Posts Tagged ‘cake recipe’

Lemon Chiffon Cake Recipe

Tuesday, March 29th, 2016

Today is National Lemon Chiffon Cake Day – a day to celebrate the invention of Chiffon Cake (by Harry Baker in 1927) and the genius of its fluffiness and delicious taste. The secret to Chiffon Cake is vegetable oil and egg whites, and the rich flavor balanced by the light texture.

So this may be an exaggerated celebration for “just” a cake, but we do have a recipe for a Lemon Chiffon Cake that will make you want to celebrate this dessert all year long.

You can choose to alter the amount of lemon based on your preferences, and garnishes are optional. Enjoy!

What you’ll need:

For the Lemon Topping

  • 1 cup heavy whipping cream
  • 3 cups lemon pie fillingLemons

For the Cake

  • 10-inch tube pan
  • 1 3/4 cups cake flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 6 medium egg yolks
  • 3/4 cup water
  • 1 1/2 tablespoons lemon zest
  • 6 medium egg whites
  • 1/2 teaspoon cream of tartar
  • 3/4 cup granulated sugar


For the Lemon Topping

  1. Beat whipping cream to stiff peaks. Fold in lemon pie filling, chill until stiff.

Chiffon Cake

For the Cake

  1. Preheat oven to 350°F.
  2. In a large bowl, combine flour, baking powder, salt and 1/2 cup sugar. Add oil, egg yolks, water and lemon zest, beat with an electric mixer until batter is smooth. Set aside.
  3. In a small bowl, beat egg whites and cream of tartar until peaks form. Add 3/4 cup sugar slowly, beat until very stiff and shiny peaks form.
  4. Fold 1/3 of the egg white mixture into the batter, then fold in remaining mixture until streaks are gone. Place batter into ungreased 10-inch tube pan.
  5. Bake in preheated oven for about 60 minutes, or until toothpick test comes out clean. Invert cake and cool completely in the pan. Loosen edges when cool and remove from pan.
  6. Spread Lemon Topping across the top and edges of the cake, or, cut the cake into three even layers, spreading the topping between each layer and on top. Garnish with lemon slices, strawberries or coconut and serve!

Post to Twitter Post to Yahoo Buzz Post to Delicious Post to Digg Post to Facebook Post to MySpace Post to StumbleUpon

Snow-Tunnel Cake

Tuesday, April 26th, 2011

Peace Lady ApronUse skim milk and low-fat or sugar free whipped topping for a healthier version of this recipe. If you are feeling adventurous, try using softened ice cream as a filling, then freeze the cake when you are finished for a delicious ice cream cake! Or, add some chocolate shavings or thinly sliced fruit to the top of your finished cake. Just remember Angel Food cake is very delicate, so nothing too heavy. Enjoy!

You Will Need:
1 (18.25 ounce) package angel food cake mix
1 (12 ounce) container frozen whipped topping, thawed
1 1/2 Cups milk
1 (3.9 ounce) package instant chocolate pudding mix

Prepare and bake the cake as directed on the package.
Allow to cool.
Remove from pan.
Slice a 1 inch layer off the top.
Gently hollow out a trench about 1 1/2 inches wide and 2 inches deep.
Tear the removed cake into small pieces and set aside.

In a medium bowl, combine milk and pudding mix.
Beat on low for 2 minutes.
Fold cake pieces and 1 3/4 cups of whipped topping into pudding.
Fill trench with pudding mixture.
Replace top of cake.
Spread remaining whipped topping over top and sides of cake.

Farm Fresh Utensil CrockPottery Berry Colander

Post to Twitter Post to Yahoo Buzz Post to Delicious Post to Digg Post to Facebook Post to MySpace Post to StumbleUpon

Pumpkin Gingerbread Coffee Cake

Tuesday, November 23rd, 2010

Autumn Leaves Table RunnerYou Will Need:
2-¼ Cups all-purpose flour
1-¼ Cups white whole-wheat flour or whole-wheat flour
1 ½ teaspoons baking powder
1-½ teaspoons pumpkin pie spice
½ teaspoon ground ginger
½ teaspoon baking soda
½ teaspoon salt
1 ¼ Cups buttermilk or sour fat-free milk*
1 Cup canned pumpkin
¾ Cup packed brown sugar
2/3 Cup mild flavor molasses
1/3 Cup canola oil
3 eggs, lightly beaten
Powdered sugar

Preheat oven to 350°F.
Grease and lightly flour a 10-inch fluted tube pan; set aside.
In a large bowl combine all purpose flour, white whole-wheat flour, baking powder, pumpkin pie spice, ginger, baking soda, and salt; set aside.

In a medium bowl whisk together buttermilk, pumpkin, brown sugar, molasses, oil, and eggs.
Add to flour mixture and stir just until moistened (mixture will be thick).
Spoon mixture evenly into prepared pan.

Bake for 50 to 55 minutes or until top springs back when lightly touched and cake sides pull away from the sides of the pan.
Cool in the pan on a wire rack for 10 minutes.
Turn out cake onto wire rack.
Cool about 30 minutes.
Sift powdered sugar over cake before serving.
Serve warm.

* To make sour fat free milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough fat free milk to equal 1 ¼ cups total liquid; stir. Let stand for 5 minutes before using.

Haeger Deep Pie DishStoneware Baking Sheet

Post to Twitter Post to Yahoo Buzz Post to Delicious Post to Digg Post to Facebook Post to MySpace Post to StumbleUpon