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Results 51 - 60 of 301 for chiffon cakes
Sift all above ingredients together put in mixing bowl. Make well and add in order: 7 egg yolks (unbeaten, medium size) 3/4 c. pineapple ...
Preheat oven to 325°F. In ... minutes or until cake tester inserted in center (or ... in 1/2 teaspoon lemon rind and 2 tablespoons lemon juice.
In a food processor, combine crumbs and butter and mix lightly by pulsing until crumbly. In a small cup, stir together corn syrup and water ...
Bring eggs to room temperature. Sift flour with 1 cup sugar, baking powder and salt. Measure egg yolks, oil, water, orange juice and rind ...
Combine cocoa, 2 tablespoons oil, ... or until done. Invert cake in pan. Cool thoroughly. Loosen cake from the pan. Invert onto serving plate.
Sift dry ingredients into bowl. Separate eggs and put egg whites in large mixing bowl. In small bowl, blend egg yolks, pumpkin, oil and ...
Burnt sugar syrup: In heavy ... out clean and cake springs back when touched gently. ... onto a funnel or bottle; let hang until completely cool.
Beat egg white until frothy. Gradually add 1/2 cup sugar, beat until stiff. Set aside. In large mixing bowl, sift remaining sugar, flour, ...
Grease bundt pan generously. Sprinkle with flour. Combine cake mix, water, oil, and eggs. ... minutes. Cool in pan 5 minutes and invert on plate.
Preheat oven to 325 degrees. ... or bottle. Let cake hang until cool. When cool, ... hit sharply on table to loosen. Frost with favorite icing.
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