Recipes for "chiffon cake"

Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).

Beat egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment until stiff peaks form; set aside.

Beat egg yolks and sugar together in a separate bowl until sugar dissolves.

Whisk water and pandan paste together in a separate bowl until smooth; stir into egg yolk mixture. Stir in oil; fold in flour.

Gently fold egg yolk-pandan mixture into egg whites with a spatula; pour into a 9-inch chiffon cake mold.

Bake in the preheated oven until a toothpick inserted into center comes out clean, 45 to 50 minutes.

Cool cake in the pan, inverted onto a wire rack. Run a sharp knife around edges to loosen cooled cake from the mold, invert carefully onto a serving plate.

Preheat the oven to 325 degrees F (165 degrees C).

Combine flour, sugar, baking powder, and salt in a mixing bowl. Make a well in the center of the flour mixture and add egg yolks, water, oil, vanilla extract, and almond extract. Beat until smooth.

Beat egg whites and cream of tartar in a large bowl until stiff peaks form. Pour egg yolk mixture gradually over beaten egg whites and fold until just blended. Fold in flaked coconut. Pour batter into an ungreased 10-inch tube pan.

Bake in the preheated oven for 55 minutes. Increase the oven temperature to 350 degrees F (175 degrees C) and bake for 10 to 15 minutes longer. Top will spring back when touched lightly. Turn the pan upside down until cake is cool before removing from the pan. Remove cooled cake from pan and frost if desired.

Preheat the oven to 350 degrees F (175 degrees C).

Sift flour, ½ cup plus 2 tablespoons sugar, baking powder, and salt together in a bowl. Add egg yolks, water, oil, and vanilla extract; beat until smooth.

Beat egg whites and cream of tartar together in a glass, metal, or ceramic bowl bowl using an electric mixer until soft peaks form; continue beating until stiff and shiny peaks form. Add remaining ½ cup plus 2 tablespoons sugar; beat until incorporated. Fold egg yolk mixture and bananas into egg white mixture just until blended. Slowly pour batter into a 10-inch tube pan.

Bake in the preheated oven until cake springs back when lightly touched, 55 to 65 minutes. Invert pan onto a plate; cool. Run a table knife around the edges to loosen edges of cake; remove pan.

Preheat the oven to 325 degrees F (165 degrees C). Sift cake flour, baking powder, and 1 teaspoon salt together in a bowl.

Combine egg whites and cream of tartar in a large bowl. Beat on medium speed with an electric mixer until mixture forms soft peaks. With the mixer running, gradually pour in 1/2 cup of the granulated sugar, 1 tablespoon at a time, and continue beating until mixture forms stiff, glossy peaks, 3 to 5 minutes. Set aside.

In another bowl, add egg yolks and remaining 1 1/4 cups sugar. Beat until mixture has increased in volume and lightened in color, 3 to 5 minutes. Add in 3/4 cup limoncello, olive oil, 1/4 cup heavy cream, 2 tablespoons lemon juice, 1 1/2 tablespoons lemon zest, and vanilla and mix until thoroughly combined.

Pour in 1/2 of the sifted cake flour mixture and mix until just combined. Add in remaining flour mixture plus 1 tablespoon poppy seeds and mix on low speed until just combined. Add in 1/3 of the whipped egg whites, and gently fold in until no streaks of white remain. Add in remaining egg whites and fold gently until no streaks of white remain.

Place an ungreased 10-inch tube pan with removable bottom onto a baking sheet. Pour batter evenly into the tube pan.

Bake in the preheated oven until top of the cake begins to turn golden and feels mostly set, 55 to 65 minutes. Remove pan from oven and invert onto a wire rack to cool completely, about 90 minutes.

Once cake is cooled, gently run a knife around the edges of the pan to loosen. Remove cake, then run knife along the top and center to remove from the pan insert. Place cake onto a serving platter.

To make glaze, whisk together powdered sugar, 3 tablespoons limoncello, 2 tablespoons heavy cream, 1 teaspoon lemon juice, 1/2 teaspoon lemon zest, and 1/8 teaspoon salt until smooth. Pour glaze over cooled cake.

Preheat oven to 325 degrees F (165 degrees C). Wash angel food tube pan in hot soapy water to ensure it is totally grease free.

Sift flour, sugar, baking powder, and salt together into bowl. Make a well in center. Put egg yolks, cooking oil, orange juice, orange rind, and vanilla into well. Set aside. Don't beat yet.

In a large bowl, beat egg whites and cream of tartar in mixing bowl until very stiff. Set aside.

Using same beaters, beat egg yolk-flour mixture until smooth. Gently fold 1/4 at a time into egg whites. Pour batter into ungreased 10 inch angel food tube pan.

Bake in oven for 60 to 70 minutes, until an inserted wooden pick comes out clean. Invert pan until cake has cooled. Remove from pan. Serve plain or frost with Orange Icing.

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.

Preheat the oven to 350 degrees F (175 degrees C). Line a sheet cake pan with parchment paper.

Beat 4 egg yolks and 2 tablespoons sugar together in a bowl until mixture is pale yellow and thick. Add corn oil 1 tablespoon at a time and mix well. Add milk and mix well. Sift 1/2 cup plus 2 tablespoons flour into egg yolk mixture and mix well.

Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add remaining 4 tablespoons sugar, continuing to beat until stiff peaks form. Add 1/3 the egg white mixture to the bowl with the egg yolk batter and fold in until mixed well. Pour egg yolk batter into the bowl with the remaining egg white mixture and fold until mixed well. Transfer batter onto the prepared sheet cake pan.

Bake in the preheated oven until top is golden brown, 15 to 20 minutes.

Remove cake from the oven and let cool until safe to handle, about 30 minutes. Dust top of cake with confectioners' sugar and flip cake over onto another piece of parchment paper. Carefully pull off the parchment paper that was on the bottom of the cake.

Spread chocolate frosting onto the cooled sheet cake and roll the cake over into a log shape. Wrap cake roll in parchment paper and place in the refrigerator.

Increase oven heat to 400 degrees F (200 degrees C). Line an 8-inch cake pan with aluminum foil or parchment paper.

Combine 3 egg yolks, 3 tablespoons sugar, cornstarch, and vanilla extract in a bowl and beat with an electric mixer until batter is pale yellow and thick; this is very important. Pour batter into the prepared pan and smooth the top.

Bake in the preheated oven, keeping a close eye on the how the color changes during baking, for 5 to 10 minutes. Remove the tiger skin from the oven immediately when the desired color is achieved. Allow tiger skin to cool completely, about 30 minutes. Flip tiger skin over and carefully remove the parchment paper that was on the bottom of the cake.

Spread vanilla frosting onto the tiger skin. Carefully remove the remaining parchment paper. Wrap the refrigerated cake roll with the tiger skin and place on a serving platter.

Preheat oven to 325 degrees F (165 degrees C). Prepare three 9-inch cake pans by lightly greasing them, dusting with flour, and shaking out the excess.

Sift together the flour with 2/3 cups of sugar, the baking powder, and salt into a large bowl. In a separate bowl, beat together the oil, water, nectar, yolks, vanilla, and lemon zest until well combined. Pour the yolks into the flour, and mix until the batter is smooth, mix in food coloring until desired shade is reached. Beat together egg whites with the cream of tartar in a clean bowl until soft peaks form. Gradually add the 1/2 cup of sugar, and beat until stiff. Gently fold whites into batter. Pour into prepared cake pans.

Bake in preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Run a metal spatula or small knife around the edges of the cake to loosen, and allow to cool in the pans for 10 minutes before inverting onto a cooling rack.

Preheat the oven to 350 degrees F (175 degrees C).

Combine flour, baking powder, salt, and 1/2 cup sugar in a large bowl. Add oil, egg yolks, water, and lemon zest; beat with an electric mixer until smooth.

Beat egg whites and cream of tartar in a separate clean bowl until peaks form. Gradually add 3/4 cup sugar, and beat until very stiff and shiny peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Turn batter into ungreased 10-inch tube pan.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Invert cake and cool completely in pan. When cool, loosen edges and shake pan to remove cake.

To make the filling: Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Fold in lemon filling; chill filling until stiff.

To assemble the cake: Slice cake horizontally into 3 equal layers. Fill layers with 1/3 cup of filling. Spread remaining filling on top layer. Decorate with lemon slices, if using.