|by Bruno Loubet|
The first cookbook from the innovative chef of "The Four Seasons" restaurant at the Inn on the Park in London.
Results 1 - 10 of 153 for swans down 1234 cake
(For chocolate angel ... for 1/4 cup cake flour.) 1. Sift ... 5. Gently pour into 10" ungreased tube pan. Bake at 375 degrees for about 35 to 40 minutes.
Cream butter and ... beat well on low speed of mixer. Pour into a greased and floured tube pan. Put cake in cold oven. Turn to 300 degrees and bake 1 hour.
Sift flour 3 ... Pour into tube cake pan. Bake at ... Let cool and sprinkle with confectioners' sugar. Keep wrapped in foil. This helps to keep cake moist.
Let butter set ... long time. Can be served plain or you can use the following glaze. Bring to a boil. Stir until sugar dissolves. Pour over cake while hot.
Cream butter; GRADUALLY ... time. Add flour mixture alternately with milk and flavorings. Fill three 9 inch cake pans. Bake at 350 degrees for 25-30 minutes.
Cream Parkay butter, ... and flavorings; beat well. Add 3 cups flour and mix well. Put cake in greased and floured tube pan. Bake 350°F for 70 minutes.
Combine first 3 ... minutes or until cake tests done. Cool ... Remove and cool completely. This cake is good alone or maybe topped with cream cheese icing.
Add butter, eggs ... flour at a time. Blend slowly until all 3 cups of flour is blended well. Add the teaspoonful of vanilla. Mix. Bake in a Bundt cake pan.
Grease two 9 ... peaks. 4. Optional: Add 1 cup cooked prunes, cut into 1/2 inch pieces well drained. Spread between layers and on top and sides of cake.
Put softened butter ... and butter. Put Swans into the 1 ... pouring of Swans Down, pour Swans Down cake flour with each ... hours. Do not let brown to dark.
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