Chiffon Cakes With Violet Dipping Icing Recipes

Steps:

• Preheat oven to 325 degrees. Line bottoms of 6 cups of a large (1-cup) muffin tin with parchment; set aside. Whisk flour, 1/2 cup plus 2 tablespoons sugar, the baking powder, and salt in a bowl; set aside.
• Whisk 1/3 cup water, the egg yolks, oil, lemon zest, and vanilla in another bowl. Whisk into flour mixture until combined.
• Put egg whites and cream of tartar into the bowl of an electric mixer fitted with the whisk attachment; beat on medium speed until foamy. Gradually add in remaining 2 tablespoons sugar; beat until stiff (but not dry) peaks form. Fold one-third of egg-white mixture into batter, then fold in remaining egg-white mixture. Divide evenly among prepared cups.
• Bake until golden and puffed, 13 to 15 minutes. Let cool completely in tin on a wire rack. Run a knife around edges of cakes to loosen. Unmold; remove parchment. Dip bottom of each cake into icing, and transfer, icing sides up, to a wire rack set over parchment; let set 30 minutes. Serve garnished with candied violets.

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.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Sift flour, sugar, baking powder, and salt together into a large bowl.
• Make a well in the dry ingredients; place water, oil, egg yolks, vanilla extract, and maple extract into the well. Stir together with a wooden spoon, then beat until batter is smooth; stir in walnuts.
• Place egg whites in a large glass or metal bowl. Sprinkle egg whites with cream of tartar; beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
• Use a rubber spatula or wire whisk to fold 1/4 the beaten egg whites into the batter. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated; repeat folding with remaining egg whites, 1/4 at a time, folding just until incorporated. Turn the batter into an ungreased 9- or 10-inch tube pan. Cut through the batter with a knife to eliminate large air bubbles.
• Bake in the preheated oven until cake is golden, and a toothpick inserted into the center comes out clean, about 1 hour. Tip the pan upside down over a wire rack to cool, about 30 minutes. Run a knife around the edge of pan to remove the cake; cool completely, about 30 minutes.
• Beat instant pudding and milk together in a bowl; fold in whipped cream. Spread over cake.

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.

Steps:

• Preheat the oven to 325˚F (160˚C).
• In a medium bowl, combine the egg yolks, water, oil, vanilla, and lemon zest. Whisk well to combine.
• Sift the flour and baking powder into a separate medium bowl. Add ¾ cup (150 grams) of sugar and salt and whisk to combine.
• Pour the wet ingredients into the dry ingredients and whisk well.
• In a large bowl, beat the egg whites and cream of tartar with an electric hand mixer until foamy. Gradually add the remaining sugar and beat until soft peaks form and the egg whites are glossy.
• Pour the egg yolk batter into the egg whites and fold to combine with a spatula.
• Divide the batter between 2 ungreased 8.5-inch (21 cm) round cake pans (not greasing will help the chiffon cakes rise).
• Bake for 40-50 minutes, then increase the temperature to 350˚F (180˚C) and bake for 10-15 minutes more, or until a toothpick inserted in the center of a cake comes out clean.
• While the cakes are baking, make the buttercream frosting: combine the butter and about half of the sugar in a large bowl and cream with a hand mixer until combined. Add the rest of the sugar and beat to incorporate. With the mixer running, slowly add the evaporated milk and beat until smooth.
• Remove the cakes from the oven and cool the cake upside down. Once cool to the touch, sliding an offset spatula around the edges to release the cakes from the pans.
• Cut off the tops of the cakes so the surfaces are flat and smooth.
• Set 1 cake on a cake platter or serving dish. Spread buttercream over the top of the cake with an offset spatula and sprinkle with some seasonal fruit. Cover the fruit with buttercream.
• Place the other cake on top. Spread buttercream over the top, keeping the sides exposed, and decorate with seasonal fruit and edible flowers.
• Enjoy!

Steps:

• Bring granulated sugar, milk, and butter to a boil in a medium pan over medium-high heat, whisking until smooth. Remove from heat. Let cool 10 minutes. Whisk in confectioners' sugar, salt, and violet flavoring. Tint to desired shade. Let stand, stirring occasionally, until cool and thick, about 30 minutes. Use immediately.

Steps:

• Preheat the oven to 325°F.
• In a large mixing bowl, beat the egg yolks with an electric mixer until frothy, then gradually add 2/3 cup of the granulated sugar, beating until thick.
• In a small bowl, combine the orange rind and juice and add to the yolk mixture alternately with the flour, beating until well blended.
• Wash and dry the beaters.
• In another large mixing bowl, combine the egg whites, cream of tartar and salt.
• Beat until soft peaks form, then gradually add the remaining 2/3 cups granulated sugar and beat until stiff peaks form.
• Gently fold the egg whites into the yolk mixture, scrape the batter into an ungreased 10-inch tube pan and bake until a cake tester inserted in the center comes out clean (about 1 hour and 10 minutes).
• Let the cake cool in the pan for 10 minutes, then invert on wire rack to cool completely.
• Frost the top and sides of the cake with Creamy Orange Frosting and let the cake stand for at least 1 hour before serving.

Steps:

• Mix together milk and flour in a small saucepan.
• Cook until thick, stirring constantly.
• Set aside to cool, covering the top with saran wrap.
• Beat together the crisco, butter, sugar and vanilla.
• Beat the first ingredients into the second until it is very light and fluffy - about 10 minutes!
• Add Hershey's cocoa, one tablespoon at a time, to taste [not more than 1/4 cup].
• Add more sugar, if desired.
• Frost birthday cake with this and refrigerate for several hours to chill thoroughly.
• Note: this frosting is best straight out of the refrigerator -- it does melt in warm weather -- but it's good No Matter WHAT!