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Results 81 - 90 of 301 for chiffon cakes
This light-as-air classic cake is a perfect springtime treat. ... serving plate. Sprinkle top with sifted confectioners' sugar. Makes 16 servings.
About 3 hours before serving ... two 9-inch round cake pans; line bottoms of pans ... finger. 5. Cool cakes in pans on wire racks ... lift and transfer them.
Prepare 1 package (18.5 ounces) lemon chiffon cake mix as directed except - ... whites. Bake as directed; cool. Serve with sweetened whipped cream.
Combine: flour, baking powder, salt ... hour or until cake springs back. Invert pan, cool ... "Drizzle with Orange Glaze". Mix and spread over cake.
Whip together until stiff: Vanilla ... meringue into the cake batter. Pour into an ungreased ... 3 layers and fill with whipped cream filling.
Sift together salt, baking powder ... egg whites into cake batter gently. You need an ... bottle until completely cooled. Then remove from cake pan.
Sift first 4 ingredients together ... Rum Syrup over cake while still warm. Boil together ... Pour on cake and spread. the top with whipped cream.
Put gelatin in a 2 cups measuring cup. Add boiling water, stir until dissolved. Add ice cubes to make 1 cup liquid. Stir until melted and ...
Mix flour, sugar, baking powder and salt. Add oil, egg yolks, cold water and vanilla or lemon. Beat well. Beat egg whites and cream of ...
Blend flour, sugar, baking powder and salt in bowl. Make a well and add in order: Oil, egg yolks, water and vanilla. Beat with a spoon ...
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