Banana Chiffon Cake Recipe
Ingredients:
2 cups flour1½ cups white sugar1 tablespoon baking powder1 teaspoon salt1 large, ripe banana½ cup vegetable oil7 large eggs, whites and yolks separated1 tsp vanilla extract½ teaspoon almond extract¾ cup cold water½ teaspoon cream of tartar
Directions:
In a large mixing bowl, whisk together flour, sugar, baking powder and salt; set aside.In a separate bowl, mash the banana.
Add oil, egg yolks, vanilla and almond extracts, and the cold water.
Add the oil mixture to the flour mixture, and whisk batter until smooth.
In a large mixing bowl, beat egg whites and cream of tartar with an electric mixer until stiff peaks form.
With a rubber spatula, gently fold the beaten egg whites into the batter just until combined – it is important not to over-mix at this step.
Pour batter into an ungreased 10” angel food cake pan.
Bake at 350 degrees for about 55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Invert pan over counter (if your angel food pan does not have “legs” around the top rim to hold the cake off the counter when inverted, then invert the pan onto a sturdy bottle neck).
Allow cake to cool completely in this upside down position.
When cool, turn the pan right side up again and run a sharp, thin knife or spatula around the edges to release the cake from the pan.
Turn cake out onto a platter; frost or simply dust with powdered sugar. My mother used a browned butter frosting and the flavor was a perfect match.
2 cups flour1½ cups white sugar1 tablespoon baking powder1 teaspoon salt1 large, ripe banana½ cup vegetable oil7 large eggs, whites and yolks separated1 tsp vanilla extract½ teaspoon almond extract¾ cup cold water½ teaspoon cream of tartar
Directions:
In a large mixing bowl, whisk together flour, sugar, baking powder and salt; set aside.In a separate bowl, mash the banana.
Add oil, egg yolks, vanilla and almond extracts, and the cold water.
Add the oil mixture to the flour mixture, and whisk batter until smooth.
In a large mixing bowl, beat egg whites and cream of tartar with an electric mixer until stiff peaks form.
With a rubber spatula, gently fold the beaten egg whites into the batter just until combined – it is important not to over-mix at this step.
Pour batter into an ungreased 10” angel food cake pan.
Bake at 350 degrees for about 55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Invert pan over counter (if your angel food pan does not have “legs” around the top rim to hold the cake off the counter when inverted, then invert the pan onto a sturdy bottle neck).
Allow cake to cool completely in this upside down position.
When cool, turn the pan right side up again and run a sharp, thin knife or spatula around the edges to release the cake from the pan.
Turn cake out onto a platter; frost or simply dust with powdered sugar. My mother used a browned butter frosting and the flavor was a perfect match.
Dark Chocolate Chiffon Cake
Ingredients:
CAKE
5 Large egg whites1/2 tsp Cream of tartar 1 package Devils food cake mix-18.25oz 3 Large egg yolks3/4 cup Water 1/2 cup Vegetable oil 1 t Instant coffee powder 1 tsp Vanilla extract FROSTING 3 t Butter 3 t Unsweetened cocoa powder 1 cup Confectioners sugar difted 2 t Whole milk 1 tsp Vanilla extract
Preparation:
Place a rack in the center of the oven, and preheat to 325.
1. TO MAKE THE CAKE: place the egg whites and cream of tartar in a medium mixing bowl. Beat with an electric mixer on high speed for 2-3 minutes, until stiff peaks form. Set aside.
2. Place the cake mix, egg yolks, water, oil coffee powder, and vanilla extract in a large mixing bowl, and with the same beaters used to beat the egg whites (no need to clean them), blend with an electric mixer for 1 minute.
Stop, and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium, and beat for 2 minutes longer, scraping the side down if needed.
The batter should look well blended. Turn the beaten egg whites out on top of the batter, and with the spatula, fold the whites into the batter until the mixture is light but well combined. Pour the batter into an ungreased 10" tube pan, smoothing the top with the spatula.
4. Bake the cake until it springs back when lightly pressed, and a toothpick inserted in the center comes out clean, 48-52 minutes. Remove the pan from the oven, and immediately turn it upside down over the neck of a glass bottle to cool for an hour. Remove the pan from the bottle. Run a long, sharp knife around the edge of the cake, and invert it onto a rack, then invert it again onto a serving platter.
5. TO MAKE THE FROSTING: Place the butter and cocoa in a medium mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop, and add the sugar, milk, and vanilla extract.
Increase the mixer speed to medium and beat until fluffy, 1 minute longer. Spread the frosting on top and sides of the cake with clean, smooth strokes. Slice and serve.Nutrient InformationCalories 270 Total Fat 15g Saturated Fat 4g Carbohydrates 31g Protein 4g Sodium 310mg Fiber 1g
Recipe Comments Comment by: mongmascarinaRecipe must be group that is; ingredients for making the cake must be separated from making the frosting so that beginners can easily follow the procedures. For example how much vanilla will be placed on making the cake or how much vanilla will be mixed with the frosting.
CAKE
5 Large egg whites1/2 tsp Cream of tartar 1 package Devils food cake mix-18.25oz 3 Large egg yolks3/4 cup Water 1/2 cup Vegetable oil 1 t Instant coffee powder 1 tsp Vanilla extract FROSTING 3 t Butter 3 t Unsweetened cocoa powder 1 cup Confectioners sugar difted 2 t Whole milk 1 tsp Vanilla extract
Preparation:
Place a rack in the center of the oven, and preheat to 325.
1. TO MAKE THE CAKE: place the egg whites and cream of tartar in a medium mixing bowl. Beat with an electric mixer on high speed for 2-3 minutes, until stiff peaks form. Set aside.
2. Place the cake mix, egg yolks, water, oil coffee powder, and vanilla extract in a large mixing bowl, and with the same beaters used to beat the egg whites (no need to clean them), blend with an electric mixer for 1 minute.
Stop, and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium, and beat for 2 minutes longer, scraping the side down if needed.
The batter should look well blended. Turn the beaten egg whites out on top of the batter, and with the spatula, fold the whites into the batter until the mixture is light but well combined. Pour the batter into an ungreased 10" tube pan, smoothing the top with the spatula.
4. Bake the cake until it springs back when lightly pressed, and a toothpick inserted in the center comes out clean, 48-52 minutes. Remove the pan from the oven, and immediately turn it upside down over the neck of a glass bottle to cool for an hour. Remove the pan from the bottle. Run a long, sharp knife around the edge of the cake, and invert it onto a rack, then invert it again onto a serving platter.
5. TO MAKE THE FROSTING: Place the butter and cocoa in a medium mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop, and add the sugar, milk, and vanilla extract.
Increase the mixer speed to medium and beat until fluffy, 1 minute longer. Spread the frosting on top and sides of the cake with clean, smooth strokes. Slice and serve.Nutrient InformationCalories 270 Total Fat 15g Saturated Fat 4g Carbohydrates 31g Protein 4g Sodium 310mg Fiber 1g
Recipe Comments Comment by: mongmascarinaRecipe must be group that is; ingredients for making the cake must be separated from making the frosting so that beginners can easily follow the procedures. For example how much vanilla will be placed on making the cake or how much vanilla will be mixed with the frosting.
Chocolate Ganache Icing
INGREDIENTS:
7 (1 ounce) squares bittersweet chocolate
1/2 cup heavy cream
3 tablespoons butter
3 tablespoons brandy
DIRECTIONS:
Melt chocolate, cream, butter or margarine, and brandy together until smooth.
Allow to cool a little before spreading liberally over cake.
Pandan Chiffon Cake Recipe
Ingredients
150 grams Cake Flour
1/2 tsp baking powder
1/4 tsp salt
8 egg yolks300 ml coconut milk
2 tbsn pandan juice
160 grams castor sugar
12 tsp pandan essence
9 egg whites1 tbsn castor sugar
1/2 tsp cream of tartar
Directions :
Preparation Batter *Pre heat the oven to 160c/350 f(convection).Pour the coconut milk into a saucepan and add the castor sugar (160 g).
Bring to a boil, stirring slowly to dissolve the sugar. Set aside to cool.Sieve the cake flour, baking powder and salt.In a bowl, combine the egg yolks, coconut mixture, pandan juice and pandan essence.
Whisk lightly, then add the flour to the egg yolk mixture. Mix until the batter is smooth. Set aside.Whisk the egg whites lightly and add in the cream of tartar and castor sugar (1 tbsp).
Continue to whisk until the mixture is stiff. Do not overheat or allow the mixture to become dry. Set aside.* Baking the cake *Gently fold half the beaten egg whites into the egg yolk mixture and blend well.
Fold in the remaining egg whites and work very lightly with a spatula. Make sure the mixture is well mixed.
Place the finished mixture in an ungreased chiffon cake mould. Level and bake in the oven until golden brown (about 45 minutes).Remove the cake from the oven and invert the mould. Allow it to cool.
Do not remove the mould while the cake is still hot.When it has cooled, use a long, fine palatte knife to loosen the sides of the cake to remove it from the tin.
150 grams Cake Flour
1/2 tsp baking powder
1/4 tsp salt
8 egg yolks300 ml coconut milk
2 tbsn pandan juice
160 grams castor sugar
12 tsp pandan essence
9 egg whites1 tbsn castor sugar
1/2 tsp cream of tartar
Directions :
Preparation Batter *Pre heat the oven to 160c/350 f(convection).Pour the coconut milk into a saucepan and add the castor sugar (160 g).
Bring to a boil, stirring slowly to dissolve the sugar. Set aside to cool.Sieve the cake flour, baking powder and salt.In a bowl, combine the egg yolks, coconut mixture, pandan juice and pandan essence.
Whisk lightly, then add the flour to the egg yolk mixture. Mix until the batter is smooth. Set aside.Whisk the egg whites lightly and add in the cream of tartar and castor sugar (1 tbsp).
Continue to whisk until the mixture is stiff. Do not overheat or allow the mixture to become dry. Set aside.* Baking the cake *Gently fold half the beaten egg whites into the egg yolk mixture and blend well.
Fold in the remaining egg whites and work very lightly with a spatula. Make sure the mixture is well mixed.
Place the finished mixture in an ungreased chiffon cake mould. Level and bake in the oven until golden brown (about 45 minutes).Remove the cake from the oven and invert the mould. Allow it to cool.
Do not remove the mould while the cake is still hot.When it has cooled, use a long, fine palatte knife to loosen the sides of the cake to remove it from the tin.
Jelly Roll
Fill this jelly roll with your favorite jam or jelly or preserves. Made with a sponge cake rolled up with a jam filling.
INGREDIENTS:
2 eggs
3/4 cup sugar
1 cup sifted cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons milk
1/2 teaspoon vanilla extractconfectioners' sugarjelly or jam
PREPARATION:
Sift together the flour, baking powder, and salt. Beat eggs until thick and lightly lemon colored. Add sugar gradually, beating well.
Fold in flour a little at a time. Spread batter into a pan lined with greased wax paper. Sponsored Links5 Tips to Lose Belly FatI fought with excess belly fat for years until I found this 1 trick.http://www.truthaboutabs.com/10 "Rules" Of Weight LossLose 9 lbs. Every 11 Days.
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Turn cake out onto a kitchen towel generously sprinkled with confectioners' sugar. Remove paper quickly and cut of crispy edges. Roll cake WITH the towel inside immediately and let stand for 10 minutes.
Unroll; spread cake with jam or jelly. Roll up again without the towel and dust with confectioners; sugar. More Cake Roll and Jelly Roll Recipes
Chocolate Chip Cake Recipe
This is a moist delicious cake, it fits well into a life style of a family that has allergies.This cake is made without eggs or milk.The chocolate chips can be left out and then it is just a plain cake.
INGREDIENTS:
Adding 3 tsp of dry ginger powder makes a ginger cake that is delicious with lemon icing.
2 cups1 cup3/4 tsp1/2 tsp1 cup1 cup2 Tb1 tsp FlourSugarBaking sodaSea saltChocolate chipsClub sodaVinegarVanillaOven Temp ~ 375° Baking Time ~ 30 Min.Pan Type ~ 8 inch pans
Preheat oven, grease and sprinkle pan with flour.Mix the first five ingredients together in a bowlMake a well in the middle of the dry ingredients
Add the next three ingredients to the dry ingredients and mix wellPour Batter into prepared pan. Bake.
Fill this jelly roll with your favorite jam or jelly or preserves. Made with a sponge cake rolled up with a jam filling.
INGREDIENTS:
2 eggs
3/4 cup sugar
1 cup sifted cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons milk
1/2 teaspoon vanilla extractconfectioners' sugarjelly or jam
PREPARATION:
Sift together the flour, baking powder, and salt. Beat eggs until thick and lightly lemon colored. Add sugar gradually, beating well.
Fold in flour a little at a time. Spread batter into a pan lined with greased wax paper. Sponsored Links5 Tips to Lose Belly FatI fought with excess belly fat for years until I found this 1 trick.http://www.truthaboutabs.com/10 "Rules" Of Weight LossLose 9 lbs. Every 11 Days.
Learn These 10 Simple Diet Rules Now!WeightLoss4Idiots.comFast cure for Acid refluxGet Healthy Today 100% natural Concentrated Aloe(AMP)http://www.gastricgold.com/Bake for about 15 minutes, until cake bounces back when lightly touched with finger.
Turn cake out onto a kitchen towel generously sprinkled with confectioners' sugar. Remove paper quickly and cut of crispy edges. Roll cake WITH the towel inside immediately and let stand for 10 minutes.
Unroll; spread cake with jam or jelly. Roll up again without the towel and dust with confectioners; sugar. More Cake Roll and Jelly Roll Recipes
Chocolate Chip Cake Recipe
This is a moist delicious cake, it fits well into a life style of a family that has allergies.This cake is made without eggs or milk.The chocolate chips can be left out and then it is just a plain cake.
INGREDIENTS:
Adding 3 tsp of dry ginger powder makes a ginger cake that is delicious with lemon icing.
2 cups1 cup3/4 tsp1/2 tsp1 cup1 cup2 Tb1 tsp FlourSugarBaking sodaSea saltChocolate chipsClub sodaVinegarVanillaOven Temp ~ 375° Baking Time ~ 30 Min.Pan Type ~ 8 inch pans
Preheat oven, grease and sprinkle pan with flour.Mix the first five ingredients together in a bowlMake a well in the middle of the dry ingredients
Add the next three ingredients to the dry ingredients and mix wellPour Batter into prepared pan. Bake.
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