CanolaInfo.org
  CanolaInfo on Facebook   CanolaInfo on Twitter   CanolaInfo on YouTube  

English | Español | Français | 中文 | 한국어

 
Home About CanolaInfo What is Canola Oil? Health & Nutrition Recipes & Cooking Chefs Using Canola Oil The Food Industry News & Events Downloads & Resources Contact Us
Recipes & Cooking
Find Canola Oil Recipes
Cooking with Canola Oil
Recipe Collections
Featured Food Articles
Charts and Conversions
Food & Recipe Videos
curve
Find Canola Oil Recipes
recipes

Tag Cloud: Click to get info and tips on cooking with canola oil

Baking , Deep-Frying , Flavored Oils , Fondue , Grilling , Salads , Saute & Stir-Fry , Home Spa , Introduction to Canola Oil

    

Chiffon Celebration Cake

Source: The Culinary Institute of America, Category: Baking, Dessert

Print  Email

Chiffon Celebration Cake


Recipe developed at The Culinary Institute of America by Chef Instructor Brenda La Noue. Check out videos of the recipe being made by a CIA Chef instructor on the Chef Page of our website.

Ingredients:

  • canola oil cooking spray
  • 2/3 cup canola oil 150 mL
  • 8 egg yolks
  • 1 cup water 250 mL
  • 1 Tbsp vanilla extract 15 mL
  • 3 cups cake flour 750 mL
  • 1 cup sugar 250 mL
  • 4 tsp baking powder 20 mL
  • 1 tsp salt 5 mL
  • 8 egg whites
  • 1 cup sugar 250 mL

Instructions:

1. Preheat a convection oven to 325ºF (160ºC). Lightly spray a 3 x 8 inch (7.5 x 20 cm) or 2 x 10 inch (5 x 25 cm) tube pan with canola oil cooking spray and flour the sides of pan.

2. In a bowl, whisk canola oil and egg yolks until combined. Add water and vanilla extract.

3. In mixer bowl, sift together flour, sugar, baking powder, and salt. Place bowl on electric mixer.  Add egg yolk mixture and beat gently just to combine. Scrape down bowl. Beat at high speed for 20 seconds to fully aerate. Remove from mixer machine and scrape down bowl. Set aside.

4. In another mixer bowl, whip egg whites to a foam. Slowly sift in second measure of sugar and whip to firm peaks. Gently fold meringue into reserved batter. Transfer to prepared tube pan.

5. Bake for about 45 to 50 minutes, or until a knife inserted in the cake comes out clean.

6. Cool in pan for 10 minutes. Remove from pan and cool thoroughly. Serve with fresh fruit or a berry sauce and whipped cream.

Yield: 8 slices. Serving size: 1 slice

 Nutritional Analysis
Calories 90
Total Fat 7 g
Saturated Fat 0.5 g
Cholesterol 0 mg
Carbohydrates 5 g
Fibre 2 g
Sugars 2 g
Protein 2 g
Sodium 125 mg
Potassium 265 mg



 

< Back to main Find Canola Recipes page

 

More Links & Info You Might Find Useful



Site Map | Privacy & Legal | ©Copyright 2007 CanolaInfo All Rights Reserved

By viewing this website or clicking any of the links on this website you are consenting to view materials that may be commercial in nature. All content on this site is property of the Canola Council of Canada. All rights reserved.

SmartSite created by Arxus | Powered by Quadrant

   

Quick Contact Information

Phone: 1-866-479-0853
Email: Click to email CanolaInfo

Click for more contact information

Canola Council of Canada