time 50m
Number Of Ingredients 8
Steps:
- Preheat the oven to 325°F. For a traditional chiffon cake, use an ungreased 10" tube pan. If you want to make a layer cake line two 8" cake pans with parchment paper or butter and flour the bottom of the pans only.
- Combine the oil, egg yolks, water and vanilla in a mixer bowl. Mix on medium speed until well combined.
- Sift the flour with 1 cup of the sugar, the baking powder and salt. With the mixer on low, add the dry ingredients to yolk mixture. Whip on high speed for 1 minute, then set aside
- Whip the egg whites on medium speed to soft peak. Gradually add the remaining ½ cup sugar, increase the speed to medium high and whip to full peak. Fold the whites into the yolk mixture in three increments.
- If making a layer cake, divide the batter between the two pans. If you're using a tube pan, pour all the batter into the pan. Bake until the middle of the cake springs back with lightly pressed, 30-35 minutes for the layers or about 50-60 minutes for the tube pan.
- Cool the cake completely in the pan.
Nutrition Facts : Calories 285 calories, Carbohydrate 46 grams carbohydrates, Fat 10 grams fat, Protein 4 grams protein, ServingSize 12
LEMON CHIFFON CAKE
This moist, airy lemon chiffon cake was my dad's favorite. Mom revamped the original recipe to include lemons. I'm not much of a baker, but whenever I make this dessert my family is thrilled! -Trisha Kammers, Clarkston, Washington
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 325°., Sift flour, sugar, baking powder and salt together twice; place in another large bowl. In a small bowl, whisk egg yolks, water, oil, lemon zest and vanilla until smooth. Add to flour mixture; beat until well blended., Add cream of tartar to egg whites; with clean beaters, beat on medium speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 50-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1 hour., Run a knife around sides and center tube of pan. Remove cake to a serving plate., In a small bowl, combine frosting ingredients; beat until smooth. Spread over cake.
Nutrition Facts : Calories 345 calories, Fat 13g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 288mg sodium, Carbohydrate 54g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE CHIFFON CAKE
If you want to offer family and friends a dessert that really stands out from the rest, this is the cake to make. The beautiful high, rich sponge cake is drizzled with a succulent chocolate glaze. -Erma Fox, Memphis, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 20 servings.
Number Of Ingredients 17
Steps:
- Let eggs stand at room temperature for 30 minutes. In a bowl, combine cocoa and water until smooth; cool for 20 minutes. In a large bowl, combine flour, sugar, baking soda and salt. In a bowl, whisk the egg yolks, oil and vanilla; add to dry ingredients along with the cocoa mixture. Beat until well blended. In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Gradually fold into egg yolk mixture. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate., For icing, melt butter in a saucepan. Remove from the heat; stir in the confectioners' sugar, chocolate, vanilla and water. Drizzle over cake. Sprinkle with nuts if desired.
Nutrition Facts : Calories 268 calories, Fat 11g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 262mg sodium, Carbohydrate 40g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.
CHINESE SPONGE CAKE, CHIFFON CAKE
This recipe creates the best Chinese sponge cake that is soft, fluffy, and moist! It is easier to make than other chiffon cake recipes and is guaranteed to be a hit for any occasion.
Provided by Rachel
Categories Dessert
Time 1h55m
Number Of Ingredients 10
Steps:
- Separate the egg yolks and egg whites
- Add the meringue ingredients to a very large mixing bowl. Mix on high speed for 7-8 minutes until the egg whites are fluffy and hold stiff peaks. More details about checking for stiff peaks are in the post above.
- In a second bowl, add all of the egg yolk mixture ingredients. Mix on medium speed for 3-4 minutes until the mixture has lightened in color, is thick, and creates ribbons.
- Fold 1/4 of the meringue into egg yolk mixture. You do not need to mix very gently.
- Then, gently fold in another 1/4 of the meringue to the egg yolk mixture.
- Then, gently fold in the remaining egg white mixture. Mix gently just until there are no more pockets of unmixed meringue.
- Pour the cake batter into a 10" chiffon cake pan that is not greased. Do not use a non-stick pan. Drop it twice onto the counter to pop any large air bubbles.
- Bake at 350F for 30 minutes, then 300F for 30 minutes.
- Remove the cake from the oven and drop it twice onto the counter before turning it upside down to cool.
- After about 3 hours, the cake should have cooled to room temperature. Use a plastic knife or offset spatula to gently remove the cake from the sides and bottom of the pan.
- Optionally serve with whipped cream and fruit.
Nutrition Facts : Calories 67 kcal, ServingSize 1 serving
CHINESE SPONGE CAKE (CHIFFON CAKE)
Steps:
- Preheat oven to 350 degrees F
- In a metal or glass bowl, beat egg whites until frothy. With the mixer still running, gradually pour in 1/2 cup sugar and cream of tartar until stiff peaks form.
- In a separate bowl, beat egg yolks, water, remaining sugar, vanilla, and oil.
- Whisk flour and baking powder in another bowl.
- Mix flour and yolk mixture.
- Gently fold the flour and yolk into the egg whites.
- Pour into an ungreased angel food tin and bake for 40-50 minutes or until cooked through. The cake should spring back when lightly tapped (not sink).
- For best height, cool the cake in the tin turned upside down, but be careful of the cake falling out of the tin. Cake can be served and stored at room temperature.
GINGERBREAD CHIFFON SPONGE CAKE
Make and share this Gingerbread Chiffon Sponge Cake recipe from Food.com.
Provided by tunasushi
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Grease and line a 9x5 loaf tin. Preheat oven to 180°C.
- Sieve flour, ginger, soda together and set aside.
- Beat egg yolks and sugar till very pale and fluffy.Gradually add in melted butter. Add in treacle, rum and milk. Mix well with electric mixer. Pour in sifted dry ingredients and mix.
- In a clean bowl whisk egg whites and the 1 tsp of sugar till foamy. Add in cream of tartar and whisk till stiff peaks form.
- Fold egg whites into cake batter and incorporate well. Pour into tin and bake for around 40 minutes or till a skewer inserted in the middle comes out clean.
- Cool for five minutes and take it out of the tin. Cool thoroughly before cutting.
Nutrition Facts : Calories 279.1, Fat 11.8, SaturatedFat 6.6, Cholesterol 130.4, Sodium 264.9, Carbohydrate 36.5, Fiber 0.7, Sugar 14.5, Protein 6
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
CHIFFON CAKE
This light and airy cake is one of my favourite things to make. Unlike other sponge cakes, chiffon cake is low in sugar and is very moist. It's fluffiness is achieved by folding in whipped egg whites (meringue) with the batter, and the fact that it is baked in a tube pan allows it to rise tall and not collapse.
Provided by Jade_N
Time 1h15m
Yield Serves 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 170°C. Separate the egg yolks and egg whites into two large mixing bowls.
- Whisk the egg yolks along with 20g sugar, flour, oil, milk, baking powder, and vanilla extract and set aside. Do not over-whisk.
- Using an electric whisk or stand mixer, whisk the egg whites until foamy, then whisk in the sugar in 3 small increments (20g at a time) and add the cream of tartar.
- Continue to whisk for about 10-15 mins until the mixture is light and airy. You can check if it is ready by turning the bowl upside down - if the mixture does not drip and stays in place then it is ready.
- Slowly fold the egg white mixture into the batter in small increments (about 3 times), and continue to cut and fold the mixture until it is fully combined. Do not over-mix.
- Grease the bottom of an 8-inch tube pan and pour the mixture in. Gently tap on the table a few times to ensure that it is evenly spread. Bake in the oven for about 40-50 mins, or until a toothpick inserted into the centre comes out clean.
- If you are using an angel-food cake pan, place the pan upside-down on a wire rack. If you are using a chiffon cake pan, place the pan upside-down on a tall heavy bottle. Cooling the cake upside-down will help it stretch downwards instead of collapsing.
- Allow it to cool fully before removing it from the pan. To release the cake from the pan, gently use a knife to remove the cake from the sides.
More about "chiffon sponge cake recipes"
ORANGE CHIFFON CAKE - RASA MALAYSIA
From rasamalaysia.com
4.5/5 (50)Category Baking RecipesCuisine CakeTotal Time 1 hr 20 mins
- To make egg yolk batter, beat egg yolks with sugar till pale, then add in salt and oil, mix briefly till looks like mayonnaise.
- Add in grated orange rind, orange juice and orange colouring (I omitted) and mix well. Fold in sieved flour until forms batter.
- To make egg white foam, beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar, beating at high speed until stiff peaks form.
PUMPKIN CHIFFON CAKE - LIGHT AND TENDER CHIFFON CAKE …
From cupcakeproject.com
4.7/5 Location St. Louis, MOEstimated Reading Time 8 mins
STRAWBERRY CHIFFON CAKE SPONGE RECIPE BY BAKEALISH
From bakealish.com
Estimated Reading Time 7 mins
- Firstly, in a bowl, beat the egg whites along with the sugar until you achieve super stiff peaks. Set aside.
- In another bowl, combine the egg yolks and vegetable oil. Beat well. Add the strawberry and milk mixture, mix well. Add the red color as required and strawberry essence. Make sure all the ingredients are well combined
- Add the self-raising flour to the mixture and whisk well making sure there are no lumps. Once the mixture feels smooth fold in the beaten egg whites a little at a time until all the egg whites have been incorporated into the batter, do not over mix. As a result, the mixture will be smooth with no lumps
CHIFFON CAKE | KING ARTHUR BAKING
From kingarthurbaking.com
- 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.
- Set aside., In a medium bowl, whisk together the remaining 1 cup (198g) sugar with the flour, baking powder, and salt., In a large mixing bowl using a whisk attachment, beat the oil, reserved egg yolks, and extracts until pale yellow.
HOW TO MAKE THE PERFECT CHIFFON CAKE • JUST ONE …
From justonecookbook.com
Estimated Reading Time 8 mins
CHIFFON SPONGE - YENERS WAY - CAKE ART TUTORIALS
From yenersway.com
Estimated Reading Time 7 mins
CHIFFON CAKE/SPONGE CAKE WITH HEAVY WHIPPED CREAM …
From simplebutyum.com
Estimated Reading Time 8 mins
SPONGE CAKE RECIPE - PAINLESS COOKING
From painlesscooking.com
LEMON CHIFFON/SPONGE CAKE NO FAIL RECIPE - YOUTUBE
From youtube.com
SECRET TO A LIGHT & FLUFFY CHIFFON CAKE - CAKE RECIPES
From playtimeandparty.com
Estimated Reading Time 5 mins
- Pour wet ingredients into bowl of mixer with dry ingredients and beat on medium speed until smooth, about 1 minute.
SPONGE CAKE AND CHIFFON CAKE, WHAT'S THE DIFFERENCE ...
From pondan.com
Estimated Reading Time 3 mins
CHIFFON SPONGE CAKE RECIPES
From tfrecipes.com
BASIC DAIRY-FREE SPONGE CAKE RECIPE FOR YOUR FAVORITE TOPPINGS
From godairyfree.org
CHIFFON SPONGE CAKE RECIPE - CAKE BAKING
From cakebaking.net
54 CHIFFON CAKE RECIPES IDEAS | CHIFFON CAKE, CAKE RECIPES ...
From pinterest.ca
HOW DO YOU MAKE CHIFFON SPONGE CAKE RECIPE MARY BERRY WITH ...
From mycookingmethods.com
HOW TO MAKE CHIFFON CAKE -SIMPLEST AND EASIEST RECIPE 雪紡蛋糕 ...
From youtube.com
CHIFFON SPONGE RECIPE - CAKE BAKING
From cakebaking.net
HOW TO MAKE YOGURT CHIFFON CAKE | SPONGE CAKE | EASY ...
From youtube.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 »
You'll also love