Unleash your inner baker and embark on a delightful journey to create a delectable caramel chiffon cake, a masterpiece that will tantalize your taste buds and captivate your senses. This article serves as your guide to crafting this fluffy, airy, and irresistible cake, offering insights into the perfect blend of flavors and textures. From selecting the finest ingredients to mastering the art of folding and baking, we'll provide you with all the essential tips and techniques to achieve a caramel chiffon cake that will become a cherished favorite in your kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
CARAMEL CHIFFON CAKE
Chiffon cake layers are filled and frosted with rich caramel buttercream in this decadent dessert. The best part? There's no elaborate piping required; the cake is cleverly decorated with store-bought malted milk balls, plus easy-to-make chocolate curls and caramel dots.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 8-inch layer cake
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees. Butter two 8-inch round cake pans. Line with parchment; butter parchment. In a medium bowl, whisk together flour, 1/2 cup sugar, baking powder, and salt. In a separate bowl, whisk together oil, egg yolks, milk, and vanilla seeds. Whisk egg-yolk mixture into flour mixture.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on high speed until frothy. Add cream of tartar and beat until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff, glossy peaks form, about 5 minutes. Whisk one-third of egg-white mixture into batter. Gently but thoroughly fold in remaining egg-white mixture with a rubber spatula. Transfer batter to prepared pans. Bake until tops spring back when lightly touched, about 25 to 30 minutes. Run a knife around edges of pans. Invert cakes onto a wire rack; remove parchment. Let cool completely, upside-down.
- Using a serrated knife, split each cake horizontally into three equal layers. Place a cake layer on a cake stand or turn table. Spread 3/4 cup buttercream evenly over it, then sprinkle with 1/4 cup malted milk balls. Repeat with remaining 5 cake layers. Spread remaining buttercream over top and sides of cake. Decorate with more malted milk balls, caramel dots, and chocolate curls, if desired.
CHOCOLATE-CARAMEL CHIFFON CAKE
I learned how to make this fluffy, luscious cake while attending pastry school. My family just can't get enough of the smooth chocolate cream and decadent caramel sauce.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Let egg whites stand at room temperature for 30 minutes. In a small bowl, combine cocoa and hot water until smooth; cool for 20 minutes. Line three greased 8-in. round baking pans with parchment paper; grease paper., In a large bowl, combine sugar, flour and baking soda. In another bowl, whisk the egg yolks, oil and vanilla; add to dry ingredients along with the cocoa mixture. Beat until well blended., Add cream of tartar to egg whites; beat with clean beaters until stiff peaks form. Fold into batter. Gently transfer to prepared pans., Bake at 350° for 16-20 minutes or until top springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks; remove paper. Cool completely., For caramel sauce, in a small saucepan, melt butter. Stir in brown sugar and cream. Bring to a boil. Reduce heat; simmer for 3-4 minutes or until thickened. Refrigerate until thickened to spreading consistency., For chocolate cream, beat cream, confectioner's sugar, cocoa and vanilla until stiff peaks form., Place one cake layer on a serving plate; spread with 1/2 cup caramel sauce and 1 cup chocolate cream. Repeat layers. Top with remaining cake layer. Spread remaining caramel sauce over top. Spread remaining chocolate cream over top and sides of cake. Garnish with chocolate curls if desired. Refrigerate leftovers.
Nutrition Facts :
Tips for Making Caramel Chiffon Cake:
- Make sure all your ingredients are at room temperature before you start baking. This will help ensure that the cake batters are properly combined and that the cake bakes evenly.
- Use a high-quality caramel sauce. The caramel sauce is one of the key ingredients in this cake, so it's important to use a good one. Look for a caramel sauce that is thick and flavorful.
- Don't overbeat the egg whites. Overbeaten egg whites will make the cake tough. Beat the egg whites until they are stiff but not dry.
- Fold the egg whites into the batter gently. Overmixing will deflate the egg whites and make the cake fall.
- Bake the cake in a preheated oven. This will help ensure that the cake bakes evenly.
- Let the cake cool completely before frosting it. This will help prevent the frosting from melting.
Conclusion:
Caramel chiffon cake is a delicious and impressive dessert that is perfect for any occasion. With its light and fluffy texture, rich caramel flavor, and creamy frosting, this cake is sure to be a hit with everyone who tries it.
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