Coffee And Cream Chiffon Cake Recipes

COFFEE CHIFFON CAKE WITH COFFEE BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 165°C (329°F). Position an oven rack to the lowest in the oven. Ready a 20-cm (8-inch) chiffon tube pan. DO NOT GREASE.
• Sift together the cake flour, baking powder, baking soda and salt into a bowl.
• In a separate, large mixing bowl, whisk egg yolks and sugar until thick and fluffy, about 3 to 5 minutes.
• Stir in the coffee solution, vanilla (or coffee) extract, coffee paste (optional), milk and oil, and mix until well combined.
• Add the sifted flour mixture in 2 additions. Stir with a whisk until all the flour is incorporated and no streaks of flour are visible. The mixture should be thick, smooth and free of lumps.

CHIFFON CAKE WITH STRAWBERRIES AND CREAM

Steps:

• Make the cake: Preheat oven to 325 degrees. Whisk together flour, 3/4 cup granulated sugar, the baking powder, and salt. Whisk together oil, egg yolks, and milk in a large bowl. Whisk flour mixture into egg-yolk mixture.
• Beat egg whites with a mixer on high speed until frothy. Add cream of tartar and vanilla seeds or extract, and beat until soft peaks form. Gradually add remaining 3/4 cup granulated sugar, beating until stiff, glossy peaks form, about 5 minutes. Whisk one-third of the egg-white mixture into batter. Gently but thoroughly fold in remaining egg-white mixture with a rubber spatula.
• Transfer batter to tube pan. Bake until top of cake springs back when touched, 52 to 55 minutes. Let cool upside down (over a bottle or on tube-pan feet) 1 hour.
• Make the berries and cream: While cake is baking and cooling, combine strawberries, granulated sugar, lemon juice, and salt, and let sit, stirring occasionally, 1 hour. Just before assembling, beat cream and confectioners' sugar until medium peaks form.
• Slide a paring knife around edges of tube and side of pan; release cake. Cut cake horizontally into 3 layers with a serrated knife. Transfer bottom layer to a cake plate or platter. Spread with half the berries, and drizzle with juices. Spread half the whipped cream over berries, then top with middle cake layer. Spread with remaining berries and whipped cream. Top with remaining cake layer. Refrigerate cake 1 hour. Sprinkle with confectioners' sugar, and serve with berries.

COFFEE AND CREAM CHIFFON CAKE

Steps:

• Move oven rack to lowest position,heat oven to 325.
• Beat egg whites and cream of tarterin a large bowl with mixer on high speed until stiff peaks form,set aside.
• Mix flour,sugar,baking powder and salt in a medium bowl.
• Beat in coffee,oil,vanilla and egg yolks on loww speed,1 minute.
• Gradually pour coffee mixture over egg whites,folding with rubber spatula just until blended.
• Push batter into ungreased angel food cake pan (tube pan),10x14 inches.
• Cut gently through batter with metal spatula or a knife to break air pockets.
• Bake 50-60 minutes or until top springs back when touched lightly.
• Immediately turn pan upside down onto heatproof funnel or bottle,.
• Let hand about 2 hours until cake is cool.
• Loosen sides of cake with a knife,remove from pan.
• Cut cake horizontally,fill layers with coffee cream filling.
• Store covered in the refrigerator.
• COFFEE CREAM FILLING: Mix sugar,cornstarch,salt,whipping cream and egg yolk in 1 quart saucepan until blended.
• Heat over medium heat,stirring constantly until thickened,remove from heat.
• Stir in liqueur or coffee.
• Refrigerate at least 1 hour until chilled.

COFFEE AND CREAM CHIFFON CAKE

Steps:

• 1. Move oven rack to lowest position. Heat oven to 325°.2. Beat egg whites and cream of tartar in large bowl with electric mixer on high speed until stiff peaks form set aside.3. Mix flour, sugar, baking powder and salt in medium bowl. Beat in coffee, oil, vanilla and egg yolks on low speed 1 minute. Gradually pour coffee mixture over beaten egg whites, folding with rubber spatula just until blended. Push batter into ungreased angel food cake pan (tube pan), 10 X 4 inches. Cut gently through batter with metal spatula or knife to break air pockets.4. Bake 50 to 60 minutes or until top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang about 2 hours or until cake is completely cool. Loosen side of cake with knife or long metal spatula remove from pan.5. Make Coffee Cream Filling. Cut cake horizontally to make 3 layers. (Mark side of cake with toothpicks and cut with long, thin serrated knife.) Fill layers with Coffee Cream Filling. Top with whipped topping. Store covered in refrigerator.Coffee Cream Filling1/3 cup sugar2 tablespoons cornstarchDash of salt1 1/4 cups whipping (heavy) cream2 egg yolks2 tablespoons coffee liqueur or cold strong coffeeMix sugar, cornstarch, salt, whipping cream and egg yolks in 1-quart saucepan until blended. Heat over medium heat, stirring constantly, until thickened remove from heat. Stir in liqueur. Refrigerate at least 1 hour until chilled.*If using self-rising flour, omit baking powder and salt.NUTRITION FACTS: 1 Serving Calories 220 (Calories from Fat 80) Fat 9g (Saturated 2g) Cholesterol 65mg Sodium 270mg Carbohydrate 31g (Dietary Fiber 0g) Protein 4g % DAILY VALUE: Vitamin A 2% Vitamin C 0% Calcium 6% Iron 6% DIET EXCHANGES: 1 Starch 1 Fruit 2 FatFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

COFFEE AND CREAM CHIFFON CAKE

Steps:

• 1. Move oven rack to lowest position. Heat oven to 325°.2. Beat egg whites and cream of tartar in large bowl with electric mixer on high speed until stiff peaks form set aside.3. Mix flour, sugar, baking powder and salt in medium bowl. Beat in coffee, oil, vanilla and egg yolks on low speed 1 minute. Gradually pour coffee mixture over beaten egg whites, folding with rubber spatula just until blended. Push batter into ungreased angel food cake pan (tube pan), 10 X 4 inches. Cut gently through batter with metal spatula or knife to break air pockets.4. Bake 50 to 60 minutes or until top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang about 2 hours or until cake is completely cool. Loosen side of cake with knife or long metal spatula remove from pan.5. Make Coffee Cream Filling. Cut cake horizontally to make 3 layers. (Mark side of cake with toothpicks and cut with long, thin serrated knife.) Fill layers with Coffee Cream Filling. Top with whipped topping. Store covered in refrigerator.Coffee Cream Filling1/3 cup sugar2 tablespoons cornstarchDash of salt1 1/4 cups whipping (heavy) cream2 egg yolks2 tablespoons coffee liqueur or cold strong coffeeMix sugar, cornstarch, salt, whipping cream and egg yolks in 1-quart saucepan until blended. Heat over medium heat, stirring constantly, until thickened remove from heat. Stir in liqueur. Refrigerate at least 1 hour until chilled.*If using self-rising flour, omit baking powder and salt.NUTRITION FACTS: 1 Serving Calories 220 (Calories from Fat 80) Fat 9g (Saturated 2g) Cholesterol 65mg Sodium 270mg Carbohydrate 31g (Dietary Fiber 0g) Protein 4g % DAILY VALUE: Vitamin A 2% Vitamin C 0% Calcium 6% Iron 6% DIET EXCHANGES: 1 Starch 1 Fruit 2 FatFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.