Lightasairchiffoncake Recipes

LIGHT AND AIRY CHEESECAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Wrap the exterior of an 8-inch springform pan with aluminum foil, then spray the interior with cooking spray. Spread the vanilla wafer crumbs over the bottom and sides of the pan, pressing firmly to adhere.
• Cream together the egg yolks and sugar in a large bowl. Stir in the cream cheese, sour cream, and vanilla extract until smooth. Beat egg whites until foamy in a large glass or metal mixing bowl. Add the cream of tartar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape.
• Use a rubber spatula or wire whisk to fold 1/3 of the egg whites into the cream cheese mixture . Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining egg whites, folding just until incorporated. Pour the batter into the prepared springform pan. Line a roasting pan with a damp kitchen towel. Place springform pan on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
• Bake in the preheated oven for about 50 minutes. The cheesecake is ready when the edges have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Turn off the oven, and allow the cheesecake to rest in the oven for 1 hour before placing into the refrigerator, and cooling 4 hours to overnight.

LIGHT AS AIR CHIFFON CAKE

Steps:

• Separate the eggs carefully; even a small mount of yolk in the whites will prevent them from beating up properly.
• In a large mixing bowl, beat the egg whites with the cream of tartar until foamy. Gradually add 1/2 cup of sugar and contine beating until stiff and glossy. Set aside.
• Whisk together the remaining 1 cup sugar with the flour, baking powder and salt. In a separate bowl, beat the oil, milk, egg yolks and flavorings until pale yellow. Add the dry ingredients and beat until well blended, about 2 minutes at medium speed using a mixer, or longer by hand.
• Gently fold in the whipped egg whites, using a wire whip or cake blender. Be sure to scrap the bottom of the bowl so the batter is well-blended.
• Pour the batter into an ungreased 10-inch tube pan or angel food pan, or two 9-inch round ungreased cake pans.
• Bake the cake in a preheated 325 degree oven. If it's in a tube or angel food pan, bake it for 50 minutes, then turn up the heat to 350 for the final 10 minutes, making a total baking time of 1 hour. If you're using two 9-inch pans, bake for about 40 minutes at 325, then 10 minutes more at 350.
• NOTE: Don't open the oven during the first 45 minutes of baking; the cake will rise high above the pan, then settle back almost even.
• It's done when a finger gently pressed in the middle doesn't leave a print, and you can hear a crackling sound if you listen carefully.
• Cool the cake upside down for 1/2 hour before removing it from the pan.
• If you've used a tube pan, set it atop a thin-necked bottle, theading the bottle neck through the hole in the tube.
• NOTE: Dip a serrated knife in hot water between each slive if you want smooth, even pieces.

LIGHT CHEESECAKE

Steps:

• Mix together graham cracker crumbs, melted butter or margarine, and 1/4 cup white sugar. Pat mixture into the bottom of a 9 inch springform pan. A 9 x 13 inch pan may also be used.
• Prepare dream whip according to directions.
• Beat cream cheese with 1 cup white sugar and vanilla; beat until creamy. Fold Dream Whip ™ into cream cheese mixture. Spread filling over crust. Refrigerate 1 to 2 hours, or until firm.

LIGHT AND AIRY SUPER MOIST CAKE

Steps:

• Mix all ingredients together in mixer for 2 minutes.
• Bake according to package directions as to temperature and time for each type of cake pan.