Best Ricciarelli Chiffon Cake Recipes
CHIFFON CAKE
This is a favorite for children's birthday parties. Serve with fruit or decorate with Butter Cream Frosting.
Provided by Carol
Categories Desserts Cakes Yellow Cake Recipes
Time 1h30m
Yield 14
Number Of Ingredients 12
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.
Nutrition Facts : Calories 264.1 calories, Carbohydrate 38.2 g, Cholesterol 102.4 mg, Fat 10.2 g, Fiber 0.3 g, Protein 4.8 g, SaturatedFat 1.8 g, Sodium 303.2 mg, Sugar 21.7 g
ORANGE CHIFFON CAKE
The delicate orange flavor of this simply delicious cake is perfect for rounding out a rich meal. The orange glaze would also be a nice way to top off slices of your favorite angel food cake. &Mdash; Marjorie Ebert, Conewango Valley, New York
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Let eggs stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, salt and baking soda. In a bowl, whisk the egg yolks, orange juice, oil and orange zest; add to dry ingredients. Beat until well blended. , In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Fold into orange mixture. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest rack at 350° for 45-50 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate. , For glaze, melt butter in a small saucepan; add remaining glaze ingredients. Stir until smooth. Pour over top of cake, allowing it to drizzle down sides.
Nutrition Facts : Calories 333 calories, Fat 15g fat (5g saturated fat), Cholesterol 95mg cholesterol, Sodium 269mg sodium, Carbohydrate 47g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.
RICCIARELLI CHIFFON CAKE:
from http://zoebakes.com/2011/01/11/almond-chiffon-cake-and-a-williams-sonoma-giveaway/
Provided by malinda sargent @GREEKROSE2005
Categories Cakes
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees. Meanwhile, in a medium bowl stir together the flour, baking powder and salt; set aside.
- Cream the almond paste until smooth, then add egg yolks, 1/2 cup sugar, oil, water and extracts. Cream together until smooth; set aside.
- Whip the egg whites until foamy then add 1/2 cup sugar and whip until they form stiff peaks. Sift 1/3 of the flour mixture over the whites and fold in gently using a rubber spatula. Repeat two more times with remaining flour.
- Slowly fold the egg white mixture into the almond paste mixture... a little at a time.
- Place batter into an ungreased 10-Inch tube or Bundt pan and bake for 50 minutes, or until toothpick inserted in center comes out clean.
- Invert the pan over the neck of a bottle to cool. I sometimes also let it rest on several inverted coffee mugs.
- Once cooled, dust with lots of confectioners' sugar and serve.
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