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Mix and sift first four ingredients. Make a ... stiff peaks. For chiffon cake, eggs should ... colors separate and distinct; do not stir. Bake as above.

Sift dry ingredients into mixing bowl; ... at 325 degrees for 55 minutes then at 350 degrees for 10 minutes. Frost with pineapple butter cream frosting.

Sift dry ingredients into bowl. Separate ... degrees for 55 minutes; then 15-20 minutes in 350 degree oven. Invert and cool. Frost as desired. 12 servings.

Put ingredients #1 in large ... beat and frost cake. Sprinkle with ... For chocolate frosting in middle, add about 1 tablespoon cocoa to 1/3 of frosting.

Have all ingredients at room temperature. ... on a bottle to cool. Combine all ingredients in a bowl. Beat until smooth and creamy. Spread on cooled cake.

Sift together first 4 ingredients. Make well ... minutes or until cake tests done. Invert ... make of spreading consistency. Trim cake with nuts if desired.

Mix first 4 ingredients in bowl. Add ... sides and remove cake from pan. Frost ... liquid. Recipe may be doubled and bake in a 10 inch pan for 80 minutes.

Preheat oven to ... grease. Sift dry ingredients into a large ... air bubbles. Invert cake immediately upon removal ... from pan. Bake for 1-1 1/4 hours.

Beat egg whites ... bowl, put dry ingredients (flour, sugar, powder ... hour. For butterscotch chiffon, omit sugar ... sugar (packed) to dry ingredients.

Sift first 4 ingredients together in a ... sharp knife, slice cake in 5-7 layers. ... quart of whipping cream is ample for this large cake. Serves 20 people.

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