Best Chiffon Icing For Birthday Cake Carrie Sheridan Recipes

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CHIFFON ICING FOR BIRTHDAY CAKE CARRIE SHERIDAN



Chiffon Icing for Birthday Cake Carrie Sheridan image

this is so unusual, i've only found it once at a caterer's bakery - the texture is silky and smooth and tastes only slightly chocolate-y... as kids, we used to make a batch to just eat right out of the mixing bowl!

Provided by carrie sheridan

Categories     Dessert

Time 40m

Yield 10 serving(s)

Number Of Ingredients 7

1 cup milk
4 tablespoons flour
1/4 cup Crisco shortening
1/2 cup butter, softened
1 cup sugar
1 teaspoon vanilla
2 tablespoons hershey's cocoa

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!

Nutrition Facts : Calories 236.3, Fat 15.3, SaturatedFat 7.7, Cholesterol 27.8, Sodium 93.3, Carbohydrate 24.2, Fiber 0.3, Sugar 20, Protein 1.4

CHIFFON CAKE WITH STRAWBERRIES AND CREAM



Chiffon Cake with Strawberries and Cream image

Talk about a delightful twist on berries and cream! This light and airy chiffon cake will instantly transport you to cloud nine, and the luscious fruit filling is what summer dreams are made of.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 3h

Number Of Ingredients 15

2 1/4 cups cake flour (not self-rising)
1 1/2 cups granulated sugar, divided
2 1/4 teaspoons baking powder
3/4 teaspoon salt
1/2 cup safflower oil
7 large egg yolks plus 9 large egg whites
3/4 cup whole milk
1/2 teaspoon cream of tartar
1 whole vanilla bean, split and scraped, or 2 teaspoons pure vanilla extract
2 pounds strawberries, hulled and halved or quartered (about 5 cups), plus more for serving
1/2 cup granulated sugar
1 tablespoon fresh lemon juice
Pinch of salt
2 cups cold heavy cream
1/4 cup confectioners' sugar, plus more for sprinkling

Steps:

  • Make the cake: Preheat oven to 325 degrees. Whisk together flour, 3/4 cup granulated sugar, the baking powder, and salt. Whisk together oil, egg yolks, and milk in a large bowl. Whisk flour mixture into egg-yolk mixture.
  • Beat egg whites with a mixer on high speed until frothy. Add cream of tartar and vanilla seeds or extract, and beat until soft peaks form. Gradually add remaining 3/4 cup granulated sugar, beating until stiff, glossy peaks form, about 5 minutes. Whisk one-third of the egg-white mixture into batter. Gently but thoroughly fold in remaining egg-white mixture with a rubber spatula.
  • Transfer batter to tube pan. Bake until top of cake springs back when touched, 52 to 55 minutes. Let cool upside down (over a bottle or on tube-pan feet) 1 hour.
  • Make the berries and cream: While cake is baking and cooling, combine strawberries, granulated sugar, lemon juice, and salt, and let sit, stirring occasionally, 1 hour. Just before assembling, beat cream and confectioners' sugar until medium peaks form.
  • Slide a paring knife around edges of tube and side of pan; release cake. Cut cake horizontally into 3 layers with a serrated knife. Transfer bottom layer to a cake plate or platter. Spread with half the berries, and drizzle with juices. Spread half the whipped cream over berries, then top with middle cake layer. Spread with remaining berries and whipped cream. Top with remaining cake layer. Refrigerate cake 1 hour. Sprinkle with confectioners' sugar, and serve with berries.

CHOCOLATE CHIFFON CAKE WITH CHOCOLATE FROSTING



Chocolate Chiffon Cake with Chocolate Frosting image

This is the best chocolate chiffon cake you will ever taste. Refrigerate before serving, if you like.

Provided by daisy

Categories     Desserts     Chocolate Dessert Recipes

Time 2h45m

Yield 12

Number Of Ingredients 19

2 cups cake flour
1 ½ cups white sugar, divided
¼ cup cocoa powder
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
6 egg yolks
¾ cup water, at room temperature
½ cup vegetable oil
½ teaspoon vanilla extract
7 egg whites
½ teaspoon cream of tartar
¼ cup white sugar
2 tablespoons cocoa powder
½ teaspoon vanilla extract
1 cup heavy whipping cream, chilled
6 ounces semisweet chocolate, chopped
4 tablespoons butter, diced
2 tablespoons light corn syrup

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Sift cake flour, 3/4 cup sugar, cocoa powder, baking powder, salt, and baking soda together in a large bowl.
  • Whisk together egg yolks, water, oil, and vanilla extract in a large bowl. Make a well in the center of the flour mixture and add the egg mixture. Whisk until smooth, scraping down the sides of the bowl if necessary.
  • Combine egg whites and cream of tartar together in a bowl and beat with an electric mixer with a whisk attachment until soft peaks form. Gradually add remaining 3/4 cup sugar and beat until well combined. Gently fold egg white mixture into the batter in 3 portions, until just combined.
  • Pour batter into an ungreased 10-inch, 2-part tube pan and smooth the top.
  • Bake in the preheated oven until a skewer inserted in the center comes out clean, 55 to 60 minutes.
  • Meanwhile, place a metal bowl and wire whisk in the freezer for at least 15 minutes.
  • Remove cake from the oven. Invert pan onto an upside-down mug to cool completely, about 1 hour. Run a knife around the edges of the cooled cake to loosen it from the pan and carefully transfer it to a cutting board. Use a sharp knife to cut the cake in half horizontally.
  • Combine sugar, cocoa powder, and vanilla extract in the chilled metal bowl and whisk to combine. Add 2 tablespoons cream and stir. Add remaining cream and beat using the chilled whisk until peaks form.
  • Bring a saucepan of water to a boil. Combine chocolate, butter, and corn syrup in a metal bowl and place over the saucepan of simmering water. Stir until chocolate is melted, about 3 minutes. Remove glaze from heat and let cool slightly.
  • Place the bottom half of the cake on a cake plate and top evenly with about 1 cup of frosting reserving the rest for decorating. Carefully place top layer over filling. Pour glaze over the cake and use a spatula to coat the sides of the cake with glaze. Fill remaining frosting into a piping bag and decorate cake to your liking.

Nutrition Facts : Calories 505.2 calories, Carbohydrate 61.2 g, Cholesterol 139.8 mg, Fat 27.5 g, Fiber 2.3 g, Protein 7.4 g, SaturatedFat 12 g, Sodium 278.8 mg, Sugar 37.4 g

SPICE CHIFFON CAKE



Spice Chiffon Cake image

Light-textured and full of fragrant spices, this recipe is a nice change from the usual citrus-flavored chiffon cakes.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h30m

Yield 16

Number Of Ingredients 17

7 egg whites
1/2 teaspoon cream of tartar
2 cups Gold Medal™ all-purpose flour
1 1/2 cups granulated sugar
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
3/4 cup water
1/2 cup vegetable oil
7 egg yolks
2 cups powdered sugar
1/3 cup butter or margarine, melted
1 1/2 teaspoons vanilla
2 to 4 tablespoons hot water

Steps:

  • Move oven rack to lowest position. Heat oven to 325°F. In large bowl, beat egg whites and cream of tartar with electric mixer on high speed until stiff peaks form.
  • In another large bowl, mix flour, granulated sugar, baking powder, salt, cinnamon, nutmeg, allspice and cloves. Add water, oil and egg yolks; beat with electric mixer on low speed until smooth. Gradually pour egg yolk mixture over beaten egg whites, folding with rubber spatula just until blended. Pour into ungreased 10-inch angel food (tube) cake pan.
  • Bake 55 minutes. Increase oven temperature to 350°F. Bake about 10 minutes longer or until top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang about 2 hours or until cake is completely cool. Run knife or long metal spatula around side of pan to loosen cake; remove from pan.
  • In medium bowl, mix powdered sugar, butter and vanilla. Stir in water, 1 tablespoon at a time, until smooth and consistency of thick syrup. Spread glaze over top of cake, allowing some to drizzle down side.

Nutrition Facts : Calories 315, Carbohydrate 46 g, Cholesterol 105 mg, Fiber 1 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 260 mg

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