おいしいスイーツとデザート ＞手作りする ＞シフォンケーキ
＞取り寄せる ＞シフォンケーキ
シフォンケーキChiffon Cake
子供たちの誕生会にぴったりのケーキです。果物といっしょに出すか、バタークリームでデコレーションするかして召し上がって。
材料:
2 カップふるった小麦粉
1 1/2 カップ砂糖
1 大さじベーキングパウダー
1 小さじ 塩
1/2 カップサラダオイル
7 卵黄身
3/4 カップ水
2 小さじバニラ
1 小さじ レモンエッセンス
7 卵白
1/2 小さじ cream of tartar （卵白の泡立ちをよくするものなのでなくてもOK)]
バターフロスティング
1/2 カップ やわらかくしたバター
12 小さじ オレンジリキュール
1 大さじオレンジの皮
4 1/2 砂糖
ボウルにバターと砂糖をいれ混ぜ、オレンジリキュールと皮の刻んだものを加え軽くふわっとするま で泡立てる。
--------------------------------------------------------------------------------
DIRECTIONS:
In a large bowl, blend butter with confectioners' sugar. Stir in orange liqueur and orange zest. Beat until light and fluffy. Use to frost cooled cake.
--------------------------------------------------------------------------------
DIRECTIONS:
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.
Peppermint Chiffon Cake
Submitted by: Lynn
"An oh-so-minty cake!" Original recipe yield: 1 -9 inch tube or bundt cake.
Print this RecipePrinting Tips
Full Page
4x6 Index Card
3x5 Index Card
Recipe Emails
would you like to:
Email this recipe
Send an Ecard with this recipe
Email this Recipe
Error!
error text
friend's email: Separate multiple addresses with commas. Maximum 200 characters, 5 email addresses. ≪ Please check: error text
your name: (optional) ≪ Please check: error text
your email address: ≪ Please check: it appears that you may have entered an incorrect email address.
add a personal note:
(optional) ≪ Please check: error text
Also send a copy to yourself
email format:
Complete Recipe
Link Only
INGREDIENTS:
2 1/2 cups cake flour
1 1/2 cups white sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil
7 eggs
1/2 cup water
1/2 teaspoon cream of tartar
1 1/2 teaspoons peppermint extract
1/2 teaspoon vanilla extract
15 drops red food coloring
--------------------------------------------------------------------------------
DIRECTIONS:
Preheat oven to 325 degrees F (165 degrees C).
Separate the eggs.
Sift the cake flour, sugar, baking powder and salt into a large bowl. Make a well in the center and add the oil, egg yolks, water, peppermint extract and vanilla extract. Beat with mixer on low for 1 minute.
Beat egg whites with cream of tarter until stiff peaks form. Gently fold the whites into the yolk mixture. Pour 1/3 of the batter into a separate bowl and tint with the food coloring.
Alternate large spoonfuls of red and plain batter into an ungreased tube or bundt pan. Run a knife or spatula through the batter to make a swirled effect.
Bake at 325 degrees F (165 degrees C) for 55 minutes. Increase heat to 350 degrees F (175 degrees C) and bake for an additional 15 minutes or until done. Let cake cool in pan on rack. Once cool remove from pan and frost, if desired.
Lemon Chiffon Cake
Submitted by: Carol
"This cake is lemony, light and luscious." Original recipe yield: 1 -10 inch tube pan.
Print this RecipePrinting Tips
Full Page
4x6 Index Card
3x5 Index Card
Recipe Emails
would you like to:
Email this recipe
Send an Ecard with this recipe
Email this Recipe
Error!
error text
friend's email: Separate multiple addresses with commas. Maximum 200 characters, 5 email addresses. ≪ Please check: error text
your name: (optional) ≪ Please check: error text
your email address: ≪ Please check: it appears that you may have entered an incorrect email address.
add a personal note:
(optional) ≪ Please check: error text
Also send a copy to yourself
email format:
Complete Recipe
Link Only
INGREDIENTS:
1 3/4 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup white sugar
1/2 cup vegetable oil
6 egg yolks
3/4 cup water
1 tablespoon lemon zest
6 egg whites
1/2 teaspoon cream of tartar
3/4 cup white sugar
1 cup heavy whipping cream
2 1/2 cups lemon pie filling
8 slices lemon
--------------------------------------------------------------------------------
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine flour, baking powder, salt, and 1/2 cup sugar. Add oil, egg yolks, water and lemon rind. Beat with an electric mixer until smooth.
In a small bowl, beat egg whites and cream of tartar 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 at 350 degrees F (175 degrees C) for 60 minutes or until a toothpick inserted in the center comes out clean. Invert cake and cool completely in pan. When cool, loosen edges and shake pan to remove cake.
To Make Filling: Beat cream to stiff peaks. Fold in lemon filling. Chill until stiff.
To Assemble 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.
Marble Chiffon Cake
Provided by: Taste of Home
"This high cake won a blue ribbon for Best Chiffon Cake at an Iowa county fair." Original recipe yield: 12 servings.
Print this RecipePrinting Tips
Full Page
4x6 Index Card
3x5 Index Card
Recipe Emails
would you like to:
Email this recipe
Send an Ecard with this recipe
Email this Recipe
Error!
error text
friend's email: Separate multiple addresses with commas. Maximum 200 characters, 5 email addresses. ≪ Please check: error text
your name: (optional) ≪ Please check: error text
your email address: ≪ Please check: it appears that you may have entered an incorrect email address.
add a personal note:
(optional) ≪ Please check: error text
Also send a copy to yourself
email format:
Complete Recipe
Link Only
INGREDIENTS:
1/3 cup baking cocoa
1/4 cup boiling water
1 1/2 cups plus 3 tablespoons sugar, divided
1/2 cup plus 2 tablespoons vegetable oil, divided
2 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
7 eggs, separated
3/4 cup water
1/2 teaspoon cream of tartar
2 teaspoons grated orange peel
ORANGE GLAZE:
2 cups confectioners' sugar
1/3 cup butter, melted
3 tablespoons orange juice
1/2 teaspoon grated orange peel
--------------------------------------------------------------------------------
DIRECTIONS:
In a bowl, combine cocoa, boiling water, 3 tablespoons sugar and 2 tablespoons oil; whisk until smooth. Cool.
In a mixing bowl, combine flour, baking powder, salt and remaining sugar. Whisk egg yolks, water and remaining oil; add to dry ingredients. Beat until well blended. Beat egg whites and cream of tartar until soft peaks form; fold into batter. Remove 2 cups of batter; stir into cocoa mixture. To the remaining batter, add orange peel. Alternately spoon the batters into an ungreased 10-in. tube pan. Swirl with a knife.
Bake at 325 degrees for 70-75 minutes or until top springs back when lightly touched. Invert cake pan on a wire rack; cool.
For the glaze, combine sugar, butter and enough orange juice to reach desired consistency. Add orange peel; spoon over cake.
Mock Lemon Chiffon Cake
Submitted by: Danielle
"The combination of lemon and strawberries makes this a wonderful summer delight. The added instant pudding to the regular cake mix gives this cake the texture of a chiffon cake made from scratch." Original recipe yield: 1 - 2 layer 9 inch cake.
Print this RecipePrinting Tips
Full Page
4x6 Index Card
3x5 Index Card
Recipe Emails
would you like to:
Email this recipe
Send an Ecard with this recipe
Email this Recipe
Error!
error text
friend's email: Separate multiple addresses with commas. Maximum 200 characters, 5 email addresses. ≪ Please check: error text
your name: (optional) ≪ Please check: error text
your email address: ≪ Please check: it appears that you may have entered an incorrect email address.
add a personal note:
(optional) ≪ Please check: error text
Also send a copy to yourself
email format:
Complete Recipe
Link Only
INGREDIENTS:
1 (18.25 ounce) package white cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1 (3.4 ounce) package instant lemon pudding mix
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
1 pint fresh strawberries, sliced
--------------------------------------------------------------------------------
DIRECTIONS:
Mix cake and pudding mix together then follow cake mix directions (I substitute Mayonnaise for oil in cake recipe) and bake as directed for 2 - 9 inch round pans. Allow to cool.
To Make Filling: Mix together instant pudding mix with milk until thickened. Fold in 8 ounces of the whipped topping. Spread half of lemon pudding mixture on one cake layer and top with sliced strawberries.
Add second cake layer and spread with remaining lemon filling. Arrange sliced strawberries over top of lemon filling. Frost sides of cake with remaining 8 ounces whipped topping.
|
 |
|
|
 |
バウンドケーキ
バウンドケーキはママの手作り間があるのか決めて。計算されつくしていながら、ポンドで大雑把に計って作った素朴さ、パウンドケーキの原点がほしいなあ。 |
|
|
|
|
 |
プリン･ゼリー
自作のカスタードプリンも好評ではありますが、そのリクエストよりマンゴープリン,ごまプリンお取り寄せのリクエストが多いのはなぜ。悔しいけど仕方ないね。 |
|
|
|
 |
焼き菓子
クッキー、マドレーヌ、そしてスイートポテト。ギフトやプレゼント選びにどうぞ。 |
|
|
|
 |
モンブラン
自作のカスタードプリンも好評ではありますが、そのリクエストよりマンゴープリン,ごまプリンお取り寄せのリクエストが多いのはなぜ。悔しいけど仕方ないね。 |
|
|
|
|
イベントで選ぶ |
|
|
|
|
|
|
|
|
![クリーミーなフレッシュチーズを2種類の味で♪[ドゥー フロマージュ]](http://img5.dena.ne.jp/ex54/cb/1/3935969/0/sml_55589632_1.jpg)
