Making the perfect April Showers Chiffon Cake should only take approximately 4 hr 25 min . It’s considered an Intermediate level recipe. Below are the ingredients and directions for you to easily follow. The April Showers Chiffon Cake recipe can feed your family for 15 to 20 servings.
There are many different ways to make this April Showers Chiffon Cake recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Bakeware items below that might be necessary for this April Showers Chiffon Cake recipe.
April Showers Chiffon Cake Popular Ingredients
- 7 large egg yolks
- 1/4 cup plus 1 teaspoon superfine sugar
- 1/4 cup plus 2 tablespoons canola oil
- 1/4 cup water
- 1 teaspoon almond extract
- 1 cup cake flour, sifted
- 1 teaspoon royal blue gel food color
- 1/2 teaspoon pink gel food color
- 9 large egg whites
- 1/2 teaspoon cream of tartar
- 1/4 cup plus 2 tablespoons superfine sugar
- 7 large egg yolks
- 1/4 cup plus 1 teaspoon superfine sugar
- 1/4 cup plus 2 tablespoons canola oil
- 1/4 cup water
- 1 teaspoon almond extract
- 1 cup cake flour, sifted
- 1 teaspoon sky blue gel food color
- 1 teaspoon green gel food color
- 9 large egg whites
- 1/2 teaspoon cream of tartar
- 1/4 cup plus 2 tablespoons superfine sugar
- 3 tablespoons white sprinkles
- Prepared marshmallow cream or vanilla frosting, for piping
- 16 to 18 yellow confetti sprinkles
Steps for making April Showers Chiffon Cake
- Preheat the oven to 320 degrees F. Place a large tray of water on the lowest rack in the oven.
- For the cloudy sky tier and pink chiffon egg yolk batter: In the bowl of an electric mixer fitted with the whip attachment, beat the egg yolks and sugar at high speed until pale and thick, about 5 minutes. Decrease the mixer speed to medium and gradually add the oil, water and almond extract. The mixture will become thin. Add the sifted cake flour and fold it into the yolk batter using a rubber spatula. Fold until no streaks of flour remain. Divide the mixture into two portions. Fold the royal blue food color into one portion using a rubber spatula. Leave the other portion untinted. Set aside.
- For the cloudy sky tier and pink chiffon meringue: In a spotlessly clean bowl of an electric mixer, beat the egg whites with the cream of tartar on high speed until frothy, about 15 seconds. Add half the sugar and beat on high speed until soft peaks form. Add the remaining sugar and beat on high speed just until firm peaks form. Fold half of the meringue and the blue yolk batter together in a large bowl; use a rubber spatula to gently fold the meringue into the batter to prevent the meringue from deflating too much. Mix until no streaks of white meringue remain. In a separate large bowl, fold the remaining meringue into the plain egg yolk batter.
- Pour a small amount of the royal blue batter into the bottom of an ungreased 2-piece 6-inch aluminum chiffon pan so that it covers the bottom (filling the pan to about 1/4 inch). Use a damp paper towel to remove any splatters of batter on the sides of the pan that may result from pouring batter into the pan. With a spoon, dollop mounds of white batter around the sides of the pan to create clouds. Pour blue batter over the cloud portion until the batter is level. Repeat spooning for another cloud layer. You will have leftover white batter; cover with plastic wrap and refrigerate for future use. Pour in a final layer of blue batter. Rap the bottom of the pan on a work surface to remove any large air pockets.
- Bake for 15 minutes, and then decrease the oven temperature to 280 degrees F and bake for 20 minutes more. The cake is done when a toothpick tester inserted near the center comes out clean. Turn the cake upside down on a wire rack to cool completely. When the cake is cool, gently push the cake away from the pan’s edges using your hands. When the edges are free, remove the cake with the center tube piece attached. Run a small knife around the top edge of the cake to loosen it from the tube. Set the cake aside, uncovered.
- Increase the oven temperature to 320 degrees F. Line a large jelly roll pan (15-by-10-inch or larger) with parchment paper or a silicone mat. Remove the reserved white batter from the refrigerator and add the pink gel food color. Fold it into the batter using a rubber spatula. The mixture will be thinner than when it was first mixed. Pour the batter into the prepared pan and spread evenly to 1/4 inch thick. Bake for 15 minutes. Let cool completely before peeling the chiffon cake sheet away from the parchment.
- Check the water level in the tray on the lowest rack in the oven. Refill using a teakettle or large pitcher, if needed. Make sure the oven is still preheated to 320 degrees F.
- For the blue sky and grass tier egg yolk batter: In the bowl of an electric mixer fitted with the whip attachment, beat the egg yolks and sugar at high speed until pale and thick, about 5 minutes. Decrease the mixer speed to medium and gradually add the oil, water and almond extract. The mixture will become thin. Add the sifted cake flour and fold it into the yolk batter using a rubber spatula. Fold until no streaks of flour remain. Divide the mixture into two portions. Fold the sky blue food color into one portion using a rubber spatula. Tint the other portion with the green food color. Set aside.
- For the blue sky and grass tier meringue: In a spotlessly clean bowl of an electric mixer, beat the egg whites with the cream of tartar on high speed until frothy, about 15 seconds. Add half the sugar and beat on high speed until soft peaks form. Add the remaining sugar and beat on high speed just until firm peaks form. Fold half of the meringue and the sky blue yolk batter together in a large bowl; use a rubber spatula to gently fold the meringue into the batter to prevent the meringue from deflating too much. Mix until no streaks of white meringue remain. In a separate large bowl, fold the remaining meringue into the green egg yolk batter.
- Pour the sky blue batter into the bottom of an ungreased 2-piece 9-inch aluminum chiffon pan. Use a damp paper towel to remove any splatters of batter on the sides of the pan that may result from pouring batter in the pan. Pour the green layer on top of the blue layer. Rap the bottom of the pan on a work surface 2 to 3 times to remove any large air pockets.
- Bake for 15 minutes, and then decrease the oven temperature to 280 degrees F and bake for 20 minutes more. Decrease the temperature again to 260 degrees F and bake for 10 more minutes. The cake is done when a toothpick tester inserted near the center comes out clean. Turn the cake upside down on a wire rack to cool completely. When the cake is cool, gently push the cake away from the pan’s edges using your hands. When the edges are free, remove the cake with the center tube piece attached. Run a small knife around the top edge of the cake to loosen it from the tube. Set the cake aside, uncovered.
- For the cake assembly: Level the cakes if needed. Place the 9-inch layer with the green side down onto a cake stand or serving plate. Center the 6-inch cake on the top center of the 9-inch cake.
- Place white sprinkles vertically on the sides of the top tier to create a rain shower effect. The sides of the cake should be naturally sticky and the sprinkles will adhere easily. If the sprinkles do not adhere naturally, lightly mist the cake with water using a kitchen-dedicated spray bottle. Let stand 5 minutes or until the sides of the cake are tacky when touched. Proceed with decorating.
- Use a 1.5-inch flower-shaped cookie cutter or fondant plunger cutter to stamp 16 to 18 shapes from the pink chiffon cake sheet. Place the marshmallow cream or frosting in a squeeze bottle or piping bag with a tiny hole cut in the end. Pipe a small amount into the center of each flower and place a yellow confetti sprinkle on top. Pipe dots on the outside of the bottom cake and attach the chiffon flowers.
- Serve the cake immediately, or cover loosely with plastic wrap and store at room temperature.
Popular Categories for this Recipe
- Cake – Cake is a form of sweet food made from flour, sugar, and other ingredients, that is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate, and that share features with other desserts such as pastries, meringues, custards, and pies.The most commonly used cake ingredients include flour, sugar, eggs, butter or oil or margarine, a liquid, and a leavening agent, such as baking soda or baking powder. Common additional ingredients and flavourings include dried, candied, or fresh fruit, nuts, cocoa, and extracts such as vanilla, with numerous substitutions for the primary ingredients. Cakes can also be filled with fruit preserves, nuts or dessert sauces (like pastry cream), iced with buttercream or other icings, and decorated with marzipan, piped borders, or candied fruit.Cake is often served as a celebratory dish on ceremonial occasions, such as weddings, anniversaries, and birthdays. There are countless cake recipes; some are bread-like, some are rich and elaborate, and many are centuries old. Cake making is no longer a complicated procedure; while at one time considerable labor went into cake making (particularly the whisking of egg foams), baking equipment and directions have been simplified so that even the most amateur of cooks may bake a cake.
- Dessert – Dessert (/dɪˈzɜːrt/) is a course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Central Africa and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal.The term dessert can apply to many confections, such as biscuits, cakes, cookies, custards, gelatins, ice creams, pastries, pies, puddings, macaroons, sweet soups, tarts and fruit salad. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts.
- Spring – Spring(s) may refer to:
You might need the following Bakeware
In this section we’ve listed Bakeware items that might be helpful to make this April Showers Chiffon Cake recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
