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1 - 10 of 17 for chiffon cake ingredients
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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.
Beat egg whites ... bowl, put dry ingredients (flour, sugar, powder ... hour. For butterscotch chiffon, omit sugar ... sugar (packed) to dry ingredients.
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.
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.
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.
Mix all dry ingredients. Add oil, ... Pour in angel cake pan. Bake at ... ingredients and 1 cup sugar. Add milk and remaining sugar alternately, mix until smooth.
Combine first 4 ingredients in small bowl. ... degrees for 1 hour until it springs back. Remove from the oven. Invert the pan. Cool completely. Serves 16.
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 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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