STRAWBERRY CHIFFON CAKE
This light and luscious cake, along with fresh strawberries, is a "berry good" dessert to serve at a church ice cream social.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Sift together flour, sugar, baking powder and salt. Place in a large bowl and make a well in the center. Add oil, egg yolks and orange juice; beat with a spoon until smooth. , In a bowl, beat egg whites and cream of tartar until stiff. Gradually add batter, folding gently until blended. Pour into an ungreased 9x5-in. loaf pan. Bake at 325° for 50-55 minutes. Invert immediately on wire rack, but keep in pan. When cool, remove cake from pan and slice into 12 pieces. Top each slice with berries, ice cream and whipped cream.
Nutrition Facts :
LEMON CHIFFON CAKE WITH STRAWBERRY FROSTING
On the Kids Baking Championship finale, Duff and co-judge Valerie Bertinelli chose Rebecca Beales's 3-tiered, 12-layer cake as the best of the bunch. Her winning dessert is a version of this Lemon Chiffon Cake with Strawberry Frosting that she bakes on Mother's Day. "It's my mom's favorite because she loves lemon and strawberry," Rebecca says.
Provided by Food Network
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Line the bottoms of three 8-inch round ungreased cake pans with parchment paper. Sift the flour, 1 cup superfine sugar, the baking powder and salt into a large bowl. Whisk the oil, 1/2 cup cold water, the egg yolks, lemon zest and 2 teaspoons lemon juice in a medium bowl until well combined. Make a well in the center of the flour mixture and pour in the oil mixture; stir with a rubber spatula until smooth. Set aside.
- Beat the egg whites and the remaining 1 teaspoon lemon juice in a large bowl with a mixer on medium speed until foamy, about 1 minute. Gradually beat in the remaining 1/3 cup superfine sugar; continue beating until stiff peaks form, 3 to 4 minutes. Fold about one-third of the beaten egg whites into the batter with a rubber spatula, then fold in the rest until just combined.
- Divide the batter among the prepared pans and smooth evenly. Bake until the centers spring back when gently pressed, 30 to 35 minutes. Transfer the cakes to a rack and let cool completely in the pans.
- Meanwhile, make the frosting: Puree the strawberries in a food processor until smooth; strain through a fine-mesh sieve, pressing on the solids with a rubber spatula. Beat the marshmallow cream in a large bowl with a mixer on medium speed until smooth. Beat in the butter, 1 tablespoon at a time, until incorporated, then beat in the strawberry puree. Reduce the mixer speed to low; gradually beat in the confectioners' sugar until combined.
- Assemble the cake: Run a knife around the edges of the cakes and invert onto the rack; remove the parchment. Put 1 cake layer on a cake stand or serving plate. Spread with about 1/3 cup frosting. Top with another cake layer; spread with another 1/3 cup frosting. Top with the remaining cake layer, then cover the top and sides of the cake with the remaining frosting. Refrigerate until ready to serve.
LEMON CHIFFON CAKE WITH STRAWBERRY SAUCE
This is a wonderfully easy cake to make for Passover. It has a nice light lemon taste and the strawberry sauce is a great compliment. However, feel free to use the sauce of your choice or other accompaniment. Serve the sauce warm or at room temperature. The sauce can be made several days ahead and brought to room temperature to serve. The sauce makes 2 cups. I let each person apply their own sauce rather than pouring over the entire cake. This recipe was originally found in the "Let My People Eat!" cookbook.
Provided by Ducky
Categories Dessert
Time 55m
Yield 12-14 serving(s)
Number Of Ingredients 15
Steps:
- Cake: Preheat oven to 350°F.
- From cake mix, empty bag containing the powdered egg whites into a large mixing bowl.
- Add water and mix on low until egg whites are dissolved, then slowly increase the speed.
- When soft peaks begin to form, slowly add the sugar, a little at a time.
- Beat on high 1-2 minutes or until soft peaks form and then set aside.
- In another large bowl, beat oil and eggs 1-2 minutes until mixed and light in color.
- Add vanilla, lemon juice and zest and mix well.
- To the oil and egg mixture, add second bag from cake mix along with matzo cake meal.
- Mix on low until blended.
- Fold into beaten egg whites.
- Pour into ungreased angel food cake pan or 9-inch tube pan.
- Bake 35 minutes.
- Remove from oven and allow to cool completely before removing the cake.
- Serve with the sauce of your choice.
- SAUCE: Place strawberry preserves in a small saucepan.
- In small bowl, mix together the potato starch and wine, then add to the preserves.
- Heat on medium-high until it begins to boil.
- Reduce to low and stir until thickened.
- Remove from heat.
- Fold in the pineapple preserves and strawberries.
- Pour some over the cake or cake slices, sprinkling with almonds.
Nutrition Facts : Calories 335.5, Fat 15, SaturatedFat 2.2, Cholesterol 52.9, Sodium 184.1, Carbohydrate 46.8, Fiber 0.8, Sugar 30.1, Protein 3.8
STRAWBERRY RHUBARB CHIFFON CAKE
A vintage-inspired pretty-in-pink chiffon cake with fresh strawberry and rhubarb is the perfect way to celebrate.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h55m
Yield 20
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. In large bowl, mix flour, baking powder, salt and 1/2 cup of the granulated sugar until blended. Add oil, egg yolks, pureed strawberries and food color. Beat with electric mixer on medium speed about 2 minutes or until blended; set aside.
- Wash and dry beaters. In medium bowl, beat egg whites and cream of tartar with electric mixer on medium speed about 1 minute 30 seconds or until soft peaks form. Gradually add the remaining 3/4 cup granulated sugar. Beat until stiff peaks form. Fold one-third of the egg white mixture into the egg yolk batter gently but thoroughly. Fold in remaining egg white mixture. Pour into ungreased 10-inch angel food (tube) cake pan. Tap pan on counter to remove air bubbles.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Immediately turn pan upside down onto heatproof bottle or funnel. Let hang about 2 hours or until cake is completely cool.
- Meanwhile, in 1-quart saucepan, heat rhubarb, lemon peel, 1/4 cup granulated sugar and the water to boiling over medium heat. Reduce heat to medium-low; simmer until soft and cooked through, about 3 minutes. Remove from heat; set aside to cool, about 30 minutes. Stir in quartered strawberries.
- In medium bowl, beat 1/2 cup of the whipping cream and 1 tablespoon of the powdered sugar until stiff peaks form. Fold in 1/2 cup of the cooled strawberry-rhubarb mixture. Reserve remaining mixture for top of cake.
- Place cake top side down on serving platter. Cut 1-inch layer off top of cake; set aside. Cut tunnel into cake 1 inch deep and 1 inch wide; discard tunnel scraps. Fill tunnel with strawberry-rhubarb cream mixture. Replace top of cake.
- To make glaze, stir together remaining 1/2 cup whipping cream and remaining powdered sugar (almost 1 1/2 cups) in medium bowl until smooth. Spoon glaze over top of cake, letting it run down side. Top with reserved strawberry-rhubarb mixture just before serving.
Nutrition Facts : Calories 270, Carbohydrate 38 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 28 g, TransFat 0 g
STRAWBERRY CINNAMON CHIFFON CAKE
Celebrate strawberry season with a light chiffon cake filled with berried treasure. This is yummy. Takes a little time to make but well worth it! Beautiful presentation.
Provided by Golden Sunflower
Categories Dessert
Time 2h20m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 325 degrees. - you will need an angel food cake pan.
- Combine flour, 1 cup of sugar, baking powder, cinnamon and salt in large bowl.
- Separate eggs. Combine the yolks, oil, water and 1 tsp vanilla. With an electric mixer set on low, gradually beat egg yolk mixture into flour mixture until just smooth.
- Clean beaters and beat egg whites with cream of tartar at medium speed with they hold soft peaks. Beat in 1/2 cup of remaining sugar, adding it gradually. Continue until whites hold stiff peaks.
- With a rubber spatula, gently fold the egg whites into the cake batter.
- Pour into UNGREASED 10" angel food cake pan. Bake until toothpick comes out clean - 1 hour to 1 hour 10 minutes - Cool.
- Slice off top of cake 1/2" and set aside. Cut a tunnel about 1 1/2" deep in the cake. The cut should be about 3/4" from the center and the outside of the cake. Remove cake with a fork to form the tunnel.
- Hull and chop half the strawberries. Beat heavy cream with remaining 1/2 cup of sugar (add more or less depending on sweetness) and 1/2 tsp vanilla until the cream has stiff peaks. Combine 1 1/2 cups of whipped cream with the chopped strawberries.
- Fill the tunnel with the strawberry and whipped cream mixture. Replace the top of the cake.
- Frost cake with remaining whipped cream. Before serving, hull and halve the remaining strawberries and decorate the cake with the berries.
- Enjoy!
Nutrition Facts : Calories 396.8, Fat 22.7, SaturatedFat 10.1, Cholesterol 130.3, Sodium 218.6, Carbohydrate 44.5, Fiber 1.2, Sugar 27.1, Protein 5
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