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
MAMA'S SPICE CAKE
Whenever I get a craving for a tasty old-fashioned treat, I make this cake. Great cooks in my family have been baking it for generations, and their families have been enjoying the wonderful spice flavor and rich frosting. -Nancy Duty, Jacksonville, Florida
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 22
Steps:
- In a large saucepan, combine the first eight ingredients; cook and stir over medium-low heat until sugar is dissolved. Remove from the heat; cool. , In a large bowl, beat egg yolks; gradually stir in spice mixture. Combine the flour, baking powder, salt and baking soda; gradually add to spice mixture until blended. Stir in pecans. In a small bowl, beat egg whites until soft peaks form; fold into the batter. , Pour into two greased and floured 9-in. round baking pans. Bake at 325° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add vanilla and salt. Gradually beat in confectioners' sugar until smooth. To decorate, spread frosting between layers and over top and sides of cake, leaving cake slightly exposed on the sides. If desired, top with pecans, cinnamon sticks, fresh bay leaves, fresh rosemary sprigs and confectioners' sugar. Store in the refrigerator.
Nutrition Facts : Calories 482 calories, Fat 22g fat (11g saturated fat), Cholesterol 99mg cholesterol, Sodium 353mg sodium, Carbohydrate 69g carbohydrate (53g sugars, Fiber 1g fiber), Protein 5g protein.
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
SPICE CHIFFON CAKE
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
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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