Heavenly Chiffon Cake With Browned Butter Icing Recipes

HEAVENLY CHIFFON CAKE WITH BROWNED BUTTER ICING

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.

HEAVENLY LEMON CHIFFON CAKE

Steps:

• Preheat the oven to 325°. In a large bowl, combine the flour, sugar, baking powder and salt. Make a well in the center; add the water, egg yolks, oil, lemon zest and vanilla. Whisk the dry ingredients into the yolk mixture until the batter is blended and smooth. Set aside.
• In a large mixer bowl, beat the egg whites and the cream of tartar at medium-low speed until foamy. Gradually increase the speed to high and beat the whites until stiff (but not dry) peaks form. Gently fold 1/3 of the beaten whites into the batter with a rubber spatula just until blended. Fold in the remaining whites just until combined. Pour the batter into an ungreased 10-inch tube pan.
• Bake 1 hour, or until the top springs back when lightly touched with a fingertip and a cake tester inserted into the center comes out clean. Invert the pan onto the neck of a wine bottle or a large funnel. Cool completely.
• In a medium bowl, whisk together the glaze ingredients until smooth.
• Remove the cake pan from the bottle. Run a long thin knife around both edges of the cake pan. Invert the cake onto a serving plate and remove the pan. Spread the icing on top of the cake, allowing some of the glaze to drip down the sides.

MAPLE NUT CHIFFON CAKE WITH GOLDEN BUTTER FROSTING

Steps:

• Sift cake flour, sugar, baking powder, and salt into a bowl.
• Stir in the brown sugar.
• Make a well; add oil, egg yolks, water, maple flavoring in order given.
• Beat until smooth.
• In another bowl beat egg whites and cream of tarter until very stiff (I would do this first).
• Pour yolk mixture over whites, folding very carefully to prevent breaking whites.
• Add walnuts.
• Pour into an ungreased tube pan.
• Bake 55 minutes in a 325 degree Fahrenheit oven; then for last 10 minutes at 350 degrees Fahrenheit; invert when done.
• FROSTING:.
• Melt butter until golden brown; don't scorch.
• Remove from heat.
• Stir in powdered sugar.
• Blend in sweet cream and maple flavoring.
• Beat until smooth.
• Spread on chiffon or angel cake.