Best Heavenly Chiffon Cake With Browned Butter Icing Recipes

MAPLE NUT CHIFFON CAKE WITH GOLDEN BUTTER FROSTING

Steps:

• Sift cake flour, sugar, baking powder, and salt into a bowl.
• Stir in the brown sugar.
• Make a well; add oil, egg yolks, water, maple flavoring in order given.
• Beat until smooth.
• In another bowl beat egg whites and cream of tarter until very stiff (I would do this first).
• Pour yolk mixture over whites, folding very carefully to prevent breaking whites.
• Add walnuts.
• Pour into an ungreased tube pan.
• Bake 55 minutes in a 325 degree Fahrenheit oven; then for last 10 minutes at 350 degrees Fahrenheit; invert when done.
• FROSTING:.
• Melt butter until golden brown; don't scorch.
• Remove from heat.
• Stir in powdered sugar.
• Blend in sweet cream and maple flavoring.
• Beat until smooth.
• Spread on chiffon or angel cake.

HEAVENLY CHIFFON CAKE WITH BROWNED BUTTER ICING

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.

CHIFFON CAKE RECIPE BY TASTY

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!