|Chinese Cooking (Master Chefs)|
|by Yan-Kit So|
This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes.
1 - 10 of 284 for vanilla sponge cake
Preheat oven to 350°F. Butter a shallow 11X13-inch or similar pan and dust it lightly with flour. Separate eggs. Combine dry ingredients (flour, ...
Preheat oven to ... lightly a shallow cake or loaf pan. ... water, salt and vanilla; beat for ... cake to keep a bit longer, substitute milk for the water.
Scald milk, butter. ... sugar, eggs and vanilla 1-1/2 minutes. Add ... for 30-35 minutes at 350°F. Cool. Frost, if desired, or serve with fruit and cream.
Sift flour and ... together. (1 cup cake flour may substitute ... Add water and vanilla. Continue beating ... pile on top of cake, arranging decoratively.
This is an everyday cake suitable for serving ... of cream of tartar may be added to the whites while beating to stabilize them and provide extra volume.
Beat the eggs ... flavor with the vanilla, and pour into an ungreased sponge cake pan and bake ... toothpick inserted in center of cake comes out clean.
Preheat oven to ... and stir in vanilla. Stir baking ... still warm. Serve cake topped with ice ... freeze until packing into lunch boxes in the morning.
Place the cake in the refrigerator ... water, butter and vanilla. Pierce squares ... Note: A Lamington tin measures 11 x 8 inches and is 1 1/2 inches deep.
My most requested ... inch springform with sponge cake or lady fingers. ... whipped cream and vanilla. 7. Pour ... (Courtesy Libby Hillman Calendar Recipes.)
Line a 9 ... chocolate mixture. Add vanilla and fold in ... in pan. Break sponge cake into little pieces ... whipped cream all over and garnish with cherries.
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