|Irish: Classic Cuisine Series|
|by Matthew Drennan|
This celebration of the culinary traditions of the Emerald Isle features soups such as Leek and Thyme, main courses of Guiness and Oyster Pie or I...
101 - 110 of 492 for sponge cakes
Dissolve gelatin in boiling water; add sugar, lemon juice and grated rind of lemon. Put in refrigerator until partially set. Whip can of evaporated ...
Cream sugar and ... Remove immediately from fire and pour in a thin stream over the beaten egg whites. Beat until cool. Add vanilla. Put on sponge cake.
Sift flour together with baking powder and salt. Beat 4 eggs 7-10 minutes until thick and light. Gradually add sugar to eggs, beating constantly. ...
Dissolve instant coffee ... coffee and 2 tablespoons milk adding more if needed. Beat until creamy. Frost cake and sprinkle with chopped nuts if desired.
Bring milk and ... butter. Put in oven immediately. Bake in 9 x 13 pan at 350 degrees for 30 to 40 minutes. Put on after cake is baked and toast under broiler:
(Melted butter that ... 350 degree oven. Place on rack immediately to cool. Ice with your favorite icing or cut as desired and use as tiny decorated cakes.
Beat eggs and ... butter, sugar, vanilla and milk. Mix coconut and nuts. Spread over cake and broil slowly 3-5 minutes until bubbly and coconut toasted.
Preheat oven to ... 10 inch tube cake pan (which has ... for 50 minutes. Check cake (cake is done when color is golden brown and cake springs to touch).
Beat eggs until ... batter. Bake 30 minutes in preheated 375 degree oven for layer cake. For a loaf pan, bake at 350 degrees. Suitable batter for cup cakes.
Sift together (4 ... pan. Bake at 350 degrees for 50 to 60 minutes. Invert cake pan to cool. Combine all ingredients. Beat until smooth. Frost cool cake.
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