HEAVENLY CHIFFON CAKE WITH BROWNED BUTTER ICING
Make and share this Heavenly Chiffon Cake With Browned Butter Icing recipe from Food.com.
Provided by GoldsmithLissa
Categories Breakfast
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 440.6, Fat 16.8, SaturatedFat 4.2, Cholesterol 118.5, Sodium 248.2, Carbohydrate 67.1, Fiber 1, Sugar 45.1, Protein 6.7
CHIFFON CAKE RECIPE BY TASTY
Here's what you need: large eggs, cold water, canola oil, vanilla extract, lemon zest, all-purpose flour, baking powder, sugar, salt, cream of tartar, butter, sugar, evaporated milk, seasonal fruit
Provided by Rie McClenny
Categories Bakery Goods
Yield 8 servings
Number Of Ingredients 14
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!
Nutrition Facts : Calories 724 calories, Carbohydrate 72 grams, Fat 45 grams, Fiber 0 grams, Protein 13 grams, Sugar 40 grams
HEAVENLY CHIFFON CAKE (TNT)
This cake is truly heavenly, with a light texture and a hint of spice.The recipe comes from my old recipes file.
Provided by Lynnda Cloutier
Categories Cakes
Number Of Ingredients 15
Steps:
- 1. 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.
- 2. 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" tube pan. Place pan on a baking sheet or pizza pan. Bake in a 325 oven for 60-65 minutes, or until top springs back when lightly touched. Immediately invert cake in pan. Cool completely. Gently loosen sides of cake from pan with a spatula or knife. Invert cake over a serving plate and remove pan. Drizzle with Browned Butter Icing and sprinkle with nuts. Makes 12 servings.
- 3. Browned Butter Icing: In a small pan, heat 3 tablespoons butter over medium low heat for about 15 minutes or until browned. Remove browned butter from heat. Place 2 cups sifted powdered sugar in a medium bowl. Stir in browned butter, 1 teaspoon vanilla and 3-4 tablespoons milk until icing consistency. Makes 3/4 cup.
HEAVENLY LEMON CHIFFON CAKE
This cake is light, fluffy and moist, a perfect cake to serve to dinner guests. Use only cake flour for this.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 325 degrees.
- Prepare an ungreased 10-inch tube pan.
- In a large bowl, sift together flour, baking powder and salt, then sift one more time, then beat in oil, egg YOLKS, 1/4 cup plus 3 tablespoons lemon juice, water and lemon peel with an electric mixer at low speed for about 3 minutes.
- In a large dry copper or stainless steel bowl beat the room temperature egg whites with cream of tartar until stiff but not dry.
- Fold in about 1/4 of the whites into the batter to lighten, the gently fold in the remaining whites.
- Pour the batter into the ungreased tube pan.
- Tap on the counter to release any air pockets.
- Bake for about 1-1/4 hours, or until the cake is springy to the touch.
- Immediately invert cake in pan over neck of a bottle (I use an empty beer bottle for this).
- Cool the cake completely while inverted.
- Remove the cake from the bottle and place on the counter.
- Run a knife around the edges of the pan to loosen cake.
- Transfer the cake to a serving plate.
- Dust with powdered sugar.
Nutrition Facts : Calories 312.5, Fat 12.6, SaturatedFat 2.2, Cholesterol 141, Sodium 235.1, Carbohydrate 44.4, Fiber 0.6, Sugar 25.6, Protein 6.1
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