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Results 41 - 50 of 301 for chiffon cakes
In a small bowl, beat whites with 1/2 cup sugar (1 tablespoon at a time) until stiff and glossy. Set aside. Measure remaining sugar, flour, ...
Sift dry ingredients into mixing bowl; make a well in dry ingredients. Add salad oil, egg yolks and pineapple juice in order given. Beat ...
Mix and sift flour, sugar, ... formed. Gently fold cake mixture into egg whites until ... remove from pan, loosen from sides and tube with spatula.
Mix and sift dry ingredients. ... minutes or until cake springs back when touched slightly ... cool. Remove from pan and dust with sugar or frost.
This low-fat chiffon cake has a light, soft crumb ... Place on a serving platter and top with a light sifting of confectioners' sugar. Serves 16.
Sift dry ingredients in bowl, ... degrees for 1 hour in ungreased tube pan or until there is no beads of moisture on top. Cook cake upside down.
Mix, stir until smooth. Cool about 20 minutes. Measure and sift into mixing bowl: 3 tsp. baking powder 1 3/4 c. sugar 1 tsp. salt Make a ...
Sift dry ingredients into a ... to 15 more minutes. Top should spring back when lightly touched. Cool upside down. Beat together and frost cake.
Preheat oven to 325 degrees. ... minutes or until cake tester comes out clean. Invert ... and remove cake from pan to serving plate. Serves 12.
In a saucepan combine 1/2 ... minutes or until cake tests done. Invert cake in ... chocolate icing over top letting it drizzle down the sides.
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