Best Instant Pudding Chiffon Cake Recipes
LEMON CHIFFON PUDDING CAKE
This is of the variety where the cake layer floats on a layer of lemon sauce underneath after baking.
Provided by DrGaellon
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350F/175°C.
- Mix flour and sugar until well blended.
- Beat together butter, lemon juice, milk, lemon zest and egg yolks until homogeneous (it won't be "smooth" because of the zest). Stir into dry ingredients just until blended.
- In a clean bowl, whip egg whites and cream of tartar (by hand or with electric beater) until stiff and glossy. Stir 1/4 of egg whites into base. Gently fold remaining whites into base, taking care not to deflate egg whites too much. Transfer to souffle dish or small casserole. Bake 35 minutes or until almost set (center of souffle should be slightly wobbly when pan is gently shaken). Serve hot or cold.
Nutrition Facts : Calories 267.1, Fat 9.6, SaturatedFat 5.2, Cholesterol 112.3, Sodium 104.3, Carbohydrate 41.3, Fiber 0.2, Sugar 35.7, Protein 5.2
MAPLE WALNUT CHIFFON CAKE
A delicious, light chiffon with a very Canadian taste. The butterscotch whipped cream frosting is to die for!
Provided by Kris Mitchell
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 2h35m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 562.3 calories, Carbohydrate 77 g, Cholesterol 141.9 mg, Fat 25.7 g, Fiber 4.5 g, Protein 10.6 g, SaturatedFat 5.7 g, Sodium 747.6 mg, Sugar 49.2 g
INSTANT PUDDING CHIFFON CAKE
This easy and delicious cake can be made in light or vivid lemon flavor...your choice! Just add the optional lemon extract to give it a boost.
Provided by Maddie Bell @CheeryCherryDoll
Categories Cakes
Number Of Ingredients 10
Steps:
- Beat eggs until thick. Add all other cake ingredients (leaving pudding and cake mixes in powdered form) and beat until smooth.
- Grease and flour a tube or Bundt pan. Pour batter into pan.
- Bake 50 minutes at 350F. Let cool at least 20 minutes before removing from pan. Invert onto a cooling rack.
- When cake is cool, mix together the powdered sugar, lemon juice and grated rind. Drizzle over cake. You may serve immediately, or chill cake. Store covered in refrigerator.
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