Photos of Special Chiffon Cake Recipe
A special cake for a special person. Make this very special chiffon cake for birthdays, anniversaries, and other upcoming events. It requires a bit of elbow grease, but it’s worthwhile.
How To Make Special Chiffon Cake
A very special cake made with layers of frosting and berries. It's a decadent piece of art that's well worthy of a slice.
Ingredients
Cake Mix :
- 2 cups flour
- 1 ½ cup sugar
- 3 tsp baking powder
- 1 tsp salt
- ½ cup cooking oil
- 5 egg yolks, unbeaten
- ¾ cup water, cold
- 1 tsp vanilla
- 1 tsp lemon extract
- 1 cup egg whites, (7 to 8 eggs)
- ½ tsp cream tartar
Frosting and Fillings :
- 4 cups heavy cream
- 4 tsp gelatin
- 1 cup pineapple, drained (retain 2 tbsp juice), canned crushed
- 1 cup apricots, drained and crushed (retain 2 tbsp juice), canned
- 1 cup raspberry jam
Instructions
Cake :
- Sift together flour, sugar, baking powder, and salt.
- Make a well in order to add cooking oil, unbeaten egg yolks, cold water, vanilla, and lemon extract.
- Beat with a spoon until smooth.
- Measure into large mixing bowl: egg whites and cream tartar.
- Whip until whites form very stiff peaks (much stiffer than meringue; do not under beat).
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Pour yolk mixture gradually over whipped egg whites, gently folding with rubber scraper just until blended. Do not stir.
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Pour into an ungreased 4-inch deep, 10-inch tube pan.
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Bake for 55 minutes at 325 degrees F, then increase temperature to 350 degrees F for 10 minutes or until top springs back when lightly touched. Immediately turn pan upside down over funnel.
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Let hang free of table until cold. Loosen from pan edges and remove.
Fillings:
Pineapple filling:
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Soften 2 tsp gelatin in pineapple juice then dissolve over hot water.
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Stir into crushed pineapple and chill.
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When almost firm fold into 1 cup whipped cream.
Apricot filling:
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Soften 2 tsp gelatin in apricot juice and dissolve over hot water.
- Stir into crushed apricot pulp and chill.
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When almost firm fold into 1 cup of whipped cream.
Raspberry filling:
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Fold raspberry jam into 1 cup whipped cream.
- Slice cake into 4 layers.
- Place bottom layer on plate and spread pineapple filling.
- Top with another layer of cake, then spread raspberry filling.
- Add another layer of cake and spread apricot filling and finally, add the last layer of cake.
- Frost with remaining whipped cream and serve.
Nutrition
- Sugar: 62g
- :
- Calcium: 214mg
- Calories: 993kcal
- Carbohydrates: 100g
- Cholesterol: 285mg
- Fat: 62g
- Fiber: 2g
- Iron: 2mg
- Potassium: 321mg
- Protein: 13g
- Saturated Fat: 30g
- Sodium: 595mg
- Vitamin A: 2297IU
- Vitamin C: 16mg
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