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Results 71 - 80 of 210 for egg white chiffon cake
Whip until very stiff. Pour egg mixture over whites, gently folding in until blended. Bake at 325 degrees for 55 minutes.
Measure flour into bowl. Make ... until smooth. Put egg whites into bowl; add cream of ... 60 to 70 minutes at 325 degrees in 10- inch tube pan.
Mix and make a well ... thin stream over egg whites and fold in. Bake in ... pinch of salt; stir in 1 1/2 cup powdered sugar; stir until smooth.
Combine boiling water and cocoa, ... well, add oil, egg yolks, cooled cocoa mixture, vanilla ... tartar to egg whites in large bowl. Beat until ... with whipped cream icing.
Measure (level throughout) and sift ... by hand until white form very stiff peaks, or ... Do not underbeat. Egg whites are stiff enough when ... with Browned Butter Icing.
76. CHIFFON CAKE
Heat oven to 325°F. Sift ... in order, oil, egg yolks, water and vanilla. Beat ... bowl, beat egg whites and cream of tartar until ... 10 to 15 minutes.
In large bowl, using electric mixer, whip egg whites with powdered sugar until fluffy, ... center of the flour and add oil, lemon rind and juice.
Sift dry ingredients into bowl. ... order: salad oil, egg yolks, orange peel and orange ... smooth. Beat egg whites with cream of tartar until ... minutes. Invert and cool.
Sift flour with 1 cup ... into mixing bowl egg yolks, oil, water, orange juice, ... tartar to egg whites. Beat until soft peaks ... Satin Frosting when cool.
Sift together flour, sugar and ... and add oil, egg yolks, cold water, bananas and ... mixing bowl egg white and cream of tartar and ... pan. Bake until cake tests done. Invert. Let hang ... 65 to 70 minutes.
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