Yellow Chiffon Layer Cake For Basic Mousse Recipes

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.

FLUFFY CLASSIC YELLOW CAKE

Steps:

• Prep: Preheat the oven to 350 F (177 C). Prepare two 9" (22 cm) round cake pans by greasing them and then adding some flour and tapping it around the pan to coat. Tap the excess flour out of the pan. Measure out all of your ingredients for each section of the recipe and keep each grouping together to help with the workflow of the recipe
• MIX THE DRY INGREDIENTS: Sift the dry ingredients into a large bowl and then whisk together to combine. Set aside.
• MIX THE WET INGREDIENTS: In a separate medium bowl, whisk together all of the wet ingredients and set aside.
• MAKE THE MERINGUE: In the bowl of a stand mixer fit with the whisk attachment or with a hand mixer, beat the egg whites on medium/high speed until they start forming medium peaks. With the mixer still running, slowly stream in the sugar and keep beating until you reach stiff peaks.
• COMBINE THE COMPONENTS: Pour the wet ingredients into the dry ingredient bowl and stir together with a rubber spatula. Once the dry ingredients are saturated, add about 1/2 cup of the egg whites into the mixture and stir it in completely to lighten the batter. Next add in 1/2 of the rest of the egg whites and gently fold them in being careful not to deflate them. Add in the rest of the egg whites and fold them in gently until completely combined.
• Bake the cake at 350 F (177 C) for 20-23 minutes until the cake is set and a cake tester comes out with moist crumbs. Allow the cake to cool completely before frosting.
• Store uneaten cake covered in the refrigerator for up to 4 days.

YELLOW CHIFFON LAYER CAKE FOR BASIC MOUSSE

Steps:

• Preheat oven to 350degrees F.
• Grease the bases of four 8 inch pans,donot grease sides.
• You will need three bowls (two large, one small).
• Beat egg whites until soft peaks form.
• Gradually add 1/2 cup sugar while continuing to beat until very stiff in large bowl of mixer.
• Mix egg yolks, oil, water, and vanilla together in a small bowl.
• Sift together the dry ingredients into the other large bowl- 1 cup sugar, flour, baking powder, and salt.
• Add the egg yolk mixture to the dry ingredients.
• Mix well.
• Fold in stiffly beaten egg whites and gently incorporate.
• Pour into prepared pans.
• Bake at 350 degree for about 25 minutes, well risen and top springs back in the center.
• Turn baking pan onto a rack immediately and let cool.Run a knife through the sides and take out from pan.

LOVELIGHT CHIFFON YELLOW CAKE

Steps:

• Preheat oven to 350.
• Oil lightly and dust with flour 2 round cake pans 9x1 1/2 - inches.
• Beat egg white until frothy. Gradually beat in 1/2 cup sugar. Continue beating until very stiff and glossy.
• Sift remaining sugar, flour, baking powder, salt into another bowl.
• Add oil, half of milk; vanilla. Beat 1 minute, medium speed on mixer.
• Scrape sides and bottom of bowl constantly.
• Add remaining milk; egg yolks. Beat 1 minute more, scraping bowl constantly.
• Fold in meringue.
• Pour into prepared pans. Bake 25-30 minutes.

YELLOW LAYER CAKE 12 INCH

Steps:

• Preheat oven to 350 degrees.
• Grease two 12-inch x 1 1/2 inch cake pans, line bottoms with parchment paper grease bottom and flour entire pan.
• In a medium bowl lightly combine the yolks, 1/2 cup milk, and vanilla.
• In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.
• Add the butter and remaining milk.
• Mix on low speed until the dry ingredients are moistened.
• Beat for 90 seconds at medium speed to develop cake structure.
• Stop mixer, scrape down the sides.
• Gradually add the egg/milk/vanilla mixture in 3 batches, beating 20 seconds after each addition.
• Stop mixer, scrape down the sides and give it a final mix by hand.
• Pour the batter in the prepared pans and smooth surface.
• (Pans will be half full.) Bake 40 to 50 minutes or until toothpick inserted in cake comes out clean and the cake springs back when pressed lightly in center.
• (The cakes should start to shrink from the sides of pans after taking them out of the oven.) Cool the cakes in the pans for 10 minutes, then invert onto a buttered rack.
• Reinvert cakes so that tops are right side up.
• Cool to room temperature and wrap tightly with plastic wrap.

LAYER CAKE (VANILLA)

Steps:

• Preheat the oven to 375°F.
• Butter and flour the sides of two 9-inch round cake pans.
• Line each pan bottom with a piece of parchment paper cut to fit pan.
• Into a medium bowl, sift flour, baking powder and salt together 3 times, and set aside.
• Using a mixer with the whisk attachment on medium speed, beat the butter until its light and fluffy (about 3 to 5 minutes).
• Add sugar and beat until blended.
• Add the eggs one at a time, mixing well after each egg.
• Beat in the vanilla extract.
• On low speed, add the flour mixture to the butter mixture in thirds, alternating with the milk (starting and ending with the flour), scraping the bowl as needed.
• Beat just until blended.
• Pour the batter into the prepared pans, bake for 25 to 30 minutes (or until firm to the touch and golden).
• Remove from the oven, place pans on cooling racks and let cakes cool in the pans.
• Remove cooled layers from pans, remove parchment from bottoms and frost as desired.

ORANGE CHIFFON LAYER CAKE

Steps:

• Set oven to 350 degrees (second-lowest rack).
• Grease and flour two 8-inch round cake pans.
• In a mixing bowl beat beat the egg whites with 1/3 cup sugar until thick and glossy but not stiff.
• In a large bowl combine cake flour, 1-1/4 cups sugar, baking powder and salt.
• Add in orange peel, orange juice, milk, oil and egg yolks; mix at medium speed for 5 minutes.
• Fold in egg whites into batter until well blended.
• Divide the batter between the two pans.
• Bake for about 25-30 minutes, or until cake tests done.
• Cool completely, then fill and frost with orange or vanilla frosting.

LIGHT AND FLUFFY YELLOW CAKE

Steps:

• Preheat oven to 350 degrees. Butter and line two 9-inch round cake pans with parchment. Butter parchment, then flour pans, tapping out excess. Set aside.
• Whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium-high speed until pale, 2 to 3 minutes. On medium speed, add eggs yolks one at a time, mixing well after each addition. Add vanilla and mix, scraping down sides of bowl. On low speed, add the flour mixture in three batches, alternating with two batches of buttermilk. Fold in egg whites. Stir with a rubber spatula until the batter is evenly blended.
• Divide batter between pans. Smooth the top of each layer with a small offset spatula.
• Bake until a cake tester inserted into centers comes out clean, 30 to 35 minutes.
• Remove from oven and let cool in pans on wire racks, 20 minutes. Run a knife around edges of cakes to loosen. Invert cakes from pans. Peel off parchment from cakes. Reinvert and let cool completely on racks.